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Update September, 2019

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Salmon and avocado

Avocados are back in town.  They range from B. 79 to B. 99 at the time of writing this, but you only need two.  (Or you can cheat and buy a commercial avocado dip.)  Salmon steaks are available at better supermarkets.  This is a very simple and quick dish but one that is a little above the ‘ordinary’.  The Himalayan Pink Salt is a bit of a giggle, but worth it.

Cooking method

Preheat an outdoor grill for high heat, and lightly oil grate.

In a medium bowl, mash together avocados, garlic, yogurt, and lemon juice. Season with salt and pepper.

Rub salmon with dill, lemon pepper, and salt.  Place on the prepared grill, and cook 15 minutes, turning once, until easily flaked with a fork.  Serve with the avocado mixture, and lightly sprinkle with the pink salt.

Pan-Fried Moroccan Chicken

Something a little different this week.  A Moroccan dish best served with Cous-cous, but your old stand-by Jasmine rice will be fine.  It calls for fresh chilli, dried chilli and garlic.  If you are not too keen on spicy food, leave out the pepper flakes.  The Moroccan flavor comes from the marinade.  Give it an hour in a Ziploc in the fridge.

Cooking method

Place chilli, chilli flakes, garlic, lemon juice, cinnamon, cumin, sultanas, pine nuts, half the olive oil and 1 teaspoon salt in a bowl.  Mix well.  Add chicken and refrigerate in a Ziploc bag for one hour.

Heat the remaining olive oil in a large frypan.  Add the chicken pieces and cook on one side for 1-2 minutes or until golden.  Turn over, add the orange slices and cook for 2-3 minutes until cooked through.  Stir through the mint.  Serve with couscous and some low-fat yoghurt.

HEADLINES [click on headline to view story]

Salmon and avocado

Pan-Fried Moroccan Chicken



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