Chicken and Almond Satay- a firm family favourite!

This is another recipe we found in the Immunity Foods For Healthy Kids cookbook. It is quick and easy to make and soooo delicious to eat as well as good for you so it ticks all boxes for me 🙂

 

2 chicken breasts

3 tbsp almond butter (used to be just in healthfood shops but now also in the supermarkets which is handy as it is less expensive)

2 tbsp tamari soy sauce

2 tbsp water

8 wooden satay/bbq sticks soaked in water for 30 minutes to prevent burning

• Cut the chicken to suit- we prefer small chunks rather than strips of chicken
• Combine the almond butter, tamari soy sauce and water in a dish
• Coat the chicken with the mixture
• Thread the chicken pieces onto the sticks
• Arrange on a lightly oiled tray and grill for 12-15 minutes until cooked through and golden brown

A possible accompaniment could be

Carrot and Sesame Stir Fry

1 bundle of rice noodles

1 tbsp extra virgin olive oil

4 carrots, peeled and cut into batons

Handful of sesame seeds

Splash of tamari sauce

• Soak the rice noodles for 5 minutes in boiling water
• Heat the oil in a wok
• Stir fry the carrots for 3-4 minutes
• Toss in the sesame seeds and soy sauce and fry for a couple of minutes
• Drain the noodles and add to the stir fry pan

Serve in bowls topped with the chicken satay

By Jiminee I am SO gonna cook this!

• Saw this on Saturday Kitchen http://www.bbc.co.uk/food/recipes/shin_of_beef_with_ginger_70320
• Thought YUM!
• Want to cook it!
• Love the twist on special carrots that are already one of my signature dishes
• Have never eaten, seen or cooked shin of beef!
• Love beef, ginger and carrots…
• Want to use Star Anise as I have not done so before
• It is a total win,win situation!!!!!!!
• BRILLIANT

Shin of beef with ginger, carrot and cabbage

Tender beef braised slowly in red wine and stock takes a little preparation but is hard to beat.

Ingredients

For the beef shin

• 6 x 225g/8oz pieces beef shin
• 750ml/1pint 6fl oz red wine
• vegetable oil, for frying
• 200g/7oz onion, roughly chopped
• 150g/5oz carrot, roughly chopped
• 150g/5oz celery, roughly chopped
• 75g/3oz fresh ginger, grated with skin on
• 1½ litres/2½ pints veal or beef stock
• 5 bay leaves
• 1 clove
• 1 tbsp white peppercorns
• 1 bunch thyme
• 3 tsp sea salt

For the carrots

• 5 carrots
• 125g/4½ oz butter
• 75g/3oz sugar
• 1½ tsp salt
• 4 star anise (wrapped in muslin cloth)

For the cabbage

• knob of butter
• 1 savoy cabbage, cut into large strips
• 2 tbsp toasted caraway seeds

Preparation method

1. Place the beef shins into a large bowl with the red wine, cover and leave to marinate in the fridge for 24-48 hours.
2. Strain the shins through a sieve, reserving the wine, then pat the shins dry.
3. Preheat the oven to 170C/325F/Gas 3.
4. Bring the red wine to the boil in a saucepan and skim off the scum that comes to the top.
5. Heat a large casserole until medium hot, add a little vegetable oil and the onion, carrot, celery and ginger and cook until browned.
6. In a separate frying pan, fry the shins in a little oil until browned very well.
7. When the shins have browned, drain them into a colander to get rid of any excess cooking fat.
8. Place the shin on the top of the vegetables in the casserole, cover with the skimmed red wine and veal stock.
9. Add the bay leaves, clove, white peppercorns, thyme and salt.
10. Bring to a simmer, cover with a lid then place in the oven to braise for 2½ hours.
11. When cooked, remove from the oven and leave the shins to cool down in the stock.
12. When cool, remove the shins from the stock and pass the stock through a fine metal seive into a saucepan and skim off any fat.
13. Place the pan of liquid back onto the heat and cook over a medium heat until reduced to half the volume, then pass through a fine sieve again.
14. To reheat the shin, warm it through in a covering of shin stock.
15. For the carrots, place all the ingredients into a saucepan with 200ml/7floz water and cook over a medium heat until the carrots are soft.
16. Turn the heat up and cook over a high heat until the liquid glazes the carrots.
17. For the cabbage, heat a frying pan until medium hot, add the butter and cabbage, cover and cook until just tender.
18. Stir in the caraway seeds, season and serve.
19. To serve, pile the cabbage onto the plate, place the carrot alongside and then finish with the beef shin and sauce.