• Mon
  • Dec 29, 2014
  • Updated: 3:04pm

Kitchen-mad for Dad

PUBLISHED : Sunday, 12 June, 2011, 12:00am
UPDATED : Sunday, 12 June, 2011, 12:00am

Peri-peri chicken

Peri-peri (or piri piri) is a hot chilli pepper used to make a fiery sauce traditionally found in Portuguese or African cuisine.

If you can't find peri-peri in the shops, substitute a Thai or bird's eye chilli pepper.

Be very careful when handling chilli - wear gloves, or be sure to wash your hands immediately after handling them.

For the peri peri sauce

(Makes about 1 cup)

4 red chillies, chopped

juice of 2 lemons

4 tbsp olive oil

2 garlic cloves

2 tbsp paprika

1 tbsp dried oregano

salt and pepper

Method:

Combine all ingredients in a blender and process to a smooth paste. Place the sauce in the fridge until ready to use.

Peri peri chicken

Serves 4

16 chicken fillets

4 tbsp peri peri sauce

Method

1 Place the chicken in a plastic zip lock bag then add the peri peri sauce.

2 Shake the bag gently to coat the chicken with the marinade, remove the air from the bag, then seal it.

3 Let the chicken marinate for at least two hours in the fridge.

4 Heat a non-stick frying pan over a medium heat, add a drizzle of olive oil to the pan.

5 Gently slide the chicken fillets into the pan using tongs. Pan-fry the chicken for 3-5 minutes on each side or until they're cooked.

6 Serve with a green salad or chopped cucumber and tomato on the side.

Sticky toffee pudding

This moreish pudding has had a healthy makeover: this recipe uses less sugar and fat than traditional versions but tastes just as good.

Ingredients (Makes 5 puddings)

150g dates with stones removed, chopped

200ml hot water

1 tsp bicarbonate of soda

30g butter/margarine, softened

30g muscovado sugar

2 eggs, lightly beaten

150g self-raising flour

For the toffee sauce

75g muscovado sugar

25g butter or margarine

150ml light evaporated milk

Method

1 Put the chopped dates into a small bowl. Cover with hot water, then add the bicarbonate of soda. Stir, then leave to stand for 10 minutes.

2 Meanwhile, fill a wok with water, place a wire rack on the bottom, then cover with the lid. Bring the water to a boil.

3 Grease the bottoms and sides of five 200ml pudding tins or ramekins with oil. Tear off 5 pieces of foil large enough to fit over the top and hang a bit over the sides. Grease each piece of foil with oil.

4 Cream together the butter and sugar with a wooden spoon or an electric mixer, then gradually beat in the eggs.

5 Add the dates to the butter and egg mixture and then mix in the flour.

6 Divide the mixture evenly between the tins, leaving about a 2.5cm gap from the top. Cover the tins with the prepared foil.

7 Place the tins onto a plate or shallow dish large enough to fit all the puddings. Place the bowl onto the wire rack then cover the wok with the lid. Steam over a medium heat for 45 minutes, checking every now and then to see if you need to top up the water.

8 While the puddings are steaming, prepare the sauce. Melt all the ingredients in a small saucepan over a low heat. If you want a thicker sauce, mix a little cornflour with water to make a paste, stir into the sauce and bring the mixture to a boil.

9 Turn the puddings onto individual serving plates, pour the sauce over and serve immediately.

Wynnie Chan is a British-trained nutritionist. If you've got a question for her or would like to be featured in this column, e-mail nutrition@scmp.com

Share

For unlimited access to:

SCMP.com SCMP Tablet Edition SCMP Mobile Edition 10-year news archive
 
 

 

 
 
 
 
 

Login

SCMP.com Account

or