Little treasures

Hi everyone

I love sunny days with friends and thinking of an upcoming birthday in summer I thought Id write about some of the little morsels Ive made over the years. Having pulled a few notes together I realise that there are quite a few examples from a chicken satay skewer to salt and pepper squid. So bare with as they say in Miranda. Ill add recipes over time.

Chicken Satay Skewers - got this from a great summer cookbook. Fantastic recipe

Ingredients

12 chicken tenderloins halved lengthwise
1 garlic clove crushed
3 teaspoons fish sauce
2 teaspoons grated ginger
lime quarters to serve

Satay
2 teaspoons peanut oil
1 shallot finely chopped
2 garlic cloves crushed
25 gms or 2 teaspoons of ginger grated
2 red chillies seeded and chopped
200 mls coconut milk
125 gms peanut butter - crunchy of course
2 tablespoons brown sugar
2 tablespoons lime juice
1 1/2 tablespoons fish sauce
2 teaspoons soy sauce
1 kaffir lime leaf

Soak 24 wooden skewers in water for an hour. Combine the chicken, garlic, fish sauce and ginger and refrigerate for an hour to let the flavours marinate the chicken.

Make the sauce by heating the oil over medium heat. Add the shallots, garlic, ginger and chill and cook for 5 mins or until golden. Add the rest of the ingredients and reduce the heat. Simmer for 10 mins or until thick.

Thread the chicken strips onto the skewers. Cook on a hot bbq for 3 to 4 mins turning while cooking. 

Serve with sauce and lemon wedges.


Falafels with hummus and pita morsels

Now Ive put recipes up on my blog for falafels and hummus. You can use the good store stuff if in a hurry.

Ingredients

Enough falafel mix for 24 small round falafel patties
Hummus 
1 piece of pita
Oil for deep frying
A handful of cress
cayenne pepper to serve

Heat the oil in a deep frying pan to 180'C (350 "F). Roll the falafel mix into the small balls and flatten so they are about 4 cms in diameter. Put on a tray and chill for half an hour.

Tear up the pita and deep fry for 2 mins or until crisp. Remove and drain on towel. Once cool slightly break into small pieces.

Reheat the oil and cook the falafels in batches for 3 mins. Turn and they should be dark gold in color. Remove and drain. 

To assemble top each falafel with hummus a small piece of pita and a little cress. Sprinkle with cayenne and enjoy :)

xx