Satay Chicken Skewers

Satay Chicken Skewers

I found that this was a nice a simple dish to make and it tasted great. Next time i would read the instructions properly and separate the dipping sauce and the sauce to season the chicken with.

Satay chicken skewers Ingredients ½ teaspoon black pepper ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon turmeric ½ teaspoon chopped garlic ½ tablespoon brown sugar ½ tablespoon vegetable oil ½ tablespoon soy sauce ½ tablespoon lemon juice ½ teaspoon fish sauce 8 bamboo skewers Peanut oil  Coriander (For garnish) 250g Chicken Breast

Directions Cut chicken into 2 inch cubes. Place the chicken cubes into a large bowl   In a separate bowl add all the sauce ingredients and mix until combined Thread each chicken cube onto a skewer, make sure to have even coverage.  Separate half the sauce mixture into another bowl, use brush to cover chicken with sauce evenly. Baste the chicken with oil and grill on cast iron pans.  Cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning.  The satays are done when they have turned golden brown and crispy along the edges and the chicken has an internal temp of (75c)  Serve on plate with remaining sauce on the side, add roughly chopped coriander as a garnish

Eggs Benedict

I enjoyed  learning  new skills while making the eggs Benedict. For example we were shown how to do the whirlpool effect, which is where you have a pot of  simmering water with  a little bit of vinegar. I got a spoon and sired it around the edges of the pot until it had a little whirl pool in the centre, once you got the whirlpool you poured your egg into the centre and let it sit in the water for 3 minutes. Next time if i was to make this i would put a little less vinegar into the water so i didn't get such a strong taste in the egg. 

Over all i was happy with the out come of my eggs.

Here is the recipe we used: 

Eggs Benedict Ingredients: 3 tbsp white wine vinegar 4 large free range eggs 2 toasting muffins 1 batch hot hollandaise sauce (see 'Goes well with' below) 4 slices Parma ham (or Serrano or Bayonne)

Directions Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.  Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon. Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.

Early Childhood Education

Welcome Nau mai, haere mai ki tēnei taonga

Haere Mai, Talofa Lava, Mālō e Lelei , Maligayang Pagdating and welcome to my very own blog for learning. I look forward to sharing my learning with teachers, my school, my family and friends anywhere.