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28 February 2017Last updated
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Food | Recipes

Summer sizzlers

Get grilling and roasting to serve up these smoking hot favourites at the dinner table

StockFood
3 Jul 2016 | 02:46 pm
  • Chicken Tikka

    Source:StockFood

Chicken Tikka

Prep time 2 hours 10 mins
Cooking time 6-8 mins
Serves 4

250g plain yogurt
2 tsp cumin powder
2 tsp coriander powder
1½ tsp paprika
1½ tsp garam masala
½ tsp turmeric powder
½ tsp caster sugar
1 pinch natural red food colouring
1 lemon, juice of
1½ tsp salt
1 tsp black pepper powder
4 skinless, boneless chicken breasts, cubed
Vegetable oil, as needed
4 tomatoes, cored, seeded, with bottom thirds removed
Mixed herbs, to serve

In a bowl, whisk together yogurt, spices, sugar, food colouring, lemon juice, salt and pepper until evenly coloured and smooth. Add chicken, mix well to coat, then cover and chill for two hours.

Soak four wooden skewers in water for 30 minutes. Preheat the barbecue or grill to hot and oil the grates.

Thread the chicken on the skewers and grill for six to heat minutes, turning the skewers occasionally, until the chicken is cooked through but still firm to the touch. Rest for five minutes, covered loosely with an aluminium foil.

Plate the chicken tikkas and serve hot with tomatoes and a selection of mixed herbs.

Tandoori Chicken

StockFood_00369354-(Read-Only)

Prep time 1 hour 10 mins
Cooking time 40-45 mins
Serves 2

300g plain yoghurt
2 tsp cumin powder
2 tsp coriander powder
2 tsp paprika
1 tsp garam masala
½ tsp caster sugar
1 pinch natural red food colouring
1 lemon, juice of
1½ tsp salt
1 tsp black pepper powder
4 chicken legs, skinned
4 tomatoes, cored, seeded with bottom thirds removed
Red chillies and herbs, to serve

In a bowl, whisk together yogurt, spices, sugar, food colouring, lemon juice, salt, and pepper until evenly coloured and smooth.

Cut a few incisions across the chicken thighs and add them to the marinade. Mix well so that the meat is completely covered in the marinade. Cover and chill for an hour.

Preheat the oven to 200°C.

Remove the chicken from the marinade and arrange on a trivet placed in a roasting dish. Roast for 40-45 minutes until the chicken is cooked through (the juices should run clear when the thickest part of the thighs are pierced).

Leave to stand for five minutes, covered loosely with aluminium foil, then serve hot with tomatoes, chillies and herbs.

Champ Kandhari (grilled lamb chops)

StockFood_00369353-(Read-Only)

Prep time 1 hour 15 mins
Cooking time 8-10 mins
Serves 3

6 garlic cloves, crushed
2 tbsp chopped fresh ginger
1 onion, chopped
1 red chilli, chopped
2 tsp cumin powder
1 tsp coriander powder
1 pinch chilli powder
1 pinch garam masala
1½ tsp salt
1 tsp black pepper powder
6 lamb chops on the bone
60ml vegetable oil
1 daikon radish, peeled, thinly sliced
2 beetroot, cooked, thinly sliced
½ iceberg lettuce, shredded
2 tomatoes, halved, cored, cut into flowers
Mint and coriander sprigs, to garnish

Blend the garlic, ginger, onion, chilli, spices, salt and pepper in a food processor until it’s paste-like, adding water if needed to loosen the mixture.

Place the lamb chops in a large bowl. Add the paste and mix well, coating the meat thoroughly. Cover and chill for one hour.

Preheat the grill to hot.

Arrange the chops on a grilling tray and drizzle with oil. Grill for eight to 10 minutes, turning once, until the meat is firm to the touch and the juices run clear when pierced. Remove and leave to stand for five minutes, covered loosely with aluminium foil.

Plate the meat along with the sliced radish and beetroot, tomatoes and lettuce. Garnish with mint and coriander and serve hot.

Lamb Seekh Kebabs

StockFood_00369355-(Read-Only)

Prep time 2 hours 20 mins
Cooking time 10-12 mins
Serves 4

900g lean lamb mince
1 onion, finely chopped
3 tbsp finely chopped mint leaves
3 tbsp finely chopped coriander leaves
1 tbsp minced fresh ginger
1 green chilli, finely chopped
2 tsp cumin powder
1½ tsp coriander powder
1 tsp paprika
2 tsp salt
60ml vegetable oil
4 tomatoes, halved, cored, cut into roses
Mint sprigs and red chilli, to serve

In a bowl, add the lamb mince, onion, mint, coriander, ginger, chilli, spices and salt and knead gently to mix well. Cover and chill for two hours.

Soak 12 wooden skewers in water for 30 minutes. Preheat the grill to hot.

Divide the meat mixture evenly into 12 portions and shape each around the skewers like sausages. Brush with oil and grill for 10-12 minutes, turning occasionally, until golden-brown all over. Remove and cool slightly.

Plate the kebabs with tomatoes, mint and a chilli and serve hot.

Murgh Malai Kebab

StockFood_00369357-(Read-Only)

Prep time 2 hours 15 mins
Cooking time 6-8 mins
Serves 4

4 large skinless, boneless chicken breasts, trimmed
2 tbsp chopped fresh ginger
6 garlic cloves, crushed
2 green chillies, chopped
1 small handful of coriander
3 tbsp double cream
120g plain yogurt
2 tbsp cornflour
1½ tsp salt
1 tsp black pepper powder
Vegetable oil, as needed
4 tomatoes, halved, cored, cut into roses
Mint leaves and red chilli, to serve

Cut each chicken breast into four evenly-sized cubes and place them in a large bowl.

Blend together ginger, garlic, chillies, coriander, cream, yogurt, cornflour, salt and pepper in a food processor until smooth. Add to the chicken and mix well to coat the meat thoroughly. Cover and chill for two hours.

Soak four wooden skewers in water for 30 minutes. Preheat a barbecue or grill to hot and oil the grates.

Thread the chicken on the skewers and grill for six to eight minutes, turning occasionally, until charred 
and cooked through. Remove and rest briefly, covered loosely with aluminium foil.

Plate the kebabs with tomato roses, mint leaves and a red chilli and serve hot.

StockFood

StockFood