We were invited round to a friends for a BBQ at the weekend and I decided to bring a faithful standby, a recipe that has served me very well for party food - Chicken Chompers. The recipe originally came from an Ainsley Harriot cook book.
4 x Skinless Chicken Breasts
1 tsp Black Peppercorns
4 x Garlic Cloves
2 tbs Coriander Leaves
1 tsp sugar
1 x Lime - Juice
1 tsp Fish Sauce - Nam Pla
1 tsp Light Soy Sauce
2 tsp Oil
Skewers soak in water
Grind the peppercorns, garlic and coriander with a pestle & mortar until a paste. Add the rest of the ingredients and blend well.
Slice the chicken breasts - I manage to get about 10 strips from each breast, depending on size, the aim is for a mouthful or two size when cooked. Add these to the marinade and leave for at least an hour.
The thread one strip each onto the skewers and either place on BBQ or I tend to cook them in a frying pan with low sides beforehand, that way although cold they are ready to take to the party.
To go wit this there is a Chili Dipping Sauce, where you heat 3 floz of red wine vinegar and 3oz of caster sugar in a saucepan until dissolved, boil and then simmer for 3 mins. Add 2 finely chopped and de-seeded chillies and a pinch of salt and leave to cool.
A lovely afternoon was had by all, with lots a varied and delicious food available, the chompers as always did not let me down and were very well received.