Marinated Grilled Quail


4 free-range quails, spatchcocked
2 bay leaves
2 thyme sprigs
2 garlic cloves, crushed
150 ml pomace oil

Infused Honey

12 white peppercorns
4 cloves
2 star anise
100 ml runny honey
splash of sherry vinegar
few thyme sprigs
2 red chilies, deseeded and chopped

Jerusalem Artichokes

400 g Jerusalem artichokes
enough water to cover the artichokes
150 ml full-fat milk
60 g Arbequina olive oil
2 tbsps unsalted butter
8 sage leaves, julienned

Lovage Oil

200 ml Arbequina olive oil
30 g lovage leaves


  1. For the marinated quail, put the four quails in a tray with the oil and the rest of the ingredients and let them marinade for a minimum of 24 hours.
  2. For the infused honey, put all the ingredients together and infuse them on a very low heat (making sure that it doesn’t boil) for five minutes. Set it aside.
  3. For the Jerusalem artichokes, peel the artichokes and place in a pan with the water and milk. Simmer them until they are a bit al dente – you are going to cook them again so make sure that they don’t get too soft. Allow to cool, cut in half lengthways and set aside.
  4. For the lovage oil, put the oil and lovage in a pan and heat to 49C. Allow to cool and blend to a smooth oil. Pan-fry the quail on a medium heat, skin side down, until the skin is golden and crisp. Turn over and cook the other side for 30 seconds: the flesh needs to be a bit pink. Season to taste.
  5. In another pan over a medium heat, add the Arbequina olive oil and Jerusalem artichokes and toss them until they start to colour. Add the butter and caramelise the artichokes until they turn golden brown. Season to taste and then add the sage. Toss everything well together.
  6. Place the Jerusalem artichokes on a plate, then place the quails on top, skin side up. Drizzle the honey over the quail and the lovage oil around the plate.

Makes 4 servings.

Source: Chef Nieves Barragán


Veal Kebaks with Ginger Dressing


1 lb hindshank veal, trimmed of excess fat and cut into 1 inch cubes
1 green pepper, cored, seeded and cut into 1 inch squares
1 red pepper, cored, seeded and cut into 1 inch squares
2 medium zucchini, cut into 1/2 inch slices
1 cup tiny mushrooms
4 bay leaves
1 lemon or orange, quartered, to garnish


3 tablespoons sunflower oil
1 tablespoon red wine vinegar
2 teaspoons grated orange rind
1 tablespoon orange juice
1 inch piece fresh root ginger, peeled and chopped
1/2 teaspoon ground ginger
salt and freshly ground black pepper


  1. Mix together the marinade ingredients.
  2. On 4 skewers, thread the veal, peppers, zucchini, mushrooms and bay leaves, alternating the colours and ending with a bay leaf.
  3. Place the skewers in a shallow dish, pour over the marinade and turn the skewers in the mixture. Cover and set aside for about 2 hours.
  4. Heat the broiler to moderate.
  5. Drain the skewers and broil for 10-12 minutes, turning frequently and basting them with the marinade.
  6. Garnish with the lemon or orange wedges. Serve immediately with brown rice.

Makes 4 servings.

Source: Cooking Naturally

Grilled Pork Skewers with Couscous


1 teaspoon Dijon mustard
1 teaspoon honey
juice of 1 lemon
1 tablespoon fresh thyme (about 4 sprigs), plus more for garnish
salt and freshly ground pepper
2-1/2 tablespoons olive oil, plus more to brush on grill
2 cloves garlic, peeled and finely chopped
1-1/4 pounds pork tenderloin, trimmed and cut into 1-inch cubes
1/2 medium red onion, cut into 1/4-inch dice
1/2 each small zucchini and yellow squash, cut into 1/4-inch dice
1 each red and yellow peppers, seeded and cut into 1/4-inch dice
1 cup dry couscous
1 cup boiling water


  1. Mix first 4 ingredients, salt, pepper, 1 tablespoon oil, and half the garlic in a large bowl. Add pork and cover; let stand for at least 1/2 hour.
  2. Heat remaining oil in a saucepan over medium-low heat. Add remaining garlic and the onion. Cook until translucent, about 4 minutes.
  3. Add vegetables, raise heat, and cook until just soft, about 5 minutes more.
  4. Add couscous and water. Sir well. Turn off heat, cover, and let sit for 5 minutes. Season with salt and pepper.
  5. Heat grill and brush with oil.
  6. Thread pork on skewers and season with salt and pepper.
  7. Grill on each side until done. Serve over the couscous.

Makes 4 servings.

Source: What to Have for Dinner

Miso-marinated Black Cod


4 (5- to 6-ounce) black cod fillets
1 cup dashi (1 tbsp dashi granules + 1 cup water)
8 heads baby bok choy, halved
1 cup roasted mushrooms

Miso Marinade

1/2 cup mirin
1/2 cup white (shiro) miso
1/2 cup evaporated cane sugar


  1. Whisk together all of the miso marinade ingredients and refrigerate until ready to use.
  2. Arrange the fish in a single layer in a shallow baking pan. Using your hands, rub the marinade all over each piece of fish. Let the fish marinate for at least 30 minutes and up to 12 hours in the refrigerator.
  3. Preheat the oven to broil.
  4. Remove the fish from the refrigerator and pour 1/2 cup of the dashi into the baking pan. Broil the fish for 10 to 15 minutes, depending on the desired doneness. The fish will continue to cook once removed from the broiler.
  5. While the fish is cooking, place the bok choy halves in a skillet, and add the remaining 1/2 cup dashi. Cover and steam over medium-high heat until cooked but still crunchy, about 3 minutes.
  6. Add the roasted mushrooms and heat them through.
  7. Place the vegetables and broth in heated bowls. Add the cod and serve.

Makes 4 servings.

Source: True Food

Grilled Brie with Pecans


1 tablespoon unsalted butter, softened
1 teaspoon Dijon mustard
1-2 dashes hot pepper sauce
8-inch wheel of brie cheese
1/4 cup chopped pecans
1 teaspoon light brown sugar (optional)

To serve:

toasted French bread
bread sticks
skewered ham cubes


  1. Preheat grill (broiler).
  2. In a small bowl, combine butter, mustard and hot pepper sauce to taste and spread evenly over top of brie cheese.
  3. Place cheese on a heatproof serving plate or grill (broiler) pan and grill (broil) about 6-inch from heat for 3-4 minutes until top just begins to bubble.
  4. Sprinkle surface of cheese with chopped nuts, and brown sugar, if liked.
  5. Grill (broil) for 2-3 minutes longer until topping is golden and nuts and sugar begin to caramelize and cheese is bubbling.
  6. Remove to a wire rack to cool slightly. If necessary slide on to a warmed serving dish. Serve cheese immediately with accompaniments of your choice.

Makes 10 to 12 servings.

Source: Dips and Salsas