CHICKEN PARCELS WRAPPED IN AUBERGINE

INGREDIENTS

• 2 aubergines
• 1 onion
• olive oil
• sprinkle of salt
• goats cheese 
• 6 chicken thighs
• bunch of fresh herbs
• juice of 1 lemon
•  mixture of salt,  ground black pepper and dried herbs.

METHOD

1) Slice the aubergines lengthwise thinly as shown above. Slice the onion like rings and brush them with olive oil on both sides. Sprinkle some salt and  cook them on the griddle pan until both sides are lightly browned. Do the same with rest of the aubergine skin slices and onion rings. Set aside.

2) Wash and drain chicken tights. Cut of the excess fat and take the bone out from each thigh. Place 1 slice of cooked onion ring and the herb of your chose inside  the chicken thigh and tuck it under.

3) Lay one aubergine slice on a plate and place the chicken thigh over the aubergine. Place 1 slice of goats cheese on top of the chicken.  Now roll and wrap the chicken  with the aubergine slice and secure it with a tooth pick. Do the same with rest of the chicken pieces and brush them with olive oil.

4) Place the chicken parcels in an oven proof dish. Pour the lemon juice over the parcels and season with salt,pepper, herb mixture.

5) Cover with foil and cook on preheated oven 180C, 160 fan setting for 1 hour. Take the foil off and cook for further 10 minutes at 200C to get it nicely browned. Remove the tooth picks. Serve  the parcels with rice and side salad.

GOURMET BURGERS WITH SUNDRIED TOMATOES( kuru domatesli burger)

YOU NEED

• 250 g lean steak mince
• 1 onion, diced
• 2 cloves of garlic
• 1 tsp grated ginger
• 2 chillies, medium hot
• 6 sun dried tomatoes
• 1 tbsp goats cheese
• 1 tbsp parsley, chopped
• pinch of cumin powder
• salt.

1) Place onion, garlic, ginger and chillies in a food processor and pulse it couple of times. 

2) Add mince tomatoes,mince, cheese, parsley, salt and cumin powder and mix to  bind.

3) Take the burger mixture out of the processor and form into 2 large burgers.

4) Cook the burgers under hot grill or in a non stick pan until the both sides are browned and cooked to your taste.

5) Serve with salad, pitta bread or buns. 

NOT: I served mine with carrot, red cabbage, white turnip, celery, curly kale and parsley salad with lemon and olive oil dressing.

 Sun dried tomatoes in oil, in a jar  will be fine to use for this dish.

Makes 2 large or 4 small burgers.

DANDELION SALAD WITH OLIVES AND GOAT'S CHEESE

DANDELION: This nutritious herb can be boiled or added to salads. it has more beta-carotene than carrots and more calcium and iron than spinach. You can use the flowers as garnish for the salad.

INGREDIENTS

• 200 g mix salad of dandelion and rocked
• 1 small red onion, diced
• 150 g cherry tomatoes
• 75 g peppers, diced
• 150 g goats cheese, crumbled
• 100 g black olives
• 2 hard boiled eggs, sliced
• 2 tbsp olive oil
• Some lemon juice,
• mixture of fresh parsley, dill and mint, chopped finely
• salt and black pepper

METHOD

Wash and prepare the salad, add tomatoes, onion, olives, peppers and mix well. Add oil, lemon juice, herbs, salt and pepper. Then cheese and the eggs just before serving. Decorate with olives and egg slices and serve with crusty bread. Serves 4-6

COOK'S NOTE: If you are not keen on dandelion, salad of your choice will be just fine.