Bajan Chicken Satays With An Exotic Fruit Salsa And Rhum And Pepper Paint
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
44
Spice
52
Sweetness
44
Sourness
36
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Virgin Olive Oil3 cloves
Garlic (peeled and roughly chopped)1 tsp
Hot Paprika1 tsp
Ground Cloves1 tsp
Mace (ground)1 tsp
Salt1 cup
Orange Juice (fresh)1 cup
Red Onion (diced small)3 tbsps
Olive Oil2.5 tbsps
Whole Black Peppercorns12
Whole Cloves1 cup
Sugar3 cup
Soy Sauce2.5 tbsps
Lemon Zest (grated)2 tbsps
Lemon JuiceDirections:
1
Place the olive oil, lime juice, herbs and garlic in a blender and make into a fairly smooth paste
2
Now place this in a bowl and set aside a moment
3
Mince the scotch bonnets, scallions and celery and add them to the herb paste
4
Stir in the paprika, cloves, mace, salt and pepper
5
Reserve until needed
6
Slice the chicken into strips and pound them between some film wrap to flatten them for the satay shape
7
Thread the chicken onto pre-soaked wooden skewers and place them on a platter
8
Cover the chicken with the Bajan spice paste, turning them once
9
Refrigerate until ready to grill them
10
For the salsa: In a small saucepan, reduce the orange juice over medium-high heat to about 2 tablespoons
11
Remove from the heat and allow to cool slightly
12
Place the remaining ingredients in a mixing bowl and combine with the juice
13
Set aside
14
For the rhum and pepper paint: Toast the black peppercorns and the cloves together in a dry skillet over moderately high heat until you see puffs of smoke
15
(About one minute
16
) Now grind them together in an electric spice grinder
17
Transfer them to a heavy saucepan
18
Add the remaining ingredients and heat all together on medium heat
19
The mixture will begin to foam as it reduces
20
When it has reduced by approximately half, about 25-35 minutes, strain it through a fine-meshed strainer into a bowl
21
Reserve warm until needed
22
Yield: 3/4 cup To cook and serve the dish: Heat a grill or grill pan until quite hot
23
Lightly oil it with peanut oil
24
Now lift the skewers out of the Bajan spice paste allowing any excess to fall off
25
Grill the chicken until just done
26
Serve the skewers mounded up against the fruit salsa on a large festive platter
27
Drizzle the Rhum and Pepper Paint all around the dish and serve
28
Rippled edible flowers look very nice on this