4/21/2015

Vanilla-and-lime chicken skewers recipe

Vanilla-and-lime chicken skewers

The Grilled Recipes Kitchen (The home of grilled food) invites you to try Vanilla-and-lime chicken skewers recipe. Enjoy grilling and learn how to make Vanilla-and-lime chicken skewers. 

Delicious, tender chicken marinated in vanilla salt and lime zest is lovely as an entrée or a great addition to your barbecue menu. "In my head, I don’t usually put lime and vanilla together, but this bright and breezy dish seems like just the thing for enjoying on a warm day at a barbecue. And so you’ll want an outdoor friendly white to go with it. No real fat, chilli heat or heavy sauce to worry about so you can pick a white that is delicate and clean. This is the second visit this series to the Austrian Gruner Veltliner variety because I think it has such food-friendly properties. It calls to mind citrus and light stone fruit sprinkled with spicy white pepper, and so you get interest and plenty of fresh, clean flavours and acidity – definitely one to try if you get the chance." - Dan Coward

Serves 4
Preparation 3hr 10min
Cooking 10min
Skill level Easy

By
George Gonthier

Ingredients

800 g chicken breast, cut into 2 cm squares
olive oil, to coat chicken
1½ tbsp ground vanilla salt and lime zest
1 pinch of pepper
1 lime
2 garlic cloves, grated
bamboo skewers, soaked in cold water for 20 minutes

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Marinating time: 3 hours

Drink Hahndorf Hill Gruner Veltliner – GRU 2012, Adelaide Hills, SA

In a large bowl, combine the chicken, olive oil, ground vanilla salt and lime zest, pinch of pepper, juice of half of the lime and the garlic. Cover and marinate in the fridge for 3 hours.

Skewer the chicken pieces and cook on a hot barbecue or grill plate until ready. Squeeze the juice of the remaining lime over the chicken skewers while cooking.

Serve hot with salad, rice or vegetables.

More Grilled Recipes: 


Grilled chicken (gai yaang) recipe 
Poulet Grillé au Gingembre (Grilled Chicken with Ginger) 
Greek chicken with roasted capsicum, olive and orzo salad  
Grilled chicken with Mexican street salad (pollo adobado con ensalada de fruta)
Madhur's chicken tikka masala
Lemon and chilli chicken skewers


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4/12/2015

Grilled lamb chops with asparagus (agnello alla griglia con asparagi) recipe

Grilled lamb chops with asparagus

The Grilled Recipes Kitchen (The home of grilled food) invites you to try Grilled stripey trumpeter wings recipe. Enjoy grilling and learn how to make Grilled stripey trumpeter wings.

Silvia and a childhood friend prepare a rustic dish of lamb with asparagus.

Serves 4
Preparation 20min
Cooking 10min
Skill level Easy

By
Silvia Colloca

Ingredients

2 cloves garlic, peeled and left whole
2–3 sprigs rosemary
salt flakes
2 tbsp extra virgin olive oil, plus extra for drizzling
2 tbsp white wine
16 lamb chops
16 spears asparagus, trimmed if necessary
mint leaves, to garnish
lemon wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Marinating time 30 minutes

Resting time 5 minutes

Place the garlic and rosemary in a mortar, add a pinch of salt and pound with the pestle until the garlic breaks down into a paste. Add the olive oil and wine and mix well. Set aside.

Bash the chops with a meat mallet. This process will tenderise the meat as well as increase the surface area the marinade can stick to. Massage the lamb chops with the garlic marinade, making sure they are evenly coated. Place the chops in a non-reactive bowl or plastic container, cover with a lid or plastic film and marinate in the fridge for 30 minutes.

Blanch the asparagus in salted boiling water for 1–2 minutes or until tender, but still firm to the touch. Drain, then rinse under cold water to preserve the vivid green colour. Season to taste with salt, then finish with a drizzle of extra olive oil and a scattering of mint leaves.

Heat up a chargrill pan or a coal barbecue. Cook the chops on both sides over very high heat until scorched but still succulent. The cooking time depends on the thickness of the chops and of course your personal taste, but as a guide, for medium, cook on both sides for 2–3 minutes. Cover the chops with foil and rest for 5 minutes before serving.

Arrange the chops and asparagus on a large serving platter, squeeze a little lemon juice over the top and serve hot.

Note
• Oregano will work just as well in this dish, complementing the lamb with a delightful aromatic warmth.

This recipe is from Made in Italy with Silvia Colloca. To find out more about the show, check out the episode guide, or scroll through Silvia's recipes. Tune in at 8pm, Thursday 27 November on SBS ONE.
 

More Grilled Recipes:  

Lamb Chops with Tamarind Recipe
Grilled Lamb Chops with Mustard Barbecue Sauce
Grilled lamb steaks with peperonata 
Grilled lamb with olive tapenade & apple coleslaw
BBQ steak with spinach and garlic butter sauce
Marinated lamb chops with potato and corn salad 

 
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Grilled stripey trumpeter wings recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Grilled stripey trumpeter wings recipe. Enjoy grilling and learn how to make Grilled stripey trumpeter wings.
 
These grilled fish wings are especially good. The wing is the bit beautiful sweet meat attached to the pectoral fin, just behind the gills, and is often wasted after the fillet has been removed. Each person will need 2-3 wings for a decent feed, so unless you’ve had a great day’s fishing, it’s probably best to get your fishmonger to source them for you. Stripey trumpeter has a short shelf-life, which is why it’s hard to find this species outside of Tasmania, but there are plenty of big fish species you could use for this recipe, such as barramundi or snapper.

Serves 4
Preparation 5min
Cooking 10min
Skill level Easy

By
Nick Haddow
Ingredients

8–12 stripey trumpeter wings (see Note)
50 ml good olive oil
sea salt
lemon wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Preheat a barbeque grill over high heat until very hot. Wash and pat dry the wings, then place in a large bowl and pour over the oil and season well with salt. Toss to combine. Cook the wings, fin-side down first for 2-3 minutes (the meat is not very thick so they will cook quickly). Turn and cook on the other side for 2–3 minutes. Serve with lemon wedges.

Note

• To remove the wings, use a pair of kitchen scissors or a heavy-duty cleaver to cut behind the gills around the pectoral fin, working from the top to the fish to the bottom – you will need to cut through a few bones. Make sure there are no scales still attached to the skin, then rinse well.

This recipe is from Gourmet Farmer Afloat. Airs 7:30pm Thursdays on SBS ONE.
 

More Grilled Recipes:

Paella with Soller prawns and grilled vegetables
Grilled seafood platter
Grilled snapper with yoghurt potatoes
Grilled vegetables and snapper
Balsamic Grilled Vegetables
Grilled Fava Beans 


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3/16/2015

Paella with Soller prawns and grilled vegetables recipe


This isn’t a simple, carefree kind of paella; we’re talking a bit of time, commitment and enthusiastic energy here. But let me tell you a little secret, I had a little helper with me on this trip, Sarah, who actually helped me prepared all the veggies and then grill them, one by one. When you make this, get yourself a little (or big) helper; it’s always nicer to work in a group and the result is quite something.

Serves 6
Preparation 20min
Cooking 35min
Skill level Mid

By
Yotam Ottolenghi

Ingredients

50 ml olive oil
1 onion, finely diced (290 g net)
2 tsp sweet paprika
½ tsp smoky paprika
4 cloves garlic, sliced
250 ml dry sherry
500 g paella rice
1½ litres chicken stock, warmed
1 tsp saffron threads
3 long strips of shaved orange skin
400 g French beans (green beans), blanched for 4 minutes, refreshed and dried (380 g net)
2 small courgettes (zucchinis), sliced on an angle 1 cm thick (230 g net)
2 green peppers (capsicums), topped and tailed and cut into 1 cm thick strips (190 g net)
200 g cherry tomatoes
2 lemons, quartered (310 g net)
5 spring onions, ends removed, cut into 6cm lengths and quartered lengthways (70 g net)
1 kg whole prawns, shell on
salt

Parsley oil

40 g parsley, roughly chopped
2 green chillies, roughly chopped
90 ml olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Start by making the parsley oil. Place all the ingredients in the small bowl of a food processor or pestle and mortar, add a pinch of salt and blitz until almost smooth but maintaining some texture. Set aside.

Add ¾ tablespoon of the olive oil to a large paella or sauté pan and place on a medium-high heat. Sauté the onion for 10 minutes, stirring occasionally, until soft. Stir through the spices and garlic and cook for another minute. Pour over the sherry and let it bubble away for 3 minutes until the liquid has reduced by half. Add the rice and cook for 2 minutes, stirring continuously, until warm and glossy. Add the chicken stock, saffron, orange strips and ¾ teaspoon of salt, and gently stir so the rice is even in the pan. Leave to simmer very gently for 20 minutes until the rice is cooked through but still retains a bite and the stock is absorbed. Remove the pan from the heat and leave somewhere warm.

While the rice is bubbling away, place a ridged griddle pan on high heat and ventilate the kitchen. In a large bowl toss the beans with ½ a tablespoon of olive oil and a pinch of salt. Add the beans to the pan and grill for 1 minute, until starting to blister and darken. Remove and place in a bowl. Mix the courgettes (zucchinis) in the same bowl with ½ a tablespoon of oil and ¼ teaspoon of salt, grill for 3 to 4 minutes and put in the bowl with the beans. Repeat in the same way for the peppers (capsicums). Add ½ tablespoon of oil and a pinch of salt to the tomatoes and grill for 2 minutes until they are just starting to char and split and remove to the bowl. The spring onions just need a pinch of salt, 1 teaspoon of oil and 30 seconds on the grill. The lemons you can just put straight on the heat as they will caramelise with their own juices with 30 seconds on each side. Remove and place in the same bowl as the other vegetables.

Lastly mix the whole prawns with ¼ teaspoon of salt and ⅓ tablespoon of olive oil and grill for one minute on each side. Remove immediately.

Spoon two thirds of the rice onto a platter. Sprinkle over a selection of vegetables, followed by more rice, gradually building the layers outwards and upwards. Scatter the prawns on top of the vegetables, lightly pushing some of them into the rice. Finally add the lemon wedges and drizzle over the parsley oil. Serve at once.

View all the recipes from Ottolenghi's Mediterranean Island Feast.

More Grilled Recipes:

Grilled seafood platter
Grilled snapper with yoghurt potatoes
Grilled vegetables and snapper
Balsamic Grilled Vegetables
Grilled Fava Beans
Grilled and Stuffed Portobello Mushrooms with Gorgonzola

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Grilled chicken (gai yaang) recipe


Gai yaang is a popular street food originally from Thailand’s Isaan region, but now found throughout the country. In this recipe, the chicken is refrigerated overnight in a simple marinade, and then grilled the next day.

Serves 8
Preparation 25min
Cooking 35min
Skill level Easy

By
Amy Chanta & Palisa Anderson

Ingredients

2 x 1 kg whole chicken, deboned, thigh bones and wings intact
12 cm piece ginger, finely chopped
4 lemongrass stalks, white part only, finely grated
⅓ cup finely chopped coriander root
8 garlic cloves, finely chopped
1 tbsp white pepper
2 tsp caster sugar
160 ml (⅔ cup) Thai sweet soy sauce (see Note)


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time overnight

Place chickens in a large container. Place ginger, lemongrass, coriander, garlic, pepper and caster sugar in a mortar and pestle and grind to a paste. Add soy sauce, stir to combine, then pour mixture over chicken to coat. Cover and refrigerate overnight.

Heat a barbecue or chargrill pan to low heat. Cook chickens, basting with marinade and then turning halfway, for 35 minutes or until chicken is dark, sticky and the juices of the chicken run clear when the thickest part of a thigh is pierced. Alternatively, preheat oven to 200°C. Place chickens on 2 large oven trays lined with baking paper and cook for 35 minutes, basting with marinade and swapping trays halfway. Rest for 5 minutes, then cut into pieces to serve.

Note

• Thai sweet soy sauce is available from Thai food shops.

Photography by Ben Dearnley

As seen in Feast magazine, December/January 2014, Issue 38. For more recipes and articles, pick up a copy of this month's Feast magazine

More Grilled Recipes:

Poulet Grillé au Gingembre (Grilled Chicken with Ginger) 
Greek chicken with roasted capsicum, olive and orzo salad
Grilled chicken with Mexican street salad (pollo adobado con ensalada de fruta)
Madhur's chicken tikka masala
Lemon and chilli chicken skewers
Grilled Thai chicken


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3/09/2015

Poulet Grillé au Gingembre (Grilled Chicken with Ginger) Recipe

Thyme, bay leaf, and garlic add aromatic flourish to this simple yet elegant grilled chicken recipe by Craig Claiborne and Pierre Franey, from The Essential New York Times Grilling Cookbook (Sterling Epicure, 2014; reviewed by Betsy Andrews in our June/July 2014 issue in "Hot off the Press"). An abundance of lemon mingles with bristling ginger to tenderize the chicken, while a final drizzle of butter adds richness.

SERVES 2–4

Ingredients

1 (2½–3-lb.) chicken, halved, backbone removed
Kosher salt and freshly ground black pepper, to taste
¼ cup fresh lemon juice
2 tbsp. olive oil
½ tsp. dried thyme
1 bay leaf, crumbled
1 clove garlic, minced
1 (1") piece ginger, peeled and minced
3 tbsp. unsalted butter, melted

Instructions

1. Season chicken with salt and pepper. Stir lemon juice, oil, thyme, bay leaf, garlic, and ginger in a bowl; add chicken and toss to coat. Cover with plastic wrap; chill 2–4 hours.

2. Heat a charcoal grill or set a gas grill to high. (Alternatively, heat a cast-iron grill pan over medium-high.) Grill chicken, turning as needed, until slightly charred and cooked through, about 35 minutes, or until an instant-read thermometer inserted into thickest part of a thigh reads 165°. Transfer to a serving platter and drizzle with melted butter. 

More Grilled Recipes:
 
Greek chicken with roasted capsicum, olive and orzo salad
Grilled chicken with Mexican street salad (pollo adobado con ensalada de fruta)
Madhur's chicken tikka masala
Lemon and chilli chicken skewers
Grilled Thai chicken
Indian-spiced chicken with raita and tomato salsa


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2/25/2015

Potato pancakes with spicy sesame sauce (gamjajeon) recipe

Potato pancakes

A popular type of jeon (pancakes), these crispy potato cakes are the perfect party snack, served with a spicy sesame sauce.

Makes 12
Preparation 35min
Cooking 15min
Skill level Easy

By
Phoebe Wood

Ingredients

3 (about 360 g) potatoes, peeled, grated
1 onion, coarsely grated
1 long green chilli, seeded, finely chopped
80 ml (⅓ cup) vegetable oil
toasted sesame seeds, sliced green chilli and spring onions, to serve

Spicy sesame sauce

1 tbsp gochujang (see note page 30)
2 tbsp soy sauce
1 rice vinegar
½ tsp sesame oil
1 tsp caster sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

To make the sauce, combine all ingredients in a bowl and set aside.

Place potatoes and onion in a bowl and mix to combine. Place in a sieve set over the sink and, using your hands, push down to drain any liquid. Return to bowl, add chilli and combine. Season with salt and pepper.

Shape mixture into 12 cakes. Heat half of the oil in a frying pan over medium-high heat. Working in 2 batches, add potato cakes and cook for 3 minutes on each side or until golden. Remove using a spatula and drain on paper towel. Wipe out frying pan and repeat with remaining 40 ml oil and potato mixture. Scatter with sesame seeds, sliced green chilli, spring onions and serve with spicy sesame sauce.

Note
• Gochujang is a Korean red pepper paste. Gochujang, kimchi and kelp are from Korean food shops and select Asian food shops.

Photography Ben Dearnley

As seen in Feast magazine, March 2014, Issue 29. For more recipes and articles, pick up a copy of this month's Feast magazine.

More Grilled Recipes:
 
Grilled mackerel with barley, eggplant and garlic yoghurt
Spiced fish with chargrilled corn salad
Barbecued Spanish mackerel cutlets with smoked paprika
Grilled fish with peperonata recipe
Grilled mackerel with horseradish mash recipe
Grilled salmon with asparagus recipe


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