Spicy Broiled Game Hens
- this recipe is adapted from the Spicy Broiled Quail recipe I found in "The Book of Greek Cooking" by Lesley Mackley
Ingredients:
2 garlic cloves
salt
1 Tablespoon each of ground cumin and coriander
1 small onion, cut into rough chunks
a handful of fresh cilantro
1 teaspoon of cayenne pepper
1/2 cup of good olive oil
4 game hens (cut in half) (1/2 a hen is about enough for one person)
2 - 3 lemons cut into slices for garnish
Directions:
1. Put the first 7 ingredients into a food processor and make a paste. Spread the paste over the game hens (top and bottom). Cover and refrigerate for at least 2 hours.
2. Preheat the broiler.
3. Place the game hen halves on a broiler rack or baking rack and broil, turning every 5 minutes for about 20 minutes until the game hens are slightly charred on the outside.
4. If they're not fully cooked, put them in the oven to bake for an additional 10 to 15 minutes until the juice runs clear when pierced. (Or you can pull back one of the legs to check if there's any pink left.)
5. Serve garnished with lemon slices.
Showing posts with label Greek. Show all posts
Showing posts with label Greek. Show all posts
Wednesday, April 1, 2015
Rocket Salad
Rocket Salad
“Rocket” is British for arugula; the Greeks call it roka.
Ingredients:
1 bag of arugula
2 large oranges
1 big chunk of feta cheese
1/3 cup olive oil
Directions:
1. Dump a bag of baby arugula into a large salad bowl or platter.
2. Peel 2 large oranges and cut the sections into bite sized pieces. Sprinkle on the arugula.
3. Cut up a chunk of feta cheese into bite sized pieces and add to the salad.
4. Douse the salad well with olive oil and toss gently. If desired, squeeze some orange juice and or lemon juice over the salad.
“Rocket” is British for arugula; the Greeks call it roka.
Ingredients:
1 bag of arugula
2 large oranges
1 big chunk of feta cheese
1/3 cup olive oil
Directions:
1. Dump a bag of baby arugula into a large salad bowl or platter.
2. Peel 2 large oranges and cut the sections into bite sized pieces. Sprinkle on the arugula.
3. Cut up a chunk of feta cheese into bite sized pieces and add to the salad.
4. Douse the salad well with olive oil and toss gently. If desired, squeeze some orange juice and or lemon juice over the salad.
Greek Salad recipe
Greek Salad
Greek salad does not need to have lettuce. Use the freshest vegetables you can find. If the tomatoes are not in season, it helps to peel them for more flavor.
Ingredients:
4 - 6 tomatoes
2 cucumbers
1 red onion
1 chunk of feta cheese
pitted Kalamata olives (however many you want)
1/3 to 1/2 cup olive oil
1 Tablespoon (or more if you like) dried oregano
Directions:
1. Cut up the tomatoes, cucumbers, and red onion into bite-sized chunks and dump them all into your serving dish.
2. Top the salad with a good chunk of feta cheese and Kalamata olives.
3. Pour olive oil over the top and sprinkle with dried oregano & toss when you serve.
Greek salad does not need to have lettuce. Use the freshest vegetables you can find. If the tomatoes are not in season, it helps to peel them for more flavor.
Ingredients:
4 - 6 tomatoes
2 cucumbers
1 red onion
1 chunk of feta cheese
pitted Kalamata olives (however many you want)
1/3 to 1/2 cup olive oil
1 Tablespoon (or more if you like) dried oregano
Directions:
1. Cut up the tomatoes, cucumbers, and red onion into bite-sized chunks and dump them all into your serving dish.
2. Top the salad with a good chunk of feta cheese and Kalamata olives.
3. Pour olive oil over the top and sprinkle with dried oregano & toss when you serve.
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