Continental Appetizers

Chicken Caesar Pasta Salad

Servings

2

Prep Time:

15 mins

Cook Time:

35 - 40 mins

Ingredients

2 chicken breasts, skinless
1 cup penne (cylinder shaped pasta) boiled
20 lettuce leaves
½ cup of tomatoes, halved
2 Tbsp olive oil
3 bread slices or ½ cup croutons
½ tsp chopped garlic
¼ cup Parmesan shavings
For the Dressing
1 garlic clove
½ cup mayonnaise
Salt to taste
1 Tbsp vinegar

Directions

Clean the lettuce leaves and cut into small piece, and also the tomatoes. Keep aside.

Next, rub the chicken breasts with olive oil, garlic and seasonings, fry for 15 minutes, making sure that you turn sides. Remove from flame, let it cool for 10 minutes and then chop into cubes.

Pre-heat the oven to 150℃/300℉. Cut the bread slices into small croutons, and spread them out in a baking tray or you can use the packed ones from the store Toss them with olive oil season. Bake in the oven for 15 minutes until golden.

For the dressing, in a mixing bowl, whisk mayonnaise, garlic, vinegar, and salt.

In a large salad bowl, toss the pasta, chicken slices, lettuce, and cherry tomatoes. Add the dressing (as needed) and toss well. Check seasoning.

Tip in the roasted bread croutons and sprinkle the Parmesan on top. You can refrigerate for some minutes or leave at room temperature before serving.

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French Fries

Servings

2

Prep Time:

5 mins

Cook Time:

30 mins

Ingredients

250 gm potatoes- peeled and cut into 'fingers'
1 Tbsp salt
Oil for deep frying
4 cups water (add more depending on pot size)

Directions

Pour around 4 cups of water, enough to cover the potatoes, sprinkle with salt and boil.

When the water comes to a boil, switch off the gas. Leave the potatoes to sit for 5 to 6 minutes.

Drain the water and put the potatoes on a strainer or dry cloth. Let them dry or if you're in a hurry dab it with a paper towel to dry off the water.

Once cooled down, remove the skin and slice into fries. You can also slice the potatoes into thinner or steak sizes.

Then, turn on the deep fryer to high heat and add the oil to heat up. Once, you see small bubbles starting to form on the side, add the potatoes, one by one. Make sure the potatoes have enough space in the oil and not stacked on top of each other.

Reduce the heat to medium and fry till golden brown.

Lift the potatoes out of the oil and place on a paper towel or napkin to drain. Once drained, serve with some sauces of your choice, wings, burger, sandwiches or enjoy by itself!

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Spicy Chicken Wings

Servings

2

Prep Time:

15 mins

Cook Time:

45 mins - 1 hr

Ingredients

8 chicken wings
2 large garlic cloves - cut into slivers
1 tsp chili powder
1 tbsp olive oil
1 tbsp paprika
1 tsp dried oregano
Salt
Freshly ground pepper (you can use either black or red pepper)
Lemon wedges (Optional)

Directions

Wash the wings. Then, make small, sharp cuts on the skin of each chicken wing and slide a sliver of garlic into it.

Brush the wings generously with olive oil.

In a large bowl, stir paprika, chili powder and oregano, season with plenty of salt and pepper.

Add chicken wings and mix well.

Cook chicken wings on a medium grill until they are cooked thoroughly until lightly until golden brown.

Place in a serving plate and squeeze lemon wedges over it before serving. (This is an optional step; you can serve the wings without squeezing over lemons wedges).

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Marinated Stuffed Peppers

Servings

4

Prep Time:

1 hr and 20 mins

Cook Time:

20 mins

Ingredients

6 bell peppers of green, yellow, red etc.
6 medium tomatoes halved
125 gm diced aubergines (Eggplant)
2 cucumber, peeled, de-seeded, blanched
125 gm chopped mushroom

For the marinade:
3 tsp crushed garlic
2 tbsp chopped garden herbs
1 tsp oregano
80 ml vegetable stock
125 ml olive/salad oil
1 ½ tbsp lemon juice
2 tsp prepared mustard

Directions

Cut the peppers in half crossways. Remove seeds and pith. Scoop out the seeds from the tomatoes, sprinkle with salt and leave upside down to drain for 20 minutes.

Then, place a tomato half inside each pepper, toss some seasons on the mushrooms, cucumber and aubergines (Eggplant).

Mix all the marinade ingredients together and whisk together.

Place the stuffed peppers in a dish and pour the marinade. Set aside for 1 hour.

Bake for 20 minutes. Garnish with chopped parsley and serve hot.

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