Grilled Green Beans

 The marinade for these beans can be used on broccoli and and asparagus too!

Ingredients:

250g green beans
15ml lemon juice
15ml extra virgin olive oil
5ml garlic powder
2.5ml sea salt (optional)
pepper to taste
parmesan cheese

Method:Mix all ingredients except the parmesan cheese in a large ziplock bag. Let flavours marinate for 10 minutes or so.

Put the beans in a cast iron grill pan over medium heat for bout 10 minutes, turning frequently until crispy and tender. 

Remove beans from heat, sprinkle with parmesan cheese.

Breaded Grilled Lemon Dill Fish

It's Friday. That means it's punishment day, LOL.... Fish for dinner! I grew up in Rhodesia, a land-locked country in the centre of Africa, now known as Zimbabwe. We didn't often see fish, but on a Friday fish was flown in from Capetown in South Africa so the good Catholics and Anglicans could have fish on their tables for dinner. For many years we kept up the tradition of fish on Friday. 

Personally I'm not fond of fish because our cook at home and at school did not know how to make a delicious meal with fish and it was almost always abused (battered and fried), overcooked, dry and tasteless, so fish on Friday was the only way to get me to eat seafood. My husband, who grew up in Durban, caught fish on the beach regularly, introduced me to FRESH FISH, cooked it for me and over the year brought me to change my mindset about fish. 

Grilling fish fillets with breaded lemon and dill is one of my favourite ways of cooking fish. There's no frying, so it's low fat and delicious.... 

Enjoy! 

Ingredients:
500g firm textured fish fillets
125ml mayonnaise
5ml grated lemon zest
15ml lemon juice
5ml dill herb, chopped
125ml breadcrumbs

Method:

Preheat the grill to medium heat. 

Mix mayonnaise, lemon peel, lemon juice and dill and bread crumbs.

Place fish on greased grill grate. Brush with half of the mayonnaise mixture. Grill for 5 minutes; turn fish. Brush with the remaining mayonnaise mixture. Grill an additional 5 to 8 minute or until fish flakes easily with fork.

Pineapple Chicken Kebabs

These are great done on the braai, 

or if cooking inside, 

in a cast iron ridged skillet pan.

Kebab Ingredients:
3-4 boneless, skinless chicken breasts
250-500g bacon
1 can of pineapple chunks
Vegetables (mushrooms, onions and peppers or others you may wish to use)

*Note: The amount of bacon and pineapple is not clearly defined in the ingredients because it just depends on how much you want to use. Alternate this way: chicken wrapped in bacon, pineapple, chicken, pineapple, chicken wrapped in bacon, etc.

Marinade Ingredients:
50ml. coconut aminos (or soysauce if these are not available)
50ml apple cider vinegar
30ml. raw honey
30ml. olive oil
1 garlic clove, crushed

Method:
Cut chicken into 1 inch cubes.
Combine coconut aminos, apple cider vinegar, honey, oil and garlic in a small bowl and blend well.
Put chicken (and vegetables, if marinating) into dish and pour marinade over top of the chicken. Stir to coat. Cover and refrigerate for at least 1 hour.
Cut bacon strips in half so you have shorter lengths to work with.
Wrap chicken chunks in bacon and put skewer through both bacon and chicken so bacon is secure. Alternate with pineapple chunks and veggies, as desired.
Braai or grill for 10 minutes. Use tongs to turn kebabs over and cook another 10-15 minutes or until chicken juices are clear and bacon is crispy.