Recipes
Date posted: 29/04/2022
Ingredients
| Unsalted packet butter | 30g |
| Garlic | 10g |
| Pineapple | 1 piece |
| Flying goose sriracha hot chilli sauce | 60ml |
| Tomato ketchup | 150ml |
| Red wine vinegar | 30ml |
| Tamari soy sauce | 120ml |
| Sea salt | 1g |
| Whole black peppercorn | 1g |
| Knorr professional ginger puree | 8g |
| Pure olive oil | 60ml |
| Dark soft brown sugar | 60g |
| Toasted sesame oil | 30ml |
| Chicken thigh (boneless & skinless) | 20 thighs |
| Lemongrass | 80g |
| (Ensaladang talong salad) Aubergine (black) | 5 pieces |
| (Ensaladang talong salad) Green chillies | 30g |
| (Ensaladang talong salad) red onion | 180g |
| (Ensaladang talong salad) cherry tomato on the vine | 500g |
| (Ensaladang talong salad) red wine vinegar | 30ml |
| (Ensaladang talong salad) olive oil | 30ml |
Method
- Heat the butter in a large saucepan and then add the garlic. Cook out for 2-3 minutes then remove from the heat and cool slightly.
- Peel and puree the pineapple and add this to the butter mix. Add all other ingredients apart from the chicken and lemongrass.
- Heat the marinade until all ingredients are combined, and then chill until it is required.
- Skewer the chicken thighs with the lemongrass, and brush the chicken with the marinade.
- Chargrill the chicken skewers. Keep basting with the marinade until it’s cooked through.
- Finally, serve up the skewers with a side of our Ensaladang Talong (below), and some fresh lime wedges.
- (Ensaladang talong salad) chargrill the aubergines and green chillies before allowing them to cool.
- (Ensaladang talong salad) peel and dice the aubergine and chilli and place them into a bowl.
- (Ensaladang talong salad) finely dice the red onion and add this to the mix. Cut the tomatoes into quarters and fold these through.
- (Ensaladang talong salad) finally, dress with vinegar and oil before setting to one side. Serve this up as a side dish with our Filipino grilled chicken.