Recipes

Green Herb Chicken Tikka

This is a very simple dish to do. It's great for the BBQ and can be prepared two days in advance. It is best served with a glass of chilled Sauvignon Blanc from New Zealand.

Ingredients (Serves four people)
4 Organic Chicken Breasts (5 - 6 oz), cut into 1.5 inch cubes

Marinade 1
10 g of peeled ginger
10 g of peeled garlic
Juice of 1/2 lemon
Salto (to taste)

Marinade 2
70 g of thick natural yoghurt
2 cloves of garlic
1 medium size green chilli
40 g of coriander leaves, chopped
20 g of mint leaves, chopped
20 g of basil
20 g of rosemary
10 g of garam masala powder
1/2 juice of lemon
Salt (to taste)
20 ml of olive oil

Method
Marinade 1
1. Puree the ginger and garlic each to a paste and rub into the chicken cubes then add to this the salt & lemon juice. Leave for 30 minutes.
Marinade2
2. In a liquidiser place all the ingredients of marinade 2 and liwuidise to a fine paste.
3. Rub the marinade into the chicken (from marinade 1) and leave to marinate for at least 6 hours or over night.
4. Skewer & cook in a very hot oven at 200 degrees centigrade and serve with a fresh, green salad.



Coconut Prawn Curry with Steamed Rice

24 peeled & headless Black Tiger Prawns
2 tsp of mustard seeds
2 fresh green chillies (chopped)
2 cloves garlic (chopped)
1 cm ginger (chopped)
8 curry Leaves (available from Indian super market)
4 shallots (chopped)
2 tsp of turmeric
1 tsp of ground coriander
1 tsp of ground cumin
1 tin of coconut Milk

Method
1. To a hot pan add 4 tablespoons of olive oil then scatter the mustard seeds around the pan.
2. Add the green chillies, garlic & ginger and cook for 1 min.
3. Now add the curry leaves and saute for 1 min.
4. Add the chopped shallots and cook for a further minute, follow this by adding the ground spices.
5. Continuously stir, add 4 tbs water.
6. Now add the coconut milk and simmer for 5 to 10 minutes.
7. Taste for seasoning.
8. Add the prawns to the sauce and cook briefly for approximately 2 minutes, until the prawns are cooked.
9. Serve with steamed rice.

Chef's Tip
The prawns can be substituted with chicken breast or fish such as salmon, cod or halibut. The sauce can be made 3 days in advance and can also be frozen.