EAST MEETS WEST
Published 21st February 2019
0 Comments
Good food nourishes, but flavoursome food feeds the soul! I've always loved adding herbs and spices to my cooking and baking. For centuries herbs and spices have been traded across the world and you can see the influences that faraway cuisines have had on our local produce and recipes. I find this fascinating!
Over the years my love of Korean and Thai food has grown and I simply love the way the use of chillies, lemongrass, ginger and garlic blend to create the most delicious light but tasty stir-fries and curries with that hit of heat. I'm now enjoying exploring the complex flavours of Malaysian food with its mix of Indian, Chinese and Malay spice blends.
So this month, I'm sharing with you a recipe I have created in my farmhouse kitchen, which I think you will enjoy just as much as my family have. This recipe serves 4 people.
Malaysian style chicken kebabs
4 chicken breasts
1 medium onion (cut into chunks)
1 red and 1 yellow bell pepper (cut into chunks)
1 small green courgette (cut into chunks)
drizzle of Ownsworth's Rapeseed Oil
Marinade ingredients:
2 garlic cloves (crushed)
Zest and juice of 1 lemon
1 tsp chilli flakes
2 tablespoons muscovado sugar
2 tablespoons Thai fish sauce
1 tablespoon light soy sauce
1 shallot (finely chopped)
pinch of black pepper
1. Firstly wash and cut the chicken breasts into chunks and place in a non-metallic bowl ready to marinate with the malaysian spice blend.
2. Next cut the onion, red and yellow bell peppers and small courgette into bite size chunks and add to the chicken pieces.
3. In a separate, small bowl blend the marinade spices with a good drizzle of rapeseed oil before adding to the chicken and vegetables. Using either 2 spoons or your hands coat the chicken and vegetables
completely with the aromatic marinade. Now wash your hands well. Cover the large bowl with cling film and pop in a fridge for several hours or preferably overnight to develop the flavours.
4. When ready to cook, skewer the aromatic chicken with all the vegetables on metal skewers
(or pre-soaked wooden ones) and either grill, oven bake (180 degrees c/350 degrees F or Gas Mark 4 for 20-25 minutes) or BBQ until the chicken is completely cooked.
5. Serve with rice, a dressed salad or by using a fork gently push the cooked chicken and vegetable pieces
off onto a plate, fill a flour tortilla wrap, pitta bread or roll for a tasty lunch.
