Homemade Guacamole Dip .. with a Tip!

Ingredients:


4 Ripe Avocados ( Reserve 1 avocado, chopped to add towards the end for chunkiness)
2 tbsp Sour Cream 
3 tbsp Lemon Juice + 1 tbsp Lime Juice (Optional)
Few drops of Tabasco Sauce (Optional)
2&1/2 Ripe Tomatoes, Seeded & Chopped (Reserve 1 tomato, chopped to add later for chunkiness)
Handful of Chopped Spring Onions
Handful of Finely Chopped Coriander
Sea Salt to taste
1 Fresh Red Chili (Mild), Seeded & Finely Chopped


Method:


- In a food processor, throw in 3 avocados, 1 tomato, and the red chili and pulse.
- Add the spring onions & coriander and pulse again.
- Add the sour cream and a good pinch of salt and taste. Pulse for the last time.
- Remove the mixture from the food processor and add the remaining chopped avocados & tomatoes for chunkiness.  
- Season with more sea salt and lemon & lime juice until you reach the desired taste.
- Add the Tabasco and mix well.
- Serve with Tortilla chips or homemade pita chips.


Tip 1: To keep the guacamole bright green and avoiding that bad browning from oxidizing, keep one of the avocado seeds in the dip and add enough lemon or lime juice.


Tip 2: To keep the guacamole in the fridge for a few days without it changing color and oxidizing, put it in a Tupperware and put a direct cling wrap (plastic wrap) on the guacamole dip and let it stick to it to block air and then close it with the lid.


Enjoy!

Green Curry Chicken (Thai) - Recipe # 2

This is another recipe for my favorite Thai dish, Green Curry Chicken. It's a more easier version than recipe # 1 and takes less time.

I enjoy doing this when I'm in a hurry and need to serve fast lunch or dinner, yet a good & filling meal.

Ingredients:

1 jar of Thai Choice Green Curry

2 tbsp cooking oil

2 cans of coconut milk

2 stems of fresh lemon grass - found in TSC or Lulu Hyper Market

6 chicken breasts, boneless, skinless, cut into cubes

4 pieces Thai eggplant cut into large cubes - found in Lulu Hyper Market

2 medium white potatoes cut into cubes

1 cup of fresh button mushrooms cut in half

1 green bell pepper chopped into chunks

4 baby corns chopped into chunks

1 small red chili

Salt according to taste

Brown sugar to minimize spiciness

1 tbsp fish sauce - found in TSC

Fresh basil leaves

Coriander for garnish

Method:

Start out by drizzling 2 tbsp of oil in a pan or wok over medium heat.

Add the ready made green curry paste and stir-fry it for one minute.

Add the coconut milk and stir to combine, then add the lemon grass and stir.

Add the fish sauce and leave to simmer for another 5 minutes.

Add in the chicken and let it cook for 5 minutes then add the rest of the vegetables.

To reduce the curry's spicy flavor, add in brown sugar according to taste, I would start by 2 tbsp and taste, add more if needed.

Add salt as needed, then add the basil leaves

Leave to cook for 20-30 minutes.

Garnish with coriander and serve with steamed rice.

Enjoy!

Chicken Yellow Curry ~ Homestyle

A really delicious and easy to make recipe. It's filling and has loads of goodness, when I made it the aroma filled the kitchen... you can always have it with steamed rice.

Ingredients:

6 Chicken fillet pieces
2 Hot green chillies
2 Red chillies
2 Dundicut peppers
Handful of chopped parsley
1 Small onion, diced
1 Tomato sliced
1/2 Can coconut milk
1 KDD cream
2 tablespoons Curry powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon ground black peppers
1/2 yellow bell pepper

Method:

- Boil the chicken breasts and cut it into cubes.
- In a frying pan put some oil and fry the onions until golden.
- Add the tomatoes, red chillies, green chillies, yellow bell peppers and dundicut peppers and simmer for 2 minutes.
- Add in the chopped parsley, curry powder, cumin, salt & pepper.
- Finely add in the KDD cream and coconut milk and mix until well blended.
- Lower heat, over and simmer for atleast 10 minutes.

Serve with white rice.

Enjoy...

Fried Calamari with mixed greens

Serves 4


Ingredients:

2 teaspoons oil
500g calamari rings
1/4 cup lemon juice
2 tablespoons fish sauce
1 tablespoon sweet chilli sauce
1 tablespoon hoisin sauce
1 tablespoon water
12 cherry tomatoes, halved
1 cucumber, seeded and sliced
1 red onion, sliced
1/4 cup small mint leaves
1/4 cup coriander leaves
3 onions (shallots), sliced
1 tablespoon thinly sliced lemongrass
radicchio leaves, to serve


Method:

In a wok, heat the oil. Stir-fry the calamari for 1 minute.

Add the lemon juice, sauces and water. Stir-fry for 2 minutes, until calamari is cooked and tender.

Transfer the calamari with sauce to a bowl and toss through remaining ingredients.

Serve on a bed of radicchio leaves.


Enjoy..

Low-fat Chicken Quesadilla ~ Diet

Serves 4


Ingredients:

8 corn tortillas
6 ounces low-fat monterey jack cheese
8 ounces chicken breasts, cubed
1 ripe avocado, diced small
1 cup green chilies, drained
4 tablespoons chopped cilantro leaves
4 ounces non-fat sour cream


Method:

- Heat a griddle over medium-high heat.

- When the griddle is hot, place 1 tortilla on the griddle and sprinkle 1/8 of the cheese on tortilla.

- Top with 1/4 of the chicken mixture, 1/4 of the avocado, 1/4 of the green chiles, and 1/4 of the cilantro, and another 1/8 of the cheese. Top with another tortilla.

- When cheese begins to melt, flip with wide spatula and continue cooking until cheese is melted.

- Remove from griddle to cutting board. Cut into 4 pieces. Repeat process 3 more times.

- Serve with fat-free sour cream on the side.

Satay Chicken ~ Thai

Ingredients:

6 Chicken breast halves boned, skinned and cut into strips

To marinade it:

1 tablespoon Light brown sugar
1 tablespoon Curry powder
2 tablespoons Crunchy peanut butter
1/2 cup soy sauce
1/2 cup freshly squeezed lime juice
2 garlic cloves, minced
Crushed dried chile peppers


For the peanut Sauce:

2/3 cup crunchy peanut butter
1&1/2 cups Coconut milk
1/4 cup freshly squeezed lemon juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon fresh ginger root, grated
4 garlic cloves, minced
1/4 cup chicken broth
1/4 cup heavy cream
Cayenne pepper
Grated lime zest
Fresh cilantro sprigs


Method:


- For the marinade, combine the brown sugar,curry powder, peanut butter, soy sauce, lime juice, garlic and chile peppers in a shallow dish.

- Thread the chicken strips onto bamboo skewers, place the skewers into the soy sauce mixture and let it marinate in the refrigerator for at least 2 hours or overnight.

- Make the peanut sauce by combining the peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger and garlic in a saucepan. Season to taste with cayenne pepper.

- Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).

- Transfer to a food processor or blender and puree briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.

- preheat a broiler.

- Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes.

- Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce as a dip.


Enjoy...

Gather around .. Chips & Dips

Chips

Yields: 8 dozen chips


Ingredients:

1/2 cup olive oil
1 tablespoon freshly grated Parmesan or Romano cheese
1 tablespoon chili powder
1 teaspoon ground cumin
1 package white or whole wheat pita bread


Method:

1. Preheat oven to 425° F. In a liquid measuring cup, with fork, mix oil, Parmesan, chili powder, and cumin.

2. With knife or kitchen shears, carefully split each pita. Brush insides of pita halves lightly with oil mixture. Cut each half into 8 wedges.

3. Transfer wedges to 2 ungreased large cookie sheets (wedges can overlap slightly). Place cookie sheets on 2 oven racks and bake chips 8 to 10 minutes or until edges are golden. Watch carefully, as they can burn quickly.

4. Cool chips on cookie sheets on wire racks. Store chips in tightly covered container or large self-sealing plastic bag up to 1 week.



DIP


Ingredients:

1 package frozen chopped spinach
1 envelope dried vegetable recipe-and-soup mix
2 cups shredded sharp Cheddar cheese
2 green onions, cut up
1 cup light mayonnaise
1 container reduced-fat sour cream
1 jar sliced pimientos, drained
1 tablespoon cider vinegar


Method:

1. Remove frozen spinach from package. In microwave-safe medium bowl; heat block of frozen spinach in microwave oven on High 1 minute. Break up spinach with fork, then heat 30 to 45 seconds longer or just until spinach is mostly thawed but cool enough to handle. With hands, squeeze spinach to remove excess water. Pour off any liquid in bowl; return spinach to bowl.

2. From envelope of vegetable soup mix, measure 3 tablespoons dried soup mix, making sure to incorporate all soup ‑- mix components if possible. Reserve remaining soup mix for use another day.

3. In food processor with knife blade attached, combine spinach, dried soup mix, Cheddar, green onions, mayonnaise, sour cream, pimientos, and vinegar; pulse just until mixture is almost smooth. If not serving dip right away, cover and refrigerate up to 3 days. Serve with vegetables.


Enjoy...

Lamb Curry ~ Indian

Ingredients :

1oz butter
1 tablespoon oil
1 pund cubed lamb
1 medium onion, chopped
1 stick cinnamon, broken in 2
6 cardamom pods, crushed
1 teaspoon ground cumin
1 teaspoon ground ginger
1 tablespoon garam masala
1 teaspoon chili powder


Method :

- Melt the butter in a frying pan and add the oil.

- When it starts to sizzle fry the lamb until it colors on all sides. Remove with a draining spoon and set aside.

- Add the onion and fry until golden, scraping up any residues.

- Add the garlic and fry for another minute.

- Add the whole spices and cook for about 2 minutes, then add the ground spices.

- Cook until fragrant but be careful not to burn.

- Return lamb to the pan and add 8oz water or stock. Stir well, reduce heat to medium and simmer gently for 10-15 minutes until the sauce has thickened.

- Serve with bread or rice.

Enjoy...

Chicken Tandoori Salad

Serves 6

Ingredients:

1 Cup yogurt
2 Teaspoons garam masala powder
1 Teaspoon ground ginger
1 Teaspoon minced garlic
1 Teaspoon ground turmeric
1 Teaspoon coarse salt
1 jalapeno chile, stemmed seeded, and finely minced (optional)
1&1/2 Pounds skinless, boneless chicken breast halves, gently flattened and cut into strips
1 small head shredded lettuce, (3 cups)
1 small head shredded red cabbage, (3 cups)
6 large diced tomatoes, (3 cups)
1 sliced radishes, (1 cup)
1 large sliced cucumber, (2 cups)
1&1/2 white turnip (optional)
1 scallions, minced
1 Cup cilantro leaves, finely chopped
1 Tablespoon vegetable oil
Coarse salt and freshly ground black pepper
Juice of 2 to 3 small lemons


Method:

- Prepare the marinade: In a medium bowl combine yogurt, garam masala, ginger, garlic, turmeric, salt, and jalapeño, if using.

- Add chicken and toss to coat. Cover and refrigerate while preparing salad.

- In a large bowl, toss together lettuce, cabbage, tomatoes, radishes, cucumber, scallions, white turnip(optional), and cilantro; set aside.

- Heat oil in a large nonstick skillet over medium-high heat. Add chicken along with the marinade and cook, stirring, until the chicken is just cooked through, 6 to 8 minutes.

- Transfer chicken and pan juices to salad mixture and toss to combine. Drizzle with lemon juice and season with salt and pepper. Stir to combine.


Amazing...

Mexican Fajitas - Mexican

Ingredients:

450 g sirloin steak
1/4 cup beef stock
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 tablespoon chopped fresh coriander
1/4 teaspoon freshly ground pepper
1 tabelspoon vegetable oil
1 medium onion, thinly sliced
1 small green & red bell peppers, cut in thin strips
1 large tomato, diced
4 large flour tortillas
Salsa, sour cream or guacamole (optional) - Found at Sultan Center


Method:

- Slice beef in thin strips.

- In a medium bowl, combine stock, lime juice, garlic, chili powder, ground cumin, half the coriander and pepper. Add beef, turning to coat each piece, and refrigerate, covered, for 15 minutes.

- In a large frying pan heat oil, drain beef, reserving marinade. Add beef to pan and stir-fry until no longer pink, about five minutes.

- Add onion and bell pepper and stir-fry for 2 minutes or until tender-crisp.

- Stir in marinade and cook, stirring, for a couple of minutes. Add tomato and chili, turning ingredients, until hot through. Add remaining coriander.

- Wrap tortillas in foil and warm in the oven for 5 to 10 minutes.

- Serve beef mixture wrapped in warmed tortillas. Top with salsa, sour cream or guacamole, if desired.

Enjoy...

Chicken Enchiladas

Ingredients:

4 skinless, boneless chicken breasts
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 flour tortillas - found in Sultan Center
1 jar taco sauce
3/4 cup shredded Cheddar cheese


Method:

Preheat oven to 350 degrees.

In a skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet.

Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts.

Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.

Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Enjoy..

Marinates ~ JO

Some Marinates by Jamie Oliver..


Cajun Spicy

Ingredients:

2 tablespoons paprika
2 tablespoons cayenne pepper
1 tablespoon black peppercorns, ground
2 cloves of garlic, peeled and crushed
3 tablespoons of onion flakes
2 tablespoons of dried oregano
salt

Method:

Crush all the ingredients together until you have a powdery consistency, and rub all over your chosen meat.



Asian Marinade

Ingredients:

2 sticks lemon grass, crushed and bruised
1 small handful of kaffir lime leaves, torn
2 tablespoons soy sauce
2 cloves of garlic, crushed
1 thumb-sized piece of ginger, peeled and chopped
1 fresh red chili, finely chopped
2 limes, halved, juiced and skin squashed
10 good splashes of olive oil

Method:

Crush and crumble together in a bowl and coat over your chosen meat. Also works brilliantly with fish.



Olive oil & Lemon juice

Ingredients:

2 tablespoons lemon juice
5 tablespoons olive oil
salt and freshly ground black pepper, to taste

Method:

Mix all together and use of your chosen meat.

Shrimp & Garlic Spaghetti

Serves 4-6

Ingredients:

1 whole pack of Spaghetti
1 pound medium shrimps, deveined, shelled and chopped coarsely.
1/4 cup fresh parsley
1 teaspoon chili flakes
2 tablespoons butter
5 cloves of garlic
Salt and ground black pepper to taste

Method:

- Put pasta to boil. Remember to toss in 1/4 cup of salt into boiling water with pasta. 10-12 mins.

- In the meantime, in a par or skillet, brown the garlic

- Toss in shrimps and chili flakes. As soon as the shrimps turn pink, remove.

- Using same skillet, toss in butter, return chilli/shrimps into it and cook thoroughly

- Toss in parsley and mix nicely

- Toss in pasta and mix until everything is distributed nicely. Serve hot!

Preserved Feta with Herbs ~ JO

Ingredients:

feta cheese
fennel seeds
pepper
2 dried chilies
olive oil
dried herbs, i.e. parsley, thyme, red basil, green basil, oregano

Method:

- Put the cheese on paper towels to remove excess moisture.

- Cut the chilies into small pieces. Put them on a flat surface with fennel seeds and some pepper. Crumble the herbs lightly and remove the thick stalks.

- Spread out on the surface and push the cheese into the mixture, so seeds and herbs stick to it.

- Put the cheese carefully into a jar. Break the cheese into smaller pieces to leave as little space as possible in the jar. Fill the jar with olive oil.

- Ready to serve after 1 week. Do not put in the fridge, as the oil will stiffen. A delicacy served on warm baguettes.

Enjoy...

Butter Chicken ~ Indian Cuisine

Ingredients:

150ml natural yogurt
50g ground almonds
1&1/2 teaspoons chili powder
1/4 teaspoon crushed bay leaves
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon garam masala
4 green cardamom pods
1 teaspoon ginger pulp
1 teaspoon garlic pulp
400g can tomatoes
1&1/4 teaspoon salt
1kg chicken, skinned, boned and cubed
75g butter
1 tablespoon corn oil
2 medium onions, sliced
2 tablespoon fresh coriander, chopped
4 tablespoon cream


Method:

- Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.

- Put the chicken into a large mixing bowl and pour over the yogurt mixture.
Set aside.

- Melt together the butter and oil in a medium pot, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.

- Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil.

- When serving, garnish the indian butter chicken with the remaining chopped coriander.


Enjoy...

Chili Crabs

Ingredients:

2-3 whole cooked crabs
1/4 cup tomato ketchup
2 tablespoons hot chili paste
2 tablespoons oyster sauce
2 tablespoons regular soy sauce
1 tablespoon tamarind paste
3 tablespoons peanut oil
4 green onions, sliced thin
1 piece fresh ginger, peeled and chopped
4 cloves garlic, chopped
1 chile, chopped
2 tablespoons chopped fresh cilantro leaves, plus more for garnish


Method:

- Pull the main shell off the crab and discard it. Remove the gray gills and the soft insides. Cut the body in half and then cut between each leg.

- In a bowl mix the ketchup, chili paste, oyster sauce, soy sauce, and tamarind paste; thin it with 1/4 cup water and set aside. Pour the oil into a wok or large skillet over high heat. Add the scallion, ginger, garlic, 1/2 the chile, and cilantro and cook for 1 minute. Add the crab and stir-fry for another minute. Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes.

- Put onto a platter and garnish with the rest of the chile and cilantro. Serve with plenty of napkins!


Enjoy...

Meat Tajine - La7m eb Tagine (Morrocan)

Serves 4-6


Ingredients:

Pinch ground saffron
1 teaspoon ground ginger
1 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1 teaspoon sweet paprika
1 tablespoon minced garlic
1 tablespoon salt
3 tablespoons olive oil
3 pounds lamb shoulder, trimmed and cut into 2-inch pieces
1 cup grated yellow onions, rinsed and squeezed dry
Freshly ground black pepper
3 cups dark veal or chicken stock
2/3 cup finely chopped fresh parsley, plus extra for garnish
1/3 cup finely chopped fresh cilantro
1 pound crack green olives, drained and pitted
3 to 5 tablespoons fresh lemon juice


Method:

In a food processor, combine the saffron, ginger, pepper, cumin, paprika, garlic, salt and 2 tablespoons of the oil. Process until smooth.

In a large mixing bowl, toss the lamb with the above mixture. Mix well. Heat the remaining tablespoon of oil in large cast iron or heavy bottom pot over medium heat. Add the lamb and sear for 2 to 3 minutes.

Stir in the onions. Season with pepper. Cook for 2 minutes. Stir in the stock. Add the herbs and bring to a boil. Reduce the heat to low and simmer, uncovered until the meat is very tender, about 2 hours.

Using a slotted spoon, remove the meat from the pan and set aside. Remove any scum that has risen to the surface of the liquid. Add the olives to the cooking liquid, increase the heat to high and boil for about 10 minutes or until the mixture is like a thick gravy. Stir in the lemon juice and reseason if necessary.

About 30 minutes before serving, preheat the oven to 450 degrees F. Place the meat in a shallow ovenproof serving dish and cook until the meat is lightly crisped, about 15 to 20 minutes.

Serve the lamb with couscous. Garnish with parsley.

Sesame & Lime Chicken

Prep: 15 min.
Cook: 10 min.
Serves 4


Ingredients:

4 chicken breat fillets, cut into bite size strips
2 stalks lemon grass, finely chopped
Finely grated rind of 1 lime and the juice of 2 limes
4 garlic cloves, peeled and crushed
225g shallots, peeled and thinly sliced
2 tablespoons thai fish sauce
2 teaspoons light brown muscovado sugar
1 small red chilli, deseeded and finely chopped
2 tablespoons oil
1 tabelspoon sesame oil
1 tablespoon sesame seeds
a little extra oil for stir frying
chilli curls to garnish (optional)
lime edges and steamed rice, to serve


Method:

Mix together all the ingredients in a large non-metalic bowl. Cover and leave to marinate in the fridge for 2-3 hours.

Wipe the surface of a large wok with a little oil and place over high heat until smoking hot.

Stir-fry the chicken mixture, a few pieces at a time, for 3-4 minutes until golden brown and cooked through.

Return all the chicken to the wok and toss together over the heat for 1 minute.

Garnish with chilli, if wished. Serve immediately, with lime wedges and plain steamed rice.

Enjoy...


Tip:

The juice of fresh lime is an excellent source of vitamin C, and a good tenderising marinade for meat and fish.

Spicy Chicken Fondue

Warm and delicious.. great for gatherings and get-togethers ..

Ingredients:

6 chicken breasts, boned, skinned
1/4 cup vegetable oil
2 teaspoons paprika
1/2 teaspoon chili powder

Curry Sauce:

1 medium onion, chopped
2 teaspoons curry powder
1 tablespoon all-purpose flour
1 & 1/4 cups milk
2 tablespoons mango chutney

Method:

cut chicken in 3/4-inch pieces.

Mix oil, paprika and chili powder together; stir in chicken.

To make curry sauce, heat 1 tabelspoon vegetable oil in a small saucepan, add onion and cook until soft.

Stir in curry powder and cook for 2 minutes; blend in the flour.

Gradually stir in the milk allowing the mixture to slowly come to a boil. Continue cooking until the sauce thickens.

Simmer for 5 minutes then add the chutney, salt and pepper to taste. Serve hot.


Tip ~ accompaniment:

You can serve it with cucumber & yogurt sauce on the side:
2 oz cheese
2/3 cup plain low-fat yogurt
2/3 cup peeled, finely diced cucumber
2 teaspoons lemon juice
salt & pepper

Beat cheese & yogurt together until smooth. Blend in cucumber, lemon juice, salt & pepper.

Enjoy...


Items used:

Lamb Burger with Herb Chutney

Serves 4

Ingredients:

3/4 lb. lean ground lamb
1 medium onion, finely chopped, divided
1/2 cup plus 2 tablespoons chopped cilantro, divided
3/4 teaspoon ground cumin
2 garlic cloves, minced, divided
3/4 cup chopped fresh mint
2 tablespoons lime or lemon juice
2 tablespoons water
1/2 small jalapeno chile, veins and seeds removed, chopped
1/2 teaspoon sugar
1/4 teaspoon salt

Method:

1) Heat grill. in a medium bowl, gently stir together lamb, 1/2 cup of the onion, 2 tablespoons of the cilantro, cumin and half of the garlic just until blended (don't over mix). shape into 4 (3-inches) patties, 1-inch thick.

2) Place all remaining ingredients, including onion, garlic and 1/2 cup cilantro, in food processor or blender. pulse until smooth

3) Oil grill grate, Place patties on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals; cover grill. Grill 6 to 9 minutes or until barely pink in center, turning once. Top burgers with chutney.

Enjoy...