Its pick-nick time! I was looking for something yummy when cold, easy to prepare and bite size for an outdoor event …tadaaaaa…. for all those bacon lovers out there: this is for you!!
BACON COVERED ROSEMARY-PLUMS
Bacon
Dried plums
Fresh rosemary chopped
Toothpichs
Cut plums in half, sprinkle with rosemary and put back together. Cover with one layer of bacon and fix with a toothpick. Heat pan (without oil) and fry bacon plums from all sides until crisp.
Spring time is on and so is BBQ season! Here is my special secret recipe for my spicy-sweet BBQ sauce that will make you lick your fingers twice…
NICI’S HONEY-WHISKEY BBQ SAUCE (FOR BBQ CHICKEN OR RIBS)
2 Tbsp olive oil
1 small onion, very finely chopped
1 garlic clove, crushed
2 Tbsp honey
10 Tbsp ketchup
1 Tbsp apple vinegar
1 Tbsp Worchester sauce or soy sauce
¼ Tsp cumin
¼ Tsp cayenne
(optional: ¼ Tsp liquid smoke)
1Tsp Whiskey
For BBQ CHICKEN:
1 chicken in pieces
In a sauce pan heat olive oil and cook onion until soft but not browned. Add all ingredients and cook for 5 minutes until thickened. Use right away or store in jar glass for a few weeks.
For BBQ chicken:
Marinate chicken pieces in refrigerator for at least 1 hour. Place on BBQ for 30-45 minutes over medium heat or bake on baking paper lined baking pan at 180 °C for 30-45 minutes turning chicken parts every 15 minutes.
Serve on sweet potatoes and asparagus which you add to the oven 20 minutes before the end.
Greece is a beautiful country with beautiful people, a beautiful landscape and delicious food! I can remember a Greek restaurant that I was at when I was young where there was no menu. Instead you went into the kitchen and the lady of the house would open different pots on the stove for you to choose your diner. It was sooo wonderful. Since then I have never forgotten this wonderful greek dish Stifado.
STIFADO
800 g calf meat in cubes
3/8 red wine
2 bay leaves
1 stick cinnamon
2 cloves
800 g shallots, peeled and not cut
4 garlic cloves in slices
1 can whole tomatoes
6 Tbsp olive oil
½ Tsp sugar
Salt and pepper
In a large pot heat olive oil and fry the meat until browned from all sides. Take out and set aside. In the same oil fry the onions and garlic for 2-3 minutes. Then add tomatoes and simmer for further 2-3 minutes. Put meat with the good juice back into the pot and add rest of the ingredients. Simmer for 1-1 ½ hours over low heat. Carefully stir once in a while. I served it with Nockerln, small noodles or pita.