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Cheeky Chili Chicken.

Ingredients:

1. 1 pound boneless skinned chicken
2. breasts
3. 1 tablespoon olive oil
4. 2 tablespoons honey
5. 3 tablespoons chili garlic paste
6. ¼ teaspoon salt
7. ¼ teaspoon pepper
8. (for serving)
9. Lime wedges
10. (for the yogurt sauce)
11. 1 cup plain Greek yogurt
12. 2 tablespoons olive oil
13. 2 tablespoons snipped chives
14. 1 tablespoon honey
15. 1 lime, juiced
16. ¼ teaspoon salt
17. ¼ teaspoon pepper

Directions:

1. Cut the chicken into bite-sized chunks.
2. In a bowl thoroughly combine the marinade ingredients of oil, garlic, honey, garlic paste, salt, and pepper.
3. Place the chicken in a large sealable plastic bag and add the marinade, ensuring you have removed as much of the air as possible.
4. Put the bag in the refrigerator and leave overnight (if not a minimum of 2 hours).
5. Remove the chicken and allow the marinade to drain.
6. Meanwhile whisk all the sauce ingredients of olive oil, chives, honey, lime juice, salt and pepper in
7. a bowl until well combined and of a creamy consistency.
8. At the same time soak skewers in water to minimize burning.
9. Push 4 pieces of chicken on each skewer and place on the grill until cooked through, turning occasionally.
10. Serve immediately with the lime wedges and yogurt sauce.
11. Serves 4.

Herby Artichoke

Ingredients:

1. (to make polenta)
2. 1 cup instant polenta
3. 3.1/2 cups water
4. 1 teaspoon salt
5. ½ teaspoon pepper
6. 1 teaspoon granulated garlic
7. 1 tablespoon chopped sage (basil also
8. works as an alternative)
9. 2 tablespoons olive oil
10. (to blanch the artichokes)
11. 2 large artichokes
12. 1 lemon
13. 2 tablespoons olive oil
14. 2 tablespoons vinegar
15. Good pinch salt
16. Good pinch pepper
17. 1 pound cherry tomatoes
18. 2 teaspoons olive oil
19. Pinch salt
20. (for the garnish)
21. 3 tablespoons pesto
22. 2 tablespoons capers
23. ½ cup Burrata cheese (goat’s cheese is a good alternative)
24. Fresh basil

Directions:

1. Prepare to barbecue in advance by preparing the polenta and blanching the artichokes up to a day in advance. This should be done as follows.
2. Fill a saucepan with water, with a tablespoon of salt.
3. Juice one lemon and add that and the two halves of lemon to the saucepan.
4. Place the artichokes in the water and bring to a boil.
5. Simmer on low heat for 45 minutes, then drain and allow to cool.
6. When cool, slice each artichoke in half and scoop out the inedible part before cutting in two again to form eight quarters.
7. Drizzle the quarters with olive oil, vinegar, salt, and pepper and toss to coat well before covering and storing in the refrigerator until required.
8. Meanwhile, make the polenta by first
9. Bring the 3.1/2 cups of water to boiling in a medium-sized pan.
10. Next add the salt, pepper, and granulated garlic before gradually adding the instant polenta, whisking continually as you do so.
11. Reduce the heat to a low setting and cook until ready and thickened.
12. Now whisk in the olive oil and sage.
13. Take a baking dish and grease before spreading out the polenta with a spatula until it is approximately ¾ inch in thickness.
14. Place in the refrigerator until firm and chilled. As with the artichoke, this could be overnight.
15. Just before barbecuing remove the polenta and cut it into regular pieces of equal size.
16. Fire up the barbecue and, while waiting for the temperature to rise, toss the cherry tomatoes in the olive oil with the salt.
17. First, barbecue the polenta until the grill marks appear then flip over and
18. grill the other side and keep it warm on a plate.
19. Next grill the artichoke quarters on each side until hot and slightly
20. browned when they should be kept warm with the polenta.
21. Now it is the turn of the tomatoes, again grilled until hot and slightly browned and also added to the polenta plate.
22. Drizzle all with the pesto, capers, and basil.
23. Finally add lumps of burratta
24. chueese and serve.
25. Serves 4

Watermelon and Jalapeno
Delight

Ingredients:

1. Watermelon
2. Jalapeno peppers
3. Alder wood smoked salt
4. Olive oil

Directions:

1. Fire up the grill and, while it is heating, brush a little olive oil on the grill.
2. Cut the watermelon into triangular pieces.
3. Grill the peppers until the skin begins to blister (about 3 minutes)
4. when they can be removed and sliced into thin rings.
5. Next place the watermelon pieces on the grill and sprinkle with the smoked salt.
6. Cook watermelon for 1.1/2 to 2 minutes per side – grill marks will
7. start to appear on the watermelon when ready to flip or remove.
8. Remove and serve with the sliced
9. peppers.
10. Serves 4.

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Ingredients:

1. 4 pork chops, thickly cut
2. 4 cups apple cider
3. 4 cups water
4. 1 cup granulated sugar
5. ½ cup salt
6. Sprigs of rosemary
7. 2 garlic cloves, peeled and smashed
8. 1 teaspoon black peppercorns
9. Olive oil
10. Salt
11. Black pepper
12. (for the peach salsa)
13. 4 peaches
14. 2 tablespoons olive oil
15. 6 teaspoons granulated sugar
16. 1 cup finely chopped red onion
17. 3 teaspoons of balsamic vinegar
18. 3 teaspoons Vietnamese chili garlic
19. sauce
20. Salt
21. Fresh basil

Directions:

1. Prepare the marinade in a small saucepan by combining the apple cider, water, sugar and salt to a boil, stirring until the sugar and salt crystals dissolve.
2. Place the washed and dried pork chops in a sealable bag.
3. Allow the marinade to cool and add to the bag along with the rosemary, garlic cloves and peppercorns, after removing as much of the air as possible, refrigerate for from 4 to 8 hours (overnight is ideal).
4. Before firing up the barbecue remove the pork chops and allow to drain – the marinade can be discarded.
5. Using a paper towel pat the chops dry and brush with olive oil and season with salt and pepper.
6. Grill the chops for 3.1/2 minutes per side.
7. Meanwhile, halve and pit the peaches.
8. Flip the chops again and grill alongside the peaches for 2 to 2.1/2 minutes before turning all and
9. grilling for a further 2 to 2.1/2 minutes.
10. Meanwhile mix the red onion, remaining olive oil, balsamic vinegar, chili garlic sauce, a teaspoon of sugar, and a pinch of salt.
11. When the peaches are ready slice and add to the onion mixture. Stir gently so as to distribute the peach slices but not break them up.
12. Serve the pork chops, topped with peach and onion sauce, garnished with the basil.
13. Serves 4