Light, quick and easy CHICKEN SATAY STICKS
Quick and tasty, this is a wonderfully easy dish to assemble and cook. Whether on the barbecue or under the grill – it makes a delicious snack when friends pop round. These little skewers will also be a big hit with children and make great party food.
Serves 4
6tbsp smooth peanut butter 1tbsp sweet chilli sauce 2tsp honey 2tsp tamari, soy sauce 1tbsp lime juice 150g (5oz) Yeo Valley 0% Fat Natural Yeogurt
2 chicken breast fillets, skinless and boneless
TEA SMOKED TROUT Serves 4
10 tea bags 175g demerara sugar 175g long grain rice 4 trout fillets 1 tbsp olive oil Salt and pepper
For the Horseradish & Yogurt Sauce: 100g Yeo Valley 0% Fat Natural Yeogurt
1 tbsp of hot horseradish Juice of a lemon Small sprig of dill
roasting tray on the stove top and heat up. Once the mixture is smoking slightly place the trout on the rack or on top of the foil skin side down. Drizzle the trout with 1 tbsp olive oil and season with salt and freshly ground pepper. Cover the roasting tin tightly with foil or a tightly covered lid, and leave to smoke on the stove over a moderate heat for 15-20 minutes.
3 Mix all ingredients for the sauce together, season to taste, then spoon over the smoked trout and serve with fresh watercress.
25g (1oz) freshly chopped coriander leaves
8 wooden or metal skewers
1 Make the sauce by mixing the peanut butter with a tablespoon of hot water to create a paste. Stir in the chilli sauce, honey, tamari, lime juice and yogurt and mix well to create a smooth sauce.
2 Cut the chicken into long strips and add to the sauce. Coat well and refrigerate for 2-3 hours or overnight.
3 If using wooden skewers, soak them in cold water for 30 minutes
4 Thread the chicken onto the skewers. Reserve the remaining sauce and place in a small pan. Place the skewers on a barbecue and cook for 5 minutes on either side until golden brown and cooked through. Alternatively place on a baking sheet and grill for 5-8 minutes on each side until cooked through. Heat the remaining sauce and stir in the coriander leaves.
5 Serve the satay sticks with the sauce.
1 Cut the tea bags open, shake out the tea into a bowl and discard the tea bags. Add the sugar and rice and mix together.
2 Line a deep, heavy roasting tin with silver foil. Spread the tea mixture over the base. Cover with either a cooling rack or another layer of foil. Place the
FOODLOVERMAGAZINE.COM | 37
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60