Join this channel to get access to the perks:
https://www.youtube.com/channel/UC_7s-rsLwYSJu7lwSht-GfA/join
Greek-style grilled chicken with beetroot & walnut salad
Ingredients
4 chicken breasts, skinned and butterflied
3 tbsp olive oil
zest of 1 lemon
1 large rosemary sprig, finely chopped
leaves from a thyme sprig, bruised
leaves from a large oregano sprig chopped or 1 tsp dried oregano
salt and black pepper
Tzatziki
1/2 large cucumber
250g Greek yoghurt or thick kefir
1 small garlic clove, very finely chopped 2 tsp dried mint
Method
(STEP 1)
season the chicken with salt and black pepper. put the olive oil in a bowl with the lemon zest and herbs. add the chicken breasts to the bowl and rub the herby oil into the flesh. leave to marinate for at least an hour or cover the bowl and leave in the fridge for several hours or overnight.
(STEP 2)
FOR THE TZATAIKI, cut the cucumber in half lengthways and scoop out the seeds.
coarsely grate the cucumber and sprinkle it with salt, then leave to stand in a colander for half an hour. gently squeeze out any excess liquid.
(STEP 3)
put the cucumber in a bowl with the yoghurt or kefir, the garlic and the dried mint.
stir to combine and season with salt and pepper.
(STEP 4)
when you are ready to cook the chicken, heat a griddle pan. scrape off any excess marinade from the chicken. when the griddle is too hot to hold your hand over, place the chicken on it and grill for 2-3 minutes on each side until char lines appear and the chicken is cooked through. best to do this in a couple of batches
so you don’t overcrowd the pan. serve the chicken with the tzatziki.
(TIP)
to butterfly a chicken breast, place it on your work surface. take a sharp knife
and insert it along the long side of the breast. slice into the breast, but stop
just short of the other side. open out the breast like a book.
(FOR THE BEETROOT & WALNUT SALAD)
Ingredients
500g whole beetroots, preferably medium-sized and with their leaves
3 tbsp olive oil
2 garlic cloves, finely chopped
1 tbsp red wine vinegar
2 tbsp walnuts, chopped and lightly toasted
salt and black pepper
Method
(STEP 1)
if using bunched beetroots, twist or cut off the beetroots from the stems, about
2cm away from the beetroot head. pick over the leaves and keep any worth cooking.
(STEP 2)
put the unpeeled beetroots into a saucepan, cover with freshly boiled water and add salt.
bring to the boil and simmer until tender. small beetroots will take about 20 minutes to be knife-tender.
but very large ones may take up to an hour. start testing medium-sized beetroots for doneness after about 25 minutes.
(STEP 3)
when the beetroots are cooked through, drain and cool them with cold water.
rub off the skins and slice the beets into 1/2 cm rounds.
(STEP 4)
if you are using the leaves, wash them thoroughly and put them in a pan with a
splash of water. cook until they have just wilted, then remove from the pan and drain.
(STEP 5)
heat the olive oil in a small frying pan. add the garlic and cook it very gently just to
take the raw edge off the flavour and infuse the oil. add the red wine vinegar and swirl it around the pan, then remove the pan from the heat.
(STEP 6)
arrange the beetroots slices and leaves, if using, in a shallow serving dish, then season
with salt and pepper. drizzle over the garlic oil, then sprinkle with the walnuts.
(our YouTube cooking channel)
www.youtube.com/@crazybake
(our Facebookcooking-likee page)
https://www.facebook.com/crazybake123/
(our cooking Instagram page)
https://www.instagram.com/crazbake/?h…
(Tiktok)
@crazybake_
(crazybake Email)
crazybake123@outlook.com
(Simon’s crazy gardening & foraging)
https://www.youtube.com/@simonscrazygardeningforaging
crazybake recipe
hi everyone how you all doing and welcome back to Crazy bake today it’s just me cooking and we are doing a Greek styled grilled chicken with a beetroot salad now this is not my recipe um it is actually from the new hairy dieters Fast and Fresh from s and Dave I as most you know Dave sadly passed away um really two good guys I hope does carry on cuz he is a real good Top Chef or as they say cook um but yeah so we are trying the Greek styled grilled chicken I’ll show you the recipe so many good recipes in I’ve got quite a few of that books um so this is one I put little bookmarks in so I know what page we’re on so this is the be Greek style grilled chicken this is just actually for the taziki and obviously the grilled chicken and then for the beetroot salad there is what we have here as well here as well so yes look at that so first things I think we will make the beetroot Sal salad first going to get you guys set up on the tripod um wash my hands so let’s go so guys for the beetroot salad you want 500 G of beetroots with the um the leaves um preferably um I could only get the little bit of shoot stems on there rather than the leaves I chopped them off I didn’t the shop did um two garlic cloves red wine vinegar some walnuts some olive oil that is for the salad and then for the grilled chicken and the taziki sauce you will want four chicken breast you want a spring of rosemary thyme and oregano or you can use dried oregano you want the zest of a lemon you want some mint you want half a cucumber you want Greek natural Greek yogurt I’m using fat-free Greek yogurt um just cuz that’s what I normally have and salt and pepper so let’s crack them with the beetroot salad right so had to get myself a sauce SP so in this recipe it says if using uh blanched so I had to get me saan it says if using branched beetroot um then twist or cut off the beetroots from the stem now there ain’t no leaves on there I didn’t get no leaves so we chop them off and then it put the unpeeled beetroots in a saucepan of water cover with freshly boiled water add salt and bring to a boil simmer until tender small be Roots will take about 20 minutes to be knife ready uh knife tender sorry but very large ones which these are large um may take up to an hour may take up to an hour so we best CLE don’t know if I’m doing this right actually right never done this recipe before so we Cho them off need to get this boiling here we go we got water I’m cheating I’m using hot water get them boiling they could take up to an hour after that then when when the beetroots are cook drain them let them cool with cold water rub the skins off and slice into about a CM rounds if you are using the leaves wash them thoroughly and uh put them into a pan of water I’m not using the ends just because a no leaves on it so my compost will eat them so we can’t got to wait for the beetroot to cook before we can do the next bit so while the beetroots cooking I thought we’ do the taziki they do it a bit different to the way I would normally do it so cut it lengthways and they scoop out the seeds right say just sced them in the compost and then they say cut them leftway scoop out the seeds and coarsely grate so we’re going to grate the Cucumber which I’ve never done this before but I’ve actually made this to Z key not this way but before I normally cut mine just small and then I had a bit of lemon as well but do you know what that’s the recipe that’s what we’re going to go by there we go we don’t want to waste them it does say sprinkle over some salt and leave to stand in a collander for half an hour and gently squeeze any acccess liquid there salt and stick it in a CER over on the sink and then squeeze out any liquid that comes out of it cuz that’s all the the salt does it reacts to it to bring out all the moisture and then after that’s done put it in a bowl with your yogurt your garlic and your mint so you’re going to want one garlic 250 g of natural yogurt and um two teaspoons of dried mint so I’m going to grab a bowl I’m going to mix this up [Music] now two 250 g there we go 250 g two teaspoon of salt and of salt of garlic oh Jesus I always like when I follow recipes always getting it muddled up cuz when you do your own you sort of know them by up two teaspoons of mint that’s better there we go and then I’m going to chop the garlic there you go one peeled garlic now let’s chove it up straight into the bowl so I’m just going to give that a little mix and we just got to wait for our cucumber to go in there as well look how nice that looks already it’s very similar to the way I’ve done it on video apart from it’s I normally squeeze lemon in there and just cut the Cucumber into chunks there we go let just check on our cucumber there we go definitely not squeezing no more out of that so we put the Cucumber straight into there sorry if you hear any meowing the cat has decided to actually wake up and come and say hi so there’s the cuccumber in there now they say add a a little bit of salt and pepper season we going to mix give it a little taste test yeah that’s really nice so set that to one side now still waiting for the beetroot to cook so uh I’ll get on to doing the little chicken marinate right guys so I’m going to do the marinating of the chicken sorry if this video is all over the place I didn’t realize the beetroot actually took an hour to cook for large beetroot so if you’re going to do this get small beetroot um I’ve never really cook beetroot to be honest I’ve always eating it raw so for this apparently you need three tablespoons of oil in a bowl with now you’re going to chop up your herbs into that as well just chop them up as fine as you can do it like so add that straight into the pan great the lemon just the this remember you don’t want the white stuff I know for some people it can be hard literally it’s if you got an an orange a lemon this size Lally just two scrapes as well don’t throw the lemon away after this because you could add it to your drink you got a lovely ice cold water and lemon I do it all the time I absolutely love it it’s nothing Fresh then a nice cold drink with fresh lemon in it all lime sometimes I do both even if I if I have limes at the [Music] time going to put him over there just give that a little mix around oh it smells fantastic set that to one side now you’re going to want four chicken breast butterfli so that’s basically just cutting it in half so there’s your breast of chicken that you do you get a knife cut it in half it’ll flap open that is butterflied chicken now what you’re going to do is salt and pepper your chicken always got to be salt and pepper no one wants to eat plain chicken I’m going to do both sides now once both sides I just done it off camera to make it quicker once both sides are marinated you’re going to mix them in your oil and Herb mixture get them in there try and get them all coated and then it says leave it for several hours or overnight in the fridge I’ve not got several hours um cuz this is for dinner tonight so I’m just literally going to leave it in the fridge for a little bit while we wait for the uh beetroots to cook which literally are nearly soft about 15 minutes um and then we can start cooking it all right beetroot done now i’ got to drain them and let them cool in cold water and rub the skins off before we can uh slice them up there you go guys so the beetroots are cool slightly um skin has just literally fallen off we’re going to just slice them what I like to do is just chocolate bottom off and then it don’t move see still quite warm you can see the steam coming off of them feel cold on the outside just going to place that in the bowl quickly these are quite big old beetroots okay discard that quickly and wash my hands right guys so you want your two garlic peeled you want three tablespoon of oil like that going to finally chop both garlic now you’re just going to cook this in the oil to take the raw edge of the flavor so it mixes with the oil so you get that garlic oil flavor so you’re going to heat that in a frying heat the heat the oil in the small pan and add your garlic or I’ve added it already um just to get the flavor mixing in with the oil then you’ll add in your um just trying to find it one tablespoon of wine vinegar um so yeah I’m going to do this off camera just because you don’t know if you can see see this wire here um it’s actually uh charging my phone and if you see my finger it’s not dirt that is the beetroot has Stained my fingers just like it stained the bowl and the sauce spin that I got to try and clean um so yeah I’m going to do this off camera quickly just cuz you guys are here and it’s my phone is actually plugged in behind there actually charging so bring you back right so just want to grab a spoon going to move you guys once you’re going to arrange your beetroot in a dish you get your mixture your infused oil with the red wine vinegar now when you put the red wine vinegar in be careful because it will spit when you’re cooking it on the [Music] pan what we’re going to do is this going to drizzle rle that all over all that garlic on there as well why not delicious and then [Music] in the same pan all right I’m just going to toast off some of the walnuts and then scatter them over the top there we go there are our toasted some of them are a bit bur w nuts and then obviously you can mix in between the layers as well look at that that is the salad done we got the taziki done now the chicken right so on a griddle pan your chicken just scrape SC any AIS off marinate [Music] off just the best you can just cuz it should have marinated in [Music] I’m hoping I’m going to fit all four in here does smell absolutely delicious yeah we make them fit in there at that now what we do is cook them two to three minutes either side I’m going to do them 3 minutes either side um until you get the charred lines or if you’re doing them in a a normal frying pan until you know they’re colored slightly golden you know not burnt um so yeah right so here is the chicken now I’ve added some little um radishes that I actually um Harvest from the Garden today um from the greenhouse you can check that video up it’s already up I’ll link my gardening and foraging channel in the description below so plating up time let’s get I see this bit broke look at that now this obviously does four people so I’m going to have some tomorrow and then also what I can do is you can let it cool down and you can actually freeze it and just get it out and defrost it and eat it um unless you got a lot another three mes to feed so that’s the chicken let’s get some of the uh beetroot on there as well look at that oh how nice does that look have four bits of beetroot on there look at that and then to top it off with some taziki sauce now I’ve also done myself some healthy chips which this is just um carrots parp and SED chopped into little like fries um obviously I partly boil them first and freeze them and just dehydrate them about dehydrate them cook them in the air fryer sorry for about 17 minutes on 200 Celsius oh look at that what a dinner get a picture first before I uh eat it just so it’s going to get a picture there we go before we eat it let’s get a knife and F oh wow look at that perfect M wow know that has only been marinated for an hour and that is gorgeous so imagine if it’s been left for several overnight Yeah Bang him