Sunday, 25 October 2015

Hairy Dieters Sticky Chicken

This is another recipe from the Hairy Dieters 'Eat for life' cookbook. Its nice, its not my favourite of their recipes, but the kids really enjoyed it. I think I prefer my sister in laws version of Sticky Chicken. I added some spring onions and coriander for a little extra flavour. 

Serves 4

8 boneless, skinless chicken thighs
5 tbsp of tomato ketchup
1 tbsp red or white wine vinegar
2 tbsp runny honey
2 tbsp Worcestershire sauce
½ tsp dried chilli flakes
flaked sea salt
freshly ground black pepper

Preheat the oven to 200ÂșC. Line a large baking tray with foil. Place the chicken thighs on a board and carefully trim off as much visible fat as possible. Season with freshly ground pepper.

Put the ketchup, vinegar, honey, Worcestershire sauce and dried chilli flakes in a medium non stick saucepan and bring to a simmer over a low heat. Remove the pan from the heat and stir in the chicken thighs until they are thoroughly coated with the sauce.

Place them on the baking tray and cook in the oven for 15 minutes.
Remove the chicken thighs from the oven and brush them with any sauce that his dripped onto the baking tray. Return to the oven for a further 10 minutes until the chicken is cooked and the coating is glossy. Serve the chicken hot or cold.

Tuesday, 20 October 2015

Thai Salmon Filo parcels

Forgive the short interlude, I have been making a lot of meals from the Hairy Dieters cook books for the past month or so, most of which I have posted the recipes for in the past. They are super recipes if you are trying to lose a little weight, lower in calories but still full of flavour. It certainly doesn't feel like dieting, that and cutting down on my wine intake has made a positive difference to my weight. This meal which I made the other evening is a Delia Smith recipe. I just love the flavours of the ginger, lime and coriander with the fish. The filo pastry makes the dish lighter in calories, but if dieting isn't on your agenda, puff pastry would be a good substitute. 

Serves 2
2 thick-cut salmon fillets
4 sheets of Filo pastry
1 tsp fresh ginger, grated
1 clove of garlic, crushed
1 tbsp fresh coriander, chopped
1 small spring onion, finely sliced
grated zest and juice of a lime
1 oz butter, melted
salt and pepper

First of all, in a small bowl, mix together the ginger, lime zest, garlic, coriander and spring onion, then stir in the lime juice.
Now melt the butter in a small saucepan, then lay 1 sheet of filo pastry out on a flat surface, brush it all over with some of the melted butter, spread another sheet of filo on top and brush this lightly with melted butter as well.
Now position one of the salmon fillets near to one end of the filo, season it and sprinkle half the lime and herb mixture on top.
Next, fold the short end of pastry over the salmon, then fold the long sides inwards, roll the salmon over twice more and trim any surplus pastry (it's important not to end up with great wedges of pastry at each end).
Wrap the other piece of salmon in exactly the same way and, when you're ready to cook, brush the parcels all over with melted butter, place them on a lightly greased baking sheet and bake in the oven for 20-25 minutes or until the pastry is brown and crisp.
Serve, garnished with sprigs of coriander and wedges of lime to squeeze over.