Tag-Archive for » Skewers «
I made these as part of a seafood platter I did, I will be listing some of the other recipes I served with these over the next few days. I am going to have to guess on the amounts of as I only made 2 skewers to go with our other dishes. I think the amount listed should be about right for 4 people you can adjust pesto for your personal taste, we love pesto and I probably used a tablespoon per skewer that I made. Serve these with your favourite vegetable or a nice green salad. I have included a photo bellow of our platter tray, I had to serve these on a separate plate as they just would not fit.
ng 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
1kg White fish fillets (cod, halibut, snapper etc.. I also used a small salmon fillet as well, just use your favourite.)
3 Tablespoons bottled pesto
1 Tablespoon fresh parsley, finely 
chopped
That’s it easy recipe hey!! I probably used more pesto than stated I love the stuff, but as I said earlier use more or less just make to suit personal taste.
Method
1. Soak 8 Bamboo skewers in water for at least an hour before using, this avoids scorching or splintering. (you will need 12 if using smaller ones)
2. Cut fish into 2cm cubes (approx); combine pesto fish and parsley in a bowl.
3. Thread fish onto skewers, cook in a pan or grill or BBQ until fish is browned and cooked as desired.
Serves 4
All photos taken by me unless otherwise stated.
This can be served as a main meal like I served it or as a light meal if you only use 2 skewers per person instead of 4. It is very simple to do and is quick to make apart from the long refrigeration time, but it only takes about 5 Min’s to throw it all into a bowl then in the fridge for a few hours so it is not pain staking. It tastes wonderful and I got compliments from all, it goes really well with the mash and you can make as little or as much as you want. I served this for just 2 as a main meal but the same ingredients would serve 4 as a light meal or lunch or if you want to serve for 4 as a main just up the chicken to make more skewers and do more mash.
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
Chicken
16 chicken tenders (mine were small and I put 2 to a skewer.)
1 Tablespoon seeded mustard
1 Tablespoon soy sauce
2 Tablespoons honey
2 Tablespoons white wine vinegar
Mash
3 Kumara (sweet potato)
2 Carrots
2 Cloves garlic, sliced thinly
1 Tablespoon butter
1 Tablespoon cream
1 Tablespoon fresh thyme leaves
Sauce Extra
1 Tablespoon soy sauce
1 Tablespoon white wine vinegar
1 Tablespoon seeded mustard
3 Tablespoons honey
Method
1. Place all the marinade ingredients in a bowl or storage container mix chicken in and toss to completely coat chicken, refrigerate several hours or overnight.
2. Soak 8 skewers for about an hour to prevent burning, thread chicken onto skewers, 2 tenders to each skewer, cook chicken in a pan or grill or BBQ until browned on both sides and cooked through, basting from time to time with reserved marinade.
3. Meanwhile, boil, steam or microwave kumara, carrot and garlic, until tender, drain, in a medium bowl add cream, butter and the veg, mash until smooth, stir in thyme.
4. Add any remaining marinade, left over after basting the chicken with the extra sauce ingredients in a small sauce pan and bring to boil.
To Serve: Place mash on plates top with skewers drizzle with sauce and serve the remaining sauce on the side.
Serves 2
All photos taken by me unless otherwise stated.
