Cooking in front of a video camera for the first time for MyBahrain.ME was really stepping out of my comfort zone, but pleased to say… I survived! The MyBahrain.ME team did a wonderful job putting this cooking video together which I would like to share with you.
The recipe Grilled Chicken with Asian Salad is quick and easy to prepare (also very delicious) and in this video I use some of my favorite kitchen tools… a ridged grill pan and julienne peeler. The listed ingredients for the recipe demonstrated are at the end of the video… enjoy.
You also might like to try the Miso Marinated Grilled Salmon, also cooked using a ridged grill pan or the julienne peeler to help make this spicy Thai Green Papaya Salad called Som Tam.
Miso Marinated Grilled Salmon
Green Papaya Salad
When I travel to Ireland and visit family I never feel my visit is quite complete unless I’ve had my day in Dublin. A city that holds many memories, from the time spent as a student at catering college, working various jobs, the meeting of friends and the countless shopping trips. Also, seeking out favourite cafés and restaurants to have a “cup of tea and a bakery bun” or something a little more filling. One place I always love to visit is the mini department store Avoca, almost never leaving empty-handed. I didn’t really need another cookbook… but then again, I must have! A Year at Avoca cookbook is a calendar of the cafés favourite seasonal recipes and my sister says that this is her “feel good cookbook” and I couldn’t agree more. Continue reading “Baby Spinach Salad with Dates, Oranges, Pomegranate and Feta Cheese with a Spiced Citrus Dressing”
Recently some friends travelled to Vietnam and how I wished they could have packed me in their suitcase! However, they did bring back a little of Vietnam in the form of a cookbook, Vietnamese Food by Bobby Chinn (already a fan) from his restaurant in Saigon. Thank you dear friends… a wonderful foodies gift!
Having indulged recently (not just me) on some home-made bread and desserts it was time to scale down the calories in the household and this Vietnamese Salad made a welcoming change! Not wanting to spend as much time in the kitchen (needing a break), preparing food that is quick and easy without compromising on flavour and taste is first choice.
The taste of this simple salad relies on the freshest ingredients… so no limp herbs, dried out carrots and dry chicken please!
Using a julienne peeler for preparing the carrots for this salad came in very handy but of course you can use a good sharp knife instead!
The original recipe uses birds-eye chillies, but I opted to use medium chillies instead. Depending on your tolerance level to the spicy heat (Scoville scale) of different chillies you may want to de-seed them! You could also make this salad with prawns instead of chicken, replace the basil with mint and scatter over a few roasted peanuts on top, the choice is yours! Bursting with fresh clean flavours this salad makes you feel good after you’ve eaten it and the only shame would be… not to make it!
The recipe below has been adapted from the cookbook Vietnamese Food by Bobby Chinn.
- 4 small skinless chicken fillets, poached (see note below)
- 2 star anise
- fresh chicken stock or make some using a stock cube
- 4 lemon grass stalks, tough outer leaves removed and very finely sliced
- 2 spring onions, finely chopped
- 2 to 4 medium chillies de-seeded (or not), finely snipped using kitchen scissors
- 2 small carrots, peeled and cut into very fine matchsticks (100g)
- 50g thinly sliced white onions
- 4 large garlic cloves, peeled and finely sliced
- 100ml of freshly squeezed lime juice
- 2 tablespoons freshly chopped basil (I used Thai basil from the garden)
- 1/4 cup of freshly chopped coriander
Poaching the chicken: Place the chicken fillets in a single layer into a saucepan and pour in some chicken stock to cover, add the star anise. Bring the stock to a gently boil and immediately reduce the heat to a bare simmer and cook the chicken for about 2 minutes. Turn off the heat and cover the saucepan with a lid and allow the chicken to further cook in the hot stock for about 20 minutes. Test the thickest part of the chicken to make sure it is cooked through, if not, bring the stock back to a simmer and leave (removing from heat) to cook for a couple of minutes more. When done transfer the cooked chicken fillet onto a plate and cool.
Assembling the salad: Place the lemon grass, spring onion, chilli, carrots, onions and garlic into a mixing bowl. Shred the cooled chicken and add to the mixing bowl. Pour over the lime juice and gently toss all the ingredients together. Next throw in the basil and coriander and gently toss together. Divide the salad between four serving plates and serve immediately. Serves 4.