We have two tasty meals on a stick today that will be delicious on the barbecue or cooked under the grill. Sirloin steak is tender, nicely marbled and has great flavour and texture. The root ginger in this recipe adds freshness and works well with lots of meats. You can peel root ginger and freeze it to always have some handy. You could use a mild curry powder instead of the garam masala, or a Thai curry paste to make it a bit hotter.
These chicken korma skewers have a bit of an Indian twist. I love using mini chicken fillets. You make the korma like a marinade and it would also be nice with pork or lamb. This recipe is not very spicy, making it ideal for children. Thai Gold make a good coconut cream. If you haven’t got almond butter, just use peanut butter. Nutshed in Nenagh, Co Tipperary is run by sisters Evie and Eliza. They have a great range of peanut butter products.
Happy cooking,
Neven
Serves two
Ingredients
225g (8oz) sirloin steak
1 garlic clove
1 x 2cm (¾in) piece of fresh root ginger
1 tsp garam masala
4 mini cucumbers
1 tsp sesame seeds, plus extra to garnish
2 tsp white wine vinegar
2 tsp honey
1 tbsp rapeseed oil
2 large tortilla wraps
2 heaped tbsp thick Greek-style yoghurt
sea salt and freshly ground black pepper
1. Trim the steak of any fat and cut into thin strips, then place in a bowl. Grate in the garlic and ginger. Stir in the garam masala and season with salt and pepper. Set aside for 10 minutes to marinate.
2. Meanwhile, use a vegetable peeler to pare the cucumbers into ribbons and put in a bowl. Add the sesame seeds, vinegar and half of the honey and season with salt and pepper. Gently fold together to combine.
3. Heat a griddle pan over a high heat. Thread the beef onto 6 x 16cm (6¼in) skewers and brush with the oil. Cook for 5–6 minutes, until tender, turning once. Transfer to a plate, then brush with the remaining honey. Cover with foil to rest.
4. Add the wraps to the griddle pan for about 30 seconds on each side to warm through. Put on plates and smear the yoghurt on top. Add the skewers to one side and the drained cucumber salad to the other to serve.
Serves four
Ingredients
1 x 160ml (5½fl oz) tin of coconut cream
2 garlic cloves, finely grated
1 x 2.5cm (1in) piece of fresh root ginger, peeled and finely grated
2 tbsp crunchy almond butter
1 tbsp garam masala
500g (1lb 2oz) boneless, skinless chicken (thighs or fillets), cut into 2cm (¾in) pieces
4 mini naan breads
handful of fresh mint leaves
6 tbsp thick Greek-style yoghurt
2 tbsp mango chutney
sea salt and freshly ground black pepper
1. Put the coconut cream in a large bowl with the garlic, ginger, almond butter and garam masala and whisk until smooth. Season. Stir the chicken into the marinade. Cover with clingfilm and leave for at least 20 minutes or up to two days in the fridge.
2. Soak 8 x 20cm (8in) bamboo skewers or use metal ones.
3. Preheat the grill to medium. Thread the chicken onto the skewers and arrange in a foil-lined baking tin. Grill for 15 minutes, turning regularly, until tender and lightly charred. Rest for 5 minutes.
4. Place the naan breads under the grill for five minutes, turning once. Tear most of the mint into the yoghurt. Serve the skewers and naan on a platter with bowls of the yoghurt and chutney and scatter the rest of the mint on top.