Ok so i had a full on supply of herbs & its after a long time so we decided to go with the rosemary here.
We love our herbs as much as we do a prawn curry & am so eager to experiment with all these herbs.
CHIVES & PEPPERS ALL DRESSED TO GARNISH
Due to a not very good market supply here,most resorts,which do use herbs in abundance,tend their own on their vast lawns & thats the best way to have a regular supply in ur own kitchen.
THE MARINADE WELL RUBBED & PUSHED THRU THE GASHES TOOAnd yeah there were chicken fillets for dinner ,so coudn go wrong with an accompaniment of grilled toms & tangy dressing(see recipe below).
And with the flavoursome rosemary-now aint that a lovely name-u cant go wrong and so here i am this week at ---the weekend herb blogging ----
I'd love to have a tandoor coal kinda grill & am working on a temp one but for now its a top fire griller which is quite good(& fast too,keeps me on my feet not to burn toast in the mornings) & yeah would love a griddle pan that'll leaves those lovely criss-cross or horizantal lines on ur grilled catch of the day.
This recipe is actually my little bros,which was born when he asked a chef to grill chicken this way for him when he was at a resort & its totally his recipe-a family of foodies couldn get better for me!!!!
Am happy to join in my second weekend of weekend herb blogging ie about cooking with herbs & plants that scream different-i so like the concept,this was originally started byby Kalynskitchen around 4 years back and now is hosted by Haalo of Cook (Almost) Anything At Least Once.
marinade per 2 fillets
(clean the fillets well with salt & lime & cut a few gashes & prick all over and marinate under refrigeration with a mix of all the below in a glass marinating bowl-rub well into fillets & in the gashes too)
1 onion garlic-crushed
1loads of fresh rosemary-rubbed to release aromatic flavouring
a good drizzle of honey
whole pepper,crushed- to taste
salt to taste
GRILLED TO PERFECTION WITHOUT A DROP OF OIL1. Marinate for a few hours & grill till done. Baste with olive oil if u want to or even butter(yummy)
SWEETT & TANGY-GORGEOUSLY GRILLED TOMSServe with grilled tomatoes(below)
CHOPPED CHIVES READY TO GARNISH THE TOMS
GRILLED TOMATOES1.Cut a few tomatoes into half and placecut side up in a baking dish.
Season with salt & garlic (and pepper or chilli,optional)& a teeny weenny pinch of sugar on each one(brings out their sweetness & these were really juicy yummy cherry red toms-but totally optional)
2.Drizzle with extra virgin olive oil & grill till done(as preferred-a little grilled or well browned)
CHIVES,PEPPERS & THE SWEET & TANGY DRESSING WITH STEAMED GREEN PEAS
3.DRESSING for THE GRILLED TOMSToss together cut smoked fresh de-seeded red chilli(or a sweet red chilli sauce)lime juice,honey/sugar,toddy vinegar,(balsamic or white vinegar is fine too),extravirgin olive oil(a wee bit)& chives, with green peas and beans(STEAMED) & pour over the tomatoes in the serving dish with all juices of the toms.
4.Garnish with chives & parsely.
THIS WEEKS WONDERFUL HOST ISIS DR.WINNIE OF HEALTHY GREEN LIFESTYLE
every week we have a host tooand u'll find the updated list here
OH THE LOVELY PEPERRY GARLICKY FILLETS WITH LOADS OF FLAVOURFULL ROSEMARY
HAD A FEW SQUIDS TOO WITH THE SAME MARINADE ,STUFFED WITH A LITTLE TOO,AGAIN GRILLED W/O OIL.