CHICKEN SATAY
This typical Indonesian dish is very spicy and makes an excellent starter.
SERVES 4
2 tbsps soy sauce 5. Thread the meat onto 4 large or 8 small
2 tbsp sesame oil kebab skewers and set aside
2 tbsps lime juice 6. Heat the peanut oil in a small saucepan
1 tsp ground cumin and add the onion and chili powder Cook
1 tsp turmeric powder gently until the onion is slightly softened.
2 tsp ground coriander 7. Stir the reserved marinade into the oil
and onion mixture, along with the peanut
450g/ lb chicken breast, cut into 2.5cm/
1-inch cubes butter and brown sugar. Heat gently, stirring
2 tbsp peanut oil constantly, until all the ingredients are well
blended.
1 small onion, very finely chopped 8. If the
1 tsp chili powder sauce is too thick, stir in 2-4 tbsps
boiling water
120g/ 4oz crunchy peanut butter
1 tsp brown sugar 9. Arrange the skewers of meat on a grill
pan and cook under a preheated moderate
Lime wedges and coriander leaves for the grill for 10-15 minutes. After the first 5 min
garnish utes of cooking, brush the skewered meat
with a little peanut sauce to baste.
Cumin 1. Put the turmeric soy sauce and coriander sesame oil into lime, a large juice, 10. During the cooking time, turn the meat
bowl and mix well. Vent frequently it browning to cook. it on all sides and pre
2. Add the cubed chicken to the soy sauce
marinade and stir well to coat the meat under 11. Garnish leaves the, and satay serve with the remaining lime and cor
evenly sauce separately.
3. Cover with cling film and allow to stand
in a refrigerator for at least 1 hour, but pre
preferably overnight
4. Drain the meat, reserving the marinade.
TIME: Preparation takes cooking about takes 25 minutes, about 15 plus minutes at least. 1 hour marinating,
SERVING IDEAS: Serve with a mixed salad.
TERRINE OF SPINACH AND CHICKEN
This superb terrine is ideal when you want to impress your guests with a delicious starter
SERVES 6-8
7. Season the chicken mixture with a little
225g/ 8oz chicken breasts, boned and
salt and pepper, and add half of the cream.
Skinned Mix well to blend thoroughly.
2 egg whites 8. Add the remaining cream to the spinach
120g/ 4oz fresh white breadcrumbs along with the walnuts and the nutmeg.
450g/ 1lb fresh spinach, washed. Beat this mixture well to blend thoroughly.
1 tbsp each of fresh finely chopped chervil, 9. Line a 450g/ 1lb loaf tin with greaseproof
chives and tarragon paper and lightly oil.
Salt and freshly ground black pepper 10. Pour the chicken mixture into the base
280ml/ Y2 pint double cream of the tin and spread evenly
60g/ 2oz finely chopped walnuts 11. Carefully pour the spinach mixture over
Pinch nutmeg the chicken mixture, and smooth the top
with a palette knife.
1. Cut the chicken into small pieces. 12. Cover the tin with lightly oiled alumni
2. Put the cut chicken, 1 egg white, and half ium foil and seal this tightly around the breadcrumbs into a food processor. Edges.
Blend until well mixed. 13. Stand the tin in a roasting pan and pour
3. Put the spinach into a large saucepan with enough warm water into the pan to come
and cover with a tight-fitting lid. Halfway up the sides of the tin.
4. Cook the spinach for 3 minutes, or until 14. Cook the terrine in a preheated oven
it has just wilted. 160 ° C/ 325 ° F/ Gas Mark 3 for 1 hour, or until
5. Remove the chicken mixture from it is firm.
Food processor and rinse the bowl. 15. Put the terrine into the refrigerator and
6. Put the spinach into the food processor chill for at least 12 hours.
Along with the herbs, the remaining egg 16. Carefully lift the terrine out of the tin
white and breadcrumbs. Blend until and peel off the
smooth paper. To serve, cut the terrine into thin slices with a sharp knife.
TIME: Preparation takes 25 takes minutes 12 hours of cooking. takes 1 hour, refrigeration
SERVING IDEAS: Serve slices nished of the with terrine a little on salad individual. serving plates gar
CHICKEN STUFFED PEPPERS
Try a stuffing that is different from the usual meat and rice one
for lighter-tasting peppers.
SERVES 6
3 large green or red peppers 2. Melt the butter in a frying pan and add
60g/ 2oz butter or margarine, the onion, celery, garlic, and chicken. Cook
1 small onion, finely chopped over moderate heat until the vegetables are
1 stick celery, finely chopped softened, and the chicken is cooked. Add
the parsley. Season with salt and pepper.
1 clove garlic, crushed
3. Stir in the stale breadcrumbs and add
3 chicken breasts, skinned, boned, and enough beaten
diced egg to make the mixture
hold together.
2 tsp chopped parsley
Salt and pepper 4. Spoon filling into each pepper half,
mounding the top slightly. Place the
2 loaf of stale bread, made into crumbs peppers in a baking dish that holds them
1-2 eggs, beaten closely together.
6 tsp dry breadcrumbs 5. Pour enough water around the peppers
to come about 1.25cm/ 2 inches up their
1. Cut the peppers in half lengthwise and sides. Cover and bake in a pre-heated
remove the cores, and seeds Leave 180 ° C/ 350 ° F/ Gas Mark 4 oven for about 45
. the
stems attached if wished. Minutes, or until the peppers are just tender.
6. Sprinkle each with the dried
breadcrumbs and place under a preheated
grill until golden brown
.
TIME: Preparation takes about 30 minutes, and cooking takes about 45-50
minutes.
VARIATIONS: Use spring onions in place of the small onion. Add chopped
nuts or black olives to the filling, if wished.
SERVING IDEAS: Serve as a first course, either hot or cold, or as a light
lunch or supper with a salad.
PARTS STEAMED BUNS WITH
CHICKEN, CABBAGE AND
MUSHROOMS
The steamed dumplings could be eaten as part of a Chinese Dim Sum meal.
MAKES about 16
340g/ 12oz self-raising flour cloth and leave in a warm place for 2 hours
or until doubled in volume.
2 tsp salt
1 tsp fresh yeast 3. Finely shred the cabbage and
mushrooms. Heat the oil in a wok and add
220ml/ 8 fl oz warm water
for the cabbage, mushrooms, and chicken. Stir
120g/ 4oz cabbage fry rapidly for a few minutes.
Add the
6 dried black Chinese mushrooms, shiitake remaining ingredients, stir together and
or cloud ear, pre-soaked remove from the wok. Leave to cool.
2 tsp sesame oil 4. Knead the dough for 2-3 minutes, then
225g/ 8oz minced chicken cut into about 16 pieces. Roll each piece out
1 tbsp chopped fresh root ginger to a 10cm/ 4-inch circle and place about 2
1 tbsp soy sauce tsp of filling onto the center of each circle.
1 tbsp oyster sauce 5. Draw up the edges of the dough, over
Black pepper the filling and pinch together. Place pieces
of oiled greaseproof over the pinched ends
1. Place the flour and salt in a large bowl. and turn the buns over to stand on the
Sprinkle the yeast on the warm water, stir paper
and leave for 10 minutes, until frothy. 6. Leave the buns to stand, covered with
2. Make a well in the center of the flour, the damp cloth, for 15-20 minutes, then
add the liquid and stir in well, gradually place in a steamer, and steam rapidly for
incorporating the flour 10-15 minutes or until firm, springy, and well. Cover with a damp
risen. Serve immediately.
TIME: Preparation rising takes Cooking about 40 takes minutes 10-15 plus minutes 2 hours. 20 minutes for
WATCHPOINT PREPARATION them for:: When they Soak Remove to the steaming expand mushrooms tough the. Stalks If necessary, buns for before, leave 20 minutes, using cook enough. In batches, space boiling between. water.\
CHICKEN ESCALOPES
There are a multitude of different methods of cooking chicken, and this one
although one of the simplest is also one of the most delicious.
SERVIES 4
4 chicken breasts, boned and skinned 4. Put the breadcrumbs onto a shallow plate
and mix in the chopped sage. Season with
1 egg, a little salt, and freshly ground black
30g/ 8 tbsps wholemeal breadcrumbs pepper.
1 tbsp chopped fresh sage 5. Place the chicken breasts, one at a time,
Salt and freshly ground black pepper onto the plate and carefully press the crumb
2 tbsp walnut oil mixture onto the surfaces of the chicken.
120ml/ 4 fl oz mayonnaise 6. Put the oil into a large shallow pan and
140ml/44-pint natural unset yogurt gently fry the prepared chicken breasts on
1 tsp grated fresh horseradish on each side for 6-7 minutes until they are
2 tbsps chopped walnuts lightly golden and tender.
Set them aside,
Lemon slices and chopped walnuts to and keep warm.
Garnish 7. Mix all the remaining ingredients except
for the garnish in a small bowl, whisking
1. Pat the chicken breasts dry with the kitchen well to blend the yogurt and mayonnaise
evenly.
Paper.
2. Whisk the egg with a fork until it just 8. Place the cooked chicken breasts on a
begins to froth. serving dish, and spoon a little of the sauce
3. Carefully brush all surfaces over. Serve garnished with the lemon slices
of the chicken and additional chopped nuts.
Breasts with the egg.
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