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I had enjoyed the kebabless chicken I had cooked a few weeks back, that I decided to cook it again.
I took some chicken thighs and marinaded with some chicken seasoning, lemon zest, lemon juice, salt, pepper, some garlic olive oil and some freshly chopped flat parsley.
I then took my griddle and put it on a high heat. I then cooked the chicken on the griddle. I turned it over and cooked the other side.
I served it with salad and rice
I am still not sure that kebabless is an actual word.
I am not sure that kebabless is an actual word.
I was short on time, so rather than thread chicken cubes onto wooden skewers, I decided to miss that step.
I took some cubed chicken breast and marinaded with some chicken seasoning, salt, pepper and some olive oil.
I then took my griddle and put it on a high heat. I then cooked the chicken on the griddle. I turned it once, and then covered the chicken with some baking parchment. This ensures that the chicken is cooked through, by acting as a “lid”, but avoids steaming the chicken, so that there is still some crispness to the chicken from the griddle.
I served it with salad and rice with a homemade tomato sauce.
I will admit that though I normally much prefer to make stuff from fresh, I do use (and sometimes even like) the “easy” packs from the supermarkets. In the past I have talked about Waitrose’s Easy To Cook range and Marks and Spencer’s The Cook Menu. This was the first thing I have had from the Morrison’s version.
To be perfectly honest making chicken fajitas is not exactly difficult and usually I would make my own. The reason for using this pack was a) it’s a little cheaper and easier than buying all the other ingredients separately and having lots left over and b) I didn’t actually buy it, my better half did to save me some time.
It was a very easy dish to cook. Start to cook the chicken, I used my griddle, add the prepared onions and peppers. Heat the flour tortillas in the microwave server with the salsa and sour cream.
It was as it said on the packet, easy.
So what about the flavour?
Well very nice, as it used fresh ingredients, the peppers and onions still had crunch and flavour and the spiced chicken was tender and spicy.
You can buy pre-cooked fajitas from the cook-chill cabinet that you heat in the microwave and they are pretty awful, this in comparison is so much better.
Would I buy it again? Well we did enjoy it, but when I came to cook fajitas again, I bought all fresh ingredients and I made my own guacamole to go with it.
The griddle is a nice way of cooking medallions of pork.
It chargrills the surface, adding flavour, whilst keeping the meat moist and tender.
Very nice.
I took some chicken breast and between two sheets of cling film and flattened it with a rolling pin.
I then brushed the chicken with olive oil and seasoning.
This was then placed onto a hot griddle and cooked for a few minutes on each side.
Delicious.
There is something about grilled chicken that has me thinking about my childhood, summer and outdoor eating. As my oven doesn’t have a proper grill I have never managed to capture that grilled taste and freshness.
One tool in my kitchen I do have is a griddle and that I can use that in some way captures the essence of grilled chicken. Yes it is not a perfect replacement.
I took some chicken breast and between two sheets of cling film and flattened it with a rolling pin.
I then brushed the chicken with olive oil and seasoning.
This was then placed onto a hot griddle and cooked for a few minutes on each side.
Perfect.
This was a dish I recently served up.
The lentils were cooked in my usual way which is outlined in this blog article.
I poached the chicken, I take a pan of water, add some herbs, some onion, a carrot and if I had other veg I add that.
I bone the chicken and place in the pan and simmer for ten minutes.
Remove allow to dry for a while.
I then sliced and placed on a very hot griddle to add some colour.
Take four organic chicken thighs (now you could use chicken breast, but personally I feel that the thighs have more flavour). Remove the bone, but leave the skin on.
In a bowl add the boned chicken thighs, the zest and juice of two lemons (before adding the juice of the lemons, cut some slices as a garnish). Add some parsley, rosemary and black pepper. I also added onion and olive oil. You could use some garlic if you like.
Marinade the chicken for about an hour, longer if you like your chicken really lemony.
Heat a griddle pan (or you could use the barbecue) and cook the chicken, skin side down (this should lower the amount of fat as well as getting nice and crispy skin).
Once the skin side is golden brown, turn over and cook the flesh side until cooked.
Serve with salad or vegetables.
I served mine with crushed new potatoes and coleslaw.
There is a skill in cooking a steak on a griddle, especially if you want it to turn out well and tasty.
My technique is not perfect, but I get some good results.
Firstly I heat the pan, the heat will be the guide to whether I am cooking a rare, medium or well done steak, though it must be, even for a well done steak, quite hot.
I take the steak, preferably at room temperature and rub seasoning and oil into the steak. This is black pepper, some Italian herbs and olive oil.
I prefer using ribeye, but in the photo below I was using sirloin, as I can’t always get hold of ribeye.
I do not add oil to the griddle.
Once the pan is hot, I then griddle the steak.
This ensures I get the nice chargrill lines on my steak.
I serve the steak with some freshly cut lemon.
There is a skill in cooking a steak on a griddle, especially if you want it to turn out well and tasty.
My technique is not perfect, but I get some good results.
Firstly I heat the pan, the heat will be the guide to whether I am cooking a rare, medium or well done steak, though it must be even with a well done steak quite hot.
I take the steak, preferably at room temperature and rub seasoning and oil into the steak. This could be just olive oil, or oil and black pepper or cajun spices and sunflower oil.
I do not add oil to the griddle.
Once the pan is hot, I then griddle the steak.
This ensures I get the nice chargrill lines on my steak.
I have also used this method with lamb and chicken.