Cashew ginger chicken

Ingredients

4 chicken breast, skinned/bone
3 oz wine vinegar
8 oz olive oil
3 garlic clove; minced
2 tsp coriander, ground
1 tsp cumin, ground
1/2 tsp salt
1/2 tsp pepper, black

ginger sauce
8 oz cashew butter
2 oz ginger, fresh, grated
4 oz honey
5 oz lemon juice
2 oz soy sauce
2 oz water
1 pn cayenne (opt)

How to prepare

Marinate skinless chicken breasts overnight in all other ingredients combined. Grill chicken over med to high charcoal fire until just firm in the center.
Sauce: heat all ingredients together till warm
yield: 4 servings

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Salt baked – stuffed chicken

Ingredients

3 lb fryer
6 lb rock salt
parchment paper
1/4 cup peanut oil
1 tsp salt
3 tbsp dark soy sauce
1 whole star anise
2 tbsp sherry
1 tbsp fresh ginger, minced
1 tbsp garlic, minced
2 green onions, chopped

How to prepare

Wash chicken & pat dry. Swab cavity with sherry; stuff with ginger, garlic & green onions; seal with clip or string. Rub outside of chicken with dark soy sauce; allow to stand until soy sauce is absorbed
wrap chicken in 3 layers of parchment paper, tie with string, coat outer layer with peanut oil
in wok or lg pot, heat rock salt, stirring periodically, until it begins to brown. Place wrapped chicken in rock salt, spooning some salt around sides & over top. Cook for about 10 minutes. Turn over chicken, cover with rock salt (but always have at least 2″ layer of salt under chicken) & cook for another 10 minutes. This cooking time will give a moist, slightly underdone chicken. Increase baking time to 15 minutes on each side, for well done
remove chicken from salt; strip off paper; allow to stand for 15 minutes to cool & congeal juices. Cut in half, then into bite-size pieces. Serve with soy dip. Yield: 4 servings

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Barbecued garlic shrimp

Ingredients

1 1/4 cups unsalted butter
12 green onions, chopped
15 garlic cloves, minced
2 cups dry white wine
6 tbsp fresh lemon juice
1 1/2 lbs large unpeeled shrimp
1 cup + 3 tbsp minced fresh parsley
Bamboo skewers, soaked in water 30 minutes
3 tbsp minced green onion tops tabasco
lemon wedges

How to prepare

Melt butter in heavy large skillet over medium-low heat. Add 12 chopped green onions and garlic and saut

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CHINESE NEW YEAR RECIPE ft Levi Roots – SORTED

http://www.youtube.com/v/lMM-1D4-dK8?version=3&f=videos&app=youtube_gdata

To celebrate Chinese New Year and in particular, the Year of the Dragon, we invited the biggest dragon slayer we could find into the SORTED kitchen to cook up a Chinese treat. Levi Roots joins us to cook our sesame prawn toast recipe, which is smothered with prawns and served with a fresh, zingy beansprout salad. This will beat the Chinese takeaway every time! Happy Chinese New Year from everyone at SORTED! Get the recipe at sortedfood.com Find out more about Levi Roots here: reggae-reggae.co.uk Take a sneaky look at our next recipe here http Share your cooking results with us: facebook.com twitter.com

Original post:
CHINESE NEW YEAR RECIPE ft Levi Roots – SORTED

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Chicken sate

Ingredients

1/8 cup olive or vegetable oil
1/4 cup 100 per cent coconut milk*
2 tbsp curry powder
2 tbsp honey
1 tsp cumin
1 tsp coriander
2 tsp garlic powder

1 1/2 tbsp fish sauce
2 chicken breasts (7-8 ounces each) skinned, boned and cut into 2×1 1/4×1/4″ pieces
* set aside 3 tbsp of coconut milk for basting

How to prepare

1. Combine marinade ingredients in a medium bowl and whisk until blended.
2. Add chicken pieces and toss gently until well-coated.
3. Thread 8 chicken pieces lengthwise on each of eight 9″ bamboo skewers, covering skewers. Place in refrigerator container, cover and refrigerate at least 3 hours, preferably overnight.
4. Prepare charcoal grill.
5. Remove skewers with chicken pieces from container, reserving marinade that has drained off. Stir 3 tbsp coconut milk into marinade and use mixture as basting sauce.
6. Grill sates, basting frequently, for 2 to 2 1/2 minutes on each side.

Serve with peanut dipping sauce which can be purchased in oriental supermarkets or the gourmet section of your local supermarket.
Prepared 12/8/94 by tommy tang, restaurateur and cookbook author. From: mike n maty

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Chicken in cabernet

Ingredients

4-lb chicken, cut into eighths
2 tbsp flour
1 1/2 tsp salt
1 tsp freshly ground pepper
2 tbsp olive oil
10 slices bacon, cut into 1″ pieces
1 med onion, cut into 1″ pieces
16 sm boiling onions, cut in half
16 button mushrooms or 12 med mushrooms, cut in half
1 lg carrot, cut into 1/2″ pieces
1 stalk celery, cut into 1/2″ pieces
3 cloves garlic, minced
1/2 tsp dried thyme
1 tbsp minced fresh tarragon
1/2 bottle cabernet
1 tbsp flour
1 tbsp unsalted butter

How to prepare

Dust the chicken pieces with the 2 tbsp of flour and season with 1/2 tsp salt and 1/2 tsp pepper set aside heat a lg saut

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Moroccan charmoula for fish

Ingredients

1 tbsp paprika
1/2 tsp cayenne pepper
2 tsp ground cumin
4-6 cloves of garlic, minced fine
1/2 cup lemon juice
1/2 cup chopped parsley
1/2 cup chopped cilantro
1 cup fruity olive oil
Salt and black pepper to taste

How to prepare

Combine all of the ingredients in a bowl and whisk together lightly. The all-purpose, most-loved moroccan sauce for baked or grilled fish enough for six to eight portions of fish give or take your propensity for charmoula rub a little into the fish a few hours before cooking spoon some on the cooked fish serve with couscous if you desire (also good on chicken )

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Rum-spiced cider

Ingredients

2 qts apple cider, preferably fresh and unfiltered
1/3 cup packed light brown sugar
2 pieces (2″ each) cinnamon stick
12 whole cloves
12 allspice berries
2 cup dark rum
1/2 stick (4 tbsp ) unsalted butter, sliced into 8 pats (optional)
8 long cinnamon sticks, for garnish

How to prepare

In a nonreactive pan combine the cider, brown sugar, short cinnamon sticks, cloves, And all-spice set over medium-low heat, partially cover, and slowly bring just to a Boil, stirring occasionally and skimming any scum that forms on the surface Meanwhile, divide the rum among 8 lg mugs drop a pat of butter and a cinnamon Stick into each mug if desired strain the cider into the mugs and serve immediately Serve 8.

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