Monthly Archives: April 2016

Oriental chicken cubes on Basmati

Oriental Chicken cubes on Basmati-close up
Oriental Chicken Cubes on Basmati

Absolutely delicious, great for parties, and extremely easy. You can even cook the chicken the night before to save on time. Cover it really well to keep it moist, refrigerate, and just reheat when you’re ready.

Because of the super yummy sauce this rich marinade creates, I like to serve this chicken over rice. I often add a cup of frozen green peas to the rice before cooking it, the bit of green adds a nice colour to the dish. Just make sure you add an extra ½ cup liquid to the rice’s cooking water or broth to account for the peas.


500grs chicken breasts fillets


2 tbsps oil

2 tbsps honey

3 tbsps soya sauce

3 tbsps vinegar

2 tbsps grated ginger

2 tbsps chopped parsley

1 garlic minced


cut chicken in small-ish cubes

mix all in ingredients of the marinade and pour over chicken

mix really well, cover, and refrigerate for at least 6 hours, preferably overnight

when ready, pour the entire mixture including the marinade in a baking tray large enough that the chicken cubes sit in it in one layer

bake on 4th shelf from bottom in a 200centigrade preheated oven for 30-40mns or until nicely coloured. Make sure you take the tray out two or three times and give it a couple of stirs so that the chicken cooks well on all sides

when you’re ready to serve, put the rice first in the serving dish, spoon your chicken on to cover the surface, then pour your sauce over that.






Eggplant rolls stuffed w/feta

There are certain vegetables that are always available in the market regardless of the time of year. They somehow manage to always look their best; bright, fresh, and inviting.

Good old dependable Eggplant is one of those.

Almost all cultures have numerous dishes centered around eggplant, and Greece is ofcourse no exception. This versatile vegetable shows up in dips, in appetizers, in main dishes, as well as in many new creative combinations that are popping up to surprise us all the time.

This delicious appetizer is fairly easy to prepare, providing you oven-grill instead of frying, and combined with a few black olives and some crisp fresh village bread, it is an ideal companion to a few glasses of ouzo and a nice conversation with friends.


2 large eggplants

olive oil to brush

sea salt


2 green onions

2 tbsp tomato paste


1 green onion chopped

1/3 cup chopped parsley

a large slice of feta


slice the eggplant into 3/4cm thick slices lengthwise

brush with olive oil

sprinkle with sea salt

place on oven tray lined with parchment paper & grill in a preheated oven till golden

turn the slices over and repeat (oil/salt/grill)

make sure you don’t grill more than 5mns per side, depending on your oven maybe even less, as it may surprise you & burn really fast!

while the eggplant is grilling, prepare your sauce:

slice green onions and saute in a bit of olive oil

add the tomatoes paste, some water, salt, and simmer to make a light tomato sauce

set aside to cool

mix your ingredients for the filling

lay the cooled eggplant slices on a flat surface, place some of the filling (as in picture), roll up, and arrange in a baking dish

spoon some sauce over each and bake in a preheated 200centigarde oven for 20mns

Personally I prefer it as an appetizer as mentioned above, but you can also serve it as a starter if you wish.










Chicken liver, rice, & corn salad

Chicken liver rice & corn salad
Chicken liver, rice, & corn salad

This has been one of my staple, fall-back-on dishes, to cook for parties, whether at our home or to take along to one, for many many years now!     It absolutely never fails, it is delicious, and besides being easy to prepare, it is also different, and miles more impressive then the traditional party-salads that we are all used to seeing on a buffet!


500 grs chicken livers

1 onion grated

1 large clove garlic chopped

1 ½ cups basmati

1 can corn drained (reserve liquid for rice)

1 soup cube

chopped parsley


2 tbsp wine vinegar

6 tbsp olive oil

1tsp Dijon mustard

salt & pepper


clean chicken livers & cut into small pieces

add salt & pepper

saute in olive oil in large enough pan (make sure to not over crowd)

remove & set aside

in the same pan, saute onion

half way through add the garlic

add rice, stir

add the reserved corn liquid + enough water to cook the rice

add soup cube

add drained corn

when rice water starts to boil add the chicken liver

cover & simmer until cooked

remove from heat!

while still hot add vinaigrette

move to the serving salad bowl

when cool, sprinkle chopped parsley on top

serve room temperature