• Saturday, October 25, 2014

A TRUE TASTE OF ASIA

Summer funfare

By Tommy Miah

While the heat dominates the headlines during summer, there is a lot this season offers that we should be thankful for. With the heat come longer days and clear skies, which in turn paves the way for that quintessential summer event – summer picnics. Never mind the odd shower; that only provides relief from the heat and imbues nature with even more delightful shades of green.
This week, Tommy Miah brings to you a host of delicious recipes that you can pack with you and take on the day out, and treat your friends, family and/or co-workers to some high-class picnic food.

Asian kebab roll
Ingredients:
3 tbsp vegetable/canola/sunflower cooking oil
1 tsp cumin seeds
1 large onion sliced thinly
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp coriander powder
1 tsp cumin powder
½ tsp turmeric powder
1 tsp 'garam masala' powder
300g boneless, skinless chicken, cut into 2" cubes/ pieces
3 tomatoes, chopped fine
Salt to taste
6 paratas
6 eggs
½ cup vegetable/canola/sunflower cooking oil
½ cup mint-coriander chutney
Method:
Heat the oil (3 tablespoons) in a deep pan on medium heat. When hot, add the cumin seeds and fry for a minute.
Add the sliced onions and fry till soft. Add garlic and ginger pastes and fry for 1 minute. Now add all spice powders (including garam masala) and fry until oil begins to separate from the masala (spice-onion mix).
Add the chicken pieces and brown. Add the tomato and salt to taste. Stir well and add ½ cup of water. Cook till chicken is tender. There should be almost no gravy at this stage.
Heat a frying pan on low heat and add a tablespoon of oil to it. While the oil is heating, break an egg in a bowl. Season with salt to taste and whisk the egg till fluffy. Pour onto the pan and spread by tilting the pan from side to side. Now quickly put a paratha onto the still 'wet' egg and allow to cook. The egg will soon cook and 'set'. This is when you flip the egg-paratha over. Cook for 30 seconds and remove from the pan.
Hot chilli relish with diced cooked chicken
Ingredients:
50g diced cooked chicken, pre-packed or from leftovers
1 tbsp red onion, diced
1 tbsp hot chilli and jalapeno relish
1 tortilla wrap
Handful shredded iceberg lettuce
Small mixing bowl
Method:
Place the chicken, red onion and hot chilli and Jalapeno relish into a small mixing bowl and stir gently until combined. Spread the chicken mixture over the wrap and top with the shredded lettuce. Roll the wrap up tightly and cut in half and serve.
 

Peri-peri mayonnaise cooked chicken
Ingredients:
50g diced cooked chicken, pre-packed or from leftovers
A few slices of cooked chorizo
Peri-peri mayonnaise
Warm ciabatta roll, sliced in half
Method:
Mix the cooked chicken and chorizo in a bowl then add a couple of spoonfuls of Peri-peri mayonnaise and mix well. Fill the warm ciabbata with the chicken mixture and serve.
Orange and ginger glazed chicken kebabs
Ingredients:
4 chicken breasts cut lengthways into fillets
4 tbsp orange and ginger marmalade
2 tbsp soy sauce
1 tsp vegetable oil
12 skewers, soaked in water for 20 minutes
Method:
In a bowl mix together the orange and ginger marmalade, soy sauce and vegetable oil.
Place the chicken into the bowl with the marinade, stirring well to ensure that the chicken is coated. Cover and transfer to the fridge for at least 30 minutes.
Thread the chicken onto skewers and cook under a moderate grill for about 8-10 minutes, turning frequently until cooked through and piping hot. Serve hot with a savoury rice and crisp green salad.
Pineapple and coconut curry with cooked chicken
Ingredients:
1 jar pineapple and coconut cook-in sauce
2 chicken breasts (cubed)
1 tbsp vegetable oil
Salad of your choice
Method:
Lightly fry chicken and cook for 3- 5 minutes until browned/sealed. Pour over pineapple and coconut sauce stir and simmer for 15 minutes or until the chicken is cooked. Allow to cool. Spoon the cold curry over the arranged salad. Add a spoonful of mango chutney for a delicious accompaniment to your salad.
Quick and easy pizza snack
Ingredients
1 individual Ciabatta roll
2 tsp olive oil
100g grated cheddar cheese
3 tbsp tomato & red pepper relish
Method
Slice a Ciabatta roll in two lengthways.
Place on a grill pan and drizzle with a little olive oil (optional).
In a bowl, mix 100g grated cheddar Cheese with three large tablespoons of Tomato and red pepper relish.
Spread over the ciabata and place under a preheated medium grill for 8-10 minutes until the cheese is melted and browning.
Chicken tikka sandwich
Ingredients:
Leftover chicken tikka
4 slices of sandwich bread of your choice
Butter
1 large onion thinly sliced into rings
Juice of 1 lime
1 tsp 'chaat masala'
4-5 tbsp mint-coriander chutney
Method:
Put the onion rings in a bowl and squeeze lime juice over them. Now sprinkle the 'chaat masala' over them and mix well so the onions are fully coated. Lay the slices of bread on a clean cutting board and butter. Now spread a generous layer of mint-coriander chutney on the bread. Chop the chicken tikka into slices and lay on the bread to cover the entire surface of 2 of the slices. Now add onion as per preference, on top of the chicken. Cover with another slice of bread. Trim edges if preferred and cut in half and serve.
Chicken tikka biryani
Ingredients:
1 tbsp vegetable oil
1 onion, diced
4 chicken thigh fillets, sliced
1 jar of spicy tikka masala cooking sauce
200g basmati rice
25g flaked almonds toasted
Coriander chopped to garnish
Method:
Preheat oven to fan 150ºC /conventional 170ºC/Gas 3.  Fry the onion until golden brown.
Add the chicken and fry for 2 minutes. Add the sauce and heat through. Place over the base of an ovenproof dish.
Bring the basmati rice to the boil for 3 minutes drain well and spread over the chicken.
Cover with foil, making a good seal around the edge. Cook for approximately 45-60 minutes or until the rice is cooked. Fork over the rice and chicken. Before serving, cover with foil and leave to stand for 5 minutes. Garnish with flaked almonds and coriander and serve.
Aloo tikki
Method
4 medium sized potatoes, boiled, peeled, mashed
1 slice white bread, soaked in water and squeezed
Salt to taste
1 tsp  ginger, finely chopped
1 tsp sliced green chilli
1 tsp coriander powder
1 tsp 'garam masala'
Breadcrumbs
Oil for deep frying
Method:
Mix all the ingredients except breadcrumbs. Take a golf ball sized lump of this mashed potato mixture. Shape it in an oval or round shape. Roll it in breadcrumbs. If you can't find them, pulse 2-3 slices of old bread in a mixie to a powder form. Add breadcrumbs add crispiness to the tikki. Heat oil in a wok. Deep fry each cutlet. Cook each piece till it's golden brown on both sides. Drain on kitchen towels. Serve.

Published: 12:00 am Tuesday, June 03, 2014

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