THIS week’s recipes are quick and easy skewer dishes for the grill and barbecue. Don’t be afraid to add your own twist to these with some of your favourite vegetables or a little extra spice.
I love the versatility of skewers; they’re so well suited to a rice or couscous-based meal or can be served with a little bit of side salad for something a little lighter on warmer days.
SALMON SKEWERS WITH SESAME SEEDS
(Serves 3)
600g salmon fillets, cubed
16 lime leaves
100ml sesame oil
50ml soy sauce (light)
25g fresh ginger grated
3 tsp sesame seeds
3 limes, quartered
Pepper
Bamboo skewers
Method:
Start by soaking the bamboo skewers in water for 30 minutes. Meanwhile, place the sesame oil, soy sauce, fresh ginger and sesame seeds in a bowl and season with black pepper. Cube the salmon and add it to the marinade, then cover the bowl with cling film and leave it in the fridge for 30 minutes.
Next, skewer one piece of salmon with a lime leaf (fold the leaf over so it does not catch the barbecue flames as it will burn) and another piece of salmon on top. The skewers can be placed back in the fridge until the barbecue is ready but ideally the salmon should not be left to marinate for too long.
When you are ready to cook, place the skewers directly on the barbecue close to the edge; cook for three minutes, then turn and cook for another three minutes. Serve with a quarter of a lime.
THAI GREEN CURRY CHICKEN SKEWERS
(Serves 2)
2 tbsp Thai green curry paste
4 tbsp coconut cream
150g breast of chicken, cubed
Salt and pepper
Wooden skewers
Method:
Mix the curry paste and coconut cream together in a bowl. Skewer the chicken pieces and place on to a baking tray lined with tinfoil. Next, pour over the paste using a pastry brush to ensure that all of the meat is completely coated.
Turn the grill on to its hottest setting (ensure that your extraction is also turned on fully) and place the chicken under the grill for five to seven minutes, turning midway, until cooked through.
This is best served with a quinoa salad. Cook 300g quinoa in 500ml chicken or vegetable stock and bring to the boil. Reduce to a simmer for 14 minutes until all the stock is absorbed. Remove from heat and stand for five minutes. Stir with a fork and add your picked herbs – I recommend a pinch of grated fresh ginger, a handful of chopped coriander leaves and two spring onions, finely diced. Garnish with a sprinkle of natural yoghurt, add a few mint leaves and squeeze in half a lime.
