A Thought for My Dad & Peanut Crusted Chicken with Salsa

Peanut Crusted Chicken with SalsaAfter some time I have posted a recipe with some meat. As time goes by, I find myself eating less and less meat. The only things I really still enjoy are chicken and spare ribs. I guess it’s eating with my fingers what I truly enjoy. In this recipe I have tried to combine flavours that all go well together according to The Flavour Thesaurus (from Niki Segnit) book: chicken, peanuts, tomato, coriander leaves, chilli and lime. This is the cookbook I have been using the most, I find it inspiring and even when I’m not looking for a recipe I browse through the ingredients for the fun of it. Continue reading

 

After hesitating I decided to write something more personal than usual. Today is a sad anniversary for me and I’m finding it difficult to concentrate. Exactly seventeen years ago my father died and with my wedding coming up, I am finding this anniversary more difficult than usual. On this occasion I wanted to share a picture of the two of us back in 1997:

My Dad and II so wish that on my wedding I could turn around and see him sitting next to my mother, looking at me the way he used to. Tomorrow I will certainly feel better and anyway this is life. I felt like sharing this event because I wish everyone could have known what a great person he was. I really miss him but I am also really thankful to have had him in my life, no matter how long it lasted. Thank you Dad.

 

 

Peanut Crusted Chicken with Salsa

 

Recipe for 4 as an appetiser or 2 as a meal

Prep time: 15-20 min

Cook time: 12-15 min

 

 

Ingredients

Chicken:

240g chicken breast

70 g peanuts

2 generous tbsp. breadcrumbs

1 egg (beaten)

Salt and pepper

Zest of 1 lime

1 lime

 

Salsa:

200 g meaty tomatoes

1 tbsp. chopped coriander leaves

1 large tbsp. chopped spring onion

½-1 tsp. sugar

1 finely chopped red chilli

Salt

 

 

Recipe:

 

Heat oven at 190°C.

Cut the tomato(es) into small pieces and then finely chop them. Place them in a small holed strainer and season them with salt. Place the strainer in a bowl and leave aside.

Coarsely process the peanuts and place them in a bowl with the breadcrumbs and lime zest.

In another bowl place the beaten egg.

Cut the chicken into about 4 cm pieces and season it generously with salt and pepper. Dip the each piece in the beaten egg first and then evenly coat with the peanut and breadcrumb mix. Place the pieces on a parchment lined baking tray and cook for 12-15 min in the oven.

Meanwhile prepare the salsa by mixing the tomatoes in a bowl along with the coriander leaves, spring onion, sugar, red chilli and salt.

Once the chicken is ready place it in a serving plate with the salsa on the side.

Cut the lime into wedges and place them on top of the chicken for each to drizzle according to their taste.

Coconut Chicken with a Basil Sauce

Coconut Chicken with a Basil Sauce (800 x 578)This week the summer weather was almost like an annoying guest who would not eve leave you alone in the evening to enjoy some spare time. When the weather is like this , I usually feel like eating something that is either fresh or that tastes fresh. I thought that for a ladies’ night this dish would have been appropriate to start us off, especially served with some chilled white wine. This coconut chicken and the basil dip sauce have a touch of exotic … something that always makes me feel like I’m on holiday. Continue reading

I would just like to say that for the sauce I took the inspiration from Gordon Ramsay’s ‘Beef Lettuce Wraps’ recipe (from his Ultimate Cookery Course book). In my recipe I have replaced coriander leaves with basil and I have directly added some chopped spring onion.


About Coconut:

Coconut is a fruit that has been around for so long that we do not really know where its origin lies. What we know though, is how its name originated. Here is an extract of the information I found. I did not really change anything about the test as I find the whole passage to be interesting: “The word coconut did not appear until after the Portuguese explorers in the 15th century. The explorers found this fruit growing on Indian Ocean islands, they described the coconut shell as a coco, or “grinning face” of a monkey because of its 3 dark holes at its base which look like a pop-eyed merry face. From then on, it was referred to as the “coconut”.
Although its name was recorded in Sanskrit in the early beginnings of history, the coconut was unknown to the western world until the 6th century, when it was imported into Egypt from the Indian Ocean–and still made little impression, though Marco Polo recognized it as “Pharaoh’s nut” when he ran across it in India on his travels.
In the Middle Ages, coconuts were so rare and so cherished that their shells were polished and mounted in gold. By the 19th century, however, new transportation routes made them common in European markets–and throwing objects (“coconut shies”) at local side shows.” (source: http://www.coconutrepublic.org/coconut_story.php )


Coconut Chicken with a Basil Sauce

Recipe for 4-6 as appetizer (or with some rice and green beans it could work as a meal for 2)
Prep. Time : 15-20 min
Cook Time : 25-30 min


Ingredients :

For the chicken :
1 ½ tsp flour
½ dl buttermilk
3 tbsp shredded coconut
½ tsp lime zest
¼ tsp ground chilli powder
Salt and pepper
8 chicken strips (or about 220-250g chicken breast)


For the dressing :
1tsp sesame oil
1tbsp soy sauce
Juice of ½ lime
1 tsp sugar
1 small chilli thinly sliced
1 spring onion thinly sliced (the green part only)
1tsp olive oil
7-8 chopped basil leaves


Chicken Recipe :

Heat the oven at 200°C.

Take three bowls. In the first place the flour, in the second the buttermilk and in the third place the shredded coconut. With the coconut bowl add the salt (about ¼ to ½ tsp), the pepper, ground chilli and the lime zest and rub the preparation together to blend in the flavours.

Take one strip of chicken and coat it with the flour. Move it to the buttermilk and soak it and let gravity drip away the excess. Finally coat the chicken with the coconut preparation. Repeat with all the strips.

Place the prepared chicken in the oven and cook for 25-30 minutes. When the chicken is ready let it rest for 3-minutes before serving.

For the sauce :

While the chicken is cooking it’s time to make thesauce. In a bowl mix the sesame oil, soy sauce, lime juice and sugar together ; then add the red chilli, the basil and the chopped spring onion.