If you are planning to take advantage of the first predicted warm sunny weekend of spring and have a BBQ, impress your friends and neighbours with this delicious Chicken Satey recipe.
Ingredients
12 bamboo skewers
1 cucumber
1.50 tsp. salt
1 tbsp. Thai green curry paste
0.25 c. well-stirred unsweetened coconut milk
4 medium skinless, boneless chicken-breast halves
0.25 c. Smooth peanut butter
2 tsp. soy sauce
1 tsp. dark brown sugar
0.13 tsp. ground cayenne pepper
0.25 c. rice vinegar
3 tbsp. granulated sugar
2 medium shallots
1 jalapeño chile
Method
(1) Place skewers in water to cover; let soak at least 30 minutes.
(2) While skewers are soaking, in medium bowl, toss cucumber with salt; let stand 30 minutes at room temperature.
(3) In another medium bowl, stir curry paste and 1/4 cup coconut milk until combined. Add chicken and turn to coat. Let stand 15 minutes at room temperature, stirring occasionally.
(4) Fire up the BBQ.
(5) Meanwhile, prepare peanut sauce: In small bowl, with wire whisk, mix peanut butter, soy sauce, brown sugar, ground red pepper, remaining 1/3 cup coconut milk, and 1 tablespoon hot water until blended and smooth. Transfer sauce to serving bowl. Makes about 2/3 cup.
(6) Drain cucumber, discarding liquid in bowl. Pat cucumber dry with paper towels. Return cucumber to bowl; stir in vinegar, granulated sugar, shallots, and jalapeño; refrigerate until ready to serve.
(7) Thread 2 chicken strips on each skewers discard marinade. Place skewers on hot grill rack and BBQ until well cooked, turning from time to time.
Arrange skewers on platter. Serve with peanut sauce and pickled cucumbers.
Tandoori pigeon breast, black lentils, kachumber salad and naan bread recipe. This recipe would work perfectly on the BBQ.
Ingredients
For the black lentils
250g/9oz black gram urad lentils, soaked in lukewarm water overnight
2½ litres/4½ pints water
1 tsp ginger paste
1 tsp garlic paste
1 tsp salt
1½ tsp red chilli powder
2 tbsp tomato purée
150g/5oz slightly salted butter
1 tsp garam masala
1 tsp ground dried fenugreek leaves
½ tsp sugar
50ml/2fl oz single cream
For the naan bread
35g/1¼oz sugar
2 free-range eggs
400ml/14fl oz full-fat milk
750g/1lb 11oz plain flour
1 tbsp salt
50ml/2fl oz vegetable oil
1½ tsp baking powder
2 tbsp chopped fresh coriander and garlic
2 tbsp black onion seeds
3 tbsp melted butter
For the pigeon
2 pigeon breasts, de-boned and skinned
2 tsp ginger-garlic paste
1/3 tsp salt
1 tsp Kashmiri red chilli powder
½ lemon, juice only
½ tsp cumin seeds
4 cloves
1 tbsp yoghurt
1 pinch sugar
½ tsp garam masala
1 tbsp vegetable oil
For the kachumber salad
15cm/6in piece cucumber, finely diced
1 tomato, seeds removed, chopped
1 red onion, finely diced
½ lemon, juice only
1 pinch salt
1 pinch sugar
Method
1. For the black lentils, boil the soaked lentils in the water in a large saucepan until the lentils are thoroughly cooked but are not completely mashed – about one hour.
2. Add the ginger, garlic, salt and red chilli powder and simmer for another 10 minutes.
3. Add the tomato purée and butter and cook for further 15 minutes, or until the lentils are thick. Take care that the butter does not separate from the lentils.
4. Add the garam masala, dried fenugreek leaves and sugar. Taste and add salt and freshly ground black pepper if necessary, then whisk in the cream. Keep warm.
5. For the naan bread, preheat the oven to 225C/450F/Gas 8 and place a thick baking tray into the oven to heat.
6. Whisk together the sugar, eggs and milk in a mixing bowl. In a separate bowl, combine the flour, baking powder and salt.
7. Add the milk mixture to the flour mixture and knead lightly to make a soft dough - take care not to work the dough too much or it will become too stretchy.
8. When all the ingredients are mixed thoroughly, cover with a damp cloth and leave to rest, in a warm place, for 15 minutes.
9. Once rested, pour over the oil and knock the air out of the dough.
10. Divide the dough into 16 equal-sized balls and roll out into a circle of approximately 10cm/4in diameter.
11. Spread the circles on the hot tray in the oven, scatter the onion and coriander over half of the naan and the black onion seeds over the other half. Bake for 4-5 minutes - you might need to turn the bread to ensure it is all cooked. You will also most likely need to cook the bread in batches. Brush with melted butter.
12. Marinade the squab pigeon while the dough is resting: pat the pigeon breasts dry with kitchen paper, then place them in a bowl with the ginger-garlic paste, salt, chilli powder and lemon juice.
13. Dry fry the cumin and cloves lightly in a hot frying pan and crush coarsely using a mortar and pestle.
14. Mix the cumin and clove mixture with the yoghurt, sugar, garam masala and oil to make a second marinade.
15. Add the yoghurt marinade to the breasts and set aside for 10-15 minutes. Heat a tandoor to 250-300C/480F-570F (or alternatively preheat the oven to 200C/400F/Gas 6).
16. Thread the meat onto skewers and cook in the tandoor for 4-5 minutes. Alternatively, fry the breasts in a very hot pan for about one minute each side and then place in the oven to cook for five minutes.
17. Remove the meat from the skewers, leave to rest for a couple of minutes and serve immediately.
18. For the kachumber salad, mix all the ingredients together in a bowl.
19. To serve, cut the breasts into two lengthways. Spoon the black lentils onto a plate and arrange the pigeon breasts on top. Place the salad and naan bread alongside.
With Easter not far off, why not be creative with your chocolate craving and save yourself a small fortune on over priced hollow easter eggs?!
Ingredients
1 (200g) tub cream cheese, softened
350g icing sugar, sifted
500g plain chocolate, melted
1 1/2 teaspoons vanilla essence
In a large bowl, beat cream cheese until smooth. Gradually beat in icing sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 2.5cm balls.
Note:
Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, icing sugar, etc.
To flavour truffles with liqueurs or other flavorings, omit vanilla essence. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.
Ingredients:-
1 x salmon fillet
50g shelled king prawns
4 x cloves of crushed garlic
1 Tsp chilli flakes
1 Tsp sea salt
1/2 lemon
2 Tbsp olive oil
Method:-
(1) In a frying pan pour in 1 Tbsp olive oil
(2) Season the skin of the salmon with 1/2 a tsp of salt
(3) Place salmon skin-side down in a sizzling pan
(4) Cook for 2-3 mins on this side until the skin is nice and crispy
(5) Turn the salmon and cook for a further 2 mins, then take out of the pan and set it aside somewhere warm
(6) Add 1 Tbsp olive oil to frying pan and add in crushed garlic and the prawns
(7) After 2 mins add the chilli flakes and cook for a further 3 mins
(8) Turn off the heat and squeeze lemon juice into the pan
(9) Place prawns on top of salmon and serve with your choice of vedgetables, or a well dressed salad and perhaps some crusty bread.
Ingredients:-
Venison steaks
2 tbsp sunflower oil
25 g unsalted butter
For the béarnaise sauce
3 tbsp white wine vinegar
6 black peppercorns
1 fresh bay leaves
1 shallots, finely chopped
1 tarragon, sprig
1 chervil, sprig
2 egg yolks
1 pinches black pepper
125 g unsalted butter, softened
1 tsp tarragon
1 tsp chopped chervil
For the chips
450 g Maris Piper potatoes
500 ml sunflower oil, for deep frying
1 pinches black pepper
Method:-
To make the béarnaise sauce, put the vinegar, peppercorns, bay leaf, shallot, tarragon and chervil into a small saucepan and reduce over a medium heat to one tablespoon and remove from the heat to stop further evaporation. In a small heatproof bowl, beat the yolks with a pinch of salt and teaspoon of butter. Set the bowl over, a saucepan of simmering water. Beat the mixture with a wooden spoon, until slightly thickened. Strain the reduction into the bowl. Beat again until thickened. Beat in the remaining butter piece by piece, increasing the temperature as the sauce thickens and you add more butter, take care that the water does not touch the base of the bowl. When all the butter is added, stir in the tarragon, chervil and any juices from the meat pan. Keep warm over a pan of warm water until ready to serve and best used quite quickly.
Heat the oil in a deep-fat fryer to 180C. Whilst the oil is heating, cut the potatoes into long thick wedges. Add the chips to the hot oil and deep fry them for 12-15 minutes until the chips are a lovely golden colour. Lift the basket out, shake off any excess.
Place a large heavy frying pan on a high heat. Season the steaks well with salt and ground black pepper. Add the sunflower oil to the hot pan. When it starts to smoke add the steaks, then add the butter and allow it to foam. It's important to leave the steaks at this stage, resist the temptation to move them around. After 2-3 minutes, spots of blood will start to appear on the top, they are now ready to turn. Cook again for another 2-3 minutes. Remove the steaks and place on a metal tray in a warm place to rest for 2-3 minutes this will redistribute the juices into the meat, giving them an even colour.
Remove the chips from the oven and tip onto warm serving plates to serve with the steak, béarnaise sauce and a mixed salad and serve.