Step One: For the teriyaki sauce, heat sake, mirin, soy sauce and brown sugar in a small saucepan over medium heat. Bring to the boil, then simmer on low for 3-4 minutes or until the sugar dissolves. Set aside until ready to cook.
Step Two: Thread chicken onto skewers. Then take 2-3 sheets of leek and roll into a cylinder. Thread the rolled leeks onto skewers.
Step Three: Heat a large non-stick frying pan over medium heat. Brush the pan with a little oil. Cook chicken skewers for 2-3 minutes each side or until almost cooked. Brush chicken with a generous amount of teriyaki sauce. Turn and brush the other side. Keep turning and basting chicken until sauce thickens and chicken is cooked through. Do the same with the leek skewers. Transfer skewers to a serving plate. Top with spring onion to serve.
freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste
Instructions
Step One: Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!
1 lb boneless chicken breast, cut into bite-sized pieces
1/3 cup yellow curry paste
10 baby golden yukon potatoes, cut into bite-sized potatoes
1 14-ounce can coconut cream
1/2 – 1 cup water
2 teaspoon fish sauce
1 – 2 tablespoons brown sugar
Cilantro and rice for serving
Instructions:
Step one:
Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
Step two:
Add the coconut cream and 1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
Step three:
Stir in the fish sauce and brown sugar to really take it up a notch. Seriously – so good. Serve over rice.
Notes: For a more vegetable-filled dish, add chunks of carrot with the potatoes. This recipe would go well with naan.
1 large garlic clove, smashed with the side of a knife
1/4 jalapeno, seeds removed
3-4 cilantro stems, save the leafs
1 teaspoon onion powder
1 large avocado, cut in half, then cut into cubes
1/4 lime, squeezed into mortar and pestle
OPTIONAL INGREDIENTS
Roma tomato, chopped
Feta cheese, crumbled
Purple onion, chopped
Instructions
Step one:
Combine olive oil, salt, pepper, garlic clove, jalapeno, cilantro stems and onion powder into the mortar and pestle. Smash everything together still until a paste has developed.
Step two:
Add the avocado and gently mix in with the paste in mortar and pestle with a fork to keep a chunky guacamole. Use the mortar to combine for a smoother guacamole.
Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours.
Step two:
Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
Step three:
Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through – about 6 to 8 minutes in total.
Step four:
Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
Step five:
Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
Step six:
Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
Step seven:
Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
Peel and finely chop 1 small onion. Peel and thinly slice 6 garlic cloves. Rinse ⅔ cup white rice in a fine-mesh sieve until water runs clear.
Step two:
Consider doubling this chili oil for other recipes. Heat ¼ cup plus 2 Tbsp. vegetable oil in a large saucepan over medium. Add garlic and cook, swirling pan often, until golden brown, 3–5 minutes; the garlic will continue to cook and darken slightly after it’s off the heat, so be conservative here. Transfer to a small heatproof bowl, leaving 1 Tbsp. garlic oil in pot. Stir 2 tsp. crushed red pepper flakes into garlic oil in bowl; set aside.
Step three:
Add the onion to the 1 Tbsp. of garlic oil that remains in the in saucepan and cook over medium heat, stirring occasionally, until onion is translucent and beginning to take on some color, about 5 minutes.
Step four:
Pour in 8 cups water and stir to combine. Stir in rice, 1 lb. skinless, boneless chicken thighs, and 1 tsp salt. Bring to a boil, then reduce heat to low and bring to a gentle simmer. Simmer, uncovered, until chicken is cooked through, about 20 minutes.
Step five:
Using tongs, transfer chicken to a plate and let sit until cool enough to handle. Shred meat with two forks. Continue to simmer soup while you’re prepping the rest of your ingredients (this will concentrate the flavor of the broth).
Step six:
Strip kale leaves off of thick center ribs from 1 bunch Tuscan kale, discarding ribs. Rinse kale thoroughly in cold water, shake off excess water, then thinly slice leaves crosswise.
Step seven:
Add kale and shredded chicken to pot. Continue to simmer, stirring occasionally, until kale is bright green and chicken is warmed through, about 4 minutes.
Step eight:
Remove pot from heat. Squeeze in lemon juice (being careful not to let any seeds fall in), season with 2 tsp. salt (or more to taste), and stir to combine.
Step nine:
Divide soup among bowls. Drizzle with reserved garlic-chile oil. Tear 3 sprigs dill over, then top with a few grinds of black pepper.
Notes: To keep this recipe low carb, skip cooking the rice, or cook the rice on the side and add the soup on top.
Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil.
Step two:
Peel off the outermost layer of the brussel sprouts, then cut the bottom off the sprout and cut lengthwise.
Step three:
In a large bowl, toss brussels sprouts with olive oil, kosher salt and freshly cracked black pepper to coat thoroughly. Transfer veggies to prepared baking sheet and roast until tender and caramelized, about 20 minutes.
Step four:
Place roasted brussel sprouts back in bowl. Add green apple, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.
Notes: This side goes well with Miso Glazed Sea Bass. Add bacon, pomegranate and feta for a fancier dish
