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Hi.

Welcome to my blog. I document my many adventures in food. Hope you find something that takes your fancy. 

CHICKEN MEAT & CHIPS

CHICKEN MEAT & CHIPS

This is a great weekend meal, something which seems really naughty, but in fact it's not that bad. Fire up your BBQ, or set your grill to high, marinated some chicken, then indulged in some lovely chicken kebabs.

This is a simple recipe, but is an ingenuous way of cooking chicken meat, without it drying out and losing it’s flavour. It uses a similar technique that is used in a kebab house, of tightly packing the meat to ensure that the insides stays lovely and moist while the outer edges, crisp and take on all the lovely flavours of the spice rub, in this case chicken tikka. It also helps that you use dark meat e.g thighs or legs rather than a chicken breast. Don’t worry if you don’t like to debone your own meat this can be done either by your butcher or nowadays you can buy pre packed deboned chicken thigh meat from your local supermarket.

The spice rub can be shop brought, which I admit I often use if I’m feeling lazy. However if you’re feeling slightly more adventurous have a look below for my spice mix.

Ingredients: (Serves 4)

  • 8 large chicken thighs boneless and skinless
  • 4 Heaped Tbsp Tikka Spice (See Below)
  • Bunch of Coriander, (Chopped)
  • 4 Tbsp Olive Oil

Tikka Spice:

  • 3 Tsp Ground Coriander
  • 3 Tsp Ground Cumin
  • 3 Tsp Garlic Powder
  • 3 Tsp Paprika
  • 2 Tsp Garam Masala
  • 1 Tsp Ground Ginger
  • 1 Tsp Dried Mint
  • 1/2 Tsp Hot Chilli Powder

Method:

  1. Cut each thigh into 4/5 strips and place in a bowl. Sprinkle with the tikka spice and olive oil. Mix well and leave to marinate in the fridge or at least 1 hour (up to 6).
  2. Using 2 metal/ wooden skewers about 5cm (2in) apart, thread half the meat onto the skewers. Repeat with an extra 2 skewer and the remaining meat. Make sure the meat is packed quite tightly. (See images for confirmation)
  3. Heat the grill to high and grill until golden and cooked (about 10-15 minutes). Or if your cooking on the BBQ, cook for 10 minutes each side over a medium/ high flame until golden and cooked through.
  4. Serve immediately however you like. I  have mine with fresh salad, and a portion of chips.
PÂTE SUCRÉE (SWEET SHORTCRUST PASTRY)

PÂTE SUCRÉE (SWEET SHORTCRUST PASTRY)

BEEF RAGU

BEEF RAGU