Photo of your dinner (vol 2)
Discussion
A friend gave me some sauce for chicken recently and it blew my mind, so I had to get it. Tried it a few times, but doing it the right way, 24 hour marination etc. It's called "Honey, Lime & Sriracha Chicken Skewers", very oriental taste. I've added a bit more Sriracha for more of a kick (and it's made it very orange!). Recipe in spoiler below image.
What do you think to go with it? And how would you cook small pieces like that, fry them off?
Honey, Lime & Sriracha Chicken Skewers
Servings: 4-6
Cook Time: 30 Minutes
Total Time: 30 Minutes, plus at least 6 hours to marinate
Ingredients
• 3 tablespoons soy sauce
• 85 grams plus 2 tablespoons honey
• 1 tablespoon vegetable oil
• 1 teaspoon lime zest, from one lime
• 3 tablespoons fresh lime juice, from 2 limes
• 4 garlic cloves, peeled and roughly chopped
• 4 cm square inch piece fresh ginger, peeled and roughly chopped
• 1-1/2 tablespoons Sriracha sauce
• 1-1/4 teaspoon salt
• 1 kg chicken cut into 5-cm chunks
• 2 tablespoons chopped cilantro, plus a few whole sprigs for garnish
• Limes, sliced into wedges, for garnishing platter (optional)
Instructions
1. In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 100g of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce).
2. Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 6 hours or overnight.
3. Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
4. Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it -- if they are browning too quickly, turn the heat down.) Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or pass it alongside. Scatter the chopped cilantro over top and garnish the platter with lime wedges and cilantro sprigs, if desired.
What do you think to go with it? And how would you cook small pieces like that, fry them off?
Honey, Lime & Sriracha Chicken Skewers
Servings: 4-6
Cook Time: 30 Minutes
Total Time: 30 Minutes, plus at least 6 hours to marinate
Ingredients
• 3 tablespoons soy sauce
• 85 grams plus 2 tablespoons honey
• 1 tablespoon vegetable oil
• 1 teaspoon lime zest, from one lime
• 3 tablespoons fresh lime juice, from 2 limes
• 4 garlic cloves, peeled and roughly chopped
• 4 cm square inch piece fresh ginger, peeled and roughly chopped
• 1-1/2 tablespoons Sriracha sauce
• 1-1/4 teaspoon salt
• 1 kg chicken cut into 5-cm chunks
• 2 tablespoons chopped cilantro, plus a few whole sprigs for garnish
• Limes, sliced into wedges, for garnishing platter (optional)
Instructions
1. In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 100g of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce).
2. Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 6 hours or overnight.
3. Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
4. Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it -- if they are browning too quickly, turn the heat down.) Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or pass it alongside. Scatter the chopped cilantro over top and garnish the platter with lime wedges and cilantro sprigs, if desired.
|http://thumbsnap.com/CIxbDOCX[/url]From the sublime to the ridiculous. An "iffits" dinner for one needing some Friday night stodge. Skinned some cumberland sausages, rolled in to balls, baked for 10 mins, sweated onion and garlic in a pan, poured in tin of tomatoes frozen peas and broccoli then the sausage balls and stirred through some pasta. Jobs a goodun.
Pferdestarke said:
snip
A Turner and George brisket point bought online and delivered by DPD.
Great flavour and tenderness from this fatty cut. Will be ordering again.
T&G meat is absolutely superb. Ive been a few times to the shop to buy stuff (2hr round trip). If you can, try the bone in Galician sirloin. Youll never have tasted anything like it (well actually, you might have... but you get my drift)A Turner and George brisket point bought online and delivered by DPD.
Great flavour and tenderness from this fatty cut. Will be ordering again.
A slow roasted brisket is something I need to do again, we did it for our christmas dinner last year.
We used this recipe for reference and the potatoes were excellent. The temperature wasn't hot enough to roast them but they had a great creamy texture and the beef fat had given them a really good flavour.
We used this recipe for reference and the potatoes were excellent. The temperature wasn't hot enough to roast them but they had a great creamy texture and the beef fat had given them a really good flavour.
Excuse the picture, should have taken it plated. Bigos from Saturday.
It was great when we made it once before, but pleased with this one, more balanced. Used smoked sausage instead of Kielbasa before, 300g Kabanosy in this, and rinsed the Sauerkraut more. Would have been better eating it immediately like we did with the kraut squeezed out more still, but I just had the leftovers for lunch and
Might try making it the previous day and reheating to eat next time!
It was great when we made it once before, but pleased with this one, more balanced. Used smoked sausage instead of Kielbasa before, 300g Kabanosy in this, and rinsed the Sauerkraut more. Would have been better eating it immediately like we did with the kraut squeezed out more still, but I just had the leftovers for lunch and
Might try making it the previous day and reheating to eat next time!
mizx said:
Excuse the picture, should have taken it plated. Bigos from Saturday.
It was great when we made it once before, but pleased with this one, more balanced. Used smoked sausage instead of Kielbasa before, 300g Kabanosy in this, and rinsed the Sauerkraut more. Would have been better eating it immediately like we did with the kraut squeezed out more still, but I just had the leftovers for lunch and Might try making it the previous day and reheating to eat next time!
Never heard of Bigos, just googled it, might have to have a bash at that sounds lovely.It was great when we made it once before, but pleased with this one, more balanced. Used smoked sausage instead of Kielbasa before, 300g Kabanosy in this, and rinsed the Sauerkraut more. Would have been better eating it immediately like we did with the kraut squeezed out more still, but I just had the leftovers for lunch and
Might try making it the previous day and reheating to eat next time!
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