I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Monday, 25 July 2016

Roast Chicken Fajitas with Spicy Wedges.


Roast Chicken Fajitas with Spicy Wedges.

A couple of little twists to this chicken dinner. The chicken is cooked with fajita seasoning then shredded into small slices to accommodate being wrapped, the spiced wedges replace chunky roast potatoes. Instead of gravy, I am serving it with spicy tomato sauce. The vegetables have been stir fried with warming cumin seeds and generous seasoning of paprika and cayenne pepper. A worthy dinner to come home to from a very enjoyable camping trip.
A camping trip (a first since 1995?) really has made me appreciate my kitchen (even more) and the hated task of having to wash up big roasting trays is no longer a dreaded chore. The weather is not unbearably hot (I am Thai plus I spent 5 years in Australia, I hope, I am allowed to complain about the hot weather) so a roast dinner is definitely doable. 

Serves 6.

You'll need some tortilla wraps.

   For the chicken.
In a large roasting tin, place
-2kg free range whole chicken, with
-4cm sliced ginger,
-3-4 cloves crushed garlic,
-2tsp cumin seeds,
-2tsp ground coriander,
-2 onions, cut into chunks,
-salt/pepper,
-2-3tbsp vegetable oil.
Rub the spices liberally over the chicken.

Roast in 180c fan forced for around 1:20 hours.
Leave to rest before shredding.

   For the tomato sauce.
In a large saucepan, with a tablespoon of olive oil, fry
-1 sliced onion, with 
-2 cloves chopped garlic.
Cook, stirring occasionally for a minute or so, add
-2tsp cumin seeds,
-1tsp paprika,
-1tsp cayenne pepper,
-salt/pepper.
Stir well to combine. Leave to cook for a minute or so, add
-2x400g tinned plum tomatoes,
-150ml chicken stock or water,
-2tbsp chopped coriander.
Leave to simmer for around 30 minutes or until the tomatoes have broken down and become a thick sauce.

   For the potatoes.
In a large roasting tray, put in, 
-1kg potatoes, cut into large chunks, with
-salt/pepper,
-1tbsp paprika,
-1tsp cayenne pepper,
-1tbsp onion granules,
-1tbsp dry garlic granules,
-80ml vegetable oil.
Mix well to coat the wedges.
Bake in 200c fan forced oven for around 30-35 minutes, turning once.

   For the vegetables.
In a wok, with a tablespoon of olive oil, fry
-2 sliced peppers, with
-2 sliced onions,
-2 cloves chopped garlic,
-2tsp cumin seeds,
-1tsp ground coriander,
-1tsp ground ginger,
-2tsp paprika,
-1tsp cayenne pepper (adjust according to your taste),
-salt/pepper.
Cook, stirring occasionally until the vegetables are cooked to your liking, add
-1tbsp balsamic vinegar,
-1tbsp soy sauce (if you need more saltiness).

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