Mediterranean

Grilled Chicken Breasts with Fire Roasted Tomato Sauce Roasted Zucchini with Oregano and Lemon

Easy

Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray. Season chicken with salt and pepper and place on prepared baking sheet. Arrange tomatoes on second baking sheet. Arrange zucchini next to tomatoes, flesh side up. Season

Prep Time

Brick Chicken with Apricot Couscous

Medium

For the brick chicken: 1) Toast cumin, coriander and cinnamon in a medium saucepan over low heat until fragrant. In a clean spice grinder or coffee grinder, blend spices until fine. Add the toasted spices to a bowl with paprika and cayenne. Season

Roasted branzino with green olive couscous

Easy

For the branzino:1) Arrange an oven rack about 10cms from the grill and preheat the grill. 2) Melt the butter in a small saucepan, over low heat, with the grapefruit zest and juice and simmer for a couple of minutes. 3) Oil a large baking tray. Spri

Salt seared tuna with fennel, courgettes and English pea pesto

Hard

1) Whisk together the beer and flour, season with salt. Let stand in the refrigerator. 2) Take eight baby courgettes and blanch in salted water until tender. Puree in blender until smooth. 3) Place the fennel and remaining courgette and squash in a

Tango tomatoes

Easy

1) Preheat oven to 180C/Gas 4. 2) Cut off the top third of each tomato. Scoop out seeds, juice and pulp from the tomatoes and discard. Set aside. Chop tomato tops and set aside. 3 In medium nonstick pan, saute chorizo or sausage in olive oil, break

Falafel

Medium

For the falafel: 1) Drain the chickpeas through a colander then place on a baking sheet lined with paper towels to absorb any excess moisture. Chickpeas should be totally dry. 2) Heat 10cm groundnut or vegetable oil in a medium saucepan over medium

Goat cheese and sun-dried tomato crostini

Easy

1) Preheat the grill. In the bowl of a food processor combine the sun-dried tomatoes, sunflower seeds, basil leaves, Parmesan, crushed garlic cloves and lemon juice. 2) Add half the olive oil and puree until smooth. If the mixture seems too thick a

Smoked salmon frittata

Easy

1) Preheat the oven to 180&176;C/gas mark 4. Saute the onion and butter in a 25cm oven-proof omelette pan over a medium-low heat until translucent, about 5 minutes. 2) In a large bowl, beat the eggs. Add the cream, goat's cheese, smoked salmon, spri

Salmon baked in foil

Easy

1) Preheat the oven to 200°C/gas mark 6. 2) Sprinkle salmon with 2 teaspoons of olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend. 3) Place a s

Porky fig skewered

Medium

1) In a medium saucepan, combine the figs, wine, 1 sprig of the thyme, the peppercorns and honey. Bring to the boil, reduce the heat to low and simmer gently until softened, 8 to 10 minutes. 2) Remove the figs with a slotted spoon, reserving the liq

Roasted pepper and feta cheese with rocket pesto galette

Easy

Pesto:In a blender, combine the rocket, spinach, Parmesan, garlic and sliced almonds. Blend on low and slowly drizzle in the olive oil and the lemon juice. Blend for about 45 seconds, or until the mixture completely emulsifies. Remove from the blende

Minted lamb

Easy

Preheat oven to 190°C / gas mark 5. 1) Place the lamb in a resealable plastic bag. Combine the marinade ingredients in a glass bowl or measuring cup. Pour the marinade over the lamb, seal the bag, and refrigerate for at least one hour or ove

Mediterranean pasta with lamb meatballs

Medium

For the meatballs: 1) Preheat the oven to 180C/Gas 4. Combine the lamb, spice mix, ground matzoh crackers, garlic, salt and feta cheese. Mix until combined but do not over mix. 2) Divide into 16 equal portions and shape into meatballs. Place the m

Nor Cal cioppino

Medium

1) Heat the oil in a large stock pot over a medium heat and saute the onions, fennel, pepper and garlic until lightly browned. Add the tomato puree and continue to cook until it browns. 2) Add the wine, tomato sauce, clam and lemon juices, water, b

Pumpkin seed crusted halibut with coriander serrano cream

Easy

1) Season all sides of the halibut with the 1 tsp of the salt and 1 tsp of the pepper. In a shallow dish, combine the flour and the remaining salt and pepper. Put the eggs in a second shallow dish. Put the ground pumpkin seeds in a third shallow dish

Pork-oulet

Easy

1) Place the bacon in a cast iron Dutch oven or casserole with a tightly-fitting lid, over a medium-high heat. Cook until just crisp, remove from the pan and set aside on a paper towel lined plate. 2) Season the pork and the chicken with salt and

Colorado lamb and couscous crostini

Medium

1) Heat the oven to 190C/Gas 5. 2) Place the pine nuts on a sheet pan and toast until golden, 3 to 5 mins. Set aside and leave oven on. 3) Bring beef stock to a simmer in a small saucepan. Add the butter and stir in the couscous. Cover the pot and

Herbed new potatoes

Easy

1) Melt the butter in a dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knif

Roasted fish

Medium

For the roasted fish:1) Preheat oven to 260 degrees C. 2) Begin by preparing the vegetable base for the fish. Heat 85ml of olive oil in a large saucepan over medium heat. Add the eggplant, season with salt and pepper and cook for 10 minutes until jus

Free range beef tartar, quail egg and bacon fritter, Parmesan mousse

Easy

For the beef: 1) Combine the beef, salt, sugar, fennel seeds, thyme, rosemary and bay leaf in a zip lock bag. Turn every few hours. 2) Remove the meat from the bag and wrap tightly in cling film until required. For the pickled cucumber: 1) Combin

Provencal vegetable soup

Easy

For the soup: 1) Heat the olive oil in a large stockpot or saucepan, add the onions and saute over a low heat for 10 minutes, or until the onions are translucent. 2) Add the leeks, potatoes, carrots, salt and pepper and saute over medium heat for

Mediterranean Chickpea Stew

Easy

Preheat oven to 400F. Slice the top off of the head of garlic; lay it on some aluminum foil and drizzle with olive oil, and black pepper. Seal aluminum foil over garlic and roast for 40 minutes. In a large saucepan, heat olive oil over medium hea

Watermelon, Tomato and Olive Salad

Easy

Place all the ingredients in a large bowl, season and toss. Serve chilled.

Falafel in pitta with yoghurt sauce

Easy

1) In medium frying pan over a medium heat, add 2 tbsp of the oil and sweat the onion and peppers, 2 to 3 minutes. Add the garlic and cook until translucent, about 5 minutes. 2) In a food processor, pulse together the chickpeas, chilli flakes, gro

Quick roasted tomato soup

Easy

1) Preheat the oven to 200C/Gas 6. In a large roasting pan combine the tomatoes, basil, jalapenos, onions, garlic, parsley and thyme. Coat well with olive oil. Roast in the oven, stirring occasionally, until everything is caramelized and black around

Seafood gratin

Medium

1) Preheat the oven to 190C/Gas mark 5. Place four individual gratin dishes on sheet pans. If recipe is doubled serve it in a 30cm by 20cm oval gratin dish. 2) For the sauce, combine the stock, cream, 125ml of the wine, the tomato puree, and saffron

Citrus chicken

Easy

For the citrus chicken: 1) Combine all the marinade ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours. 2) Preheat the oven to 180C/gas 4. Remove the chicken from the marinade, reserving 60ml of the marinade for the gl

Roasted beef fillet with roasted red pepper and black olive sauce

Easy

1) Preheat the oven as high as it goes, 260C/Gas 10. 2) Liberally coat the fillets with the olive oil and steak seasoning. Place the meat on a roasting rack or in a roasting pan and put it in the oven. If you are cooking in a pan with no rack, add a

Garlic halibut with tomato-caper bruschetta

Easy

1) Combine the fish, garlic, 1 tbsp of the wine, the parsley, lemon juice, oil, and 60ml of the stock and let the fish marinate for 1 hour. 2) Remove the fish from the marinade, remove the excess garlic, and pan saute the fish until cooked. 3) De

White Bean and Roasted Aubergine Hummus

Easy

Preheat the oven to 220°C/gas mark 8 and place an oven rack in the centre. Place the aubergine on a greaseproof paper-lined baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. S

Mediterranean fish tacos

Easy

1) Heat grill pan over medium high heat or preheat outdoor grill. 2) Combine the juice and zest of 2 lemons, oregano, parsley, 2 cloves garlic, olive oil and add fish, turn to coat and season with salt and pepper. 3) Wrap tortillas in foil and

Swordfish with tomatoes and capers

Easy

1) For the sauce, cook the onions and fennel in the oil in a large saute pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds. 2) Add the drained tomatoes, smashing them in the pan with a fork

Olives Bottled with Lemon and Herbs

Easy

In the jar, place a layer of the olives, a sprig or rosemary, some chillies, some lemon wedges, slices of garlic and some dried oregano. Repeat this layering until the jar is full. Pour in the white wine vinegar and then fill the jar with olive oil.

A Trio of Fresh Oysters

Medium

For the red wine vinegar and shallot-topped oysters: Place the shallots, vinegar and salt into a dish then top the oysters with the mix and they're ready to serve. For the zesty lemon and caper-topped oysters: Place the chives, lemon zest, capers

Stuffed Onions

Medium

Pre-heat your oven to 180°C. Place the onions unpeeled into a large saucepan, cover with water and salt lightly, bring to the boil and boil for 10 minutes, then remove with a slotted spoon and allow to cool. Once the onions have cooled using a sh

Fresh Lobster Salad

Medium

Put a pot of water on the heat and bring it to the boil, once it has reached a rolling boil add the lobster with half a teaspoon of salt. Boil the lobster for 8-10 minutes, until it's cooked all the way through, the shell turning orange is a natural

Pickled Mussels

Easy

In a large bowl, add together the red pepper, green pepper, sliced shallots and the zest of one lemon and combine them. Now add the parsley, thinly sliced clove of garlic, whole peppercorns, dill and the cooked mussels. Mix them together and add

Beef and bulgur-stuffed courgette

Easy

Preheat the oven to 190C/Gas 5. 1) Cut each courgette in half crosswise. Using a melon baller, carefully scoop out the courgette flesh, leaving about 1/2 cm of flesh intact on all sides and leaving the courgette closed at the bottom of each half.

Griddled polenta with mediteranean vegetables and rocket drizzle

Easy

1) Heat the oven to 180C/Gas 4. Heat a griddle pan to smoking hot. 2) Pour the stock into a large saucepan, bring to the boil and then whisk in the polenta. Reduce to a simmer and cook for about 30 minutes, stirring frequently. 3) Grease a large b

Moroccan Couscous

Heat the olive oil in large saucepan over medium heat. Add the garlic, onions, cinnamon, cumin and turmeric. Saute until fragrant, 2 to 3 minutes. Add the turnips and saute for 5 minutes. Deglaze with the chicken stock. Add the chickpeas, apricots, f

Mediterranean Grilled Vegetable Pie

Hard

Pre-heat the grill to a high heat. Grill the peppers for two to three minutes on each side or until the skin has blackened, turning during cooking. When they are all charred all over, place into a bowl, cover with cling film and allow to cool. When

Sangria Ice Pops

Easy

1) In a medium saucepan, reduce the wine to about 625ml. While still hot, add the remaining ingredients and steep overnight, refrigerated. 2) Strain the mixture and fill ice pop molds; freeze until solid.

Roasted Lemon-Herb Chicken

Easy

1) Preheat the oven to 200 degrees C. 2) Generously salt and pepper the inside cavity of the chicken, and add 4 rosemary sprigs, thyme, garlic, and half of the lemon. Slice the remaining lemon half into thin slices and slide them under the exterior

Garlic and citrus chicken

Easy

1) Position one of the shelves in the centre of the oven and preheat the oven to 200C/Gas mark 6. Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon and garlic halves. Tie the legs together with

Fig Jam

Easy

Put a pan on a medium hear and the add the water, red wine vinegar and sugar and stir. Add the ginger, garlic, whole chillies and figs and allow it to boil for 15-20 minutes or until the figs have softened.Allow it to cool slightly and then spoon the

Crispy squid with garlic mayonnaise

Easy

Strange though it might sound to say it, this is another of my supper-standbys. I keep the frozen squid in the deep-freeze, taking it out in the morning at breakfast to let it thaw in time for the evening's meal. I prefer to eat a massive amount of t

Tuna tapenade

Easy

1) Blend all the ingredients, except the tuna, in a food processor until smooth but still chunky. Transfer to a medium serving bowl. 2) Drain the tuna but do not rinse. Flake the tuna with a fork. Add to the olive mixture, blending gently with a fo

Greek Salad

Easy

Place the cucumber, peppers, tomatoes and red onion in a large bowl. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour th

Couscous with currants, almonds, and parsley

Easy

1) Check couscous package instructions to see how much boiling water you will need. Place couscous and currants in a large bowl. Pour boiling water over top, cover, and let stand for 5 minutes. 2) Remove cover, add toasted almonds and parsley, and fl

Sweet couscous with nuts and dried fruit

Easy

1) In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the granulated sugar has dissolved, about two minutes. 3) Stir in the couscous a

Shake and toss dressing

Easy

1) Smash the garlic clove, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Shake the garlic paste, oil, shallot, pepper, carrot, vinegar, parsley, water, and pepper in a cruet. Serve.Cop

Barbecued clams on the half shell with Serrano ham

Easy

1) Heat barbecue. 2) Place cockles on the grates of the barbecue, close the cover and cook until the cockles have opened. 3) Place a piece of Serrano ham into each of the cockles and drizzle with olive oil. Serve immediately.

Spicy Hummus: Quick Chickpea Spread

Easy

1) Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appe

Cretan dakos - koukouvagia (owl)

Easy

1) Wet the rusks and dry with a clean towel. Grate the tomato and combine with the feta. Spread on the rusks. Sprinkle with the oil, salt, oregano and a little grated onion, if using. This recipe was provided by professional chefs and has been scale

Green tea couscous

Easy

1) Heat the olive oil in saucepan over medium heat and add the spring onions. 2) Season with salt and pepper and saute for 2 to 3 minutes. 3) Add stock and bring to the boil, secure tea bag to handle of the pot, and let steep for 1 minute. 4) Remo

Potatoes with onions, olives and tomatoes

Easy

1) Place the potatoes in a medium or large saucepan and add enough water to cover by about 5cm. Set the pan over a high heat and bring the water to a boil. Cook for 8 minutes, or until the potatoes are fork tender. 2) Drain and transfer the potatoes

Dry rubbed rib-eye steak

Easy

1) Combine all the dry ingredients in a bowl and, using your fingers, make sure that everything is evenly distributed. Rub the outside of each steak generously with the mixture. 2) Wrap each steak in cling film and refrigerate for at least 24 hours

Quick fake-out stuffed aubergine

Easy

1) Heat the oven to 240C/Gas 9. 2) Halve 4 of the aubergines lengthwise. Pour about 4 tbsp extra-virgin olive oil on a rimmed baking tray. Season the cut aubergine with salt and pepper, to taste, and arrange, cut side down, in the oil. Put in the

Scallops and chorizo

Easy

1) Set a dry pan on medium-high heat. When the pan is hot, add chorizo without adding any extra fat. The chorizo will render oil. Heat until the chorizo until crisp on both sides; this should take no more than 2 minutes. 2) Remove the chorizo to a

Gomes

Easy

1) Add the olive oil to a large saute pan over a medium-high heat. When heated add the garlic and onion and saute until golden brown. 2) Add the potatoes, cod and chopped egg and cook until heated through. Remove the pan from the heat and add the

Gorgonzola crusted grilled lamb chops

Easy

1) Pre-heat the griddle over medium heat. 2) In a medium bowl, add the olive oil, pepper, salt, oregano, and toss together. Cut the racks into chops and add them to the oil mixture. Turning them to coat well. 3) In a separate bowl, add the

Pan-seared sea bass with olives, tomatoes and oregano brown rice

Easy

1) Heat the oil in a large frying pan over a medium-high heat. 2) Season both sides of the sea bass fillets with salt, pepper and garlic and herb seasoning. Add the bass fillets to the pan and cook for 1-2 minutes per side, until golden brown. 3) A

Prawn scampi with artichokes

Easy

Heat the oil in a large frying pan over a medium heat. Add the garlic and shallots and cook, stirring regularly, until softened but not browned, 2 to 3 minutes. Add the prawns, artichoke hearts, wine and lemon juice and cook until the prawns are co

Tilapia with purple potato crust and chive rosemary oil

Medium

Preheat the oven to 375 degrees F. Place the fish fillets on a work surface and season with salt and pepper. Top each of the fillets with enough slices of potato to completely cover the surface of the fish, overlaying the potatoes like shingles. S

Roasted Halibut with Grapefruit-Fennel Salsa

Easy

1) Preheat the oven to 190°C. 2) In small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red chilli flakes. St

Couscous nicoise

Easy

For the couscous: 1) Add the water to a small saucepan over a high heat. Add the salt, butter and the mashed garlic clove and bring to a boil. Remove the pan from the heat and stir in the couscous. Cover and leave to sit for 5 minutes. Fluff with a

Panzanella with feta and basil

Easy

1) Preheat the oven to 180C/Gas 4. 2) Place the bread cubes on a baking tray and toast in the oven for 10-15 minutes. Remove and allow to cool. 3) Combine the bread cubes with the tomatoes, shallots and capers in a bowl and allow to stand for about

Marinated feta and olive skewers

Easy

1) In a medium bowl combine the fennel seeds, orange zest, orange juice, and pepper. Gently stir in the feta and marinate for an hour or more. 2) To make the skewers, place a mint leaf about 2cm up the skewer, then add an olive half, then a chunk of

Tapenade

Easy

1) Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. 2) Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky. 3) Serve on toast.

Couscous with orange and almonds

Easy

1) Put the couscous in a large bowl, add the 500ml boiling water, 1 tsp salt and orange zest, then cover and let steam for 5 minutes. Remove the cover and fluff with a fork. 2) Whisk together the orange juice, vinegar and olive oil in a small bowl.

Mediterranean bruschetta

Easy

1) Preheat griddle to medium-high heat. 2) Drizzle the bread with the olive oil and place onto preheated griddle. Griddle until golden brown, about 2 to 3 minutes per side. 3) In a medium bowl, combine ricotta, tomatoes, olives, basil, and salt and

Mediterranean prawn wraps

Easy

1) Spread pesto on one side of tortillas. 2) Top with spinach, prawns, artichoke hearts and sun-dried tomatoes and roll up. Serve immediately.

Mediterranean tuna wrap

Easy

1) In a medium bowl combine the tuna, onion, parsley, olives. 2) In a small bowl, whisk together the olive oil, zest, lemon juice, salt and pepper. Pour about two thirds of the dressing over the tuna mixture and toss to combine. 3) In a separate bow

Pork gyros with yoghurt-tomato sauce

Medium

1) Whisk together the oil, wine, garlic and oregano in a baking dish. Add the pork and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight. 2) Preheat the griddle to high. Remove the pork from the marinade and sea

Pork gyros with yogurt-tomato sauce

Medium

1) Whisk together the oil, wine, garlic and oregano in a baking dish. Add the pork and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight. 2) Preheat the griddle to high. Remove the pork from the marinade and sea

Tuna with citrus gremolata

Easy

For the gremolata: 1) Combine the parsley, lemon zest and orange zest in a small bowl. Stir in the finely chopped garlic and reserve. For the tuna:1) Cut the tuna into bricks about 7.5cms long and 5cms wide, 3 pieces per portion. Season the tuna with

Honey-balsamic lamb chops

Easy

1) In the bowl of a food processor, combine the balsamic vinegar, garlic and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to t

Fresh lemon mousse

Easy

1) For the sweetened cream, place the cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fit

Chickpea and courgette salad

Easy

1) For the vinaigrette dressing, in a small bowl, whisk together the lemon juice, olive oil, salt and pepper until combined. 2) For the salad, place the chickpeas, courgette, sweetcorn, red onion and lettuce in a large salad bowl. Pour the vinaigr

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Mediterranean

20-Minute Chicken Thighs and Couscous with Dill

Herbed Chicken Marsala

Grilled Whole Mediterranean Fish

Grilled Tuscan Chicken

Charred Vegetable and Couscous Salad

Portuguese One Pot Chicken and Potatoes

Caprese Di Farro

Homemade Pitta Bread

Greek Meatball Salad

Fusilli with Tomato, Rocket and Feta

Vine-Ripened Tomato Stuffed with Couscous Salad

Creamy Lemon-Pepper Orzo with Grilled Chicken

Olive Plait Bread

Organic Mini Minty Lamb Koftas

Organic Sweetcorn Fritters with Greek Yoghurt

Omelette Stack Cake

Mediterranean Stuffed Pork Rolls in Tomato Sauce

Sauteed onions and peppers

Mediterranean madness salad

Spicy balsamic basil orange marmalade

Herb-roasted onions

Grilled Chicken Breasts with Fire Roasted Tomato Sauce Roasted Zucchini with Oregano and Lemon

Brick Chicken with Apricot Couscous

Roasted branzino with green olive couscous

Salt seared tuna with fennel, courgettes and English pea pesto

Tango tomatoes

Falafel

Goat cheese and sun-dried tomato crostini

Smoked salmon frittata

Salmon baked in foil

Porky fig skewered

Roasted pepper and feta cheese with rocket pesto galette

Minted lamb

Mediterranean pasta with lamb meatballs

Nor Cal cioppino

Pumpkin seed crusted halibut with coriander serrano cream

Pork-oulet

Colorado lamb and couscous crostini

Herbed new potatoes

Roasted fish

Free range beef tartar, quail egg and bacon fritter, Parmesan mousse

Provencal vegetable soup

Mediterranean Chickpea Stew

Watermelon, Tomato and Olive Salad

Falafel in pitta with yoghurt sauce

Quick roasted tomato soup

Seafood gratin

Citrus chicken

Roasted beef fillet with roasted red pepper and black olive sauce

Garlic halibut with tomato-caper bruschetta

White Bean and Roasted Aubergine Hummus

Mediterranean fish tacos

Swordfish with tomatoes and capers

Olives Bottled with Lemon and Herbs

A Trio of Fresh Oysters

Stuffed Onions

Fresh Lobster Salad

Pickled Mussels

Beef and bulgur-stuffed courgette

Griddled polenta with mediteranean vegetables and rocket drizzle

Moroccan Couscous

Mediterranean Grilled Vegetable Pie

Sangria Ice Pops

Roasted Lemon-Herb Chicken

Garlic and citrus chicken

Fig Jam