` Nasi Goreng with Lime and Sugar Barbecued Chicken’

#AceRecipeNews says this is Rick Stein‘s recipe that is serves up tasty Indonesian fried rice – ideal for barbecues, or for using up leftover cooked meat and veg.

nasi_goreng_with_lime_87031_16x9For this recipe you will need 8-16 bamboo skewers (18cm/7in long), soaked in cold water for 1 hour.

Ingredients for the barbecued chicken

3 garlic cloves, crushed
1 tsp crushed white peppercorns
1 tbsp granulated sugar
1 tbsp Thai fish sauce
1 lime, juice only
500g/1lb 2oz skinned boneless chicken thighs, each cut into 2.5cm/1in strips

For the spice paste

2 tbsp vegetable oil
4 fat garlic cloves, roughly chopped
50g/2oz shallots, roughly chopped
25g/1oz roasted salted peanuts
6 medium-hot red chillies, roughly chopped
1 tsp blachan (shrimp paste)
1 tsp salt

For the nasi goreng

300g/10½oz long-grain rice
sunflower oil, for frying
6 large shallots, thinly sliced
2 large free-range eggs
salt and freshly ground black pepper
1 tbsp tomato purée
1 tbsp ketjap manis
1 tbsp light soy sauce
5cm/2in piece cucumber, cut into quarters lengthways, sliced
8 spring onions, trimmed, thinly sliced on the diagonal
salt and freshly ground black pepper

Preparation method

  1. For the barbecued chicken, mix the crushed garlic, crushed white peppercorns, sugar, fish sauce and lime juice together in a bowl. Add the chicken pieces and place in the fridge to marinate for at least 2 hours or overnight.
  2. To cook the chicken, thread the marinated chicken pieces onto parallel pairs of the soaked bamboo skewers (this helps to stop the pieces from spinning around as you turn them).
  3. Preheat the grill to its highest setting (or prepare the barbecue).
  4. Grill the chicken skewers for 6-7 minutes, turning regularly, until golden-brown and caramelised on the outside and cooked through (no trace of pink should remain).
  5. Slide the barbecued chicken off the skewers, cut into chunks and set aside.
  6. For the spice paste, blend all of the spice paste ingredients in a food processor to a smooth paste.
  7. For the nasi goreng, cook the rice in boiling, salted water for 12-15 minutes, or according to packet instructions, until just tender. Drain, rinse well with boiling hot water from the kettle, and drain well again.
  8. Spread the rice out onto a large baking tray and set aside until cold (but do not refrigerate).
  9. Heat 1cm/½in of the sunflower oil in a large, deep-sided frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.) Add the sliced shallots and shallow fry, stirring now and then, until crisp and richly golden-brown. Remove the onions from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Sprinkle lightly with salt and set aside until cold and crisp.
  10. Beat the eggs in a bowl with some salt and freshly ground black pepper.
  11. Heat a couple of tablespoons of the sunflower oil in a small frying pan over a medium-high heat, pour in one-third of the beaten egg and cook until it has set on top.
  12. Flip the egg over, fry it for a few more seconds then turn it out onto a chopping board or plate, roll it up tightly and set aside until cold. Repeat the process twice more with the remaining egg.
  13. When the egg rolls are cold, slice them into thin strips.
  14. Heat a wok over a high heat until smoking hot. Add two tablespoons of the oil left over from frying the shallots, then add the nasi goreng paste and stir-fry for 1-2 minutes, or until fragrant.
  15. Add the tomato purée and ketjap manis and stir-fry for a few seconds, then add the cold cooked rice and stir-fry for a further 2-3 minutes, or until heated through.
  16. Add the barbecued chicken pieces, fried shallots and strips of omelette and stir-fry for another minute.
  17. Add the soy sauce, cucumber and most of the spring onions and mix well.
  18. To serve, spoon the nasi goreng onto a large warmed platter. Sprinkle over the remaining spring onions and allow people to help themselves.



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The Only Pan You Will Ever Need!

Just follow the highlighted link below this post and take a look at the great deals available in a range of colours and at best prices!

Well readers l am back after an exhausting Christmas and New year, so first may l wish all you who followed my first posts, ” A Happy and Belated New Year” and hope you enjoyed your festivities.

So thought my first post would be about what l believe is the best pan, you will ever need and provide offers for all those who want to buy one!

History of the Le Creuset Pan:

That’s right a pan that has history and here is the story of how this pan evolved, and is as good today as it has always been.

Le Creuset began producing its first porcelain enamelled cast iron pots in 1925 from its foundry in Fresnoy le Grand, France. It is from this base that Le Creuset continues to produce its world famous cast iron pots.

While Le Creuset has expanded the types of products it offers and has taken advantage of many technological advances since its beginnings in 1925, some things have not changed in the manufacture of Le Creuset’s cast iron.

Le Creuset has continued to use the hand-crafted techniques and the original process of forging and casting in the manufacturing of its cookware. This attention to its heritage is also characteristic of the design. The Cocotte, or French Oven, was one of the first cast iron items produced by Le Creuset and is still the most popular item sold in a range of bright retro colours, with Volcanic (orange) the company’s trademark.

Le Creuset is now sold in more than 60 countries around the world including the US, UK, Japan and Australia.

1925 – 1935. The beginning of an adventure In 1924, two Belgian industrialists, Armand Desaegher (a casting specialist) and Octave Aubecq (an enamelling specialist), met at the Brussels Fair. They decided to create a foundry which would enamel various cookware items. 

In 1925, Le Creuset® was born and set up business in Fresnoy-le-Grand in Aisne, France. This was a strategic position for the company, at the crossroads of transportation routes for the raw materials of coke, iron and sand. This same year the first cocotte was produced. 

1935 – 1945. Le Creuset during the war Le Creuset began to develop a commercial strategy as well as its product range: cookers, charcoal stoves, hot plates for electric cookers and kitchen utensils. A first publicity campaign on the radio and in the press was launched to promote the quality of enamelled cast iron. The onset of war brought troubled times as the foundry was close to front lines and occupied by German forces.

1945 – 1955 A new start: After the 2nd World War, contrary to its competitors, Le Creuset concentrated on its range of enamelled cast iron cookware and was a major innovator of the time with new and exciting styles and pieces. Originality was shown in the creation of enamel colours. In 1952, export to other countries had really begun with ever greater volume of products destined to other European countries and the United States.

1955 – 1965 Innovation: This decade was to see the acceleration of ideas and enthusiasm which was the original dream of the two founders. In 1955, launch of the first Grill model: the Tostador. The new colour “Elysées Yellow” was a real success! In 1957, Le Creuset bought its major competitor, les Hauts Fourneaux of Cousances, the designer of the popular Doufeu – a cocotte with a water lid. In 1958, media launch of the Coquelle designed by Raymond Loewy, a famous Franco-American designer, justly named “the Father of Industrial Design”. In 1962, Le Creuset launched its first Fondue Set, inspired by the growing trend in winter sports and skiing holidays. In 1963, Le Creuset launched its first Barbecue.

1965 – 1975. Modernisation: In 1966, Le Creuset modernised the factory production equipment and replaced the manual casting workshop with semi automatic machines. In 1970, Le Creuset took over the Godin company, specialists in furnaces and firing equipment for foundries. In 1972, the celebrated Italian designer Enzo Mari completely redesigned the traditional cocotte to create the “Mama” range with its distinctly different handle shape. Total production exceeded 6,000 tons! In 1974, Le Creuset took leap forward into the U.S.A. with the formation of its own subsidiary in South Carolina “Le Creuset of America Inc.”.

1975 – 1985. Internationalisation: This decade was all about the internationalisation. U.S.A., Australia, United Kingdom, Germany, Belgium… these were the many destinations for Le Creuset cocottes. Everywhere, they were associated with images of French style and cuisine. In 1980, a US publicity campaign promoted: “Every good cook should know a little French: Le Creuset”. And, innovation remains at the forefront of Le Creuset’s success. In 1980-1981, The Jam Pot (Marmite à Confiture) was introduced. The Multifunction Cocotte was launched promoting the healthy approach to steaming food. Products were adapted to make them more suitable to ceramic hobs with the introduction of the Vitrobase.

1985 – 1995. A totally new spirit: In 1985 a worldwide survey by the weekly magazine “Expansion”, in collaboration with “Newsweek”, placed Le Creuset in the top 30 French products recognised by a worldwide audience. In 1987, Le Creuset launched its new range: “Futura”, designed by J.L. Barrault. In 1988, the current President, Paul Van Zuydam, bought the company. This decade was to see the set up of three further subsidiaries: in the UK (1988), in Japan (1991), and finally in Germany (1994). In 1991, Le Creuset purchased Hallen International Inc who made wine accessories under the Screwpull trademark. In 1992, Le Creuset launched its first wok inspired by the growing trend in Asian cooking and the new Saffron colour.

1995 – 2008. Expansion: This decade was to see the set up of various subsidiaries worldwide: in Hong-Kong (1998), Switzerland, South Africa, Brazil and Spain (1999), Scandinavia (2003), Italy and Canada (2004), as well as a sourcing office in China (2004). Product innovation reflected the strong international presence of Le Creuset, adapting to local cooking trends and habits: Spanish Pueblo range in sun baked colours in 1995, first US vegetable cocotte: the Pumpkin in 1998, French Tatin Dish in 2000, Indian Karahi & Balti dishes, Japanese Sukiyaki Cocotte in 2002, Italian Risotto Pot in 2004… New colours appeared: Granite Grey & Cream in 2000, Chocolate & Pistachio in 2003, Satin Blue & Kiwi in 2004, Lavender & Burgundy in 2005… Le Creuset modernised its factory with the installation of a new electric furnace in 1999 and a new moulding chain increasing the foundry capacity in 2003. The brand was also diversified with the introduction of enamel on steel kettles in 1995, silicone spatulas in 1997, a textile range in 1999, stoneware bakeware in 2001, silicone bakeware and stainless steel cookware in 2002, Toughened Non-Stick frying pans in 2008 and most recently the Ceramics range of porcelain oven to tableware. 

My Verdict:

Having used such a pan for everything from cooking on the stove to cooking in the oven, it performs just as well and makes great oven to tableware , always retaining the heat! My personal view as a chef, is you cannot get better, than this one!

I would not recommend a non-stick range but go for simple traditional like the one in the picture and ,if you click on it will show you a great offer!

Here is mine in Almond take a look at the whole range by clicking this link!          ” The Only Pan You Will Ever Need”  

Le Creuset Almond Colour