Spiced Moroccan Chicken Wrap

Spiced Moroccan Chicken Wrap with Grilled Eggplant, Tomato and Onion Chutney, with Spicy Hummus Spread

(Makes 4 wraps)

Ingredients:

2 skinless & boneless chicken breasts cut into bite-size chunks

Salt

Black pepper

2 cloves garlic pressed through garlic press

1 teaspoon lemon zest

1 teaspoon lemon juice

¼ teaspoon paprika

1/8 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground cumin

1/8 teaspoon turmeric

Pinch cayenne pepper

4 wooden skewers

• Eggplant, Tomato & Onion Chutney (recipe below)

• Spicy Hummus Spread (recipe below)

4 pieces Middle Eastern flatbread or pita

Method:

-Place the chunks of chicken into a bowl and add a couple of pinches of salt and black pepper, and the rest of the ingredients. Toss the ingredients well to coat, and skewer the chicken pieces as equally as possible with the 4 wooden skewers; set the chicken aside to marinate for 20-30 minutes, or even overnight if you’re doing this ahead.

-While the chicken marinates, prepare the Eggplant, Tomato & Onion Chutney (recipe below).

-Next, prepare the Spicy Hummus Spread (recipe below).

-Grill the chicken skewers on a grill pan for a few minutes per side, or until the chicken is slightly charred and cooked through; place onto a platter to hold.

-To assemble the sandwich wraps, spread a generous amount of the Spicy Hummus over each of the 4 pieces of flat bread

; next, slide the chicken pieces off of the skewer in a row in the centre of each wrap (1 skewer per wrap), and top the chicken with a couple of spoonfuls of the Eggplant, Tomato & Onion Chutney; bring the two sides of the flat bread together, and secure with toothpicks if needed, or wrap in parchment paper to hold the wrap together while you enjoy.

Eggplant, Tomato & Onion Chutney Ingredients:

1 small onion, quartered and sliced

Salt

Black pepper

2 small Japanese eggplants, or 1 very small “globe” eggplant, diced into small pieces (about 1 ½ cups worth)

3 Roma tomatoes, diced into small pieces

2 cloves garlic, pressed through garlic press

1 tablespoon fresh chopped mint

½ teaspoon lemon juice

Method:

-Add the sliced onions to the Grill Pan, plus a pinch of salt and pepper, and sauté for about 5-6 minutes until a light, golden-brown.

-Next, add in the diced eggplant, plus a pinch of salt, and sauté it with the onion for about 2-3 minutes, or until a light golden-brown and slightly tender.

-Next, add in the diced Roma tomatoes, plus another small pinch of salt and pepper, and sauté the mixture for about 8 minutes, or until everything begins to break down and resemble a “jam” or a chutney, and is a deeper golden-brown.

-Finally, add in the garlic, and sauté for an additional 2 minutes; finish the chutney with the lemon juice and the fresh mint, check to see if additional salt and pepper is necessary; set aside and keep warm until ready to use.

Spicy Hummus Spread Ingredients:

1 (15 oz) can garbanzo beans, drained and rinsed

1 clove of garlic

1 ½ tablespoons of lemon juice

½ teaspoon lemon zest

¼ teaspoon plus a pinch salt

¼ teaspoon ground cumin

¼ teaspoon paprika

Pinch cayenne pepper

¼ cup plus 1 tablespoon rapeseed oil

Method:

-Place all ingredients into the bowl of a food processor, and process for several moments until mostly smooth; with the processor running, slowly add in the rapeseed oil and process until the spread is very smooth, scraping the sides down if necessary; transfer the hummus spread into a bowl or container, and set aside until ready to use.

Baja Fish Tacos with Mango Salsa

It's a rainy Wednesday night and the family can't decide what to make for dinner. Make things more exciting with this awesome Baja inspired Fish Taco Recipe. The perfect meal everyone will enjoy!

Ingredients

1 mango, peeled, pitted, and cubed (Ripe Peaches and pineapple work just as well)

1 avocado, pitted, peeled, and cubed

 1/2 red onion, finely chopped

Juice of 1 lime, plus wedges for garnish

Chopped fresh coriander

Salt and black pepper

 Sunflower or Rapeseed oil

2 large Salmon or fillets (cod or Mahi Mahi work great too)

1 tbsp blackening spice

8 corn tortilla wraps (flour works well too)

2 cups finely shredded red cabbage

Method:

Mix the mango, avocado, onion, and the juice of 1 lime in a bowl. Season the mixture with cilantro, salt, and pepper and place in the fridge.

Pre-season Brava Grill Plancia with oil and turn on medium-high heat for 3-4 minutes and then reduce heat to medium for cooking.

Rub blackening spice over the fish and place on grill. Cook the fish, undisturbed, for 4 minutes. Carefully flip with a spatula and cook for another 4 minutes. Remove.

Warm the tortillas on the grill for 1 to 2 minutes or wrap in damp paper towels and microwave for 1 minute until warm and pliable.

Break the fish into chunks and divide among the warm tortillas. Top with the cabbage and the mango salsa. 

Serve with the lime wedge and rice.

Celebrate National BBQ Week with Caramelized Onion & Raspberry Grilled Chicken

Hi guys it’s been such a beautiful week of sunshine we are looking forward to our recipe this week.

You asked for it… we did it!

We have been asked many times for a daily recipe and daily deals.

So here it is… Perfect Pans have 5 amazing recipes that are perfect for the hot summery days to come and with a bank holiday this week, we are sure to have great weather and fun times in the garden.

This week is National BBQ Week so all of our dishes can be done on a grill plate which can be used outdoors on the BBQ or if the weather isn't what you hoped for, in your kitchen. This collection is currently HALF PRICE and has essential pieces for every kitchen.

We have a special this week on our Four-Piece Brava Collection which is featured in these recipes.

Caramelized Onion & Raspberry Grilled Chicken

2         tablespoons Sunflower Oil or rapeseed Oil

2         sweet onions, sliced into 1/8-inch slices

1         jar raspberry preserves

1         tablespoon brown sugar

¼        teaspoon mustard or dry mustard if you have it

4         Large Boneless Skinless Chicken Breast

Season the Brava Sauté with oil using a kitchen towel.  

Add sliced onions and cook, stirring frequently until golden brown.

Add raspberry preserves, brown sugar and mustard to pan; stir until combined. Bring to a simmer and cook 3 minutes or until slightly thickened. Set aside 1 cup of mixture.

Preheat Brava Grill Plancia. Grill on hob, chicken on medium heat for 15 minutes. Turn and baste with sauce.

Grill the chicken for an additional 15 minutes, basting with sauce, or until chicken is done. Serve with reserved cup of sauce.

Pair it with Fresh steamed Vegetables, and rice or potatoes or even put it over a big salad full.

Be sure to follow our Blog for more recipes throughout the coming weeks to keep your taste buds tingling and tummies rumbling!

Lime Coriander Prawn Fajitas

   

    Summer is almost here and with this weekend in the Midlands projected to be 20 degrees (YAY!) we have been on the hunt for a recipe that will satisfy tummies, can be eaten indoors or out in the garden and doesn't heat up the kitchen too much.

Perfect Pans comes to the rescue as all of our pans are so versatile, you can cook an entire meal in just the one pan! Forget about heating up the kitchen by using the oven and let us introduce a fresh beautiful dinner idea the whole family will enjoy. Of course using your Perfect Pans means there is less clean up with only one pan and the non-stick surfaces are wipe away clean saving you time and cutting out the hassle of cooking even on a super hot day!

One of our family’s favourite dinners in the summer and really all year around is Lime Coriander Fajitas. With all the fresh vegetables and sweet tangy sauce it will fill you up while still being light on a hot day. 

Ingredients:

500g Fresh or Frozen King Prawns (the bigger the better) or chicken
2-3 peppers, thinly sliced I use a combination of red, yellow and green
1 onion, thinly sliced (White is best, but you can use red if that's all you have)
Corn or flour tortillas

Additional Toppings: Grated cheese or feta, sliced avocado, iceberg lettuce, tomato

Cilantro Lime Marinade Ingredients

180 ml buttermilk 
1/2 grams packed fresh coriander leaves 
60 ml fresh lime juice
1 jalapeno, stem, seeds and membrane removed
1 Tbl. chili powder
1 clove garlic, minced
1 tsp. salt

Fresh Mexican Slaw Ingredients

3 Tbl. fresh lime juice
2 Tbl. rapeseed oil
1 tsp. honey
1/2 tsp. ground cumin
salt and pepper
1 jalapeno, seeded and minced
4 Tbl. fresh coriander chopped
10 oz  thinly sliced cabbage

 I also add (opt.):
1/4 clove fresh garlic, minced
1 Tbl. red wine vinegar
1/2 Tbl. Worcestershire
1/2 tsp. sugar

Method:

Place prawns in one resealable plastic bag and the bell peppers and onion in another resealable bag.  Prepare the marinade (recipe below) and add half to the prawns and the other half to the vegetables; seal bags and refrigerate for at least 1 hour or up to 24 hours.  Remove Prawn from bag, discarding marinade. Using a Crafond 28 cm Grill Pan place over medium-high heat until hot.  Add Prawns and cook for 5-8 minutes until done.  Set aside and keep warm.
Meanwhile, remove the vegetables from the bag, discarding marinade.  In the same Crafond grill add the vegetables and cook for 8-10 minutes or until tender.
Serve prawns in tortillas with vegetables, Fresh Mexican Slaw and desired toppings.  

Marinade Method

In a blender or food processor, combine all marinade ingredients and process until smooth. 
Makes about 450ml

Fresh Mexican Slaw Method

In a large bowl, whisk together all ingredients and pour over slaw.  Toss gently to coat.  Serve immediately

Summer-time Grilled Corn and Dry Rub Marinated Steak

Perfect Summer-time Grilled Corn and Dry Rub Steak

Cook Time: 30 minutes
Total Time: 30 minutes
Yield: 6 ears grilled corn

Ingredients
6 ears corn
3 tablespoon rapeseed oil
salt and pepper


Chipotle Lime and Feta Cheese Butter

8 tablespoons butter, softened
2 tablespoons chipotle Chile
2 tablespoons fresh basil or cilantro, chopped
1 lime, juiced
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 cup Feta cheese

Parmesan Basil Butter 
8 tablespoons butter, softened
1/2 cup finely grated parmesan cheese
3 tablespoon fresh basil, chopped
1/2 teaspoon pepper

Jalapeno Lime Butter 

8 tablespoons butter, softened
1 lime, juiced and zest
1 small jalapeno, seeded
1 teaspoon smoked paprika
Blue Cheese Butter 

 8 tablespoons butter, softened
2 teaspoons fresh lemon juice
1/4-1/3 cup fresh blue cheese, crumbled
1/4 teaspoon pepper.1/4 teaspoon salt
Instructions

1. Massage fresh sunflower or rapeseed oil into pan and turn to medium heat.

2. Remove the husk from each ear of corn. Brush the corn with oil and season with salt and pepper. Grill in a Perfect Pans Grill Pan or Flat Tray for about 5 minutes each “side” – rotating corn 3 times during grilling. 

 3. Remove the corn from the grill and if eating straight off the cob, allow the corn to cool 3 minutes. Then brush with butter and eat. 

 4. If you would like to remove the corn from the cob allow the corn to cool completely, about 5 to 10 minutes. Then place the corn on a cutting board, holding it near the top of the ear. Using a sharp knife, start at the top and cut downward, cutting the corn from the cob. Continue cutting until all of the corn is removed.

5. For the chipotle lime and Feta cheese butter, combine all ingredients except the cheese and mix well. Rub the corn with the butter and then sprinkle on the cheese.

6. For the jalapeño lime butter, place all ingredients in a food processor and puree until smooth.

7. For parmesan basil butter and blue cheese butter combine all ingredients in a bowl and stir until combined.

8. The butter can be made ahead and stored in the refrigerator for up to two weeks.

Steak Dry Rub:

1/4 cup coriander seeds
2 tbsp cumin seeds
2 tbsp yellow mustard seeds
2 tbsp fennel seeds
2 tbsp peppercorn
2 tbsp salt
2 small dried chillies or 1/2 tbsp chilli flakes
1 tbsp ground ginger
1 tbsp ground turmeric
Lightly dry roast all the ingredients except for the salt, ginger and turmeric then grind it to a coarse powder.