Chicken Satay Salad w Asian Spiralized Vegetables | Gizzi Erksine | Wild Dish
- 8 years ago
Fancy Chicken for dinner? Try Gizzi’s amazing crispy chicken in a satay sauce. Gizzi makes it extra special by spiralizing vegetables and marinating them with delicious Asian flavours.
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Gizzi's Kale Chicken Caesar Salad http://bit.ly/1Sjz1tM
RECIPE
INGREDIENTS:
6 FREE-RANGE CHICKEN THIGHS, BONED, SKIN ON
2 TBSP CURRY POWDER
PINCH OF SALT
1 TBSP COCONUT OR RAPESEED OIL
CRISPY SHALLOTS
LIME HALVES, TO SERVE (OPTIONAL)
FOR VEGETABLE NOODLES - YOU WILL NEED A SPIRALIZER:
1 LARGE SWEET POTATO, UNPEELED
½ DAIKON
1 LARGE COURGETTE
3 SHALLOTS, FINELY SLICED
A LARGE BUNCH OF MINT, LEAVES PICKED AND ROUGHLY CHOPPED
A BUNCH OF CORIANDER, LEAVES PICKED AND ROUGHLY CHOPPED
A BUNCH OF THAI BASIL LEAVES (OR PLAIN BASIL IF YOU CAN’T GET IT), LEAVES PICKED AND ROUGHLY CHOPPED
FOR THE DRESSING
2 RED THAI BIRD’S EYE CHILLIES, DESEEDED IF YOU PREFER
JUCIE OF 2-3 LIMES
2 TBSP FISH SAUCE
1 TBSP PALM SUGAR
1 TEASPOON TAMARIND PASTE
FOR THE SATAY SAUCE:
1 TBSP COCONUT OR RAPESEED OIL
2 HEAPED TBSP THAI YELLOW CURRY PASTE
200ML COCONUT MILK
200ML FRESH WHITE CHICKEN STOCK
4 TBSP PALM OR BROWN SUGAR
1 TBSP FISH SAUCE
1 TSP TAMARIND PASTE
4 LIME LEAVES
JUICE OF 1 LIME
FOR THE CRISPY SHALLOTS:
4 TBSP COCONUT OR RAPESEED OIL
4 BANANA SHALLOTS, THINLY SLICED INTO RINGS
METHOD
PUT THE CHICKEN IN A LARGE BOWL, ADD THE CURRY POWDER AND SALT AND MASSAGE THE SPICES AND SALT INTO THE CHICKEN THIGHS UNTIL THEY ARE COATED ALL OVER. SET ASIDE.
WHILE THOSE FLAVOURS ARE DOING THEIR JOB, USE A SPIRALIZER TO TURN YOUR SWEET POTATO, DAIKON AND COURGETTE INTO NOODLES. PUT THEM IN A LARGE MIXING BOWL.
MAKE THE DRESSING BY PLACING THE CHILLIES, LIME JUICE, FISH SAUCE, PALM SUGAR AND TAMARIND PASTE INTO A BLENDER AND BLEND WELL. POUR THE DRESSING ON TOP OF THE VEGETABLE NOODLES AND MIX THOROUGHLY, THEN PLACE IN THE FRIDGE UNTIL YOU ARE READY TO SERVE.
NOW MAKE THE SATAY SAUCE. HEAT THE OIL IN A FRYING PAN OVER MODERATE HEAT, ADD THE CURRY PASTE AND FRY FOR 2 MINUTES, OR UNTIL AROMATIC. POUR IN THE COCONUT MILK AND CHICKEN STOCK AND THEN ADD THE PEANUT BUTTER, SUGAR, FISH SAUCE, TAMARIND PASTE, LIME LEAVES AND LIME JUICE. BRING TO THE BOIL, THEN REDUCE THE HEAT AND SIMMER FOR ABOUT 5 MINUTES, OR UNTIL IT HAS REDUCED AND BECOME A RICHLY FLAVOURED SATAY SAUCE.
GET A FRYING PAN HOT AND ADD THE OIL. FRY THE CHICKEN, SKIN-SIDE DOWN, FOR 4-5 MINUTES, OR UNTIL GOLDEN AND CRISPY. TURN OVER AND COOK FOR ANOTHER 4-5 MINUTES, OR UNTIL THE CHICKEN IS COOKED THROUGH. REMOVE FROM THE PAN AND LEAVE TO REST FOR A FEW MINUTES.
FOR THE CRISPY SHALLOTS:
HEAT THE OIL IN A FRYING PAN OVER A LOW HEAT AND FRY THE SHALLOTS FOR 10-15 MINUTES OR UNTIL THEY START TO CRISP UP AND TURN A LIGHT GOLDEN COLOUR. SCOOP OUT THE SHALLOTS AND DRAIN ON SOME KITCHEN PAPER.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
http://facebook.com/wilddish
http://twitter.com/wilddish
http://instagram.com/wilddish
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
SUBSCRIBE http://bit.ly/SubWildDish
Gizzi's Kale Chicken Caesar Salad http://bit.ly/1Sjz1tM
RECIPE
INGREDIENTS:
6 FREE-RANGE CHICKEN THIGHS, BONED, SKIN ON
2 TBSP CURRY POWDER
PINCH OF SALT
1 TBSP COCONUT OR RAPESEED OIL
CRISPY SHALLOTS
LIME HALVES, TO SERVE (OPTIONAL)
FOR VEGETABLE NOODLES - YOU WILL NEED A SPIRALIZER:
1 LARGE SWEET POTATO, UNPEELED
½ DAIKON
1 LARGE COURGETTE
3 SHALLOTS, FINELY SLICED
A LARGE BUNCH OF MINT, LEAVES PICKED AND ROUGHLY CHOPPED
A BUNCH OF CORIANDER, LEAVES PICKED AND ROUGHLY CHOPPED
A BUNCH OF THAI BASIL LEAVES (OR PLAIN BASIL IF YOU CAN’T GET IT), LEAVES PICKED AND ROUGHLY CHOPPED
FOR THE DRESSING
2 RED THAI BIRD’S EYE CHILLIES, DESEEDED IF YOU PREFER
JUCIE OF 2-3 LIMES
2 TBSP FISH SAUCE
1 TBSP PALM SUGAR
1 TEASPOON TAMARIND PASTE
FOR THE SATAY SAUCE:
1 TBSP COCONUT OR RAPESEED OIL
2 HEAPED TBSP THAI YELLOW CURRY PASTE
200ML COCONUT MILK
200ML FRESH WHITE CHICKEN STOCK
4 TBSP PALM OR BROWN SUGAR
1 TBSP FISH SAUCE
1 TSP TAMARIND PASTE
4 LIME LEAVES
JUICE OF 1 LIME
FOR THE CRISPY SHALLOTS:
4 TBSP COCONUT OR RAPESEED OIL
4 BANANA SHALLOTS, THINLY SLICED INTO RINGS
METHOD
PUT THE CHICKEN IN A LARGE BOWL, ADD THE CURRY POWDER AND SALT AND MASSAGE THE SPICES AND SALT INTO THE CHICKEN THIGHS UNTIL THEY ARE COATED ALL OVER. SET ASIDE.
WHILE THOSE FLAVOURS ARE DOING THEIR JOB, USE A SPIRALIZER TO TURN YOUR SWEET POTATO, DAIKON AND COURGETTE INTO NOODLES. PUT THEM IN A LARGE MIXING BOWL.
MAKE THE DRESSING BY PLACING THE CHILLIES, LIME JUICE, FISH SAUCE, PALM SUGAR AND TAMARIND PASTE INTO A BLENDER AND BLEND WELL. POUR THE DRESSING ON TOP OF THE VEGETABLE NOODLES AND MIX THOROUGHLY, THEN PLACE IN THE FRIDGE UNTIL YOU ARE READY TO SERVE.
NOW MAKE THE SATAY SAUCE. HEAT THE OIL IN A FRYING PAN OVER MODERATE HEAT, ADD THE CURRY PASTE AND FRY FOR 2 MINUTES, OR UNTIL AROMATIC. POUR IN THE COCONUT MILK AND CHICKEN STOCK AND THEN ADD THE PEANUT BUTTER, SUGAR, FISH SAUCE, TAMARIND PASTE, LIME LEAVES AND LIME JUICE. BRING TO THE BOIL, THEN REDUCE THE HEAT AND SIMMER FOR ABOUT 5 MINUTES, OR UNTIL IT HAS REDUCED AND BECOME A RICHLY FLAVOURED SATAY SAUCE.
GET A FRYING PAN HOT AND ADD THE OIL. FRY THE CHICKEN, SKIN-SIDE DOWN, FOR 4-5 MINUTES, OR UNTIL GOLDEN AND CRISPY. TURN OVER AND COOK FOR ANOTHER 4-5 MINUTES, OR UNTIL THE CHICKEN IS COOKED THROUGH. REMOVE FROM THE PAN AND LEAVE TO REST FOR A FEW MINUTES.
FOR THE CRISPY SHALLOTS:
HEAT THE OIL IN A FRYING PAN OVER A LOW HEAT AND FRY THE SHALLOTS FOR 10-15 MINUTES OR UNTIL THEY START TO CRISP UP AND TURN A LIGHT GOLDEN COLOUR. SCOOP OUT THE SHALLOTS AND DRAIN ON SOME KITCHEN PAPER.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
http://facebook.com/wilddish
http://twitter.com/wilddish
http://instagram.com/wilddish
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.