Simon Holst's Korean BBQ chicken and dessert recipes - 9 March
Korean-style Barbecue chicken
Korean-style Barbecue Chicken
These tasty chicken thighs can be cooked on the barbecue or under the grill. The traditional way to serve them is to make a little parcel by piling some chicken, rice and grated carrot onto a lettuce leaf and rolling it up to eat with your fingers. You can, of course, also serve them on a plate with the rice and vegetables as accompaniments.
For 3-4 servings
1/4 cup Kikkoman soy sauce
1 Tbsp brown sugar
2 tsp sesame oil
1 Tbsp grated fresh ginger
2 cloves garlic, peeled and chopped
750g skinless, boneless chicken thighs*
*If you have the choice, smaller thighs are easier to serve.
Measure the soy sauce, brown sugar, sesame oil and ginger into a sturdy plastic bag or shallow dish that will just hold the chicken thighs when spread out in one layer. Add the chopped garlic, then massage the bag or stir the contents of the dish to combine.
Add the chicken, then massage the bag again to coat the in the marinade, then squeeze out as much air as possible and seal the bag. If using a dish, tip in the chicken, turn the thighs to coat in the marinade, then arrange them in a single layer before covering with cling film.
Leave to marinate at room temperature for 15 minutes (massage the bag or turn the chicken thighs in the dish once or twice during this period) or refrigerate for up to 24 hours, turning the chicken pieces occasionally. Remove them from the fridge and leave to stand at room temperature for 10-15 minutes before cooking.
Cook on a preheated, lightly oiled barbecue grill or place 5-10cm below a preheated grill for 5-6 minutes per side or until the thickest piece is cooked through (test by cutting through the thickest piece to check there is no pink in the middle). When cooked, transfer to a warmed serving dish.
To serve, pile a little grated carrot with some rice on a lettuce leaf, top with a piece of chicken, roll up loosely to enclose and eat.
Star shapes make these look extra special (just cut by hand around a cardboard template if you don't have a star cutter big enough) but if you're in a rush rounds, rectangles, or any other shape for that matter, are just as delicious. (Rectangles are a good 'economical' shape - you can get six servings from a single pastry sheet.)
For 4 servings
1-2 sheets (about 150-300g) pre-rolled frozen flaky pastry, thawed
2 cups berries, single variety or mixed strawberries, raspberries or blueberries
1-2 tablespoons caster sugar
2 tablespoons orange juice
1-2 tablespoons caster sugar
finely grated rind 1/2 an orange
2-3 drops vanilla essence
Icing sugar to dust
Turn the oven on to 200degC. While the oven heats, cut the pastry shapes (see introduction). Arrange the pastry on a baking sheet and chill until the oven is ready, then bake for 5-6 minutes until puffed and golden brown. Remove from the oven and cool on a wire rack. (You can do this well in advance if you like.)
Hull and halve or quarter any large strawberries, then place the fruit in a medium sized bowl. Sprinkle in the sugar (start with the smaller amount and add more if required) and orange juice, then stir gently to combine.
Pour the cream into large bowl, add sugar to taste, the orange rind and vanilla, then beat or whisk until softly whipped (will just hold it shape but does not look dry).
Assemble just before serving by carefully splitting the pastry shapes into two layers. Place the bottom layer on a flattish plate or bowl and cover with a generous spoonful of the berries. Top the berries with a blob of cream, then carefully place on the pastry cap. Dust with icing sugar (put a little in a fine sieve and tap or shake gently) and serve.