Steve's Satay Chicken Breast

We had a BBQ today and Steve shared this recipe with me. It was very tasty. Below is what he wrote for me to descibe how he made it.





In a steel bowl combine olive oil, chilli sauce, corriander, peanut butter and spices. This meal has chives and seasoning for the cubed chicken. The char in this photo was caused by the ingredients of the sauce and the overly hot BBQ plate used. It is better to cook this slowly. I use the same bowl throughout, heating the excess sauce on the side of the stove whilst awaiting the bowl to warm and dinner to cook.

This one was slightly overcooked and should take about 10 minutes when the temperature is correct. It is far preferable for the mixture to steam away when cooking than to sizzle too vigourously and char.

Moresy's Chicken Curry

I got this chicken curry recipe from a friend. It is a wee bit spicy, which I like.





Ingredients:

About 750gm of chicken breasts or legs
2 cloves of garlic, or one heaped teaspoon

1 teaspoon of ginger
1 teaspoon of chilli
1 tablespoon of vindaloo curry paste
1 cup of coconut cream
1/2 cup of chicken stock
1 teaspoon of tamarind paste
6 curry leaves
1 tin of diced tomatoes or 3 chopped tomatoes


Method:

Fry chicken in a pan until golden and then put the chicken in a bowl.

Add all other ingredients into the pan and simmer for a few minutes. Add chicken and simmer for a further 25-30 minutes.

Serve with rice, pappadums and a wee glass of wine.

Beef Strips With Robert Sauce

This is a wee easy dish that I got after watching Huey's Cooking one night. He used whole staek, but I decided to to use strips of beef. The sauce is close to what I remember seeing on the show, but the main thing is that it tastes very good. This is now one of my favourite meals.

Ingredients:

1 onion
5 big mushrooms
about 800gm of beef strips
1 heaped teaspoon of garlic (or 2 cloves)
1 teaspoon of hot english mustard
3 Tablespoons of Worcestershire sauce
1 tin of chopped tomatoes
1/2 small tub of thickened cream
1 cup of beef stock
some chopped parsley
potatoes for baking or roasting

Method:

Fry meat in an oiled pan until browned and then take the meat out and put it in a bowl.

Put all ingredients, apart from meat, into the same pan used to fry the meat and then simmer for a few minutes. Add meat and simmer for about 15 to 20 minutes.

Serve with baked or roast potatoes.

Lick your plate clean after you have finished. Yum! :)