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Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
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Vietnamese Marinated Chicken Breasts
Fresh chicken breasts drenched in a ginger, garlic, honey & hoisin marinade & dressed with fresh coriander.
Because we create all of our food by hand, from fresh ingredients, you can be sure that it is the next best thing to making it yourself.
Preparation time: Wonderful in just 18 minutes!
Servings: Serves 4
Cuisine Type: Sizzlers
Cooking Instructions:
Fantastic on the grill
1. Preheat grill.
2. Remove all packaging & place the chicken breasts under a medium heat for 15-18 mins, turning once during cooking until juices run clear & there is no pink meat.
Even better on the barbecue
1. Remove all packaging.
2. Cook chicken breasts on a barbecue over hot (but not flaming) coals for 20-25 mins, turning once during cooking until juices run clear & there is no pink meat.
Check food is piping hot throughout. These instructions are a guide only: all grills vary & no two barbecue chefs are the same. Please don't reheat once cooked!
Ingredients:
Fresh chicken breast (88%)
Hoisin sauce (2%)
Desiccated coconut
Sunflower oil
Sesame oil
Red Thai curry paste
Honey
Sesame seeds
Soy sauce
Garlic purée
Ginger
Fresh red chilli
Fresh coriander
Fresh lemongrass
Sugar
Fresh parsley
Black pepper
Hoisin sauce contains: water, sugar, soy sauce, onion purée, tomato purée, red wine vinegar, rapeseed oil, ginger purée, tamarind paste, spices, garlic purée, wheat flour, acidity regulator: acetic acid, salt, Chinese 5 spice extracts.
Red Thai curry paste contains: soyabean oil, garlic, cayenne pepper, shallots,
lemongrass, sugar, flavour: natural shrimp, fish sauce, galangal, salt, pineapple juice, kaffir lime peel, natural herbs & spices.
Soy sauce contains: water, GM-free soya beans, roast wheat, salt, alcohol, acidity regulator: lactic acid.
Fish sauce contains: anchovy extract, salt, sugar.
Does this recipe contain?
dairy: no
soya: yes
mustard: no
fish: yes
gluten: yes
sesame: yes
celery: no
eggs: no
nuts: no
shellfish: yes
Chef's Tip
Sweet Ginger Greens with Coriander Rice (serves 2)
150g/4oz basmati rice
1 tbsp sunflower oil
75g/3oz mange tout, trimmed
2 pieces stem ginger in syrup, drained & cut into fine strips
1 garlic clove, peeled & finely chopped
85g/3½ oz fine green beans, trimmed
1 pak choi, sliced
50g/2oz frozen peas
1/2 small packet fresh coriander, chopped
2 spring onions, finely sliced
1. Cook the rice in the boiling water according to the directions on the pack.
2. Heat the oil in a large frying pan or wok & stir-fry the mange tout & beans for 5 minutes until they begin to
soften. Stir in the ginger & garlic & cook for 1 minute. Add the pak choi & peas. Cook over a medium heat for
3-4 minutes until the peas are hot, adding 1 tbsp stem ginger syrup halfway through the cooking time.
3. Drain the rice & mix with the coriander & spring onions.
Mushroom & Broccoli Fried Noodles (serves 2)
110g/4oz medium egg noodles
2 tbsp sunflower oil
100g/4oz broccoli, cut into small florets
125g/4½ oz assorted mushrooms, sliced if large
½ bunch spring onions, trimmed & sliced
½ plump red chilli, deseeded & finely chopped
Soy sauce to taste
1. Cook the noodles according to the directions on the pack. Drain & set aside.
2. Heat the oil in a large frying pan or wok & stir-fry the broccoli for 2 minutes. Add the mushrooms & stir-fry for a further 2-3 minutes until softened. Stir in the spring onions, garlic & chilli & cook for 2 minutes more.
3. Add the noodles to the pan with 1 tbsp water. Toss vegetables, mushrooms & noodles together over a high heat until the noodles are hot. Season with soy sauce to taste.
This dish is ideal with a Hoi beer, understandably the most popular beer in Vietnam as it only costs 15p a pint.
