Delicious dishes from a new cookbook
IEZIE Mulder, who owns Île de Païn with partner Markus Fäbinger, has just published her second cookbook, Anytime, filled with yummy, healthy favourites. Try these deliciously wholesome recipes.
HEAVENLY HANOI CHICKEN SALAD
The varied ingredients add a range of flavours yet this recipe stays in the Asian taste palette. SERVES 6 MARINATING: 2 HOURS PREPARATION: 30 MIN COOKING: 20–30 MIN
(8 MIN A KEBAB) MARINADE 60ml (¼c) fresh lemon juice 125ml (½c) olive oil 5ml (1t) chopped garlic 3 thyme sprigs 2,5ml (½t) salt pinch of pepper 6 (about 130g each) free-range chicken breasts CARAMEL SAUCE 250ml (1c) brown sugar 15ml (1T) fish sauce 375ml (1½c) chicken stock 1,2ml (¼t) chopped chilli 2,5ml (½t) lemon juice 10ml (2t) grated ginger 7ml (1½t) finely chopped lemongrass VINAIGRETTE 45ml (3T) lemon juice 30ml (2T) soy sauce 30ml (2T) sesame oil 30ml (2T) maple syrup 10ml (2t) grated ginger 125ml (½c) vegetable oil 5ml (1t) fish sauce pinch of chilli flakes SALAD 500ml (2c) sliced red cabbage 500ml (2c) sliced white cabbage 1 handful rocket 2 clementines (or naartjies), segmented 1 mango, cut into strips 1 can (400g) litchis, halved 60ml (¼c) fresh mint 60ml (¼c) fresh coriander 125ml (½c) cashew nuts, toasted salt and pepper 1 Marinade Whisk all the marinade ingredients, except the chicken, in a mixing bowl. 2 Cut the chicken breasts diagonally into 3cm pieces. 3 Toss the chicken with the marinade in a plastic container with a lid and marinate for at least 2 hours in the fridge. 4 Caramel sauce Preheat a saucepan with a wide bottom over low to medium heat. Add the sugar in an even layer and allow it to melt without stirring. Keep the heat on low so the sugar melts evenly.
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(From previous page) 5 As soon as the sugar has melted, give it a good stir and cook gently until it turns a deep amber shade. The colour changes quite quickly once it gets to this stage, so engage all your senses. 6 Combine the rest of the sauce ingredients in a measuring jug. 7 As soon as the sugar reaches the desired colour, carefully add the stock mixture to the caramel. Be careful as the boiling hot sugar will bubble up when the liquid is added. 8 Cook for another 8-10 minutes until the sauce has a syrupy consistency. Remove from the heat and set aside to cool. 9 Vinaigrette Whisk all the ingredients for the vinaigrette together. 10 Salad Put the cabbage and the rest of the salad ingredients except the salt and pepper in a bowl, add enough vinaigrette to moisten the salad and toss together. Let it sit for a few minutes then season with salt and pepper. 11 Thread the marinated chicken pieces onto six metal or bamboo skewer. 12 Fire up your braai (or preheat your oven grill) and grill the kebabs for about 4 minutes on each side. Brush them with caramel sauce halfway through, and another few times just before serving. 13 Serve with the salad (on a big platter or as individual servings) and a chunk of crusty bread to mop up the juices.