Divide the griddled
pineapples between plates and serve with a generous scoop of coconut ice cream, a drizzle of the salted caramel sauce and a sprinkling of crushed pecans.
Add a packet of vine tomatoes to the roasting tin and roast until all the other vegetables have been griddled
- approximately 5-10 mins.
You may have to do this in batches, if so, keep the griddled
slices warm in the oven.
These versatile spears can be grilled, boiled, steamed or barbecued, but we love them griddled
in this simple, tasty salad.
But, with nowhere for fats or juices to drain, it can be a tricky cooking method to control if you choose the wrong ingredients -- so don't presume that if it can be barbecued, it can be griddled
chicken fajitas with squashed avocado (serves two) Ingredients 2 garlic cloves, finely grated 150g pot plain bio yogurt 1/2 tsp smoked paprika 1/4 tsp each ground cumin, coriander and oregano 200g/7oz mini chicken breast fillets 2 tomatoes, chopped 1 small red onion, finely chopped 1 green chilli, deseeded and finely chopped (optional) 4 tbsp chopped fresh coriander juice 1 lime 2 seeded tortillas 1 avocado, halved and stoned Method 1 Stir garlic into yogurt.
Once compiled, the batter is then griddled
to form a flatbread, which is eaten with a variety of sweet or savoury toppings including lemon, sugar, honey, jam, fruit, syrup, chocolate chips, or meat.
Combine all of the avocado Combine all of the avocado LAS IGUANAS ARTICHOKE SALAD (serevs 4) INGREDIENTS 16 griddled
artichokes halved (in brine or oil), 120g mixed salad leaves, 8tbsp of Las Iguanas jalapeno dressing (see recipe below), 4tbsp of pink pickled onion (see recipe below), 15 mange touts, halved, 1 ciabatta bread, 2tbsp of Las Iguanas garlic and chilli butter (see recipe below) INGREDIENTS 16 griddled
artichokes halved (in brine or oil), 120g mixed salad leaves, 8tbsp of Las Iguanas jalapeno dressing (see recipe below), 4tbsp of pink pickled onion (see recipe below), 15 mange touts, halved, 1 ciabatta bread, 2tbsp of Las Iguanas garlic and chilli butter (see recipe below) METHOD 1.
chicken is a light and lovely dish which can be eaten hot or cold, and with veg or a nice, fresh salad.
Sprinkle with a little freshly grated nutmeg and serve immediately with griddled
polenta pieces (see Cook's tip), macaroni or rice.
Serve the skewers with the gremolata, griddled
pittas and some tzatziki, if you like.
London, June 3 (ANI): Fast food chain KFC is adding a new item to their menu to attract a new range of customers - griddled