The Anna & Raven Show: Quick Recipes with Chef Plum

The Anna & Raven Show: Quick Recipes with Chef Plum

Lemon Chicken with sweet potato and broccolini

2 thin sliced chicken breasts

1 garlic clove

1 tablespoon tomato paste

1 teaspoon grated onion

1 teaspoon turmeric

1 teaspoon paprika

1 teaspoon black pepper

1 teaspoon chili powder

1 teaspoon salt

Zest of half a lemon

Half a lemon (Juice)

10 green olives

1 tablespoon chopped parsley

1 cooked sweet potato

5 pieces of broccoli


Mix all the spices onion garlic and tomato paste together.

Liberally spread the mix on the chicken breasts

Place the breasts on the grill and cook thoroughly with the other half of the lemon

Bring a pot of water to a boil and add some salt, blanch broccoli to tender

Plate with the sweet potato and the broccolini, top with hand torn olives and juice of the grilled lemon


Pan seared salmon with lemon burre blanc

Salmon filet (6oz or so)

Salt Pepper

2oz butter

½ lemon juiced

Olive oil

Zest of one lemon

1 teaspoon chopped parsley

  1. Season salmon with salt and pepper and preheat oven to 375 degrees
  2. In a sauté pan, heat up a tablespoon or so of olive oil
  3. In a small sauce pan, add the wine and reduce (evaporate by boiling) by half (this will happen quickly once a boil begins)
  4. Once the sauté pan is nice and hot, (small whisps of smoke coming off) gently place the salmon in the pan away from you skin side up! Place the pan back on the med-high heat.
  5. The salmon is ready to flip once it easily comes of the pan, if it is sticking just give it a little longer.
  6. Once the fish is flipped the skin side should now be down place the pan into the hot oven for roughly 6-8 minutes
  7. In the pan with reduced wine, add the lemon zest and melt the butter into the wine while gently whisking
  8. Remove the hot pan from the oven and place the fish on a plate with your favorite vegetable and serve with a spoonful of the lemon butter wine sauce finish with the chopped parsley


Mediterranean style meatballs

2 lbs ground lamb

1 egg

A lot feta (one container crumbled)

Parmesan 1/2 cup

Parsley and mint — 2 tablespoon each chopped

Lemon juice and zest

Salt and pepper


Lightly mix together careful not to overwork the meat.

Roll into balls about the diameter of a quarter

Sear in a pan with some olive oil rolling occasionally.


Serve with tzatziki sauce as an appetizer or as a main course