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Nasi Goreing with Lime and BBQ Chicken

Nasi Goreing with Lime and BBQ Chicken recipe

Ingredients for the BBQ Chicken marinade:-

500g of Boneless Chicken Thighs
3 cloves og Garlic, minces
1 Tbsp of Sugar
1 Tsp of ground White Pepper
1 Tbsp of Fish Sauce
Juice of 1 Lime

Method:-

(1) Cut the Chicken into bite sized pieces.
(2) Place in a large bowl.
(3) Add the marinade and stir to coat.
(4) Allow to marinade for at least 2 hours.
(5) Thread the Chicken onto skewers and place in the fridge until needed.
(6) When you are ready to assemble your dish cook the Chicken on a griddle pan until caramelised and cooked through.
(7) Set aside until you are ready to build your plates.

Ingredients for the Nasi Goreing Paste:-

2 Tbsp of Oil
4 Cloves of Garlic, minced
50g of Shallots, chopped
25g Sesame Paste
2 Chillies ,sliced
1 Tsp of Shrimp Paste
Salt to season

Method:-

(1) Place all the ingredients in a food processor and blend to a paste.

Ingredients for the Nasi Goreing:-

200g of Long grained Rice
2 Shallots, finely sliced
2 Eggs
1 Tbsp of Tomato Puree
1 Tbsp of Soy Sauce (Gluten free for us)
½ a Cucumber, sliced and de seeded
6 Spring Onions, sliced Oil to fry
Salt & Pepper to season
1 Tbsp of Kepac Manis ( Gluten free Soy Sauce, Brown Sauce, Rice Flour & Water)

Method:-

(1) Cook the Rice until it is tender, drain, rinse with boiling water and set aside to cool.
(2) Heat Oil in a large frying pan or Wok and add the Shallots – fry until golden and crispy.
(3) Remove and set aside on kitchen paper to drain.
(4) Beat the Egg, season with Salt & Pepper.
(5) In a smaller frying pan heat Oil over a medium heat and add 1/3 of the Egg and fry until it has set.
(6) Flip over and cook until fully set.
(7) Removed and roll up tightly.
(8) Repeat steps (5) to (7) three more times.
(9) Thinly slice the cooked Egg into strips.
(10) Heat a large frying pan or Wok over a high heat and add Oil.
(11) Add the Nasi Goreing Paste and fry for 1 to 2 minutes.
(12) Add the Tomato Puree and cook for a further few seconds.
(13) Add the Rice and fry until heated through.
(14) Add the BBQed Chicken, crispy fried Shallots and strips of Omelette and stir for a minute gently.
(15) Add the Soy Sauce, Cucumber and most of the Spring Onion, tossing to combine.
(16) Serve garnished with the remaining Spring Onion.

This was not a ‘pretty’ dish, but the flavours were outstanding.
 

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Kate 2 ways

We’re moving steadily forward with our Ingredients Alphabet gig. K? Well it’s Kale season, it would have been rude not to….

Kale with Onion and Bacon

Ingredients:-

Kale (Obviously!)
1 medium Onion sliced
3 rashers of streaky Bacon, chopped
Salt & Pepper
1 clove of Garlic, crushed
Oil to fry

Method:-

(1) Blanch the Kale for a couple of minutes.
(2) Add the Onion and Garlic to a frying pan and fry until the Onion is translucent.
(3) Add the Bacon and fry for a couple of minutes.
(4) Season with Salt and Pepper.
(5) Add the blanched Kale and stir well for a couple of minutes.

Crispy Kale

Ingredients:-

Kale, chopped

Method:-

(1) Blanch the Kale for a couple of minutes.
(2) Drain well.
(3) Pre-heat oil to 180C in a deep fat fryer or similar.
(4) Fry the Kale until crispy and drain well on kitchen paper.

Kale might be a bit of a primitive Brassica, but it has so much more flavour than the generic white Cabbage alternative.

 

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Lacto Fermented Garlic

There’s a Polish Deli just around the corner. We love Garlic. But I might have over done it with the 5 bulbs I bought last week. So what is the traditional / historic way to deal with an excess of Garlic?

Ingredients:-

Garlic cloves, cut in half - lots of!
2 table spoons of salt
2 table spoons of sugar
Dill Seeds, whole (They have the Lactobacillus bacteria you need)
Black Pepper Corns (They also the have Lactobacillus bacteria you need)
Water

Method:-

(1) Add the Salt and Sugar to the water. It will dissolve over time. Don’t heat it as you will kill the bacteria.
(2) Cover the Garlic cloves, Dill seeds and Pepper Corns in the brine.
(3) Pour into a sealable jar and pop the lid on.
(4) Vent every day, more often as the fermentation peaks. (You will fill the house with the smell of Garlic!)
(5) After a month or so the fermentation will die off. Good to eat. But only use ½ the amount which you would have with fresh Garlic!!!!

 

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Jerk Chicken recipe

I carted a discount isle Chicken back from Darlington with me the other day. It wasn’t actually any cheaper than the local discount isle Chickens – But it was exotic in it’s own way, in my strange mind!

We’re also at “J” in our Ingredients Alphabet and Jerk Chicken fits nicely!

Ingredients:-

Chicken, roughly cut into joints / portions
Spring Onions, chopped
Ginger, a thumb sized bit grated
2 cloves of Garlic, grated
1 medium Onion, sliced
3 small hot hot Chillies, sliced
Chilli flakes
Thyme
Juice of a Lemon
Soy Sauce
Oil
Sugar
All Spice
Salt & Pepper

Method:-

(1) In a blender blitz all the ingredients – Not the Chicken!
(2) Marinade the Chicken portions for 30 minutes or more.
(3) Roast at 180C for 40 minutes or into tender.

We served ours on a bed of Rice and Peas with a hot Chilli sauce on the top and the greens from the Spring Onions.

 

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Slow cooker Pork shoulder in Cider recipe

Discount fridge Pork shoulder can be tough as old boots if you try to cook it too quickly. This certainly wasn't!

Ingredients:-

1 large Onion, quartered
2 cloves of Garlic, minced
Salt & Pepper
Mixed Spice
Rosemary
Chilli flakes
500ml of Stock
½ pint of Cider
2 tbsp Cider Vinegar

Method:-

(1) Lay the Onions in the bottom of the slow cooker.
(2) Place the Pork shoulder on to of the Onions.
(3) Season with the herbs and spices.
(4) Mix the remaining ingredients with the stock and pour around the meat.
(5) Cook in a slow cooker on high, or in a casserole at 120C for about 6 hours. The Pork should be tender enough to pull apart.

We served ours with mashed Potato, Cauliflower Cheese, Indian style Stuffing balls and sautéed Beetroot top with peppers – for a little colour. This Shoulder recipe is really good!

 

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Indian Style Mushroom Stiffing Balls

This is going to sound very odd. But experiments sometimes work!

I found some Shaggy Ink Caps in the communal area near the flat. Although they are really good eating they degrade quickly and really don’t store well. So they need eating the day you pick them realistically. We also had an opened pack of Bombay Mix which had gone a bit soggy. Not a great ingredients list so far?!

Ingredients:-

Soggy Bombay Mix!
4 large Shaggy Ink Caps
Water - If required

Method:-

(1) In a food processor blitz the Bombay mix.
(2) Add the Ink Caps and blitz everything. The mushrooms contain a good deal of water so you will end up with something which is reasonably wet.
(3) If needed add a little more water to make the dough manageable.
(4) Form into balls and pop in the oven for the last 20 minutes with your roast.

There is an old wives tale that you shouldn’t eat Shaggy Ink Caps and drink Alcohol. It is just that – An old wives tale. They are a very good “Beginners Mushroom” for foraging as there is nothing similar looking which will do you any harm.

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