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Posts Tagged ‘Lime’

Chargrilled Pepper & Lime Chicken with Lime Aïoli

We’re just back from holidays in France and there seems to be a little heatwave going on. You can’t get more straight forward than this for tasty barbecued chicken and a cheat’s aïoli. Less time spent inside and more time to sit in the sun. We actually cooked this back in May when the sun was also shining – serve with some seasonal veg or salad.

Wine Suggestion: one of the wines we picked up on our trip was Chateau du Hureau’s Foudre blanc, 100% Chenin Blanc made and matured in large 20hl oak casks. A good choice.

Chargrilled pepper chicken with lime aïoli – serves 2

  • 4-6 skinless boneless chicken thighs
  • 1 lime, juiced
  • 4 tbsp mayonnaise
  • ½ a clove of garlic, crushed

Trim any big bits of fat off the chicken thighs. Lay them out on a piece of cling film and put another piece of cling film on top. Gently bash the chicken with a rolling pin to flatten.

Put the chicken into a dish and add half of the lime juice, 1 tbsp of olive oil, some salt and lots of black pepper. Leave to marinate for about 15 minutes.

To make the aïoli, put the mayonnaise into a dish and add the rest of the lime juice, the garlic and some seasoning. Stir together until combined.

Shake off excess marinade and cook the chicken on a hot griddle or barbecue for about 4 minutes on each side.

Serve with the aïoli. Some chips would also be good.

(Original recipe from BBC Olive Magazine, June 2011.)

 

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Pork with Cashews, Lime & Mint

A cracking stir-fry from one of Nigel Slater’s older books. The key to stir-frying is to crank up the heat and keep it there for the entire cooking time. It seems a bit scary at first but it’s the only way to guarantee everything is cooked through and the whole thing doesn’t end up soggy.

Pork with cashews, lime and mint – to serve 2

  • 400g pork fillet/steak, sliced into short bite-size strips
  • 6 tbsp groundnut or other flavourless oil
  • 90g unsalted cashew nuts, chopped fairly fine
  • 4 scallions, finely chopped
  • 4 cloves of garlic, finely chopped
  • a 4cm piece of ginger, peeled and finely shredded
  • 4 small, hot red chillies, seeded and finely chopped
  • zest and juice of 3 big, fat limes
  • 2 tbsp nam pla (Thai fish sauce)
  • a handful of mint leaves, chopped
  • a handful of basil leaves, torn

Get your wok really hot over the highest heat, then add 3 tbsp of the oil. When the oil crackles add the pork and cook for 3-4 minutes, or until sealed and golden in parts. Stir not and then as is cooks. If you end up with a load of juice your pan is not hot enough but you can just pour it off and carry on cooking. Don’t be tempted to turn the heat down.

When the meat is browned and sizzling, tip it on to a warm plate along with any juices. Get the wok really hot again before adding the rest of the oil, then add the scallions, garlic, ginger and chillies and stir-fry for a couple of minutes.

Add the nuts, fry for another couple of minutes, then return the meat and its juices to the pan. Stir in the lime zest and juice and the nam pla and fry for two more minutes, then stir in the mint and basil. Serve right away with some fried rice.

Wine Suggestion: The trickiest flavour to match here is the lime so it’s probably best to work with it rather than against it. Perhaps an Australian Riesling such as Petaluma or a Pewsey Vale.

(Original recipe from Nigel Slater Real Food, Fourth Estate, 1998.)

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