15 MINUTE MEAL

Hamilton News - - FOOD -

CUR­RIED CHICKEN SKEW­ERS

■ 1⁄2 cup orange juice

■ 2 Tbsp liq­uid honey

■ 2 tsp each: mixed dried herbs, curry pow­der

■ 500g skinned and boned chicken

■ 1 large onion, quar­tered length­wise

■ 1 each: red and green cap­sicum, seeded

Com­bine the orange juice with the honey, herbs and spices in a bowl. Cut the chicken into 3cm cubes. Add to the mari­nade and mix well.

Di­vide the onion into petals. Cut the cap­sicums into 3cm squares. Re­move meat from the mari­nade. Thread onto skew­ers al­ter­nately with onions and cap­sicums. Grill for about 4 min­utes each side, bast­ing oc­ca­sion­ally. — Serves 4

CASTELLO CHEESE BAL­SAMIC VINE­GAR MUSH­ROOMS and CREAMY WHITE with CHILLI

250g brown mush­rooms

2 Tbsp olive oil

400ml bal­samic vine­gar (do not use the most ex­pen­sive you can find)

3 sprigs of rose­mary

1 chilli 3 cloves of gar­lic

Rinse the mush­rooms. Re­move the ends of the stems and slice them in half. Saute´ in oil un­til they have taken some colour, then add the whole clov es of gar­lic, rose­mary and chilli and con­tinue cook­ing for a cou­ple of min­utes. Now add the bal­samic vine­gar. Please note that the mix­ture needs to be re­duced down and it will pro­duce a very pun­gent smell in your kitchen, so don’t stick your head right over the pan. But it is well worth it. Now cook the mush­rooms in the bal­samic vine­gar un­til the liq­uid has cooked in and the mush­rooms have taken colour from the vine­gar. The mush­rooms can be served ei­ther hot, warm and cold. Serve with Castello Creamy White Chilli.

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