Saturday, 9 January 2010

Retsina's F-Word Grilled Greek Chicken

My father is a chef and I have inherited his passion for food (hence the weight gain as well).I remember as a child,and I mean a wee child,I would spend hours flicking through his amazing Chef's books (travel guides as well,I would borrow Lonely Planet Guides from the library and very well nearly read them cover to cover.) These were by far more complicated and glamorous than the standard cookbooks you would find at Borders.

I would be content in a corner flipping through pastry chef books,dreaming about being able to make petis fours as delicate and light as a feather and blancmanges delicately flavoured with exotic fruits that were described in great detail such as mangosteen and rambutans.

This passion continues today and I am subscribed to numerous food blogs and am happiest when in the kitchen feeding friends and family.Sooooo,of course I have been glued to this series of the F-word.

One recipe in particular caught my eye,by the Greek restaurant Retsina.And best of all it is totally low fat.The Scotsman requested I make this and he couldnt detect it was low fat,as there was no compromise on flavour............

Retsina's F-Word Grilled Greek Chook (serves 2)

1 red pepper
2 teaspoons minced garlic (I use the one in a jar)
1 teaspoon oregano
Juice of half lemon
1 small tub 0% fat Greek yogurt

1.Roast the red pepper under the grill till the skin blackens.
2.Peel the red pepper when cool.
3.Blitz everything in a food processor/blender till a smooth puree.
4.Marinate the chicken in 3/4 of the mixture at least a few hours,preferably overnight.
5.Grill and serve with the rest of the sauce.

We had ours with cucumber,fetta cheese,olives and low fat red pepper hommous on a tortilla wrap.Delish!