Archive for » March 4th, 2008«
Here is my second post for the recipezaar swap, I am doing and again another I really enjoyed. I did make with chicken breasts as this is what I had on hand and then chopped into bite size pieces and skewered. I also used left over marinade added a couple of other ingredients, boiled to get rid of the impurities from the chicken and used it as a dipping sauce, yum, yum. If you want to read more reviews or see other recipes by this chef please click here.
Ingredients
2 Tablespoons soy sauce
2 Tablespoons sake
2 Tablespoons mirin
2 Tablespoons miso , preferably white miso
2 Green onions , thinly sliced
1 Teaspoon fresh grated ginger
1 Clove garlic , crushed
8 Boneless chicken thighs (take the skin off if you prefer)
1 Teaspoon sesame seeds , lightly roasted
Method
1. Mix together the soy sauce, sake, mirin, miso, onions, ginger and garlic in a shallow dish.
2. Place chicken pieces into marinade, turn to coat well and marinate for 1 hour, turning several times.
3. Preheat grill so that it is very hot.
4. This can also be broiled in the oven, turning only once halfway through the cooking time.
5. Remove the chicken from the marinade and pat dry on kitchen paper.
6. Grill the chicken until cooked through and juices run clear.
7. Sprinkle with sesame seeds, serve with steamed rice.
Serves 4
All photos taken by me unless otherwise stated.
I am in a recipe swap again on recipezaar so I have been making members recipes again, I have made 3 so far. This first post is a different take on pizza, I really enjoyed this, as it is a great way to use up old vegetables. I am not the biggest pizza fan because of how junked up it makes me feel, but this is a great way to make a much lighter version than pizza dough, nice crispy crust and wonderful flavours. I added a cooked sliced up chicken breast to make a more substantial meal with protein. If you want view this recipe or see other recipes by this chef please click here.Ingredients
1 Flat bread
2 Teaspoons pesto sauce (I used more love pesto)
50g Eggplants
50g Zucchini
20g Mushrooms
1 Pinch black pepper
60g Mozzarella cheese (I also used more cheese)
Method
1. Preheat the oven to 200°C/400°F.
2. Spread the pesto over the flat bread.
3. Thinly slice the courgette/zucchini. I use a mandoline to get thin even slices.
4. Thinly slice the eggplant. It doesn’t need to be peeled or salted.
5. Thinly slice the mushroom.
6. Slice the mozzarella.
7. Spread the courgette slices evenly over the top of the bread. Add the eggplant and mushroom. Dots the slices of Mozzarella over the top of the vegetables. Add a grind of black pepper.
8. Bake until the cheese is golden and bubbled (about 10 Min’s). The vegetables will cook in this time and the edges of the bread will become very crispy.
9. Serve with a green salad for a very filling meal.
Variations:
My favourite spread is a coriander and chili pesto. You can also use black olive paste (tapenade), sun dried tomato pesto or hummus. Pizza or tomato sauce is too wet.
Other toppings: red pepper, green pepper, onion (put that on top of the cheese to that it roasts), olives, capers, anchovies, salami, pepperoni, ham — You get the picture.
Serves 1
All photos taken by me unless otherwise stated.
