Backed Chicken With Herb Crumbs

Ingredients

2 Sprigs fresh rosemary
2 Sprigs fresh thyme
1 whole Chicken
1 Pinch of salt
1 Pinch of black pepper
1 egg
1 tbsp flour
80 g white bread slices
3 tbsp olive oil

Steps

Pluck the rosemary needles and thyme leaves from their stems and finely chop them. Cut the chicken into parts. Cut each breast into two pieces . Separate the breast twice. Separate the legs at the joints and cut throught each thigh along the bone. Season with salt and pepper.

Beat the egg in a mixing bowl. Add the flour, rosemary, thyme and salt. Mix with a fork until smooth. Cut off the crust from the white bread slices and finely chop in the food processor. Place the chicken pieces in the bowl and turn to coat with the egg mixture. Then add the white breadcrumbs and mix again.

Place the Chicken pieces on an alluminum baking sheet and sprinkle with some olive oil. Bake in a preheated convection oven at 400°F (200°C) for 40 minutes. You may have to cover the chicken with aluminum foil to prevent the crust from getting too dark. Arrange the chicken in a baking dish and serve hot.

Shrimp and Avocado Cocktail

Ingredients

1 half lemons
1 half onions
1-1/2 tsp (7 mL) salt
2 lb (907 gr) large raw shrimp
1/2 cup (125 mL) lime juice
2 tbsp (25 mL) extra virgin olive oil
1 tsp (5 mL) hot pepper sauce
2 avocados, peeled, pitted and cubed
1 cup (250 mL) cherry tomatoes, quartered
1/2 cup (125 mL) chopped fresh coriander
1/4 cup (50 mL) minced red onions
8 sprigs fresh coriander

Steps

Squeeze juice from lemon into large saucepan of water. Add lemon, onion and 1 tsp (5 mL) of the salt ; bring to boil.

Meanwhile, peel and devein shrimp; cut lengthwise down back almost but not all the way through. Add to saucepan; cook until pink and firm, 2 to 3 minutes. Drain, discarding lemon and onion; let cool and cut into bite-size pieces.

Meanwhile, in large bowl, whisk together lime juice, oil, hot pepper sauce and remaining salt. Add shrimp, avocados, tomatoes, chopped coriander and red onion. Garnish each serving with coriander sprig.

Pigeon Pastilla

Ingredients

6 pigeon
4 TBSP olive oil
1 cup chopped onion
¼ cup chopped green coriander
¼ cup fresh chopped parsley
1 TBSP mix herbs (ground ginger, saffron and ground turmeric)
Salt and black pepper
2 cup sugar
3 cup water
4 egg, beaten
1 cup peeled toasted almond
1 cup confectioners’ sugar
2 TBSP cinnamon powder
12 special pastille foils (spring roll foils can be used)
Butter and beaten butter to brush

Steps

- Heat oil and fry onion. Add coriander and parsley, and stir.
- Add pigeons after they have been washed well. Mix with onion and add spices, mix and bring to red color.
- Add sugar and water. Simmer on low heat until pigeons are cooked and then add a little cinnamon.
- Remove pigeons out of the sauce, remove bones, and cut into small pieces.
- Place sauce in a pan over heat. Add eggs and keep mixing until eggs are cooked and then set aside.
- Add confectioners’ sugar with cinnamon to the peeled almond.
- Put two pastilla foils and add the mixture of almond, then add the mixture of sauce and eggs to the pigeons. Put two pastilla rolls foils and repeat the previous step.
- Brush pastilla with the beaten eggs and butter, and close from the sides.
- Brush a pan with cooking oil, and then place the pastilla on the pan and brush with a little butter.
- Bake in a 350 degree oven.
- Sprinkle sugar powder and cinnamon as garnish. Serve hot.

Avocado and Pomegranate

Ingredients

1 ripe avocado
2 Tbsps fresh lemon juice
1 cup ice
4 Tbsps sugar
½ cup pomegranate arils
½ cup crushed ice
1 Tbsp pomegranate syrup


Steps

Cut avocado into half, peal and remove pits, and then cut and put into a blender.
Add lemon juice, water and sugar, and then blend.
Pour into a serving glass.
Mix pomegranate seeds with ice and syrup in a blender.
Add the pomegranate arils mix on top of the juice and serve cold.