Archive | World Foods

Chicken Satay

Chicken satay style

Posted on 01 August 2010 by admin

Tasty oven cooked chicken dish, can be used with any cut of chicken here we use thighs, but this recipe is all about the marinade / sauce.

Satay marinade/sauce

Satay marinade/sauce

Ingredients;

Chicken (here we used 16 thighs)

Garlic
Ginger
Lemon Grass
Zest and juice of lime
3 tbsp Peanut butter
Coconut milk

Method:
Put all the ingredients (apart from the chicken) into the blender and blend into a smooth liquid about the consistency of single cream.
Score the chicken skin right to the bone place in an ovenproof dish and completely cover the chicken pieces with the sauce, place in the fridge for at least 2 hours, preferably overnight turning occasionally.
Roast in the oven until chicken is cooked through, again turning occasionally. – serve with a rice dish.

Chicken Satay

Chicken Satay

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Stir fry onions and garlic

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Sweet chilli and spring onion fried rice.

Posted on 28 July 2010 by admin

Sweet chilli and spring onion fried rice

Sweet chilli and spring onion fried rice

Simple and quick tasy rice dish ideal for using up left over rice from the night before or just a way of spicing up plain old boiled rice.

Ingredients;
1 cup of plain boiled rice (cooled down)
Bunch of spring onions
Few cloves of garlic
2 tsp sweet chilli sauce
2 tsp light soy sauce
1 tsp chinese 5 spice
Sesame oil
Vegetable oil

Method:
Heat a 50/50 mixture of veg oil and sesame oil in a wok and stir fry the chopped spring onion and the garlic.

Stir fry onions and garlic

Stir fry onions and garlic

Add the rice and fry until warmed through.
Mix in the soy sauce and sweet chilli sauce to taste.

Enjoy…..

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Slow Roasted Pork Shoulder

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Slow roasted shoulder of pork in cider with apples

Posted on 23 July 2010 by admin

Extremely tasty melt in your mouth dish from a cheap cut of meat, slow roasted so the meat just falls apart and full of flavour. – not suitable for those on a diet, especially the crispy crackling that goes with it.

Slow Roasted Pork Shoulder

Slow Roasted Pork Shoulder

Ingredients:
Shoulder of Pork (deboned preferably)
Bottle of Cider (Sweet or Medium)
Apple
Cornflour or gravy thickener
Salt + Pepper
Garlic Salt
Onion Granules

Method:
Core and skin an Apple and chop into segments place on the bottom of an ovenproof dish, place the Pork Shoulder on it skin side up,
Score the skin and rub in a mixture of salt, pepper, garlic salt & onion granules into the skin making sure to get the mixture deep into the cuts you have made, this makes for a very flavoursome crackling.
Preheat the oven to 130 and roast the joint with the lid on for half the time.
(for each kilo of meat you should roast in totsl for at least 6 hours – so in this case we have a 1 kilo joint pre-roast for 3 hours)

Remove the fat that has cooked out of the pork and replace with the cider, it is important to try and cover as much of the joint as possible with the cider but allowing the skin to remain above the water level. – this keeps the meat moist but allows the skin to start to crispen.

After the next 3 hours remove the joint from the dish and peel off the layer of skin / fat from the top – place this under the grill for around 5 minutes before serving to make it crispy (it will pop and crack while crisping)

Put the oven dish on the hob and bring to the boil then simmer adding your thickening agent to make the cider gray.

- serve with roast potatos, mash, veg, & Yorkshire Puddings

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hobz

Maltese Hobz – Maltese Bread

Posted on 29 June 2010 by admin

Maltese bread or Hobz as they call it over there has a totally unique flavour and texture. A very crusty sourdough bread loaf with a deliciously fragrant chewy but soft inside.

hobz

hobz

Ingredients:
600g flour
10g salt
15g sugar
15g margerine
25g yeast
345ml luke warm water
1 tablespoon milk
Method:

  • Mix the flour, salt and margerine. Add the yeast.
  • Make a mixture of the luke warm water, sugar and the milk.
  • Add on to the flour and knead the mixture well until the dough is white and elasticated.
  • Place in a bowl, seal with cling film and a wet dish towel, place in a warm place for about 1 hour.
  • Work the dough, cut into small pieces (50g). Place on a baking tray, paste with egg, cut with a knife and let the pieces rest for about 15 minutes.
  • Cook in oven 450F (232C) gas mark 6-8 for 12-15 minutes.
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    il pollo stronzate formaggio di pasta al forno (or chicken pasta bake)

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    il pollo stronzate formaggio di pasta al forno (or chicken pasta bake)

    Posted on 25 June 2010 by admin

    A wonderfully simple chicken pasta bake easily cooked by both amateur and professional cooks. Perfect as a main or in smaller portions as a starter, also an ideal following day lunchbox filler.

    Pasta Bake

    Pasta Bake

    Ingredients:
    Pasta (Penne or Macaroni)
    Chicken (Jointed and boned)
    Mushrooms (Whole)
    2 Onions
    1 Yellow Pepper
    2 Cloves Garlic
    Chopped Tomatoes
    Basil
    Oregano

    Pasta bake ingredients

    Pasta bake ingredients

    Method:
    Rinse and boil the pasta and brown off the chicken.

    Boil Pasta while chicken frys

    Boil Pasta while chicken frys

    Slice dice and chop onions garlic and pepper.

    Chop vegetables

    Chop vegetables

    Pre heat oven to 180 degrees while you soften your vegetables in a lightly oiled wok.
    Place the cooked pasta in an oven proof dish with the tomatoes basil and oregano and add the chicken and vegetables and heavily garnish with cheese.

    Oven Ready

    Oven Ready

    Bake in the oven for 45 minutes until golden brown and crispy around the edges. Then Eat.

    Enjoy!

    Enjoy!

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    Chicken Teriyaki Skewers

    Posted on 22 June 2010 by admin

    Perfect for the barbecue or simply grill and serve as a starter

    Ingredients;

    For the marinade
    120ml (8tbsp) soy sauce
    2tsp toasted sesame oil
    2tbsp orange juice
    3cm (1in) piece ginger, peeled and grated
    2 cloves garlic, crushed
    4 large skinless chicken breasts
    24 wooden skewers
    2tsp sesame seeds
    ?
    For the dipping sauce
    100ml (4fl oz) soy sauce
    3cm (1in) piece ginger, peeled and grated
    2 spring onions, finely chopped

    Method:

    1. Place all the marinade ingredients in a pan (except the chicken, skewers and sesame seeds) and bring to the boil. Remove from heat and cool.
    ?
    2. Cut each chicken breast into 6 long strips and thread onto skewers, place in a shallow non-metallic container. Pour the soy mixture over the chicken pieces and leave to marinate for at least 30 minutes.
    ?
    3. Make the dipping sauce by mixing the soy, ginger and one spring onion. Pour into a shallow serving bowl. Finely slice the other spring onion.
    ?
    4. Preheat grill to high and cook the meat for 3 minutes each side, basting with the marinade as you turn them over. Sprinkle with the sesame seeds and spring onions, serve with the dip.

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    Chicken in creamy white wine sauce

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    Chicken in creamy white wine sauce

    Posted on 22 June 2010 by admin

    A perfect dish to be eaten with pasta rice or even new potatoes.

    Chicken creamy white wine sauce

    Chicken creamy white wine sauce

    Ingredients;

    Chicken Breast,
    Garlic,
    Onion,
    Red Pepper,
    Mushroom,
    Schwartz – Basil, Sun Dried Tomato & Apple,
    Glass of white wine or sweet cider,
    250ml single cream,

    Ingredients

    Ingredients

    Method:
    Fry onions and garlic in a little olive oil with 1tsp of Schwartz spice until onions are cooked – add chicken cut into bite size chunks and a further 2tsp of spice until chicken is cooked through and coated in spice.
    Pour in the glass of wine to deglaze the pan and allow the wine to boil for 5mins. then add the cream and serve

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    Egg Fried Rice

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    Egg Fried Rice

    Posted on 18 June 2010 by admin

    Basic simple egg fried rice recipe use as a base to make any type of fried rice recipe.

    Egg Fried Rice

    Egg Fried Rice

    Egg Fried Rice

    Ingredients:
    cooked rice
    eggs
    soy sauce
    sweetcorn

    Method:
    Beat the eggs and fry like an ommlette add a dash of soy sauce and break egg up into little chunks.
    Add the cooked rice and another dash of soy sauce, once thoroughly mixed then add sweetcorn and any other pre cooked ingredients.

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