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In Al Wazir, Jabal el Sheikh, Panzani, Recipesby

Penne Rigate with chicken

Penne Rigate with chicken

Penne Rigate with courgettes, marinated curried chicken, and carrots

Ingredients

400g of Panzani Penne Rigate
400g of chicken fillet
2 carrots
2 courgettes
1 lemon
1 orange
2 tablespoons of Al Wazir Olive oil
2 tablespoons Jabal el Sheikh Honey
2 tablespoons chopped parsley
Tabasco (spicy oil)
Curry

Make With

Preparation

  1. Cut the meat up into slices.
  2. Squeeze the lemon and the orange. Stir the honey in.
  3. Add half the parsley and season with Tabasco (spicy oil) and curry.
  4. Marinate the meat in it for at least 15 minutes.
  5. Grate the carrots, wash the courgette, and then chop it into pieces that are roughly the same size as the Penne.
  6. Drain the meat, reserving the marinade, and cook over high heat.
  7. Cook the Penne until ‘al dente’ in boiling water. Add the vegetables just as it’s about to be done, return to a boil, and drain.
  8. Pour the marinade over the meat and cook for 1 more minute, stirring.
  9. Set the Penne out on plates, garnishing with meat and reserved parsley.

Serves:4 people

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In Al Wazir, Jabal el Sheikh, Recipesby

Marinated chicken skewers with pineapple

Marinated chicken skewers with pineapple

Marinated chicken skewers with pineapple

Ingredients

1 tin of pineapple pieces ST MAMET
450g chicken fillet
15cl of coconut milk
1 lemon
4 tablespoons Alwazir Olive Oil
1 tablespoon Jabal el Sheikh honey
4 sprigs of fresh coriander
1 teaspoon of blond sugar
1/2 teaspoon sweet paprika
Salt
Pepper

Make With

Preparation

  1. Cut the chicken from 1 to 2 cm
  2. Preparation of the marinade: In a salad bowl, pour half of the syrup and pineapple pieces. Add the coconut milk, the lemon zest and half of the juice. Add chopped coriander and paprika. Salt, pepper to your liking.
  3. Stir in the chicken. Mix everything.
  4. Reserve in the fridge 1 hour.
  5. Skewer preparation: Preheat your oven to 200 ° C. Alternate chicken and pineapple (about 4 pieces per spade).
  6. Arrange the kebabs on a baking sheet previously covered with a sheet of parchment paper. Pour a tablespoon of marinade on each skewer.
  7. Bake 10 minutes and serve immediately.

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In Jabal el Sheikh, Recipesby

Velvety Honey Chocolate Pudding

Velvety Honey Chocolate Pudding

Velvety honey chocolate pudding...your kids will love!

Ingredients

¼ cup unsweetened cocoa powder
3 tablespoons cornstarch
1½ cups milk
½ cup heavy cream
¼ cup honey
2 squares (2 ounces) semisweet chocolate chopped
1 teaspoon vanilla extract

Make With

Preparation

  1. Place the cocoa and cornstarch in a medium saucepan and whisk until completely blended.
  2. In a separate saucepan on medium heat, or in a 1-quart glass measuring cup in the microwave, heat the milk, cream, and honey until warmed. Stir to blend.
  3. Slowly whisk the milk mixture into the cocoa mixture until the cocoa and cornstarch are dissolved and the mixture is smooth. Heat over medium heat, stirring gently with a rubber spatula, until the mixture begins to thicken.
  4. Add the chopped chocolate and boil gently, stirring for about 1 minute, or until the chocolate melts. Remove from the heat. Let stand for 5 minutes and then stir in the vanilla.
  5. Pour into a serving bowl or individual pudding cups and refrigerate until slightly chilled or cold.

Makes 4 to 6 servings

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Baked Honey Bacon Benedict

Baked Honey Bacon Benedict

Baked honey bacon benedict...great start of the day!

Yield:

Makes 6-8 servings

Ingredients

4 tablespoons butter
1 package english muffins split
1 lb. thick bacon
1/4 cup Jabal el sheikh honey
1 dozen eggs
Salt and pepper to taste

For Hollandaise:
2 packages hollandaise sauce
2 cups 2% milk
1 stick butter
Fresh parsley or chives and paprika for garnish

Make With

Preparation Time:

10 minutes

Cooking Time:

total of 50 minutes

Preparation

  1. Preheat oven to 350°
  2. Spread each muffin half with butter and bake for 10 minutes on a sheet pan, set aside.
  3. Spread the bacon out on a parchment lined sheet pan and drizzle with the honey. Bake for 20-25 minutes turning once. Remove each piece of bacon to a cooling rack to drain and cool. Cut each piece of bacon in half.
  4. Prepare the hollandaise sauce according to the package directions and keep warm.
  5. Place the muffin halves on a sheet pan and evenly divide the bacon over each muffin. Gently break one egg over each muffin half and sprinkle with salt and pepper. Bake for 12-15 minutes or until the eggs a cooked to your preference.
  6. Serves immediately topped with warm hollandaise and garnished with fresh herbs and a sprinkle of paprika.
Tip:

You can use the traditional method of poaching the eggs if you prefer, but this method of baking the eggs is much easier and great for entertaining.

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Honey Chia Seed Pudding

Honey Chia Seed Pudding

Honey Chia Seed Pudding

Ingredients

2 tablespoons Jabal el sheikh honey
2 cups coconut milk
6 tablespoons chia seeds
1/2 teaspoon vanilla extract
Fresh berries

Make With

Preparation

  1. Combine the coconut milk, chia seeds, vanilla and honey in a medium bowl.
  2. Mix well until the honey has dissolved.
  3. Cover and refrigerate for at least 4 hours, but preferable overnight.
  4. Stir well and divide the pudding into individual portions.
  5. Serve with fresh berries. Add granola, if desired.

Serves:4 people

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