Tag-Archive for » Soy Sauce «
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.
This was another zaar members recipe that I tried the other night it was delicious. I served this with herbed wild rice and on a bed of spinach, it went really well together. I had my sister and her daughter over for dinner and they are both salmon lovers and thought it was very yummy. It was a big thumbs up from the whole family. If you want to read other reviews or view more photos of this recipe please click here.Ingredients
1/3 Cup soy sauce
1/2 Cup pure maple syrup
1/4 Cup freshly squeezed orange juice or frozen orange juice
1 Tablespoon freshly squeezed lime juice
2 Large garlic cloves, minced
1 Teaspoon minced fresh ginger root
12 Ounces salmon fillets, skin on
4 Tablespoons butter
2 Tablespoons extra virgin olive oil
1 Teaspoon dried dill weed
Method
1. In a mixing bowl, combine soy sauce, maple syrup, orange juice, lime juice, garlic and ginger; mix well.
2. Place salmon fillets in a casserole dish that is large enough for the fillets, skin side down.
3. Pour the marinating mixture over the salmon and coat well. Turn salmon fillets with the flesh side down, cover with plastic wrap and let marinate in refrigerator from 1 to 3 hours or overnight.
4.To speed up the marinate time, prick holes in the salmon with a fork and marinate for 1 hour.
5. Preheat oven to 400°F.
6. Heat butter and oil in a frying pan on medium-high heat.Place marinated filets flesh side down into the hot pan and sear for 2 minutes or until lightly browned on the flesh side.
7. Using an oven proof casserole dish, transfer the salmon and place into the dish, skin side down. Pour the pan juices and the marinate over the salmon. Sprinkle salmon with dried dill weed.
8. Bake in preheated 400 F oven for 5 to 7 minutes or until fish flakes easily with a fork.The salmon should be firm, but not dry; do not overcook.
9. Serve with Apple Chutney spooned over the top if desired or use any favorite sauce of your choice. This recipe can be doubled without any problems.
All photos taken by me unless otherwise stated.
