I’ve had a Cyprus BBQ (and every other Greek I know) for as long as I can remember. As such, I am chuffed to have developed a host of new recipes as part of a video series using the exceptional Cyprus BBQ – it’s all about the rotisserie!
I’m so pleased to announce a new working relationship with Big K – I’ve been using Big K products for years so was very happy to showcase their products through a bunch of new recipes I’ve developed especially for Big K.
These delicious homemade beefburgers are flavoured with Indian spices, lots of herbs, chili and taste blooming fantastic. Dressed in a super quick curry mayo this makes a great alternative to your usual BBQ burger.
Cooked on Au Naturale Compressed Applewood briquettes.
Visit BigK website for the full recipe – in the meantime; here’s the video…
Cooking lobster with garlic butter on the rotisserie is a great way to barbecue to evenly cook it and keep it really succulent. This simple and delicious recipe will definitely have you coming back for more.
Delicious slow-roasted Tamarind pork belly souvla cooked on huge skewers with crispy succulent Zataar chicken thighs, cooked to perfection on a Cyprus Rotisserie BBQ, all served with a fresh vibrant Asian slaw.
This recipe is really about those baby aubergines and the delicious olive oil that is infused with all the aromatics. This dish makes for the perfect brunch, with the added benefit the aubergines will last a couple of weeks submerged in the oil to use on anything else you want!
12 baby aubergines
Handful sea salt
1 bulb garlic
3 strips lemon rind
3 bay leaves
Pinch chilli flakes
Few sprigs of thyme or rosemary
Pinch pink peppercorns
750ml Aloades extra virgin olive oil
Tahini dressing Ingredients:
1 tbsp tahini
1 tbsp yogurt
1 tbsp water
Few drops lemon juice
1 tsp honey
250g Halloumi cheese
Pinch toasted almond flakes
Few basil leaves
4 sundried tomatoes
Preheated oven 160c FAN
Halve the baby aubergines, place in a colander above a bowl and food through a handful of sea salt then leave for 1 hour.
Shake off the salt, place the aubergines on a kitchen towel and dry.
Pour half the olive oil into a roasting tray just big enough to fit the aubergines then scatter in the remaining ingredients for the aubergines (breaking up the cloves from the garlic bulb). Pour over the remaining oil or enough to almost cover the aubergines.
Bake in the oven, uncovered for 1.5 to 2 hours. Leave to cool and place in a sterialised jar.
Mix all the tahini dressing ingredients together and reserve.
Slice the halloumi in inch thick slices, and place onto a hot griddle pan for a minute then turn to do the other side.
To assemble the dish, place a couple of slices of halloumi onto each plate, top with a few aubergines including a drizzle of the olive oil. Squeeze in a couple of sun dried tomatoes and sprinkle over a pinch of almonds and dot the tahini dressing in places. Garnish with a few basil leaves. Serve on flatbreads for a heavier meal.
Well, how cool is this! I was honoured to be invited by the cool cats at Twitter HQ in London to sign a few copies of my new book Orexi and the awesome food team (Fooditude) prepared a few recipes from my book to serve the Tweeps for lunch.
A deliciously simple and fresh tasting one-pan supper inspired by the popular yiouvesti Greek dish. Using top quality olive oil at the end finishes the recipe perfectly with a squeeze of lemon. Feta cheese crumbled on top and a few lemon wedges always looks great on top if you like.
Dust the chicken with salt, pepper, oregano and smoked paprika and fry in olive oil till golden brown all over then remove from the pan. In the same pan, fry the onions till soft, about 10 minutes, then add the garlic, followed by the orzo pasta.
Fry the pasta for a minute before adding a cup of wine and simmer until reduced by at least half then reintroduce the chicken to the pan plus any leftover juices along with the olives and lemon zest.
Pour in the stock and simmer on a low heat, without stirring, for about 12 minutes or until chicken is cooked then turn off the heat. Finish with a drizzle of Aloades Extra Virgin Olive oil, the juice of half a lemon and a scattering of the fresh coriander and preserved lemons. Rest of 10 minutes before serving.
A deliciously easy and tasty smashed cannellini bean dip with crispy pitas. This is great for sharing with friends and family, the key to this recipe is using the best quality olive oil you can afford.
1 tin cannellini beans
120ml Aloades extra virgin olive oil
1 tbsp water
1 clove garlic, crushed
Juice ½ lemon
½ tsp salt
1 preserved lemon, diced
Generous pinch dried oregano
4 pita breads
½ tsp chili powder
Salt and Pepper
Pre-heat oven to 200ᵒC (400F) Gas 6
Blend together the butter beans, half the olive oil, water, garlic, lemon juice and salt until you have a smooth consistency.
Spread the dip into a bowl, drizzle over with a generous glug of Aloades olive oil, garnish with a pile of the preserved lemon cubes and oregano.
To make the pitas, simply cut into strips and place into a mixing bowl with the remaining olive oil and dust with the smoked paprika and chili powder.
This vegan delicious Mediterranean orzo salad topped with crispy harissa tofu is the ideal summer dinner dish. Ready and on the table in less than 20 minutes, enjoy as a quick mid-week meal or packed lunch – get the full recipe from the David Lloyd Blog.
I had a wonderful time at the beautiful Saira Khans house last week as I cooked a six course summery lunch for a bunch of the Loose Women (Stacey Solomon, Nadia Sawalha, Jane Moore and of course lovely Saira) plus a bunch of other gorgeous girls.
Luckily I had Saira’s husband Steve there for moral support 🙂
My next video recipe for David Lloyd Clubs is this delicious healthy mid-week dinner. Tender, grilled garlic-lemon marinated chicken breast sits on a bed of fluffy couscous and brilliantly colourful and sweet honey glazed rainbow carrots. Delicious and perfectly balanced, it provides a healthy balance of veggies, carbs and protein.
Fresh ingredients feature heavily in the recipes, which are divided into seven sections. The author states that “… the heritage of Greek food is not simply about the ingredients, […] but it’s also the stories that cradle a plate of food, the childhood memory of eating something all together and the conversations around a table.” To this end, at the beginning of each section, he brings us a slice of Greek life, explaining the traditions behind the dishes or childhood memories associated with particular foods. He also introduces each recipe with a brief story detailing the origins of the dish or his inspiration for creating it. The recipes don’t follow the boring, traditional format we’re used to in other cookbooks. These are more conversations with the author, in which he provides tips and tricks learned through experience, as well as humorous asides such as, “tomatoes are very self-conscious and would hate to feel overdressed” and “serve with a green salad and smug expression”.
The author’s personality and humor radiate from the pages. This cookbook is as entertaining to read and look at as it will be to cook from. Mostly it’s about combining fresh ingredients with splashes of ouzo, glugs of olive oil, a squeeze of lemon, and of course, family. As the author states, “I always find that food never fails to start a conversation and bring people together.” Kali Orexi!
“Rooted in Pelion and Thessaly, our grandfathers’ olive groves have raised and maintained our families. For us, olive oil is life, flavour, company, remedy, an offer of nature to people. In every bottle we produce, we make sure to include in the ingredients the authentic Greek cultivation of olive oil”. Besios Limited
My delicious harissa seabass and green medley recipe is super healthy and packed with flavour! You can make this in (literally) 10 minutes and has everything you need to keep healthy. Seabass (a great source of protein and healthy fats) sits on a bed of fresh green veggies including asparagus, spinach, peas and marinated courgette which is full of fibre, antioxidants and iron.