Tag-Archive for » Sesame Seeds «
This is another one I made for my BBQ from the same zaar member, he called it poppy seed skewers, I used sesame seeds hence the name change. I had salmon fillet, whit fish fillets and prawns on hand and had planned on making pesto fish kebabs. I stumbled across this one by accident and it sounded very good so I thought since I had all the ingredients on hand I would try this instead. I am glad I did it was excellent the flavour was really good and totally complimented the fish. If you would like to read more reviews on this recipe please click here.
If you have been keeping up with the progress of my beautiful
handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
250g Salmon (cutlets or steaks)(I had way more weight as I had the prawns and white fish fillets as well, so I had to up the marinade amounts.)
2 Bamboo skewers
2 Teaspoons poppy seeds
1 Tablespoon soy sauce
1 Tablespoon sake
1 Teaspoon Worcestershire sauce
3 Drops Tabasco sauce
1 Teaspoon ginger, crushed
1 Teaspoon garlic, crushed
1 Teaspoon sugar
Method
1.Cut salmon into cubes around 2-3cm (one inch) in size. Leave the skin on if desired but cur around the bones.
2. Combine all other ingredients (apart from skewers!) in a small bowl, add salmon pieces and gently mix.
3. Leave in refrigerator around an hour to marinate, lightly turning occasionally.
4. Carefully thread onto skewers and cook over BBQ or grill on low-medium temperature for 5-10 minutes turning occasionally until cooked.
All photos taken by me unless otherwise stated.
This is a great quick recipe to do with a lovely end result, this dish can either be done with chicken breasts or with a whole roast chicken. I served my chicken over Asian vegetables I have listed the recipe for that below, but you could serve with rice or your favourite vegetables and potato whatever you prefer.
If you have been keepin
g up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
4 Chicken breasts or 1 whole chicken (about 1.5kg)
2-2 1/2 Tablespoons honey (depending on the size of breasts)
2 Teaspoons sesame seeds
Spice Mixture
4 Cloves garlic, crushed
1 Teaspoon grated fresh ginger
2 Teaspoons soy sauce
3 Teaspoons curry powder
1 Teaspoon garam masala
21/2 Tablespoons lemon juice
Method
1. Coat chicken breasts all over with spice mixture, cook, until browned on both sides and cooked through. Just before cooking is complete pour honey on both sides of breast and cook a few minutes each side to caramelize.
2. Slice chicken thickly serve atop vegetables and sprinkle with sesame seeds.
If doing a whole Chicken
1. Rub spice mixture all over chicken, place chicken on wire rack in roasting dish. Bake at 180 Celsius for 45 Min’s.
2. Warm honey and brush over chicken, cook, 15 Min’s longer. Sprinkle chicken with sesame seeds 5 Min’s before cooking is completed.
Cut chicken into pieces and serve.
Asian Style Vegetables
Ingredients
1 Small red pepper, sliced thinly
1 Small yellow pepper, thinly sliced
1 Large carrot, sliced into thin strips with a vegetable peeler
100g Snow peas, trimmed
200g Thin stalked asparagus
1 Onion, sliced thinly
200g Bean Sprouts
1 Clove garlic, crushed
1 Tablespoon peanut oil
1 Teaspoon grated fresh ginger
1 Tablespoon dry sherry
1 Tablespoon soy sauce
3 Tablespoons water
1/2 Teaspoon chicken stock granules
2 Teaspoons sugar
Method
1. In a wok heat the peanut oil add red, yellow peppers and onion stir fry a couple of minutes, stirring.
2. Add garlic, ginger, sherry, soy, water, stock and sugar stir to combine, add remaining veg and cook, stirring, until vegetables are just tender, serve immediately.
All photos taken by me unless otherwise stated.
