Whilst those in the northern hemisphere may be lamenting the end of a short summer, I am lamenting the end of an equally short winter. Many moan about having 9 months of winter and 3 months of summer but not me. We have 9 months of summer and 3 months of winter.
Gone are the big casseroles. Out come the salads.
I can’t remember what I was looking for when this recipe jumped out at me. It’s a very me recipe. I knew, instantly, that I would like it. The sweet marinade for the chicken and the fresh colourful salad appealed. I have, actually, made the salad a few times. It is avocado season and we have a continual supply of avocados.
This recipe appeared in Cuisine Magazine, Issue 144. It is by Mark Limacher.
- 1kg chicken pieces, preferably small thin cuts that cook quickly. (I used boned drumsticks.)
- ¼ cup soy sauce
- 3 cloves garlic, finely chopped
- 2 tbs* grated fresh ginger
- 1 tsp sugar
- 2 tbs* dry sherry
- 1 tbs* honey
- 2 tbs* hoisin sauce
- 1 tbs* chilli bean sauce (I had a bit of trouble getting this. Mark Limacher said he uses Lee Kum Kee and it is available at supermarkets. Well, it maybe in New Zealand but, to be honest, nothing much is available in Australian supermarkets, anymore. I, eventually, found it at a small corner store. It was well past its use by date. Lucky I don’t mind such things.)
*These are 15 ml tablespoons.
- Place all the ingredients in a large, resealable plastic bag and marinate in the fridge for, at least, 2 hours but preferably overnight. Give it a good shake-up every few hours.
- Preheat your oven to 180°C.
- Remove the chicken from the marinade and place in a baking dish.
- Bake for about 25 minutes.
Corn & avocado salad:
- 2 cups of sweetcorn kernels
- 1-2 avocados, cut into pieces
- 2-3 ripe tomatoes, cut into pieces
- ½ red onion, finely sliced
- 1 tbs* chopped parsley
- small handful torn basil leaves
(I didn’t have any parsely or basil so I used coriander and mint which tasted great.)
- splash of extra virgin olive oil
- splash of balsamic vinegar
- salt and freshly ground black pepper to taste
- Cook the corn kernels until just tender; set aside to cool.
- When cool, combine the corn with the remaining ingredients.
(Mark Limacher advised the exact quantities aren’t important.)