Hi Daisy Thanks for the recipe. To day being the weekend I will try it out . Looks easy and quick to prepare.
Clara D'Souza Dubai -----Original Message----- From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On Behalf Of Daisy & Lino Rodrigues Sent: Wednesday, September 17, 2003 1:24 AM To: Frederick Noronha Subject: [Goanet-news]WHAT'S COOKING... Chicken Shaslik Hello everyone, Hope you all had a good week. After a very hectic week of chauffeuring my kids around to school and soccer games and other activities and a string of catering jobs, I am basically pooped! But as promised, here I am again with yet another yummy recipe to please your palate. This recipe was requested by one of our members -- I have yet to prepare this recipe in my kitchen but a friend of mine presented it to us at one of her dinner parties and I thoroughly enjoyed it. There are several versions of this recipe and according to my friend the following recipe is very easy to follow and prepare so I hope you get back to me and let me know how it turned out. This dish is usually served as an appetizer. I hope you enjoy it as much as I did. - DAISY CHICKEN SHASLIK Ingredients 200 to 300 grams chicken (1/2 to 1 pound) - cut into cubes Mix the following in a bowl for the marinade: 2 heaping tablespoons of tomato paste 1-tablespoon ketchup 1 and a half-tablespoon of Worstershire sauce 1-inch ginger (crushed and chopped) 3 cloves garlic (crushed and chopped) Half teaspoon mustard powder Half to 1-teaspoon chili powder (adjust accordingly) Salt to taste Cut the following into cubes: 2 green peppers 2 medium sweet onions 6 to 8 button mushrooms Use about 2 tablespoons of the above marinade to mix with the vegetables and keep aside for a couple of hours. Mix the rest of the marinade into the chicken and leave that to marinate for a couple of hours separately. Also, put some wooden skewers in some cold water about 20 minutes before you start cooking the chicken. Place chicken and vegetables simultaneously on the skewers, dip the filled skewers in a couple of eggs that have been beaten, roll in breadcrumbs and fry in shallow oil till golden brown. Yum, serve over rice with some salad on the side. Tip: For a low fat alternative, I recommend that you grill the filled skewers on a indoor stove grill or put in a baking pan and bake in the oven on 350 for about 45 minutes or until chicken feels tender. Another tip: Save the marinade - add a pinch of cornstarch and put in a nonstick pan on medium heat. Stir till the sauce thickens a bit. Use this sauce to brush on chicken when done. Enjoy! ######################################################################## ## # Send submissions for Goanet to [EMAIL PROTECTED] # # PLEASE remember to stay on-topic (related to Goa), and avoid top-posts # # More details on Goanet at http://joingoanet.shorturl.com/ # # Please keep your discussion/tone polite, to reflect respect to others # ######################################################################## ## ########################################################################## # Send submissions for Goanet to [EMAIL PROTECTED] # # PLEASE remember to stay on-topic (related to Goa), and avoid top-posts # # More details on Goanet at http://joingoanet.shorturl.com/ # # Please keep your discussion/tone polite, to reflect respect to others # ##########################################################################
