Thursday, 24 January 2013

Food on sticks

Admit it, you remember parties where the culinary climax was a half grapefruit covered in foil and studded with cocktail sticks containing a cube of cheese and a piece of tinned pineapple. Closely followed by sausages. I have made the cheese and pineapple hedgehog for my own children's parties and let me tell you that unless you get the right type of cheese it's a nightmare. Too crumbly, and the carefully cut cube disintegrates as you begin to thread it on the stick.

The French have a nifty way with a stale baguette and some sticks: Cut the bread into slices, thread them onto a skewer, grill one side, turn over, top with cheese (preferably goat's), grill and serve with a well-dressed salad.

But here, from a warmer continent altogether, is my favourite speared food:

Chunks of marinated lightly curried chicken on skewers
Fragrantly spiced succulent chicken skewers

Chicken Tikka skewers

Serves 2:

2 chicken breasts
1½ - 2 tablespoons tikka curry paste
1 tablespoon lemon juice
2 tablespoons natural yogurt
1 garlic clove, crushed

Mix the paste, juice, yogurt and garlic together in a bowl. Cut the chicken into even size chunks and put it in the bowl, mixing it around well to get an even coating of the marinade. Leave it for an hour (minimum) or overnight. Thread onto skewers and cook under a hot grill, turning half-way through.

I like to mix things up and serve these with a flavoured couscous for maximum taste and minimum cooking time.

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