Nigerian Beef Skewers
Known as Nigerian Suyu, this is popular street food in Nigeria. I love this Jamie Oliver recipe as its totally easy to prepare and tastes amazing, as you may imagine I've made a few amendments swapping peanuts for any other form of nut and i use Szechuan peppercorns.
Author: Jamie Oliver
Recipe type: Mains/BBQ
Serves: 32 mini kebabs
- 1kg grass-fed beef rump, diced into approx 1inch cubes (ideally by this from your local farm shop where most are more than happy to dice it for you)
- 500g ripe tomatoes , (mixed colours if possible)
- ½ red cabbage
- ½ white cabbage
- 1 red onion
- 1 cucumber
- 2 lemons
- extra virgin olive oil
- sea salt
- freshly ground black pepper
- olive oil
- For the marinade:
- 10 uda pods or Szechuan peppercorns
- 400g roasted nuts (try to avoid peanuts good nuts for this recipe include cashews, macadamia,pine nuts. NB If you can't buy them roasted just heat in a dry saucepan over a high heat for several minutes till the nuts have browned BEWARE IT DOESNT TAKE LONG!)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon onion granules
- 1 teaspoon garlic granules
- 1 teaspoon ground ginger
- 1 teaspoon freshly ground white pepper
- 1 teaspoon paprika
- 1 teaspoon chilli powder
- 1 teaspoon cayenne pepper
- 1 organic fish or chicken stock cube
- 1 onion
- 4 cloves of garlic
- 1 thumb-sized piece of ginger
- 1 fresh green chilli
- 1 fresh red chilli
- 1 green pepper
- 1 spring onion
- You will need:
- 32 small wooden skewers soaked in cold water for around 1hr
- To make the salad:-
- finely slice the tomatoes, then trim and finely shred the cabbage.
- peel and finely slice the onion, then finely slice the cucumber.
- place into a large bowl with a squeeze of lemon juice, a drizzle of extra virgin olive oil and a pinch of salt and pepper.
- To make the marinade,
- place the uda pods/Szechuan peppercorns peanuts, spices & stock cube in a food processor and then blitz for 5 to 10 minutes to a rough powder.
- Peel and roughly chop the onion, garlic and ginger.
- Trim and deseed the chillies and pepper, then roughly chop.
- Trim and roughly chop the spring onion.
- Add it all to the liquidiser and blitz until smooth.
- Transfer the mixture to a large mixing bowl and turn the beef in the marinade until well coated, then thread 4 to 5 slices onto each soaked skewer.
- Place on a tray, cover and pop in the fridge to marinate for around 3 hours.
- About an hour before you're ready to eat, remove the beef and allow to return to room temperature then simply grill or BBQ for around 4 minutes on either side.
- Serve at once piled high.
- Lovely accompanied with my sautéed potatoes and mustard cream (see recipes)
The inspiration for this came from Sir Jamie Oliver's Superfood Salad, I have put my own twist on it. Try for large family gatherings ideal all year round you can serve the quinoa and roasted veg hot if you prefer.
Author: Jamie Oliver
Recipe type: Salad
Serves: 8-10 people
- 1 large packet of organic dark green/red salad leaves
- 700g sweet potatoes, leave the skin on cut lengthways into 8-10 slives
- 3 red onions, peeled and cut into 6 segments
- 2 tsp dried chilli flakes
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 2 tbs coconut oil
- Sea Salt
- 200g quinoa
- 400ml stock (use 1 organic vegetable stock cube/homemade stock)
- ½ bag fresh beansprouts, wok cooked with a little coconut oil for 2-3 mins
- 50g toasted pine nuts
- large handful coriander diced
- Dressing (combine the following in a small jug)
- 4 tbsp Extra Virgin Olive Oil
- 2 limes, juice and zest
- 2 tbsp organic balsamic vinegar
- 1 tbsp dried chilli flakes (or a fresh red chilli deseeded and finely sliced)
- 1 punnet salad cress
- few sprigs of coriander
- reserved pine nuts
- Preheat oven to 425F/200C
- Take two baking sheets warm 1 tbs of coconut oil in each (place in the reheated oven for 1 min)
- Put the sweet potato in one tray and the red onions in another.
- Sprinkle equal quantities of the spices over them and season with sea salt
- Roast the sweet potatoes for 25-30 mins and the red onions for 15-20 till the vegetables are sort in the centre and nicely browned. Remove form the oven and leave to cool
- Place the rinsed quinoa in a saucepan with the stock bring to the boil and simmer for 10-15mins, allow to cool
- Add the cooked beansprouts, pine nuts (NB reserve a small amount to garnish) and coriander to the quinoa and then pour in the dressing.
- On a large platter sprinkle over the lettuce leaves and then arrange the sweet potato and onion segments attractively around the edge.
- In the centre heap the quinoa and garnish generously with the salad cress, reserved pine nuts and coriander.
Smoky Honey Chicken Wings
This is a great dish to serve when you have lots of people coming over, children and adults alike. You can serve the max little entrees or alongside sautéed potatoes, quinoa salad etc as a main. Perfect for BBQ weather as well, simple BBQ for 5-6 minutes either side and finish in a 375F/180C oven for 10-15 minutes, until the chicken juices run clear.
Recipe type: Entrees/Canapes/Snacks/Mains
Serves: 30 pieces
- 30 free range/local farm supplied chicken wings
- 4tbsp coconut oil
- 5 spring onions, finely sliced
- 5 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp dried chilli flakes
- thumb sized piece of ginger, grated
- 10 sprigs of thyme leaves
- 5 tbsp of my BBQ sauce (of good quality shop bought)
- Read more at http://www.jamieoliver.com/recipes/chicken-recipes/ginger-honey-chicken-wings/#wRCqKwMGg56uR1Ri.99
- Place all the marinade ingredients in a bowl and stir to combine
- Add the chicken wings, cover with clingfilm and marinade in the fridge for up to 24hrs in advance
- Preheat your oven to 356F/180C
- Place 2 tbsp coconut oil in 2 baking trays and put in the preheated oven for 1min or until the oil has melted
- Carefully add the chicken wings ensuring they do not overlap, spoon over any remaining marinade
- Bake for 40-45mins, turning half way through until the juices run clear
- Serve at once or at room temperature
Recipe type: Main
- 2 chicken breasts, trimmed, sliced into bite size pieces
- ¼ cup/60 ml honey
- Lemon juice from one lemon (2 tbsp)
- Zest from one lemon (1-2 tbsp)
- 1 tbsp oil
- 2 tsp rosemary, chopped
- 1 garlic clove, minced
- ½ tsp salt
- ¼ tsp pepper
- ½ green pepper
- ½ red pepper
- 6-10 skewers, soaked in water if using wooden
- In a medium bowl, combine all ingredients, but the chicken
- Mix well
- Add the chicken pieces and cover
- Refrigerate for at least 30 minutes
- Preheat the grill to 350 degrees
- Remove the chicken from the refrigerator and skewer the chicken and the vegetables
- Keep remaining marinade
- Place skewers on the grill and cook for about 4 minutes on each side, basting them with the remaining marinade as you go, or until marinade runs clear
I first ate this, in abundance, on the terrace of great friends, Jo and Ben, on a warm Spring evening accompanied by spatchcocked spicy chicken, corn tortillas, salsa and a little vino. I was still thinking about it 48 hours later, so I asked for their recipe and here it is...
Recipe type: Accompaniment
Serves: 6 servings
- Large knob organic butter
- 1 large onion finely chopped
- 5 garlic cloves, minced/finely chopped
- 15g chopped coriander stems and all
- 225g/8oz dried black beans (can be substituted for x2 400g tins organic Mexican black beans
- 1 small red chilli, finely chopped (seeds optional)
- Sea salt to season
- If using dried black beans
- Either pre-soak the beans overnight or start this recipe 3 hours ahead of time and begin by placing the beans in a large saucepan, covering them with cold water and bringing them up to boiling point and boiling for 10 minutes. Then turn the heat off and let them soak for 3 hours.
- Melt the butter in a heavy bottomed saucepan
- Add the chopped onion and garlic and fry for 5-7 minutes until soft but not coloured
- Add the chopped coriander stems continue to fry for another 2-3 minutes
- Add the black beans and 200ml of water (or the liquid from the canned beans)
- Bring to the boil and cook on a low simmer for 20-25 minutes until the sauce has thickened and the beans and cooked through
- Garnish with the remaining coriander, diced chilli and a sprinkling of sea salt.
This works equally with chicken kebabs just thread diced chicken onto soaked wooden skewers and marinade in the satay sauce for up to 24hrs before barbecuing or grilling under a high heat for 3-4 mins on each side.
Recipe type: Mains
Serves: 8 pieces
- 300g fresh coriander, inc stalks
- 11/2 fresh red chillies, seeds optional
- 1 clove minced garlic
- 6 heaped teaspoons organic peanut butter, no palm oil
- 2 tbsp organic tamari soya sauce
- large piece of fresh ginger, approx 5cms
- 4 limes, zest and juice
- 2 tbsp olive oil
- 8 chicken wings, skin on
- Preheat oven to 350F (180C)
- Place all ingredients except chicken in a blender and whizz till you have a coarse paste
- Pour into a shallow dish and add the chicken wings turning to ensure all the meat is covered.
- If marinading, cover and refridgerate until needed or for up to 24hrs
- Transfer to a baking tray and bake in your preheated oven for 35-40mins or until juices run clear and marinade has darkened.
- Serve hot or at room temperature. Perfect with a bowl of noodles and my asian salad.
This easy barbecue marinade works equally well on chicken breasts, thighs, spatchcocked chicken just keep the skin on to retain the moisture in the meat. PS Try with my coleslaw and carrot quinoa.
Recipe type: Mains
Serves: 8 pieces
- 8 chicken thighs, skin on
- 4 tbsp (150ml) organic tomato ketchup
- 4 tbsp (150ml) organic tamari soya sauce
- 4 tbsp (150ml) organic balsamic vinegar
- 4 tbsp (150ml) good quality honey
- 1 tbsp Marmite (or healthy brewer paste equivalent)
- 2 cloves of garlic, minced
- 1 tsp ground cumin
- 1 lemon, zest and juice
- If using the oven, preheat to 350F/160C
- Place a large bowl on your scales and add all the ingredient except the chicken.
- Stir to combine then add the chicken thighs.
- At this stage you can marinade for up to 24 hours covered in a fridge or if in a rush use straight away.
- When ready to use transfer to a baking tray and roast for 35 mins till the juices run clear and the glaze is dark and sticky.
- Finish with a sprinkle of rosemary salt.