Low K Entrees

Entrees are extras!

To me, on a day by day basis, entrees are extras. I hardly ever serve a three-course meal as I have found that a main and a healthy dessert provides enough for my daily needs. However, each of the dishes below has become a favourite when we have any sort of celebration and can also become a main course with the addition of a salad or a rice or pasta dish. The other aspect of these dishes is that sometimes you do not want to have a large main course and can be satisfied with one of these dishes as a main – something which is becoming more common as our mains, when eating out, appear to be becoming supersized.

They are all simple and straight forward to make and rely only on foods easily available or already in the pantry.

Tandori Chicken and Fruit Skewers

  • INGREDIENTS – CHICKEN SKEWERS

  • 4 Chicken tenderloins
  • One tablespoon of tandoori paste
  • 1⁄2 pot of Greek or plain yoghurt
  • 1 dessertspoon of white vinegar
  • 4 small bamboo skewers

  • INGREDIENTS – FRUIT SKEWERS

  • 12 pieces of pineapple chunks
  • 12 pieces of firm red papaya chunks
  • 12 pieces of mango
  • 6 small bamboo skewers

  • OPTIONS

  • Any firm fruit, including tinned fruit, can be used on these skewers. Fresh peaches, nectarines, apricots and pineapple go well.
  • Use the companion list of fruits with spices to give this dish a more Indian, South-East Asian, Moroccan or Middle Eastern flavour.
Tandoori chicken is a family favourite. It is easy to make using a pre-mixed paste. The yoghurt and vinegar soften the earthy taste of the paste and, combined with fruit, gives a real taste of India.

DIRECTIONS

  1. Trim the chicken tenderloins
  2. Mix the tandoori paste and the yoghurt and the vinegar in a shallow bowl.
  3. Place the chicken into the mix and marinate overnight.
  4. Remove the chicken from the marinade and allow to drain. Keep the marinade.
  5. Place each piece of chicken onto a skewer threading it from the thinnest point to the thickest and set aside.
  6. Make up the fruit skewers by placing two pieces of each of the three fruits onto each of the six skewers
  7. Pan fry, grill or barbecue the chicken skewers and the fruit skewers.
  8. Warm the marinade to simmering point and transfer it to a serving bowl.
  9. Remove the fruit from the skewers and place the contents of three of the skewers on each of the two plates
  10. Serve two chicken skewers on each plate with the cooked fruit.
OTHER CHAPTERS

Check out other Chapters

Breakfasts
Soups and Starters
Entrees
Main Courses
Salads
Vegetables
Sauces and Dressings
Desserts
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