Mini Chicken Skewers with Satay Sauce

I've decided to make hay while the sun shines so here's another fab BBQ or hot oven dish.  I like my satay to have some heat so I do add in chilli flakes.  Just watch out for the sharp skewers oh and of course peanut allergies. 

Ingredients

220g mini chicken fillets

2 tbsp soy sauce

2 tbsp sweet chilli sauce

4 tbsp peanut butter

4 tbsp coconut milk

Chilli flakes, optional

To serve coriander leaves and chopped peanuts. 

Method

Take the mini chicken fillets and slice any large ones into finger size lengths. Mix with the soy and sweet chilli sauce. Thread onto skewers, then place on a baking tray lined with baking parchment, cover with cling film and marinate in the fridge overnight or for a few hours if you are short on time.  

To serve, cook them in the oven at 200C for 10-12 minutes or until cooked through on the BBQ. For the dip, combine the peanut butter and coconut milk, I add a few chilli flakes at this point for a bit of extra heat. Scatter the skewers with coriander leaves and chopped peanuts, if you like. Serve with the dip. 

Sticky Thai Chicken

We're on our hols so posting has been impossible until I found this cafe with free Wifi.... so here's a quick BBQ recipe we tried out on the BBQ yesterday evening.

Ingredients

2 tbsp sweet chilli sauce

grated zest 1 orange, plus 2 tbsp juice

1 garlic clove, crushed

1 tbsp good-quality Thai red curry paste

8 chicken drumsticks, skin removed, the flesh slashed

Marinate the chicken overnight in a sealed container to really enhance the flavours.

Method

Heat oven or BBQ to 200C.  Mix the chilli sauce with the orange zest and juice, garlic, curry paste and ¼ tsp salt. Add the chicken and coat really well.

Arrange the drumsticks on the foil or grill, spaced apart. Coat the chicken with any marinade left in the bowl, then roast for 35-40 mins until tender.
Serve with a crusty baguette and une salad verte! 

Mary's Paprika Pork

I have no idea who Mary is but she certainly came up with a  lovely dish This is perfect for a mid week speedy supper with only 5 main ingredients.  Freezes well too.  

Ingredients

3 onions, thinly sliced

600g pork tenderloin

2 tbsp paprika

300ml/½ pint chicken or vegetable stock

100ml crème fraîche (about half a tub)

Seasoning to taste

Method

Heat 2 tbsp oil in a pan add the onions and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.

Cut the pork into thick medallions, then add to the pan and stir over a fairly high heat to seal and brown them all over. Stir in the paprika, cook briefly, then add the stock and bring to the boil.

Cover and cook for 30-35 minutes, until the pork is tender. Stir in the crème fraîche and simmer for a further 2 minutes. If you have a few chives or a bit of parsley handy, snip this over the pork before serving with rice and a green vegetable. 

Chinese Pork Pot

This Chinese style soup is jam packed with flavour and great fun to make and eat.  I found the recipe in a magazine whilst waiting for a flight back in 2006, unfortunately I wasn't going anywhere nearly exotic as the Orient. 

Ingredients

400g pork tenderloin, cut into long thin strips

600ml chicken stock

1 tbsp soy sauce

2 tsp Chinese five-spice powder

Large knob of ginger, peeled and cut into matchsticks

200g pack bok choi

1 red chilli, deseeded and finely chopped

1 bunch spring onions, whites and greens sliced. 

Method

Tip all the ingredients, except the spring onion greens, into a large saucepan, put the lid on and bring to a gentle simmer. Cook, without boiling, for about 8 mins, until the pork has changed colour and the greens are cooked, but still a bit crunchy. Ladle into bowls, scatter with the spring onion and serve with noodles on the side.

Recipe from Good Food magazine, December 2006

Smoked Haddock with Spinach and Potatoes in a Creamy Sauce

 I avoid the luminous yellow smoked haddock, why oh why would you want a Hi Viz fish?  What's the point? Oooops, I'll get off my soapbox now and post this quick and easy family meal.

Ingredients

2 large handfuls baby spinach

1 knob of butter

250g new potatoes, thickly sliced

2 shallots, very finely chopped

1 large side fillet of undyed smoked haddock, skinned and cut into chunks

Small tin of sweetcorn or frozen peas, optional but use it if you like a chowder type dish. 

For the sauce

300 mls vegetable stock
1/2 a pot of cream, or as much as you fancy

Salt and pepper to taste

1 tbsp finely snipped chives or finely chopped parsley. 

A few small spinach leaves to garnish

Method

Put the spinach in a colander and place it in the sink. Pour over kettle-hot water to wilt, cool under cold water, squeeze out as much water as possible, then set aside.

Boil the potatoes until just tender and then drain. 

Sweat off the shallots in the butter and then add the haddock chunks to the pan. Gently poach the haddock in the vegetable stock for 3 minutes.   Next add the cooked potatoes and spinach and bring up to a gentle simmer for about 2 minutes or until the fish is cooked and the veggies are hot.  Pour in the cream, stir, season and stir in the chives and or parsley and style it up with a few baby spinach leaves. 

Serve in bowls and with crusty bread to dunk into the sauce.  

Stir Fried Spicy Cucumber

Thanks to Ken Hom for the recipe and to Jim Parker for throwing down the gauntlet for what to do with a glut of cucumbers.  I checked with Saint Delia and she was silent on the issue but I suspect they don't make great fritters. So my view, for what its worth JP is ,whatever you do just throw lots of flavour at them.

Here's Ken's recipe and if you try it JP let me know the result please. 

Put the cucumber in a bowl and sprinkle with 2 tsp salt. Mix well, then tip into a colander and leave to drain for 20 minutes. Rinse the cucumbers well, then pat dry with kitchen paper. Heat a wok or large frying pan over a high heat and add the oil. When the oil is smoking, add the garlic, ginger and spring onions and stir-fry for about 30 seconds.

Add the cucumbers, chilli flakes, sugar and a little seasoning, and cook for a further 30 seconds, tossing until everything is well mixed. Pour in 125ml water and continue to stir-fry over a high heat for 3-4 minutes until most of the water has evaporated and the cucumbers are cooked. Stir in the sesame oil to serve.