Learning Intention
- We are learning to grill meats
Success Criteria
- I can explain what grilling is.
- I can explain what foods can be grilled and how this affects the sensory properties
- I can explain what foods can be grilled and how this affects the sensory properties
Spicy Chicken Satay with slaw
SATAY SKEWERS
1 stem lemon grass
1 brown shallot, chopped
1 garlic, sliced
1 fresh red chilli, sliced with seeds
15 grams fresh ginger, peeled and sliced thinly
1⁄4 teaspoon turmeric
1 tablespoon ground coriander
2 teaspoons ground cumin
1 tablespoon kecap manis
2 teaspoons fish sauce
2 tablespoon brown sugar
1 tablespoon vegetable oil
2 chicken thigh fillets, skin removed
Method
Note: Remove the seeds from the chilli to reduce the heat of the marinade
CABAGE AND GREEN APPLE SLAW
200 grams savoy cabbage, very finely sliced
1⁄2 medium carrot, grated
1⁄4 fennel bulb, very thinly sliced or shaved on a mandolin
1⁄2 Granny Smith apple, cut into match sticks
Dressing
2 tablespoons vegetable oil
1 tablespoon cider vinegar
1 tablespoon maple syrup
1⁄2 teaspoon seeded mustard
To prepare the slaw:
1 stem lemon grass
1 brown shallot, chopped
1 garlic, sliced
1 fresh red chilli, sliced with seeds
15 grams fresh ginger, peeled and sliced thinly
1⁄4 teaspoon turmeric
1 tablespoon ground coriander
2 teaspoons ground cumin
1 tablespoon kecap manis
2 teaspoons fish sauce
2 tablespoon brown sugar
1 tablespoon vegetable oil
2 chicken thigh fillets, skin removed
Method
- Soak 6 small wooden skewers in cold water.
- Remove the tough outer leaves of the lemon grass; use the white centre section only. Chop finely.
- Combine all the ingredients, except the chicken in a food processor and process to form a thin paste. Transfer to a bowl suitable for marinating chicken.
- Slice the chicken thigh fillets into thin strips, remembering to cut across the grain.
- Combine the marinade and chicken strips, cover and refrigerate for 20 – 30 minutes.
- Preheat grill to high.
- Thread the marinaded chicken onto the skewers – do not overload the skewers.
- Cook under grill for 10 minutes, turning as required. Baste with the leftover marinade during cooking.
Note: Remove the seeds from the chilli to reduce the heat of the marinade
CABAGE AND GREEN APPLE SLAW
200 grams savoy cabbage, very finely sliced
1⁄2 medium carrot, grated
1⁄4 fennel bulb, very thinly sliced or shaved on a mandolin
1⁄2 Granny Smith apple, cut into match sticks
Dressing
2 tablespoons vegetable oil
1 tablespoon cider vinegar
1 tablespoon maple syrup
1⁄2 teaspoon seeded mustard
To prepare the slaw:
- Very finely slice the cabbage and fennel and place in a bowl.
- Grate the carrot and add to the cabbage and fennel.
- Remove the core from the apple. Cut into very fine julienne.
- Add to bowl with the cabbage, fennel and carrot. s.
- Place all of the dressing ingredients in screw top jar and shake well. Toss through the slaw.