Spiced Chicken & Grape Skewers

Ingredients

• 2 tablespoons olive oil
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1 pound boneless skinless chicken breast, cut into  cubes
• 8 (10-inch) skewers
• 1 1/2 cups seedless green grapes
• Cooking spray
• 2 tablespoons chopped fresh mint leaves
• 1 lemon, cut into wedges

Directions

In a medium sized bowl whisk together the oil, lemon zest, lemon juice, garlic, cumin, coriander, and salt. Add the chicken to the marinade and toss to coat. Marinate the chicken for 20 minutes. While the chicken is marinating, soak the skewers in water if wooden. Thread 4 pieces of the chicken and 4 grapes onto the skewers, alternating them. Spray a grill pan with cooking spray and preheat over a medium-high heat, or prepare an outdoor grill. Grill the chicken until cooked through, about 3 to 4 minutes per side. Sprinkle with mint and serve with lemon wedges.

Sauteed Lamb with Grapes

• 700 g de-boned shoulder of lamb
• 1 onion
• 1 bunch of white grapes
• 40 g pine nuts
• 3 tablespoons oliveoil
• 1 sprig fresh thyme
• ½ teaspoon cumin
• salt and freshly-ground pepper

Chop the meat into bite-sized cubes.  Rinse the grapes, dry with kitchen roll and remove seeds.  Peel and chop the onion.  Cook the meat and onion in the oil for 10 minutes.  Add the grapes, pine nuts, cumin and thyme.  Season, mix and cook for 2 minutes and serve.

Roasted Grape Chutney

Ingredients

• 1 cup seedless red grapes, halved
• 1 cup seedless green grapes, halved
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper

Preparation

1. Preheat oven to 425°. Stir together all ingredients. Spread grape mixture on an aluminum foil-lined baking sheet. Bake 20 minutes or until grapes begin to shrivel. Remove from oven, and let cool 30 minutes. Store in refrigerator up to 3 days.

Grape Cucumber Salsa

Ingredients

• 1 cup seedless green grapes, quartered
• 1 cup seedless red grapes, quartered
• 3/4 cup finely chopped peeled English cucumber
• 1/4 cup finely chopped Vidalia or other sweet onion
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon finely chopped seeded jalapeño pepper
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt

Preparation

Combine all ingredients in a medium bowl. Cover and chill 1 hour, stirring occasionally. Don’t serve with chips (one of the poisons, try with eggs or chicken or eat as a side).

Cod with Grape Salsa

1. 2 scallions, finely chopped
2. 2 small garlic cloves, minced
3. 1/2 fresh red chile, such as Fresno, seeded and minced
4. 1/2 fresh green chile, such as serrano or jalapeño, seeded and minced
5. 1 teaspoon Sriracha chile sauce
6. 2 tablespoons vegetable oil
7. Ten 4- to 5-ounce skinless black cod fillets (also known as sablefish)
8. Salt and freshly ground pepper
9. 1/4 cup chopped cilantro
10. 1 1/2 tablespoons white wine vinegar

Preheat the oven to 350°. In a food processor, puree the whole grapes. Pass the puree through a coarse sieve into a large bowl. Add the quartered grapes, scallions, garlic, chiles and Sriracha to the bowl and toss. In a large nonstick skillet, heat 1 tablespoon of oil until shimmering. Season half of the fillets with salt and pepper and add them to the skillet, skinned side up. Cook over high heat until the fillets are golden brown on the bottom, about 3 minutes. Transfer the fillets to a rimmed baking sheet. Repeat with the remaining oil and fillets. Transfer the fish to the oven and cook until just white throughout. Add the cilantro and vinegar to the grape salsa and season with salt. Transfer the fish to plates; spoon the salsa on top and serve.