Baked Chicken Marinated with Tequila and Lime Served with Chili Ginger Garlic Sauce and Baked Potato

Ingredients

1 whole chicken de-jointed or 4 chicken thighs bone in, skin on and 4 chicken drumsticks with skin on
75 ml tequila blanco
zest and juice of 2 limes
1/4 tsp chilli flakes, plus more for garnish
2 tbsp olive oil
2 tsp salt flakes

Chili Ginger Garlic sauce

100 g red chillies, roughly chopped
2 cloves garlic, crushed
10 cm piece (50 g) ginger, peeled and roughly chopped
1 tsp fine sea salt, or to taste
4 tsp sunflower oil
2 tsp sugar
juice of 1 lime

Baked Potato

4 brush potatoes, washed
200 g coconut yoghurt, to serve
1/2 cup chopped coriander leaves
salt, to taste

Garnish

1 avocado, mashed
leaves of 1 Romaine lettuce, torn
finely chopped coriander leaves
lime wedges

Method

  1. Preheat oven to 220ºC.
  2. Place potatoes onto a baking tray lined with baking paper. Pierce several holes into each potato using a skewer. Season with salt and pepper and bake in the oven until soft, about 45 minutes.
  3. Meanwhile, mix coconut yoghurt and chopped coriander together in a bowl until combined. Season with salt, to taste, cover with plastic wrap and set aside in the fridge.
  4. Place chicken pieces into a large zip lock bag. Add marinade ingredients and seal bag, pushing out air first. Place onto a tray and into the fridge for at least 45 minutes or overnight.
  5. To make the sauce, place all ingredients into a bowl and puree with a hand blender. Set aside to rest for at least 15 minutes before use.
  6. Once chicken has marinated, remove chicken pieces from the bag, reserving marinating liquid in the bag. Pour about half of the marinade over the chicken pieces. Place chicken onto a shallow baking tray and bake in the oven for 25 minutes.
  7. Remove chicken from oven and pour the remaining marinade over the chicken pieces. Continue to bake until golden brown, about 25-30 minutes. Check that chicken is cooked through and remove from oven. Remove chicken pieces from the baking tray and set aside, keeping warm.
  8. Add some boiling water to the baking dish to loosen the pan juices and stir to create a slightly thick sauce. Set aside until required.
  9. To serve, place some torn lettuce leaves and a dollop of mashed avocado on the plate. Place two pieces of chicken onto a plate and sprinkle with chili flakes. Place a Baked Potato onto the plate, slice potato open and fill with some of the coriander coconut yoghurt dressing. Dollop some of the Chili Ginger and Garlic sauce to the side. Drizzle some of the reserved pan juices over the chicken and sprinkle with chopped coriander. Serve with a wedge of lime.

Makes 4 servings.

Source: Nigella Lawson

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Thai-style Stir-fried Seafood

Ingredients

2 tbsp vegetable oil
2 tbsp roasted chili paste
1 medium-sized prawn, shelled and deveined with tail left on
1 large prawn, shelled and deveined with head left on 4 mussels 4 scallops
4 crab claws
1 oz squid, cut into 3/4-inch cubes
1 stick celery, sliced
1 oz mixed red, yellow and green bell peppers, sliced
1 piece medium-sized carrot, about 1-1/2-inch long, cut into matchsticks
1-1/2 tbsp Maggi seasoning
1 tbsp oyster sauce
1 tsp sugar
5 Thai basil leaves

Garnish

green salad leaves
fresh coriander leaves

Method

  1. Heat the oil in a wok until very hot. Add the chili paste and stir-fry briefly. Add all the seafood and stir-fry for about 2 minutes until they are almost cooked.
  2. Add all the vegetables, the sauces, sugar and 3 tbsp water, then stir-fry for one more minute.
  3. Mix in the basil leaves, then remove to a serving dish lined with salad leaves. Garnish with the coriander leaves before serving.

Makes 1 serving.

Source: The Blue Elephant Cookbook

Grilled Beer-braised Beef Ribs with Asian Sauces

Ingredients

2 kg beef back ribs
4 (440-mL) cans dark stout beer, about 7 cups
3/4 cup hoisin sauce
3/4 cup Thai sweet chili sauce

Method

  1. Preheat oven to 325ºF.
  2. Trim silverskin membrane and any excess fat off ribs. Slice into 1-rib portions.
  3. Arrange ribs, meaty-side up, in a large roasting pan. Pour in enough stout to cover ribs. Cover with foil. Bake in centre of oven until meat is fork-tender, about 2 hours.
  4. Transfer ribs to a platter. Discard liquid.
  5. Preheat barbecue to medium-low.
  6. Stir hoisin with chili sauce in a bowl.
  7. Brush ribs with sauce.
  8. Oil grill, then barbecue ribs, with lid open, turning and basting often with sauce, until ribs are well glazed and heated through, 12 to 15 minutes.

Makes 4 servings.

Source: Chatelaine magazine

Pan-fried Salmon with Thai Green Curry Sauce

Ingredients

3 tablespoons vegetable oil, divided
1 onion, finely chopped
1 red pepper, seeded and sliced
6 tablespoons Thai green curry paste
2 (14 fl oz) cans coconut milk
1-2/3 cups vegetable stock or water
3 kaffir lime leaves
6 oz small broccoli florets
3 oz snow peas
2 zucchini, sliced
2 tablespoons chopped fresh basil, plus extra to garnish
2 tablespoons chopped fresh coriander
freshly ground sea salt and freshly ground black pepper
1 lb salmon fillet, cut into medallions
cooked rice for serving

Method

  1. Heat 2 tablespoons of the oil in a large saute pan until smoking, then add the sliced onion and red pepper. Cook over a high heat until the onion is just beginning to catch and go brown around the edges.
  2. Stir in the curry paste, cook for 1 minute. Add the coconut milk, stock and lime leaves. Bring to a boil then turn down the heat and simmer gently for 10 minutes.
  3. Add the broccoli and simmer for 5 minutes.
  4. Add the snow peas and zucchini and simmer for a further 5 minutes or until the vegetables are tender and the sauce slightly thickened.
  5. Stir in the basil and coriander and season to taste.
  6. Heat 1 tbsp oil in a medium non-stick frying pan and add the salmon medallions. Cook for 1-2 minutes on one side. Once the raw side starts to change color, flip over the fish and cook for 30 to 40 seconds. Remove the pan from heat.
  7. Divide the curry among four warmed deep soup bowls, placing three or four medallions of salmon on top of each. Serve with cooked rice.

Makes 4 servings.

Source: Top 100 Salmon Recipes

Chinese-style Vegetarian Dish with Fresh Beancurd

Ingredients

1 pack fresh beancurd (鮮腐竹)
1 abalone mushroom
1/2 red bell pepper
1/2 pack green bell pepper
1/2 pck yellow bell pepper
1 slice ginger
4 tbsp oil

Sweet and Sour Sauce

1/4 cup ketchup
2 tbsp sugar
1 tsp light soy sauce
3 tbsp white vinegar
1 tbsp cornstarch
1/4 cup water

Method

  1. Cut soy sheet into bite-size pieces.
  2. Cut abalone mushroom into thick slices.
  3. Mix the sweet and sour sauce ingredients in a small bowl.
  4. Remove the cores and seeds of bell peppers and cut into triangular pieces.
  5. Heat 2 tbsp oil in a wok. Add soy sheet peces and stir-fry until golden brown. Remove and set aside.
  6. Add 1 tbsp oil in the wok, saute ginger until fragrant. Add mushroom and bell peppers, stir-fry for 2 to 3 minutes.
  7. Mix in the sauce and bring to a boil.
  8. Return soy sheet and toss to combine and heat through. Remove to serving platter. Serve hot.

Source: Hong Kong magazine