David and Nicole's Recipes

• 1 cup raw rice, rinsed in cold water
• 1 tsp sea salt
• 1 tsp olive oil
• 1 tsp lemon juice
• 2 cups chicken stock

1. Preheat the oven to 375 F.
2. Place all in ingredients in a casserole with a tightly fitting lid.  Stir to combine.
3. Bake in the oven for 35 to 45 minutes.
4. Serve.

• 1/4 cup olive oil
• 3 tbsp lemon juice
• 2 tbsp minced parsley
• 1 tbsp dry dill
• 1/2 tsp sea salt
• 1/4 tsp cracked pepper
• 1 tsp dry mustard
• 2 salmon steaks

1. Combine the oil, lemon, parsley, dill, salt, pepper, and mustard.  Mix well.
2. Add the 2 steaks.
3. Marinate in the fridge for 4 hours, turning half way through.
4. Drain, reserving the marinade.  Grill the fish basting with the marinade.
5. Serve.

• 1 (3 1/2- to 4-lb) rack of pork spareribs
• 1/4 cup Cajun seasoning
• 1 large lemon
• 1 cup ketchup
• 1 stick (1/2 cup) unsalted butter, quartered
• 1/2 cup distilled white vinegar
• 1/2 cup Dijon mustard
• 1/2 cup mild honey
• 1/2 cup packed light brown sugar
• 5 tablespoons Tabasco
• 1 tablespoon salt
• 1 teaspoon finely chopped garlic
• 1 teaspoon dried hot red-pepper flakes
• 1 teaspoon black pepper

   

• 1 chicken 1.5 kg
• 1 lemon, halved
• 1 tbsp maldon salt or ½ tbsp table salt
• 20 g butter
• Olive oil

1. Preheat the oven to 425 F.  Make sure the chicken is at room temperature, remove any string or rubber bands. 
2. Sit the chicken in a roasting tin, or on a rack in a baking pan.  Put half the lemon in the cavity and sprinkle with salt.  Rub the butter over the skin and dribble with olive oil. 
3.  Put in the oven and roast for 1 hour and 15 minutes.  Let rest in pan for 15 minutes.  Sprinkle with the maldon salt and squeeze with the remaining lemon half. 
4. Deglaze the pan with a little water, to make gravy.  Serve.

• 2 lb boneless pork shoulder, cut into 1 ½ inch cubes
• ½ cup fresh lemon juice
• Olive oil
• 6 garlic cloves, minced
• Fresh oregano
• 1 ½ tsp dry thyme
• Kosher salt
• Cracked pepper
• Lettuce, shredded
• 1 cucumber, julienned
• 1 white onion, cut in half moons
• 3 tbsp red wine vinegar
• Pita bread

1. Toss the pork with the lemon juice, 3 tbsp of olive oil, the garlic, 2 tbsp minced oregano, the thyme, ½ tsp salt, and ¼ tsp pepper.  Chill overnight.
2. Heat grill.  Toss the lettuce and the cucumber, with some olive oil and the red wine vinegar.  Season with salt and pepper to taste.  Mix in 1 tsp oregano.  Set aside.
3. Thread the meat on skewers, alternating with the onions.  Grill until cooked, basting with the marinade. 
4. Serve in the warmed pitas with the lettuce mixture. 

• 3 ½ lb chicken, neck and giblets removed, wings trimmed, rinsed and patted dry
• Olive oil
• 1 lemon, halved
• 1 tsp kosher salt
• ½ tsp cracked pepper
• ½ tsp dry rosemary
• ½ tsp dry thyme
• ½ tsp dry marjoram
• ½ tsp dry sage
• 4 garlic cloves, crushed

1. Preheat the oven to 400 F.  Rub the chicken with olive oil and then sqeeze the lemon juice all over the chicken.  Rub in the salt, pepper, and the dry herbs.  Place a pinch of each in the cavity of the bird, along with the lemon husks, and the garlic.
2. Place in a roasting pan and roast uncovered until the juices run clear for about 45 minutes.  Let the chicken rest 10 minutes before carving.

• 1 large cucumber, peeled, seeded, grated
• 2 cups yogurt, drained in a cheesecloth
• 4 cloves garlic, crushed
• Juice of 1 lemon
• 3 tbsp minced mint
• ¼ cup minced dill
• Sea salt and cracked pepper
• ¼ cup toasted walnuts, chopped

Combine the cucumber, yogurt, garlic, lemon, mint and dill.  Season to taste with the salt and pepper.  Stir in the walnuts.  Serve with warmed pita.

• 1 2/3 lb potatoes, peeled and roughly chopped
• 1 lb skinless haddock fillet
• 375 g smoked haddock fillet, skinned
• 1 cup milk
• Cracked pepper
• salt
• 3 tbsp minced parsley
• 1 hard boiled egg, finely chopped
• 2 tsp English mustard
• Zest of 1 lemon
• ½ tbsp lemon juice
• 3 1/2 oz. ritz crackers, crushed

1. Boil the potatoes in salted water until tender and then mash tem.  Put the fish, with the smoked fish underneath into a large frying pan with the milk and cracked pepper. Simmer 8 minutes.
2. Take the fish out of the pan and flake the fish into a bowl and add the parsley.
3. Stir in the eggs, mustard, and lemon.Mix in the mashed potatoes.  Season with salt and pepper.
4. Shape into 4 fish cakes and roll in the cracker crumbs.  Preheat the oven to 200 C.
5. Place on a baking sheet and cook 20 minutes.  Serve with tartar sauce

1 clove garlic, minced

½ tbsp capers, drained

Olive oil

½ red chilli, seeded, minced

2 belgian endives

Juice of half a lemon

Sea salt and cracked pepper

Put the garlic, capers, chilli and 2 tbsp of olive il in a skillet on low heat.  Cook 1 minute.  Add the endives and 150 ml water.  Cover with parchment paper and cook on low for 30 minutes.  Squeeze with lemon juice.  Season and serve.