Tag Archives: Le Creuset

Chicken Satay with Charred Plum Compote and Cashew Pesto

Chicken Satay with Charred Plum Compote and Cashew Pesto
Serves 6
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Cook Time
2 hr
Cook Time
2 hr
Chicken and Marinade
  1. • 2 pounds boneless, skinless chicken thighs
  2. • 2 cups plain full-fat yogurt
  3. • 2 tablespoons grapeseed or vegetable oil
  4. • 3 tablespoons yellow or red miso paste
  5. • 1 teaspoon ground coriander
  6. • 1 teaspoon ground turmeric
  7. • 1 teaspoon ground black pepper
  8. • 2 cloves garlic, finely minced
  9. • 16 bamboo skewers, soaked in water
  10. • Vegetable oil for grill
Charred Plum Compote
  1. • 6 red plums, halved and pitted
  2. • 1/4 cup sherry vinegar
  3. • 1/4 cup brown sugar
  4. • 2 tablespoons light soy sauce
  5. • 1 tablespoon minced ginger
  6. • 1 cinnamon stick
  7. • Water as needed
Cashew Pesto
  1. • 1 serrano chili, seeded
  2. • 3 large garlic cloves
  3. • 2 tablespoons honey
  4. • 1 1/2 tablespoons minced lemongrass or lemongrass paste
  5. • 1 1/2 cups cashews
  6. • Zest and juice of one lime
  7. • 1 cup fresh mint leaves
  8. • 1 cup fresh parsley leaves
  9. • 1/2 cup fresh cilantro leaves
  10. • 1 tablespoon Sriracha sauce or other chili paste
  11. • 1 1/2 to 2 cups grapeseed oil or light olive oil
  12. • 1 teaspoon salt, if using unsalted cashews
  13. • Pepper
Instructions
  1. Slice chicken thighs into 2-inch strips, about 3 to 4 per thigh. Mix together yogurt and remaining ingredients. Pour over the chicken and mix well. Cover, chill and marinate at least 2 hours or overnight.
  2. For the plum compote: Heat a grill pan over medium-high heat and lightly brush the plum halves with oil. Grill, cut side down, for 3 to 4 minutes, or until plums release from the grill with slightly charred grill marks. Remove from the grill and cut into small dice, reserving 1/2 cup of the diced plums for garnish.
  3. In a saucepan, combine the plums and remaining ingredients, and bring to a boil. Reduce heat to medium-low and simmer 30 to 40 minutes, until the plums are broken down and reduced to a jam-like consistency. Add water as necessary if the compote begins to cook dry or burn. Remove the cinnamon stick. If you desire a smoother consistency, puree in a blender or with a stick blender.
  4. For the cashew pesto: Add all ingredients to a blender, with one cup of oil to start. Blend on medium speed until smooth. With the blender running, add remaining oil in a slow stream until a slightly thick paste is formed. Season with salt and pepper as needed.
  5. When ready to grill the chicken, heat a grill pan over medium-high heat. Remove chicken from marinade and wipe away any excess. Thread two pieces of chicken onto each skewer. Lightly brush the pan with oil. Grill the skewers until cooked through, about 4 to 5 minutes per side. Serve with pesto and compote as dipping sauces.
Notes
  1. © 2016 Le Creuset. All rights reserved.
Cooks Recipes http://recipe.cookswarehouse.com/

Zucchini Rosettes with Squash and Parsnips

Zucchini Rosettes with Squash and Parsnips
Yields 10
Impressive to serve and easy to make!
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Ingredients
  1. 4 zucchini
  2. 4 yellow squash
  3. 3 large parsnips, peeled
  4. 1/4 cup butter, softened
  5. 1 tablespoon grated ginger
  6. 1 tablespoon lemongrass paste
  7. Zest of one lime
  8. 1 teaspoon fish sauce
  9. Salt and pepper
  10. 2 tablespoons toasted sesame seeds
  11. 1/4 cup finely sliced chives
Instructions
  1. Using a vegetable peeler or mandoline, slice long, wide ribbons of zucchini, squash and parsnip. If using a peeler, peel as much as possible, rotating a half turn halfway through, leaving a small piece of the center of each vegetable for another use.
  2. Heat a medium pot of salted water to a very slow boil. Blanch the vegetables separately: zucchini and squash for 1 minute each, parsnip for 3 minutes. Drain completely and let cool.
  3. Combine the butter with ginger, lemongrass paste, lime zest and fish sauce. Chill in the refrigerator.
  4. Preheat oven to 350 F.
  5. On a dry kitchen towel lay flat 36 zucchini or squash ribbons. Top each with a ribbon of parsnip, then two more squash or zucchini ribbons. Roll each stack to create a rosette.
  6. Lay each rosette into an 8” baking dish with the spirals facing up in rows of 6 by 6. Dot with the chilled butter and season with salt and pepper. Bake until the butter is melted and the tops of the vegetables are just beginning to brown, about 12 – 15 minutes.
  7. Garnish with sesame seeds and chives.
Notes
  1. ©2016 Le Creuset America
Cooks Recipes http://recipe.cookswarehouse.com/

Roast Chicken with Lemon and Herbs

Roast Chicken with Lemon and Herbs
Serves 4
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Ingredients
  1. 1 (3 1/2- to 4-pound) chicken
  2. 4 lemons, cut in half
  3. 1 sprig each rosemary, thyme, oregano and parsley
  4. 2 teaspoons salt, divided
  5. 2 teaspoons pepper, divided
  6. 6 tablespoons olive oil, divided
  7. 1/2 cup chopped mixed herbs
  8. 8 shallots, peeled
  9. 16 baby parsnips, peeled
Instructions
  1. Preheat oven to 450 F.
  2. Rinse the chicken well and pat dry.
  3. Squeeze the juice from 2 lemon halves into the chicken cavity, and put the two halves in as well. Add the herb sprigs and 1 teaspoon each salt and pepper.
  4. Loosely tie the legs together with kitchen twine and tuck the wings under the chicken. Rub 3 tablespoons olive oil over the chicken to coat, then sprinkle with the chopped herbs and 1 teaspoon each salt and pepper.
  5. Coat the bottom of the braiser with the remaining olive oil. Place the chicken in the braiser and surround it with the shallots, parsnips and remaining lemon halves.
  6. Roast in the oven at 450 F for 15 minutes. Lower heat to 350 F and roast 45 minutes more, or until chicken is cooked through. Serve surrounded by the vegetables and lemons.
Notes
  1. Courtesy of Le Creuset America, ©2016
Cooks Recipes http://recipe.cookswarehouse.com/