Dinner with Bombay Spiced Chicken Skewers
Four course dinner for four people. A very tasty Bacon, Leek, and Potato soup; crisp bacon flavour in a creamy potato base. Entree is a very simple yet elegant and fresh tasting zucchini with a lemon tang. Main course of Bombay Spiced Chicken Skewers seems like a basic main course, but the flavour of the chilli and lime and eastern spices make this a wonderful main course. Dessert is a great mousse of mangoes and a subtle citrus hint. A lovely way to round off a brilliant dinner.
Bacon, Leek, and Potato Soup
4 rashers rindless bacon, diced
2 tablespoon olive oil
1 leek, trimmed, halved, and thinly sliced
750g potatoes, peeled and chopped
1 litre chicken stock
¼ cup cream
¼ cup chopped chives
Cook bacon in a large saucepan over a medium heat for 5 minutes or until crisp. Place on a plate lined with paper towels.
Add oil and leek to the saucepan and cook for 3 minutes or until soft. Add potatoes and toss to coat in leek mixture.
Add stock to saucepan, cover and bring to the boil. Reduce heat to medium low and simmer for 20 minutes.
Blend in batches to desired consistency. Return to saucepan, add cream and ¾ of the bacon. Stir over low heat until heated through. Serve in bowls sprinkled with remaining bacon and chives
4 large zucchini, sliced
1 tablespoon extra virgin olive oil
1 lemon rind, grated
Trim zucchini. Heat oil in a pan over medium heat and cook zucchini for 1 to 2 minutes. Add lemon rind to zucchini and cook until well combined. Season with salt and pepper. Serve with a small garden salad.
Bombay Spiced Chicken Skewers
You will need 8 bamboo skewers, oil, cooking spray, 1/3 cup oil free chilli and lime dressing.
2 teaspoons chopped garlic
1 tablespoon sweet paprika
2 teaspoon ground cumin
2 teaspoon ground coriander
500g chicken breast, skin removed, cut into cubes
salad leaves to serve
1 lebanese cucumber
½ cup low fat natural yoghurt
2 teaspoon lemon juice
1 teaspoon finely chopped garlic
1 tablespoon fresh mint leaves chopped
Spray a small non-stick frying pan with oil, heat over medium heat, add dressing, garlic, paprika, cumin, turmeric, and coriander. Cook for 3 minutes, stirring continuously, until fragrant. Set aside to cool completely.
Thread chicken onto skewers, place into a shallow dish. Brush with spice mixture, refrigerate for 30 minutes.
To make Raita
Cut cucumber in half lengthways. Using a small metal spoon, scrape out seeds, dice cucumber, combine with remaining dressing. Cover and refrigerate until needed.
Heat a non-stick pan, cook chicken skewers for 2 to 3 minutes on each side. Serve with raita and salad leaves.
Mango and Coconut Mousse
2 fresh mangoes, peeled and chopped
2 tablespoon caster sugar
1 orange rind, finely grated
1 tablespoon gelatine
¼ cup boiling water
½ cup low-fat evaporated milk (icy cold)
½ cup light coconut cream
2 tablespoons shredded coconut, toasted, to serve
Puree mango flesh in a blender or processor until smooth. Transfer to a bowl.
Add sugar and orange rind to mango, stir to combine.
Add gelatine to boiling water, stir with a fork until gelatine dissolves. Allow to cool for 5 minutes then stir into mango mixture.
Using an electric mixer, beat evaporated milk and coconut cream together until thick, fold into mango mixture.
Divide mousse evenly between 4 glasses. Cover with plastic wrap and refrigerate for 3 hours or until set. Sprinkle with toasted coconut to serve.