Caribbean Chicken with Zesty Pineapple Salsa Have a taste of tropical RCTCFKUG YKVJ VJKU ĆƒCXQT packed grilled chicken dish. The pineapple salsa also goes well with fried pork belly, ITKNNGF TKDU CPF DCMGF Ć‚UJ Serves 4 to 6 Prep Time 10 minutes, plus marinating time Cooking Time 1 hour
Baked Salmon with Herbed Butter Sweet and succulent salmon is paired with an WRFCVGF NGOQP DWVVGT sauce for a simple dish that’s bursting YKVJ ĆƒCXQT
Serves 2 to 3 Prep Time 10 minutes, plus chilling time Cooking Time 15 to 20 minutes 350 grams salmon steaks ÂœĂ€ wÂ?Â?iĂŒĂƒ 1 teaspoon ginger juice (extracted from grated ginger) 2 tablespoons canola oil 1 teaspoon salt ½ teaspoon pepper FOR THE HERBED BUTTER
½ cup unsalted butter, cubed ½ teaspoon dried rosemary ½ teaspoon dried thyme 1 teaspoon chopped fresh parsley 1 teaspoon lemon zest salt and pepper 1 Preheat oven to 400°F.
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2 Place salmon in an airtight container and add ginger juice.
…ˆÂ?Â? vÂœĂ€ Îä Â“ÂˆÂ˜Ă•ĂŒiĂƒÂ° ,ÂˆÂ˜Ăƒi wĂƒÂ… under cold running water. 3 Heat oil in an oven-safe ÂŤ>˜° -i>ĂƒÂœÂ˜ wĂƒÂ… ĂœÂˆĂŒÂ… Ăƒ>Â?ĂŒ >˜` ÂŤiÂŤÂŤiÀ° -i>Ă€ wĂƒÂ… vÂœĂ€ Ă“ Â“ÂˆÂ˜Ă•ĂŒiĂƒ per side. Remove from heat and bake in the preheated oven for 6 minutes. Remove from oven, cover with foil, and Â?iĂŒ wĂƒÂ… Ă€iĂƒĂŒ vÂœĂ€ £ä Â“ÂˆÂ˜Ă•ĂŒiĂƒÂ° 4 Make the herbed butter: Bring 2 tablespoons water to a boil in a pan over mediumlow heat. Slowly whisk in butter cubes, a few pieces at a time. Continue whisking over Â?ÂœĂœ Â…i>ĂŒ Ă•Â˜ĂŒÂˆÂ? i“ÕÂ?ĂƒÂˆwi` ÂœĂ€ slightly thick. Do not allow to simmer or boil. Stir in herbs and lemon zest. Season with salt and pepper. (You can mix in the juice from 1 lemon for a tangier sauce.) Serve ˆ““i`ˆ>ĂŒiÂ?Ăž >Â?œ˜}ĂƒÂˆ`i wĂƒÂ…Â°
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August 2016
1 cup pineapple chunks, drained 1 tablespoon ground oregano ½ teaspoon ground cinnamon ½ teaspoon ground cumin 1 tablespoon chopped garlic 1 tablespoon salt ½ tablespoon black pepper 1.2 kilos chicken quarters 2 tablespoons brown sugar 1 tablespoon Dijon mustard zesty pineapple salsa, to serve (see tip on next page) 1 Whiz pineapple, spices, garlic, salt, and pepper in a blender until smooth. Pour over chicken. Marinate in the refrigerator, covered, overnight. 2 Preheat oven to 350°F. Preheat a charcoal grill. 3 Combine sugar and mustard. 4 Grill chicken until charred, about 3 to 4 minutes per side, basting occasionally with the mustard mixture. 5 Transfer to an oven-safe dish. Cover with foil and cook in the oven for 40 minutes. Remove cover, turn up temperature to 400°F, and cook for 15 to 20 more minutes. 6 Serve with zesty pineapple salsa on the side.