Roasting/Grilling
By Oluwatoyin Oluwastoyin
Friday,
July 20, 2007
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Chicken beef sate
•Pix: Sun News Publishing |
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Roasting is one of the healthiest methods of cooking. It
is done with dry heat in an open pan in a hot oven, about 450 or higher. It crisps
up the exterior of the eat or vegetables while slow cooking the inside.
To roast vegetables without oil, stir once in a while to
distribute natural juices. However, the temperature for roasting nuts is much
lower, use a 160-170 degree ven for 15-20 minutes, to preserve the heart-healthy
oils in nuts.
Hot off the grill! Chicken & beef sate
If you
would rather have a homemade grilled/roasted meat and chicken than buy the ready
–made outside, then chicken & beef sate would interest you. It is tender
tidbits, served with peppery peanut sauce and cool cucumber relish. It could go
for an appetizer.
It is not equally a bad idea for a light meal, served
with salad.
It takes 45 minutes plus 30 minutes to marinate. To grill/roast,
takes between three and seven minutes per batch.
Ingredients:
1 pound chicken breast cutlets
1 boneless beef top sirloin, one inch thick
2 large limes
1/4 cup of soy sauce
1 tablespoon of grated peeled gingerroot
2 teaspoons of sugar
2 garlic cloves, crushed with garlic press
24 (10
inches) wooden skewers
Method:
Slice chicken cutlets lengthwise
into 3¼4 inch-wide strips; place in medium bowl. Holding knife almost parallel
to work surface, slice steak crosswise into thin strips; place in another bowl.
From limes, grate two teaspoons peel and squeeze two tablespoons juice. In Small
bowl, with fork, mix lime peel, lime juice, soy sauce, ginger, sugar and garlic.
Stir half of soy sauce mixture into chicken. Stir remaining soy-sauce mixture
into beef. Cover and refrigerate both 30 minutes to marinate.
Soak wooden
skewers in water for 20 minutes. Thread chicken and beef strips separately on
wooden kewers, accordion-style.
Grill chicken and beef strips over medium
heat three to seven minutes, turning once, until just cooked through. Serve with
spicy peanut sauce and cucumber relish. It makes six main-dish or 12 appertiser
servings.
Spicy peanut sauce
In medium bowl, with wire whisk or fork,
mix 1¼4 cup creamy peanut butter, 1¼4 cup very hot tap water, 4
teaspoons seasoned rice vinegar, 1 tablespoon soy sauce, 1 tablespoon light molasses
and 1/8 teaspoon crushed red pepper until smooth. It makes 2/3 cup.
Nigerian soup
Efo riro
Ingredients:
Liver(cubed) 1 cup
Tripe(cooked
and shredded) 1c up
Crab(dressed) 4 medium size
smoked fish(shreds) 1 cup
Stockfish head
(cooked & shredded) 1 small size
Shoko(blanched) 1 large bunch
Fresh tomato(ground) 4 medium size
Onion(ground) 1 medium bulb
Fresh pepper(ground) 6 medium size
Onion(finely sliced) 1 medium size
Iru 1 small wrap
Seasonings 3
Palm oil 1 1¼2 cooking spoons
Water 4 cups
Salt to taste
Method
Heat the palm oil for few minutes. Add the ground tomato,
onion and pepper mixture
Fry for about 10 minutes. Add the water, liver, tripe, crab,
smoked fish and the stockfish head.
Stir and add the seasonings. Allow to bubble thoroughly for
about 20 minutes
Add the blanched leaves. Stir
Reduce the heat and add salt to taste. Simmer for about 5
minutes. Remove from heat and serve with obe-ata and pounded
yam. |
