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Chicken Stuffed with Sweet Balsamic Red Onion Marmalade
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2 Chicken Breasts
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1 clove Garlic (crushed)
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1 Large Red Onion (sliced into thin slivers)
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5g Butter
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15-30ml Olive Oil
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60ml Balsamic Vinegar
In a bowl combine the onion slivers with the garlic, balsamic vinegar, butter, oil, sugar, salt and pepper
and leave for the flavours to develop for a little while or in the refrigerator overnight. Place the marinaded
onions onto a pre-heated grill and cook for around 4 - 6 minutes until the onions have softened and
caramelised. Lightly stir the onions half way through cooking to avoid over browning. Once cooked,
remove the onions, place in a bowl and allow to cool completely.
Next, flatten the chicken breasts until they're about 10 - 15mm thick. Brush with a little olive oil. Place a
spoonful of the red onion marmalade onto the flattened chicken and roll up (use a wooden cocktail stick
to secure if desired). Place the stuffed chicken parcels on the pre-heated grill and cook for around 7 - 9
minutes until fully cooked through. Serve with grilled asparagus or a green salad.
Grilled Tuna Steak with a Black Pepper Crust
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2 Fresh Tuna Steaks
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15g Freshly ground coarse Black Pepper
Breadcrumbs (from 1 slice of fresh white or wholemeal bread)
Place flour, egg, breadcrumbs and black pepper in separate dishes. Dip the tuna steaks firstly into the
flour, then the beaten egg then the breadcrumbs and finally the coarse black pepper. Pat the fish firmly to
secure the crust.
Place the coated tuna steaks onto the hot grill and cook for 2 - 3 minutes or 1 - 2 minutes if you prefer the
tuna rare.
Spicy Mexican Beef and Bean Wraps with Creamy Coriander Crème Fraiche
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50 - 75g Minced Beef (or use Soya Mince for
vegetarians)
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1 small chilli (deseeded and finely chopped)
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30ml Tomato Puree
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1 Clove Garlic (crushed)
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½ Onion (finely chopped)
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1 Small Tin Mixed Beans (approximately 150g
when drained)
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5g Chilli powder
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5g Ground Cumin
In a bowl combine the minced beef with the onion, tomato puree, garlic, beans and spices. Place the
mixture onto the pre-heated grill and cook for between 6 - 8 minutes until meat is fully browned (use a
plastic/wooden spatula to break the meat up half way through cooking).
Meanwhile combine the crème fraiche with the chopped coriander and the lemon juice and place in a
serving bowl.
Divide the cooked meat mixture between the 2 flour tortillas, top with cheese if desired and roll up. Place
back on the hot grill and cook for 1 - 2 minutes.
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Small Pinch brown sugar
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Pinch Sea Salt
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Freshly Ground White Pepper
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1 Small handful flat leaf parsley (finely
chopped)
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25g Flour with a pinch of salt
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1 egg (beaten)
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5g Coriander
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2 Floured Tortilla Wraps
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25g Grated Cheddar Cheese (optional)
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Coriander Crème Fraiche:
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2 - 3 Tbsp Crème Fraiche
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Squeeze lemon Juice
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Large handful Fresh Coriander (finely
chopped)
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Freshly ground black pepper
7
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