Mini Chicken Satay

                     Mini Chicken Satay 

TH and I love satay, it's an appetizer that we order a lot.

I'd was asked to bring an appetizer recently and I thought why not take satay.

I knew I wanted to make a finger type food so these were just what I was looking for.

What you'll need
for the chicken ........

chicken breasts cut into strips ~ I used 2
greek yogurt ~ 1 cup
curry powder ~ 1 teaspoon
grated ginger~ 1 teaspoon
garlic, minced  ~ 1 clove
onion powder ~ 1 teaspoon
hot sauce ~ 1/4 teaspoon
salt ~ 1/2 teaspoon

Food sticks


Cut the chicken into strips,  about 4-5 inches.
not to thick and not too thin but the same thickness along the strip

In a bowl add the yogurt, curry powder, ginger, garlic, onion powder, hot sauce and salt.
Mix everything really well

Add the chicken, making sure the chicken is coated with the yogurt mix.
Cover the bowl and place the chicken and yogurt mix in  the fridge for a couple of hours.

insert the food stick into the chicken, you'll need to scrunch the chicken slightly

Heat a nonstick pan and place the chicken on the sticks into the pan.

I found it was easier to cook all slights of the chicken.
The chicken doesn't take long to cook as the chicken is thin and a small amount amount
Each batch took less than five minutes to cook

While the chicken was marinating I made the satay (peanut sauce)

What you'll need  for the satay sauce
Peanut butter 1/3 cup
coconut milk ~  ~ 1/4 cup
lime juice ~ 1 lime
soya sauce ~ 2 tablespoons
grated ginger 1 teaspoon
oil ~ 1 teaspoon
onion powder ~ 1 teaspoon
garlic powder 1/2 teaspoon
curry powder ~ 1 teaspoon
chili flakes ~ 1/2 teaspoon
brown sugar ~ 1 tablespoon
Hot water ~  1/4 -1/3 cup depending on the thickness of the sauce you'd like

In a pan heat the oil and add the grated ginger, onion powder and garlic powder
heat very low and cook for a few minutes, making sure NOT to cook this to high and not to burn it.

In a blender add the peanut butter, coconut milk, lime juice, soya sauce, curry powder, chili flakes brown sugar and the cooked ginger and garlic and onion powder mix
add a little bit of water at a time ( I used a 1/3 of a cup of water)
Turn the blender on until the sauce is completely mixed together.

Place in  a dish and refrigerate, the longer the satay is left the better.
The longer its left the more you'll taste the flavours coming through.

Enjoy!

 

Somosa Stuffed Baked Potatoes

Somosa Stuff Jacket Potatoes

We love Indian food, only problem is that some of us just can't eat take as much of the spicy heat.

The one thing we normally all agree on is the appetizers.

The one appetizer that TH really likes are Samosas. They are ok, but the casing is not my favourite.
The fills can be lovely, vegetable or meat.

I'd bought some larger potatoes and was trying to think what I could make that we would all eat.

We' hadn't been  to our favourite Indian restaurant in a while.
 So this got me thinking to about the Baked Potatoes. Why not make samosa stuffed baked potatoes

What you'll need

Large potatoes ( I used 3 )
butter  ~ 1 tablespoon
1 tablespoon
onion ~ 1 chopped
curry powder ~ 1 1/2 teaspoons
mustard seeds ~ 1/2 teaspoon
ground cumin ~ 1/4 teaspoon
fresh grated ginger ~ 3/4 teaspoon
frozen peas ~ 1/2 cup
fresh coriander/cilantro, chopped (some stalks included)  ~ 1 1/2 tablespoons
Salt and Pepper ~ to season
greek yogurt ~ to garnish

Wash the potatoes and piece the potatoes, bake in the oven at 200°c/400°f for about 1 hour or until the potatoes are cooked
after chopping the onion, put in a pan with the butter.
cook until the onions have started to soften, don't let the onions brown or burn
when the onions have started changing colour/softening add the mustard seeds, curry powder, ground cumin and salt and pepper.
mix well and continue to cook.
add the frozen peas and fresh chopped coriander/cilantro mix and keep on the heat at the lowest setting to keep warm.

when the potatoes are cooked, remove from the oven
cut them in half and scoop out the potato and put the potato in a bowl.
place the skins to one side
with a folk mash the potato, then add the curry onion and pea mix and and mix well.

spoon the potato mix in the potato skins, add some greek yogurt and garnish with some fresh coriander/cilantro


Enjoy!

Buttermilk roast chicken

                Buttermilk Roast Chicken

It seems lately all my recipes are made with buttermilk. 
This recipe I did a while ago and had actually forgotten to post 

It helps that I actually know what buttermilk is called called here now, it did take a while.
I had to tell  TH and TS that this carton is not actual milk for your cereal
It's gotten to the point that I have had  said you can only drink the milk with the top facing out.
I can only image them pouring this on the morning cereal while in a rush.

I recently had made fried chicken, not something I'd normally do but  TS loves chicken tenders and I kept reading about this magical formal of soaking the chicken in buttermilk.
...Well.....it was wonderful.

Which made me think about soaking a whole chicken in buttermilk and some seasoning

I kept reading that the chicken should marinate for at least 24 hours.
Well I never had 24 hours I had more like 7-8 hours until dinner time


What you'll need

A whole roast chicken
buttermilk ~ 2 cups
onion powder ~ 1 teaspoon
garlic powder ~ 1 teaspoon
light brown sugar ~ 2 tablespoons
oregano  (dried) ~ 1/4 teaspoon
thyme ~ (dried) ~ 1/4 teaspoon
basil (dried) ~ 1/4 teaspoon
ground coriander ~ 1/2 teaspoon
ground cumin ~ 1/4 teaspoon
salt ~ 1/2 teaspoon
pepper ~ 3/4 teaspoon

Large food bag that will fit the chicken

place the chicken breast down
cut alone the backbone with scissors and remove the backbone
turn the chicken over and press down on the breastbone until it snaps
this will help the chicken lay flatter

wash and dry the chicken
mix the buttermilk, onion powder, garlic powder, sugar, oregano, thyme, basil, ground coriander, ground cumin, salt and pepper and mix well

place the chicken into the bag
lay the chicken flat
pour the butter milk mix into the bag
shake the bag around a bit, making sure all the chicken is coated
seal the bag.
place in the fridge for as long as possible at least 6 hours

bake at 180°c/350°f for 1 hour and 20 minutes or until the juices run clear.

Buttermilk Honey Maple Cornbread

        Buttermilk honey maple cornbread

I have had cornbread and I made cornbread over the years some we good, some were ok.

One of my favourites was when we were in New Hampshire  at a 4th of July BBQ
I wanted to try and make the same type. I've never been able to replicate it
Like I said I have tried cornbread kind of come close. Then I made this cornbread and its at the top of my list to make when I need to whip up extra sides

This is by far my favourite.  It is is on the sweet side.
I also like it as it is made with cornmeal and no added corn

Great with chili or at for a  BBQ or just a side dish.
This is also a great leftover snack


What you'll need

butter ~ 1/2 cup, melted
honey ~ 1/2 cup
sugar ~ 1/3 cup
eggs ~ 2
butter milk ~ 1 cup
flour plain/all purpose ~ 1 cup + 2 tablespoons
cornmeal ~ 1 cup
salt ~ 1/2 teaspoon
baking soda ~ 1/2 teaspoon
maple syrup ~ 1/4 cup

preheat oven to 190°c/375°f

in a bowl add the melted butter, honey, sugar and mix well
add the eggs  and cornmeal and continue to mix until mixture is completely mixed together

in another bowl, mix the flour, cornmeal, salt and baking soda, mix together making sure it all mixed together

add the wet ingredients into the cornmeal mix
the mix will be lumpy
stir the mixture until completely blended together


Grease an 8x8  pan

pour the mix into the prepared pan

bake for 20 - 25 minutes.
After 18 minutes I placed a piece of foil over the pan and cooked for a futher 5 minutes

You'll know it is cooked when you put a knife into the cornbread and it comes out clean

when removed from the oven, pour over maple syrup and spread with a pastry brush, leave to cool.

Enjoy!

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