LEMONGRASS CHICKEN AND SPRING ONIONS
Serves 2
Takes 15 minutes, plus marinating
The Society’s Exhibition Limarí Chardonnay 2022 (14.5%) £11.95, thewinesociety.com
- 1 lemongrass stalk, tough outer leaves removed
- 1 red chilli, deseeded and finely chopped
- 2tbsp dark soy sauce
- 1tbsp rice wine vinegar
- 1tbsp clear honey
- 1tsp sesame oil, plus a little for greasing
- 4 boneless, skinless chicken thighs, cut into 2.5cm (1in) cubes
- 6 spring onions, cut into 2.5cm (1in) lengths
Bash the lemongrass stalk with the back of a large knife until it really starts to break up, then finely chop with a sharp knife.
Scrape into a medium bowl and add the chopped chilli, soy sauce, rice wine vinegar, honey and oil.
Add the chicken and stir to coat in the marinade. Cover the bowl and leave to stand for 10 minutes.
Preheat the grill or barbecue to high.
Lightly grease a baking sheet.
Lift the chicken from the marinade and thread it and the spring onions alternately onto 4 small skewers.
Transfer to the baking sheet, pour over any excess marinade and cook for 8-10 minutes, turning regularly, until charred in places and cooked through.
COOK’S TIP
These delicately flavoured skewers need nothing more than some boiled rice to create a simple, delicious meal.
OLLY SMITH’S WINE PAIRING
The Society’s Exhibition Limarí Chardonnay 2022 (14.5%) £11.95, thewinesociety.com
Peachy, luxuriant and lush, this full-force Chilean white is a beauty to pair with scented chicken recipes – and a reminder of how great chardonnay can be.
TOASTED COCONUT MARINATED KING PRAWNS
Serves 4
Takes 20 minutes, plus marinating
- 16 unpeeled raw jumbo king prawns
- 2 garlic cloves, crushed
- 3cm (1¼in) piece of fresh root ginger, peeled and grated
- 2tsp garam masala
- 1tsp ground turmeric
- Juice of 1 lime, plus wedges to serve
- 1tbsp light-flavoured oil (such as vegetable oil)
- 1tsp black mustard seeds
- 2tbsp (about 20) curry leaves
- 2 green finger chillies, finely sliced
- 3tbsp desiccated coconut
- A handful of fresh coriander, roughly chopped
Taste The Difference Summer Session Ale With A Subtle Hint Of Peach (500ml, 4.2%) £1.80, Sainsbury’s
Put the prawns into a large bowl and add the garlic, ginger, garam masala, turmeric and lime juice.
Use your hands to toss the prawns until coated in the marinade. Cover and leave to stand for 30 minutes.
Heat a barbecue or griddle pan over a high heat.
Thread the prawns onto 4 skewers and cook for 4-5 minutes, turning halfway through, until pink and cooked.
Meanwhile, heat the oil in a frying pan. When hot, add the mustard seeds and curry leaves, and sizzle until fragrant, then add the chillies and fry for 1 minute.
Reduce the heat and add the desiccated coconut, stirring continuously until light golden in colour. Remove from the heat and transfer to a bowl.
Serve the prawn skewers scattered with the toasted coconut mixture and sprinkled with the chopped coriander, with lime wedges for squeezing over.
COOK’S TIP
Find fresh curry leaves in Asian food shops and large supermarkets. Dried don’t have the taste or distinctive aroma.
PEACHY PARTNER
Taste The Difference Summer Session Ale With A Subtle Hint Of Peach (500ml, 4.2%) £1.80, Sainsbury’s
Naturally flavoured with peach, this fragrant beer is a treat with the mild spice in this recipe and offers something splendid and uniquely summery to sip
LIME, CHILLI AND CHEESE CORN SKEWERS
Serves 4
El Jardin de Ana Godello 2021 (12.5%) £10, Tesco
Takes 20 minutes
- 4 corn on the cob, husks removed
- 2tbsp butter, softened
- 1 lime, zest grated and cut into wedges
- 1tsp chilli flakes
- A handful of fresh coriander, finely chopped
- 50g (1¾oz) feta cheese, crumbled
- Heat a barbecue or griddle pan to high. Carefully push a skewer into each corn cob and cook for 10-15 minutes, using the skewer as a handle to regularly turn the cobs.
Meanwhile, in a small bowl, mix the butter and lime zest with the chilli flakes and coriander.
Once the corn is tender and charred in places, remove the cobs from the heat.
Spread the butter over each one, sprinkle with the feta, and squeeze over the lime juice before eating.
COOK’S TIP
Corn served like this is a popular street food in Mexico and India – and it’s easy to re-create the skewers at home.
MAIZE ZING
El Jardin de Ana Godello 2021 (12.5%) £10, Tesco
This zesty Spanish white has amazing vitality and zing. It’s gorgeous with the lime, chilli and crunchy corn of these skewers.
TANDOORI PANEER AND MIXED PEPPERS
Serves 4
Takes 15 minutes, plus marinating
- 4 garlic cloves, crushed
- 5cm (2in) piece of fresh root ginger, peeled and finely grated
- Juice of ½ a lemon
- 300g (10½oz) natural yoghurt
- 2tbsp sunflower oil
- 1tbsp paprika
- 1tbsp ground cumin
- 1tbsp garam masala
- 1tbsp ground turmeric
- 1tsp hot chilli powder
- Salt and freshly ground black pepper
- 450g (1lb) paneer cheese, cut into 2.5cm (1in) cubes
- 2 red onions, each cut into 8 wedges
- 2 red peppers, cut into 2.5cm (1in) cubes
- 2 green peppers, cut into 2.5cm (1in) cubes
For the raita
- 300g (10½oz) natural yoghurt
- ½ a cucumber, halved lengthways, seeds discarded, finely diced
- A large handful of mint leaves, finely chopped
- 1 green finger chilli, deseeded and finely chopped
Pasqua ’11 Minutes’ Rosé 2022 (12.5%) £15.99, or £12.99 as part of a Mix Six deal, Majestic
To serve
- 4 chapattis
- ½ a lemon, cut into wedges
In a medium bowl, mix the garlic, ginger, lemon juice, yoghurt, oil and spices.
Season, then add the paneer and toss to coat. Cover and set aside to marinate for 30 minutes.
For the raita, tip the yoghurt into a bowl, and stir in the diced cucumber, mint leaves and chilli. Cover and chill until required.
Lift the paneer out of the marinade. Thread onto 4 long skewers, alternating with the onions and mixed peppers. Brush over any excess marinade.
Preheat the grill, barbecue or griddle pan to high. Once hot, cook the skewers for 8-10 minutes, turning frequently, until the peppers and onions are charred in places and the paneer is soft and golden.
Warm the chapattis in a hot oven for a few minutes, then slide the paneer, onions and peppers off their skewers with a fork and dollop on the raita.
Serve with the chapattis, and lemon wedges for squeezing.
COOK’S TIP
Use mixed-colour peppers for vibrancy. Charring sweetens them, so they pair perfectly with the salty paneer.
Adapted from Posh Kebabs by Rosie Reynolds, published by Quadrille, RRP £12.99. Photography: Faith Mason.
PERFECT WITH PANEER
Pasqua ’11 Minutes’ Rosé 2022 (12.5%) £15.99, or £12.99 as part of a Mix Six deal, Majestic
Pink grapefruit aromas and endless sunny, bright fruity flavours make this a simply electrifying Italian rosé that’s ideal to pair with paneer.
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