Well first of all apologies for publishing a barbecue recipe last week, it seemed to put pay to the nice weather we were having!! Perhaps this week I should have done a winter warmer recipe and maybe that would bring the sun out!
We’ve had a busy weekend at “Your Chef” with family gatherings being the order of the day. Two functions catered over the weekend both were large family gatherings, one of which was a surprise 60th party and it was a complete surprise, top marks for keeping a secret.
We’re into wedding season this week with a wedding at the Angel on Saturday, the weather is predicted to take a turn for the better, so let’s hope the weatherman get sits right this time. A busy August is on the cards with more weddings, barbecues and even a talk and demo in there for good measure.
With summer barbecues and outdoor eating on the cards with the predicted heat wave, food safety should always be forefront in your mind. Keep food chilled until the last minute, keep it covered up and make sure everything is cooked thoroughly (not black on the outside and raw in the middle). For things like chicken and thicker cuts of meat always start them in the oven and simply finish it for the last ten minutes on the barbecue. Always think better safe than sorry.
With the summer in mind I have decided to do you a nice easy summer salmon dish this week. This and other curry based recipes can be found on Mr Hudas website at http://ww.mrhudas.co.uk/
INGREDIENTS:
2 boneless and skinless
salmon fillets (360g),
4 tsp (25g) of Mr Huda's Tikka Paste,
2 tbsp natural yoghurt, fresh coriander if available
Stage 1
1. Sprinkle some salt over the fish and leave aside.
2. Add the required amount of Mr Huda's Tikka Paste, oil, yoghurt and some coriander.
4. Mix well in to the salmon (use disposable glove when mixing, as to prevent staining your hand).
5. Leave to marinate in the fridge. 2nd Stage:
1. Place on a grill pan (as to allow the moisture from the fish to be kept separate)
2. Spread the fish with any excess marinade (reserve a little for basting halfway through cooking time).
3. Preheat the grill to medium. Grill the fish for 15-20 minutes until cooked, turning once and basting few times. Once cooked garnish with fresh salad, lemon
wedges, coriander and serve immediately with mint and tamarind yoghurt sauce.
We’ve had a busy weekend at “Your Chef” with family gatherings being the order of the day. Two functions catered over the weekend both were large family gatherings, one of which was a surprise 60th party and it was a complete surprise, top marks for keeping a secret.
We’re into wedding season this week with a wedding at the Angel on Saturday, the weather is predicted to take a turn for the better, so let’s hope the weatherman get sits right this time. A busy August is on the cards with more weddings, barbecues and even a talk and demo in there for good measure.
With summer barbecues and outdoor eating on the cards with the predicted heat wave, food safety should always be forefront in your mind. Keep food chilled until the last minute, keep it covered up and make sure everything is cooked thoroughly (not black on the outside and raw in the middle). For things like chicken and thicker cuts of meat always start them in the oven and simply finish it for the last ten minutes on the barbecue. Always think better safe than sorry.
With the summer in mind I have decided to do you a nice easy summer salmon dish this week. This and other curry based recipes can be found on Mr Hudas website at http://ww.mrhudas.co.uk/
INGREDIENTS:
2 boneless and skinless
salmon fillets (360g),
4 tsp (25g) of Mr Huda's Tikka Paste,
2 tbsp natural yoghurt, fresh coriander if available
Stage 1
1. Sprinkle some salt over the fish and leave aside.
2. Add the required amount of Mr Huda's Tikka Paste, oil, yoghurt and some coriander.
4. Mix well in to the salmon (use disposable glove when mixing, as to prevent staining your hand).
5. Leave to marinate in the fridge. 2nd Stage:
1. Place on a grill pan (as to allow the moisture from the fish to be kept separate)
2. Spread the fish with any excess marinade (reserve a little for basting halfway through cooking time).
3. Preheat the grill to medium. Grill the fish for 15-20 minutes until cooked, turning once and basting few times. Once cooked garnish with fresh salad, lemon
wedges, coriander and serve immediately with mint and tamarind yoghurt sauce.
Our new website should be up and running this week so check it out and let us know what you think. http://www.yourchef.uk.com/
Anyway have a good week I will update you next week…have a good one
Anyway have a good week I will update you next week…have a good one
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