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Spiced Coriander Chicken

4 Manor Farm  chicken breast fillets
2 cloves garlic, crushed
1 green chilli, deseeded and sliced
2cm piece of root ginger, grated
4 tbsp chopped fresh coriander
Grated rind of 1 lime
3 tbsp lime juice
2 tbsp soy sauce
1 tbsp castor sugar
175ml coconut milk
Long grain rice for serving
Preparation/Cooking Steps
Using a sharp knife cut 3 deep slashes into the each chicken breast. Place them in a single layer in a baking dish.
Put the garlic, chilli, ginger, coriander, lime juice, soy sauce, castor sugar and coconut milk and process to a smooth paste in processor.
Spread the puree over both sides of the chicken portions, coating them evenly. Cover dish with cling film and leave to marinade in refrigerator for 1 hour.
Lift the chicken from the marinade, drain off the excess and place in a grill. Cook under a preheated grill for 12 – 15 minutes, until thoroughly cooked, (Cook time will depend on size of fillets).
Meanwhile, place the remaining marinade in a wok or pan and bring to boil. Reduce the heat and simmer for 3 – 5 minutes to heat thoroughly. Remove the wok or pan from heat.
Place the chicken breast portions on warmed individual serving plates and pour over sauce. Serve immediately with boiled rice.

Grilled Eggplant Recipe with Red Pepper, Parsley, and Mint

1 medium globe eggplant or 2-3 long Asian eggplants
1-2 tsp. salt, to remove water from eggplant (not needed for Asian eggplant)
1-2 T olive oil, to brush eggplant for grilling
1 T chopped parsley
1 T chopped mint
(You can use 2 T of either mint or parsley if you don't have both.)

Spicy Sauce Ingredients:
2 T olive oil
2 tsp. red wine vinegar
2 tsp. fresh lemon juice
1 tsp. garlic puree (from a jar) or finely minced fresh garlic (or less if you don't love garlic)
1 tsp. Aleppo Pepper (or less, to taste. Use whatever kind of red pepper flakes you have.)
1 tsp. Spike Seasoning (optional, but highly recommended)


Remove stem end and wash eggplant, but do not peel. Cut eggplant into slices 1/2 -3/4 inch thick, being careful to make all slices the same thickness. (Cut Asian eggplant on the diagonal to get bigger slices.) Put eggplant in colander in single layer and sprinkle with salt. Let drain 20 minutes, then turn over and sprinkle other side with salt and let drain 20 minutes more. (If you're using Asian eggplant, they don't need to be salted.)

While eggplant drains, whisk together olive oil, red wine vinegar, lemon juice, garlic puree, Aleppo Pepper, and Spike.

Preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there for 3-4 seconds at that heat.) Remove eggplant from colander and put each piece between two papers towels and press with your hand to squeeze out water. Wipe eggplant dry and brush both sides with olive oil.

Place eggplant on grill and cook 4-5 minutes per side, rotating after a few minutes on each side if you want to get nice grill marks. Watch them carefully because they go from nicely browned to overly dark quite quickly.

When eggplant is done, remove from grill and place in large plastic bowl. Pour in spicy sauce, and gently stir eggplant to coat with sauce. Let sit 10-15 minutes so eggplant can absorb sauce flavors. Chop mint and parsley while eggplant is resting in sauce.

To serve, assemble eggplant on serving plate and sprinkle with mint and parsley. Serve warm or at room temperature.

Easy Pizza



800g plain flour

1 pkt dried yeast (10 g)

Large pinch of salt

1 tsp. sugar

3 Tbsps. olive oil

 2 cups lukewarm water


  1. Sift the flour, salt and sugar into a large bowl.  
  2. Sprinlke over the yeast.  
  3. Using the dough hook of an electric mixer, or a wooden spoon if you are doing it by hand, pour in about ¾ of the water and work the mixture into a soft, firm dough. 
  4. Add more water if necessary until your dough is soft and can knead easily without sticking to the bowl or your hand.  (If your dough is too tacky you may have added too much water and in that case add little bits of flour until it no longer sticks). 
  5. Knead the dough until it is elastic and smooth. 
  6. Form into a ball and place in a floured bowl. 
  7. Cover with a damp cloth and place in a warm spot to rise until it has doubled in size. 
  8. Knock down with your fist and knead again. 
  9. Divide into equal balls and roll out for your pizzas.                  

Deep Fried Eggplant


  • 1/2 cup all-purpose flour or cornstarch
  • 3 eggs, lightly beaten
  • 2 cups fresh bread crumbs
  • 1/2 teaspoon salt, plus additional for sprinkling eggplant
  • 1 tablespoon Essence, recipe follows
  • 1 small eggplant, cut crosswise into 1/4-inch thick slices and then quartered
  • Vegetable oil, for deep frying
  • Marinara sauce (optional)


Place the flour, egg, and bread crumbs each in 3 small bowls. Add the 1/2 teaspoon of salt to the egg and whisk to combine. Season the bread crumbs with the tablespoon of Essence and stir with a fork or your hands to thoroughly combine.

Dredge each piece of eggplant in the flour, coating thoroughly and then shaking to remove any excess flour. Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere. Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.

In a deep, heavy skillet heat 1/2-inch of vegetable oil to 375 degrees F. Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain. Sprinkle lightly with salt before serving. Serve with marinara sauce, or as desired.

Creamy Pasta with Green Beans & Bacon Recipe


4 portions tagliatelle pasta
Olive oil
2 Tbsp. butter
1 onion
2 garlic cloves
1/4 cup balsamic vinegar
1 packet (250 g) bacon, chopped
1 x 410g can  Rhodes Green Beans Cross Cut
1 cup double-thick cream
Salt and freshly ground black pepper


  1. Cook the pasta in salty water until al dente, drain and keep warm.
  2. Pour some of the oil over the pasta.
  3. Heat the rest of the oil and all the butter and fry the onion and garlic for several minutes.
  4. Stir in the balsamic vinegar and fry until flavoursome.
  5. Remove from the pan and keep aside.
  6. Fry the bacon until crispy and add the onion mixture to the pan.
  7. Stir in the green beans and cream, and season with salt and pepper.
  8. Stir until warmed through and serve with the pasta.