I make versions of this dish quite often, but the method is pretty much the same. With the chicken I prefer to use chicken thighs. These I cut into strips. I then added sliced onion and pepper to the chicken before adding some fajita seasoning.
This chicken, onion and pepper mix is then cooked in a hot frying pan until the chicken is cooked through. I finished off the dish with some chopped fresh coriander.
The fajitas I serve with warm tortilla wraps, sour cream, guacamole and salsa. I also like to add some pea shoots into the mix as well and thinly sliced radishes.
This is a Venezuelan Coconut & Lime Sauce chicken dish I made recently.
I am a bit of a fan of the Santa Maria Latin American Kitchen range of sauces and spices. Though I like to make my own sauces, sometimes for speed and ease I use ready made sauces such as the Venezuelan Coconut & Lime Sauce. They are also useful when you don’t want to buy all the ingredients to make a sauce like this one, or only want to make a smaller portion as part of a wider range of dishes. I sometimes use the sauces for inspiration for cooking my own sauces.
The Venezuelan Coconut & Lime Sauce is a tasty sauce and is one of my favourites from the range.
A creamy sauce made with coconut cream, lime juice & chillies. Venezuelan Coconut & Lime Sauce has its roots in the Zulian region, in the north of Venezuela by the Caribbean Sea, where coconut palms grow. This fresh, tangy, coconut cooking sauce brings you a real taste of the tropics.
I generally cook some chicken with onions and pepper before adding the sauce and heating it through., I added some chopped coriander and served the dish with rice.
With the unusual lovely hot weather, my barbecue has been used a lot, and the barbecued meat served with a selection of salads.
One new recipe I have been doing has been going down well and involves using pork belly strips.
Take the pork belly and season with salt and pepper, I then sprinkle the pork with chopped fresh coriander, though I have also used dried coriander, along with some lemongrass. Add a little olive oil and leave to marinade. I either buy pork belly without rind, or if no choice remove the rind before marinading and cooking.
I find pork belly general works best with long slow cooking, but I also like it on the barbecue as well. So you could cook the pork slowly in a warm oven, or throw caution to the wind and grill it on the barbecue.
I try and cook it on the barbecue so that it takes it’s time, but doesn’t dry out. One method I have used with a whole chicken also works with the pork belly.
Though you can cook directly on the barbecue, it can be quite challenging to ensure that the pork is tender and cooked properly. A challenge is that it is difficult to control the temperature of the barbecue unlike a normal grill. The key process I use is to recreate some aspects of a “normal” oven as opposed to the usual way of using a barbecue as a grill. After the coals have reached cooking temperature, move them to the sides of the barbecue, so that when the pork belly is placed on the grill, it is not over direct heat. This needs to be done with caution as the charcoal will be really hot and I use a tool with a long handle to do this. The pork, after placing on the grill, was then covered, I used a wok lid, but this is where a kettle barbecue comes into its own. This works well with larger pork belly joints as well.
Before lock down and all the restaurants we usually frequent were closed we went to Wagamama at Cribbs Causeway. We had thought that places might close or be restricted, so took a final opportunity to go out and eat.
It was quite quiet compared to usual, but not to be unexpected. We were given a lovely warm welcome and we made our way to the table.
Looking over the menu and feeling quite hungry I decided that as well as my main course I would order a side of hirata buns. I really like these and have in the past been tempted to order them from Wagamama, but not really had a chance or wasn’t hungry enough, or more likely I chose the chilli squid instead.
The menu describes them as Mixed Mushroom Hirata Buns – two fluffy asian buns stuffed with mixed mushrooms, panko aubergine, coriander and mayonnaise.
The buns were lovely and fresh, warm and soft. The mushrooms were really tasty as was the panko aubergine. I demolished them fairly quickly and was left wanting more. They were very tasty buns.
Usually when I am at Wagamama I seem to order the ramen, so deciding to be different I want with a curry instead.
I had the Nikko Curry with Sea Bream, which the menu describes as fragrant and citrusy. Coconut, lemongrass and turmeric soup, roasted butternut squash, tenderstem broccoli, mangetout, bok choi, beansprouts, chilli, coriander, ginger, fresh lime, and chilli oil. It came with a side of white rice with sesame seeds.
I felt the fish was slightly overcooked, but I really enjoyed the soup and the vegetables were lovely fresh, and cooked perfectly. The dish overall was really tasty and I was wanting more when I had finished.
I really enjoyed the meal and was a little sad as we left as I realised that we might not enjoy such a meal again for some time.
We went to Wagamama for lunch. We had been shopping at the Mall in Bristol and were all feeling a little hungry.
The Wagamama at the Mall at Cribbs Causeway is in a weird open location at one end next to Marks and Spencers on a mezzanine overlooking the entrance. There are the regular benches and long tables, but there are also booths as well. We were given a nice friendly welcome and sat down at our table.
I was wondering what to have and decided to go for something different.
I quite liked the sound of the cod dish, which was cod mokutan soba, black charcoal soba noodles in a soy sauce with two fillets of miso-glazed cod, stir-fried bok choi, mangetout, red peppers and spring onions. drizzled with a sweet miso dressing and garnished with fresh ginger and coriander.
Unfortunately my fish was overcooked on the point of being burnt, so I had to send it back. When it came back it looked a lot better.
I really liked the black charcoal soba noodles, and the miso-glazed cod had a lot of flavour.
It was the kind of dish I enjoyed, but probably wouldn’t have it again on another visit.
My other half went for a curry.
Chicken nikko curry, a fragrant coconut, lemongrass and turmeric soup with chicken, roasted butternut squash, turmeric cauliflower, tenderstem broccoli, mangetout, bok choi and beansprouts. garnished with chilli, coriander, fresh ginger, lime and chilli oil. served with a side of rice with sesame seeds.
I think she made the better choice.
Service was warm and friendly and overall we enjoyed the lunch.