One list, five meals: Asian-Style Chicken Skewers




MONDAY

Asian-Style Chicken Skewers

Serves 4

4 tbsp of soya sauce

4 tbsp of sesame oil

1 tbsp of lime juice

1 tsp of ground ginger

1 tsp of chilli powder

1 tbsp of honey

4 chicken breasts, cut into cubes

2 red onions, cut into large slices

Salad for 4

A handful of tomatoes cherry tomatoes

Mix the soya sauce, sesame oil, lime juice, ground ginger, chilli and honey.

Place the chicken pieces in a bowl, cover with the mixture then wrap in cling film.

Place in the fridge for about an hour.

Push the chicken pieces onto skewers, either metal or wooden will do.

Push a piece or two of onion between each piece of chicken.

If you are using wooden skewers it is best to soak them in water before use to stop them burning.

Place the skewers under a medium grill and cook until golden and the meat is cooked through.

Discard the remaining marinade.

Dress your salad leaves and tomatoes with a little more lime juice and sesame oil, season and serve with the skewers.

TUESDAY

Cashel Blue Cheese and Leek Pasta Grill

Serves 4

Pasta shapes for 4

A dash of olive oil

4 cloves of garlic, finely chopped

4 small leeks, dark parts discarded the rest chopped

A bunch of thyme, chopped

150 mls creme fraiche

150g of Cashel Blue cheese, crumbled

A large handful of walnuts, toasted

1 ball of mozzarella, thinly sliced

Put the pasta on to boil in lightly salted water, drain when cooked through.

Heat the oil in a large pan and sauté the garlic and leeks until the leeks are completely soft.

Add the thyme, creme fraiche and blue cheese, stir until the cheese has melted.

Add the walnuts and cooked pasta to the pan, stir and season.

Pour into an oven proof dish and lay the mozzarella on top, sprinkle with black pepper and place under a low grill for about 10 minutes until the mozzarella is bubbling and turning golden.

WEDNESDAY

Bulgar Wheat with Courgette, Fennel and Squash

Serves 4

1 butternut squash, peeled, de seeded and chopped

3 tbsp of sesame oil

A large pinch of chilli powder

2 tsp of honey

Bulgar wheat for 4, about 200g

400ml of stock

2 small fresh courgettes

1 bulb of fennel, core removed and very thinly sliced

1 tbsp of lime juice

1 tbsp of fish sauce

1 tsp of ground ginger

A handful of mint leaves, finely chopped

Toss the squash in 1 tbsp of sesame oil, 1 tsp of honey and a pinch of chilli powder, season and place in a medium oven until soft.

Toast the bulgar wheat in a dry pan over a medium heat until golden. Cover with the stock and leave on a low heat for about 20 minutes with the lid on.

Check every now and then to make sure it does not dry out.

Add more stock if necessary.

Cook until tender.

Mix the rest of the honey and sesame oil with the lime juice, fish sauce and ground ginger.

Slice the courgettes with a vegetable peeler so you get very thin almost transparent strips.

Toss these and the fennel in the dressing. Stir through the bulgar wheat and the chopped mint.

Season to taste.

THURSDAY

Smoked Salmon and Poached Egg on Toast

Serves 4

8 slices of good bread

150 mls of creme fraiche

A handful of dill, finely chopped

Lemon zest from 2 lemons

A handful of capers, roughly chopped

8 large slices of smoked salmon

A splash of white wine vinegar

4 eggs

Mix the creme fraiche with the dill and zest.

Stir through the capers and season.

Toast the bread.

Add the vinegar to a saucepan of boiling water.

Gently pour an egg into the centre of the water and poach to your liking.

Repeat this with the rest of the eggs.

Spread a generous dollop of the creme fraiche onto the toast, top with slices of salmon and then the egg.

Sprinkle with black pepper and serve.

It is good served with a side salad.

FRIDAY

Pork Enchiladas

Serves 4

300g of pork shoulder, diced

A dash of rapeseed oil

1 onion, finely sliced

3 cloves of garlic finely sliced

2 tsp of chipotle chilli if you can get it, otherwise chilli flakes

1 tin of tomatoes

A bunch of coriander, chopped

100g of white cheddar cheese, grated

8 wheat tortillas

Put the diced pork in a saucepan and cover with water. Bring to the boil, lower the heat and simmer for 40 minutes or until cooked through.

Drain and let the meat cool slightly, then shred using two forks.

Put the pork into a bowl season and set aside. You can add cloves, an onion and orange peel to the water to flavour the pork while it is cooking, if you wish.

Heat a little oil and sauté the onion until turning translucent, add the garlic and continue to fry for about another minute.

Add the chipotle or regular chilli flakes and stir. Add the tomatoes and leave to bubble away for about 15 minutes.

Taste and season. Blitz with a soup gun or in a liquidiser until smooth.

Stir the chopped coriander through the sauce.

Lay a line of the pork on one edge of each tortilla and roll up as you would a pancake.

Lay the rolled up tortillas into an oven proof dish. Continue with the other seven tortillas.

Sprinkle with a little cheese and spread the sauce on top, sprinkle with the rest of the cheese.

Place under a medium grill for about 10 minutes until they are golden.


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