Recipe: Pan‑Roasted Chicken Leg with Avocado Purée & Pickled Red Onion

1. Ingredients
   • 4 chicken legs (thigh‑drumstick pieces)
   • 2 ripe avocados
   • 1 cup vegetable broth (or chicken stock)
   • 1 red onion, thinly sliced (for pickling)
   • 2 tbsp vinegar (apple cider or white)
   • 1 tbsp sugar
   • 1 tsp salt (for pickling)
   • 2 tbsp tomato paste
   • 1 tbsp olive oil
   • 1 tsp smoked paprika
   • 1 tsp garlic powder
   • Salt & pepper, to taste
   • Fresh herbs (parsley or cilantro), chopped
   • 2 potatoes, sliced into thin chips
   • 2 tbsp butter
   • Green peas (fresh or frozen)
2. Pickled Red Onion
   • Mix vinegar, sugar, 1 tsp salt, and ½ cup water in a bowl.
   • Add sliced red onion, stir, and let sit 30 min. Drain before use.
3. Avocado Purée
   • Blend avocados with vegetable broth, butter, and a pinch of salt until smooth.
   • Keep warm or reheat gently before serving.
4. Chicken
   • Season chicken legs with salt, pepper, smoked paprika, and garlic powder.
   • Heat olive oil in a pan, sear chicken skin‑side down 5‑7 min until golden.
   • Flip, add tomato paste, and finish in a 190 °C (375 °F) oven for 25‑30 min.
5. Potato Chips
   • Toss potato slices with olive oil, salt, and pepper.
   • Bake on a sheet at 190 °C (375 °F) for 15‑20 min, turning halfway, until crisp.
6. Assembly
   • Spread avocado purée on the plate.
   • Place chicken leg on purée.
   • Spoon tomato‑paste reduction (from pan juices) and add chopped herbs.
   • Garnish with pickled red onion rings, fresh herbs, and green peas.
   • Arrange potato chips behind the chicken.
7. Serve
   • Serve hot, with extra sauce on the side if desired.

You want me to tweak any part of the recipe or need tips for plating? 🍽️👩‍🍳

BBQ Beef Ribs with Creamy Corn Risotto Recipe

Ingredients:
For the BBQ Beef Ribs:

• 2 beef short ribs
• 1 cup BBQ sauce
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt & pepper to taste

For the Creamy Corn Risotto:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, warmed
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• Salt & pepper to taste

Instructions:
Prepare the BBQ Beef Ribs:

1. Season the beef ribs with smoked paprika, garlic powder, salt, and pepper.
2. Sear the ribs in olive oil on medium-high heat until browned on all sides.
3. Bake in a preheated oven at 300°F (150°C) for 2-3 hours until tender.
4. Glaze with BBQ sauce during the last 30 minutes of cooking, basting occasionally.

Make the Creamy Corn Risotto:

1. Sauté onion & garlic in butter until softened.
2. Add Arborio rice, stirring for 2 minutes to toast the grains.
3. Add warm broth gradually, stirring continuously until absorbed.
4. Stir in corn kernels halfway through cooking.
5. Finish with Parmesan cheese, season with salt & pepper.

Plating:

1. Spoon creamy corn risotto onto the plate.
2. Place BBQ beef ribs on top of the risotto.
3. Garnish with microgreens.

Want me to tweak the recipe or give tips for perfecting the ribs? 😊

Yo, here’s the full recipe for the spread you see in the photo, broken down dish by dish:

Main Plate (front)

1. Grilled Tomahawk Steak
   • Ingredients: 1 tomahawk ribeye (about 1.5–2 kg), 2 tbsp olive oil, 2 tsp sea salt, 1 tsp black pepper, 1 tsp smoked paprika, 2 garlic cloves (crushed).
   • Method: Rub steak with oil & seasoning mix. Grill on high heat 4–5 min each side for char. Finish in oven (200°C) 10–15 min for medium‑rare. Rest 10 min.
2. Grilled Tomato
   • Ingredients: 1 large tomato, olive oil, salt, pepper, mixed herbs.
   • Method: Halve tomato, brush with oil, season. Grill cut‑side down 3–4 min until caramelized.
3. Mushroom
   • Ingredients: 1 large mushroom cap, butter, garlic, thyme.
   • Method: Sauté mushroom in butter with minced garlic & thyme for 4–5 min.
4. Sauces (3 small bowls)
   • Peppercorn sauce: ½ cup beef stock, ¼ cup cream, 1 tsp crushed peppercorns, butter, simmer & reduce.
   • Mushroom sauce: sliced mushrooms, butter, garlic, cream, thyme, simmered.
   • Green herb sauce (chimichurri‑style): parsley, cilantro, garlic, olive oil, vinegar, chili flakes, blended.

Side Plates (background)

1. Onion Rings
   • Ingredients: large onions (sliced into rings), flour, egg wash, breadcrumbs, seasoning.
   • Method: Dip rings in flour, then egg, then breadcrumbs. Deep‑fry 2–3 min until golden.
2. Potato Wedges
   • Ingredients: potatoes cut into wedges, olive oil, salt, herbs.
   • Method: Toss wedges in oil & seasoning. Bake 200°C for 25–30 min, turning halfway.
3. Grilled Sandwich
   • Ingredients: bread, cheese, butter, grill marks seasoning.
   • Method: Butter bread, fill with cheese & filling of choice. Grill on pan with press for 3–4 min until crisp.
4. Gravy (white jug)
   • Ingredients: beef stock, flour or cornstarch, butter.
   • Method: Make roux with butter & flour, whisk in stock, simmer till thick.

Drink

• Red Wine served in a wine glass (optional: serve at room temp).

You wanna know exact measurements for any specific sauce or want tips for plating like in the photo? 🤔

Blackened Chicken with Avocado Salsa & Rice Recipe

Ingredients
For the chicken

• 4 boneless, skinless chicken breasts (cut into bite‑size pieces)
• 2 tbsp olive oil
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp cayenne pepper (adjust to taste)
• 1 tsp black pepper
• 1 tsp salt

For the avocado salsa

• 2 ripe avocados, diced
• 1 tomato, diced
• ¼ cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt & pepper to taste

For the rice

• 1 cup long‑grain white rice
• 2 cups water or chicken broth
• 1 tbsp butter or oil
• Salt to taste
• Fresh parsley or cilantro for garnish

Instructions

1. Prepare the rice:
   • Rinse rice under cold water until water runs clear.
   • In a saucepan, heat butter/oil, add rice and sauté 2‑3 min.
   • Add water/broth & salt, bring to boil, then cover and simmer on low for 18 min.
   • Fluff with a fork and mix in chopped cilantro.
2. Make the blackened seasoning:
   • Mix paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper & salt.
3. Cook the chicken:
   • Toss chicken pieces with olive oil, then coat evenly with the seasoning mix.
   • Heat a heavy skillet (cast iron works best) over high heat until very hot.
   • Add chicken in a single layer; sear 3‑4 min per side until blackened and cooked through (internal temp ≥ 75 °C).
4. Prepare the avocado salsa:
   • Combine avocado, tomato, red onion & cilantro in a bowl.
   • Add lime juice, salt & pepper; toss gently to mix.
5. Assemble the dish:
   • Spoon rice onto a plate, stack blackened chicken pieces on top.
   • Pile avocado salsa over the chicken.
   • Serve with a lime wedge on the side for extra zest.

Tips

• Adjust cayenne for milder or spicier flavor.
• Serve with extra fresh herbs or hot sauce if desired.

You want me to tweak any part of the recipe or give serving suggestions? 🍽️👌

Pan‑Seared Fish with Tomato‑Broccoli Sauce

Servings: 2–3 people

Ingredients

• 2 fillets of white fish (e.g., sea bass or cod), about 150 g each
• 2 tbsp olive oil
• Salt & black pepper, to taste
• 1 tsp lemon juice
• 1 tsp fresh thyme or dried thyme
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 2 cloves garlic, minced
• ¼ cup white wine (or vegetable broth)
• ¼ cup fish or vegetable stock
• 1 tbsp butter
• Fresh basil & purple leaves for garnish

Method

1. Prep the fish: Pat fillets dry. Season both sides with salt, pepper, lemon juice & thyme.
2. Sear the fish: Heat 1 tbsp olive oil in a skillet over medium‑high heat. Place fillets skin‑side down (if skinless, just lay flat). Cook 3–4 min until golden, flip & cook another 2–3 min. Remove & set aside.
3. Veggies: In the same pan add remaining oil. Toss broccoli & garlic, sauté 2 min. Add cherry tomatoes & cook 3 min until softened.
4. Sauce: Pour in wine, let it reduce by half (≈2 min). Add stock & butter, stir until sauce thickens slightly. Season with salt & pepper.
5. Finish: Return fish to the pan, spoon sauce over it, and warm through 1 min.
6. Plate: Place fish on a bed of tomato‑broccoli sauce, drizzle extra sauce around. Garnish with fresh basil & purple leaves.

Tips

• Use a non‑stick skillet for perfect skin crispness.
• Swap white wine for extra stock for an alcohol‑free version.
• Serve with rice, mashed potatoes, or crusty bread to soak up the sauce.

Want the exact cooking times adjusted for a larger portion or a specific fish type?