July 2004, Coriander and Lime Chicken with Oriental Pork Kebabs and Tomato, Oregano and Onion Salad

Three recipes to enjoy at a barbeque. Serves 4.

Coriander & Lime Chicken, Ingredients

4 garlic cloves finely chopped
4 tablespoons chopped fresh coriander leaves
Level teaspoon ground black pepper
2 teaspons sugar
Juice of 2 limes
2 teaspoons Thai fish sauce
1 tablespoon light soy sauce
1 tablespoon olive oil
4 skinless chicken breasts

Method

Mix together the garlic, coriander, pepper, sugar, lime juice, fish sauce, soy sauce and olive oil.

Place the chicken breasts in the marinade for 1 hour turning from time to time. On the bbq cook the breasts on either side for 7 - 8 minutes until they are cooked through, golden brown and with good bar marks.

Serve with a salad, baguette and a bottle of cold white rioja.

Oriental pork kebabs, Ingredients

1lb pork fillets (Cerdo Solomillo Entero) cut in chunks
1 green pepper, cored seeded and cut into chunks
1 red pepper, cored seeded and cut into chunks
1 onion, cut into chunks
1/4 fresh pineapple cut into chunks

Marinade, Ingredients

90ml sunflower oil
90ml soy sauce
Juice 1 lime
3 garlic cloves crushed
2 desertspoons sugar
1/4 teaspoon fennel seeds

Method

Combine the marinade ingredients in a bowl. Add the pork, peppers,onion and pineapple and stir well. Chill for at least 2 hours

Thread the meat onto skewers alternating with peppers, onions and pineapple. Baste the kebabs with any remaining marinade.

On the bbq cook for 4-5 minutes on each side, basting ocassionally, until the pork is cooked.through

Tomato, Oregano and Onion Salad, Ingredients

2 large tomatoes cut into small wedges
1 medium salad onion, chopped into thin wedges
1 teaspoon dried oregano
3 tablespoons olive oil
half tablespoon white wine vinegar
Salt & freshly milled black pepper

Method

Prepare just before serving, place all the ingredients into a bowl and mix well. Serve attractively in a flan dish .