split in half
red coarsely chopped
finely chopped , or mint, optional
Kalamata , coarsely chopped, optional
, or sea salt, to taste
1. Bring 3 cups of water to a boil and add a half teaspoon of salt.
Add barley, cover, and allow to simmer over medium low heat for about 40 minutes, or until barley is cooked.
2. Whisk together the olive oil, lemon juice, vinegar and gently toss with the barley to coat well.
3. Allow the barley to cool, then add the red onion, tomato, pepper, feta cheese, kalamata olives, and fresh parsley or mint, and oregano.
4. Season well with oregano and sea salt or kosher salt, and adjust seasonings to taste.
5. Serve your barley salad either chilled or at room temperature.
- 6 small potatoes, boiled, peeled, and riced
- 2 tablespoons butter
- 3/4 cup diced onion
- 1 1/4 cups fresh cottage cheese
- salt and pepper, to taste
- smoked bacon or guanciale, diced, for garnish
- 3 cups flour
- 1/2 teaspoon salt
- 1 egg
- 1 cup boiling water
- Place riced potatoes into a large bowl
- Sautee onions in butter until light brown
- Lightly toss potatoes, with onion, cheese, and seasonings until combined
- Place the flour on a clean work surface
- Add the salt
- Make a well in the top of the flour and add the egg.
- Work the egg into the flour
- Slowly add the water to the flour mixture, mixing it in as you go
- Knead dough until smooth
- Brown bacon and reserve
- Roll the dough out very thin, approx 1/16 inch
- Cut into round circles using a glass or a cookie cutter
- Add a spoonful of the filling to the center of each circle, compacting the filling
- Fold the dough around the filling, sealing the edges, creating a half circle or crescent shape
- When all of the pierogi are filled, bring a large pot of salted water to a boil, cook the pierogi for use a few minutes
- Serve with butter, bacon and the fat of the bacon.
INGREDIENTS2 dried chillies, soaked in boiling water for 10 minutes to soften
1 long red chilli, chopped
2 eschalots, roughly chopped
2 tsp mild curry powder
2 tsp ground turmeric
6 garlic cloves
1 1/2 lemongrass stalks, bruised, thinly sliced
3 tsp coriander seeds, toasted, crushed
6 cardamom pods, crushed, seeds reserved and pods discarded
1/4 cup finely chopped coriander roots & stems, plus leaves to serve
1/4 cup (60ml) vegetable oil
8 cups (2L) chicken stock
2 kaffir lime leaves
400ml can coconut cream
8 chicken drumsticks
1/4 cup (60ml) fish sauce
2 tbsp lime juice
1 tbsp caster sugar
200g dried rice noodles, cooked
1 red onion, thinly sliced, to serve
1 cup (50g) crispy noodles, to serve
Lime wedges, to serve
This Thai recipe for lime roast chicken is super-delicious. With crispy skin and tender meat beneath, you'll love the sweet lime flavor of this roast chicken, which makes a perfect meal to serve for any social gathering, as well as for everyday meals. Add as much or as little chili as you like—the lime sauce will still taste just as sweet!
1 4 lb./2 kg. chicken whole or cut in pieces
1/2 cup chicken stock
For Lime Marinade Sauce:
1/2 cup lime juice
1/4 cup rice vinegar (or substitute regular white or apple cider vinegar)
1/3 cup fish sauce
1/2 cup sugar (brown, loosely packed)
7 to 8 garlic cloves (minced, or 1 tablespoon bottled pureed garlic)
1 to 2 red chilies (fresh, minced; or 1 teaspoon dried cayenne pepper)
3 green onions (sliced)
4 lime wedges
1. Preheat oven to 350 F. Empty cavity of the chicken, rinse and pat dry. Place chicken in a deep roasting pan or casserole dish with a lid, or foil for cover.
2. Place marinade/sauce ingredients in a saucepan and stir over medium-high heat until it reaches a light boil and sugar dissolves. Reduce to a minimum, stirring occasionally for several minutes, until sauce thickens slightly.
3. Pour 1/3 of this sauce over chicken. Thoroughly coat the chicken by spooning it over. Reserve remaining sauce for later. Add 1/4 cup stock to the bottom of the roasting pan, then cover and place chicken in the oven for 1 hour.
4. Remove from oven and use a ladle to spoon juices from the bottom of the pan over the chicken. Cover and return to the oven 1 more hour.
5. Remove from oven and spoon 2 to 3 more tablespoons of the lime marinade/sauce you reserved earlier over chicken (the sauce may have become thick by this time, almost like a syrup; this is fine—it will "melt" when it touches the hot flesh of the chicken. There should still be moisture (juices) in the bottom of the roasting pan - if not, add 1/4 cup more stock. Cover and roast until the inner flesh is well cooked (30 minutes to 1 hour, depending on how large of a chicken you're roasting).
6. Finally, uncover the chicken and return to oven 15 minutes, until the skin has turned golden-brown.
7. Using a ladle, scoop out 1/3 cup of the juices from the bottom of the roasting pan and add to the reserved lime sauce. Place over medium heat, stirring occasionally until sauce is warm. Taste-test it, adding a little more sugar, if desired, or a little more fish sauce if not salty enough. Add more fresh minced chili or cayenne pepper if more spice is desired.
8. To serve, either place the whole chicken on a platter and pour the sauce over or serve it on the side. OR, place chicken on a chopping board, and chop it into pieces (as shown). Place the pieces on a serving platter. Pour sauce over, then top with sliced spring onions.
- When roasting chicken, always check to make sure there is some liquid in the bottom of the pan (a little water or stock can be added as needed). This will ensure a more tender roast.
- To test if chicken is done: Slip a knife into several of the thickest parts of the chicken (the drumstick, or just under the drumstick are good places). If the meat near the bone is white and the juices run clear, it is done. If you see red meat and/or red juices, the chicken requires another 15 to 30 minutes.