Spiced chicken skewers SERVES 6
A flavour-packed spice rub enlivens grilled meats with minimum
fuss – just a few minutes of marinating makes all the dierence
here. Add a potato salad or a crunchy slaw to round out the dish.1 For spice rub, dry-roast
coriander and cumin seeds
until fragrant (20-30 seconds;
see cook’s notes p168). Coarsely
crush with a mortar and pestle,
then combine with remaining
spices and a large pinch of salt
in a large bowl. Add chicken,
toss to coat and leave to
marinate for 5 minutes.
2 Heat a barbecue or char-grill
pan to high. Folding the strips
of chicken back on themselves,
thread chicken onto metal or
bamboo skewers (soak bamboo
skewers in water for 30 minutes
to minimise burning). Brush
chicken with oil, then cook,
turning occasionally, until
golden, charred and just
cooked (2 minutes each side).
Serve with lettuce and lemon.8 skinless chicken thigh
fillets, cut into thin, flat
strips
Lettuce leaves and lemon
wedges, to serve
SPICE RUB
2 tsp coriander seeds
1½ tsp cumin seeds
2 tsp paprika
¼ tsp turmeric
Pinch of ground cloves
Pinch of ground cinnamonPenne with ginger and tomato SERVES 6
The best pasta often starts with a simple base, pepped up
with ingredients like chilli, parmesan and herbs. This pasta
follows the model, but a little added ginger gives the dish
an unexpected warmth and vibrancy.60 ml (⁄ cup) olive oil
1 red onion, diced
800 gm canned diced tomatoes
20 gm ginger, finely chopped,
plus extra finely grated
ginger to taste
2 small red chillies, finely
chopped
500 gm penne rigate
Extra-virgin olive oil and
finely grated parmesan,
to serve1 Heat oil in a deep-sided
frying pan over medium heat.
Add onion and cook, stirring,
until soft and transparent
(10 minutes). Add tomatoes,
ginger and chilli, and cook,
stirring occasionally, until
sauce deepens in colour
(5 minutes). Season to taste
with salt and extra ginger.
2 Meanwhile, cook pasta in
a large saucepan of boiling
salted water until al dente
(8-10 minutes). Drain, reserving
a little pasta water.
3 Add pasta to tomato sauce
and toss to coat, adding a
little reserved pasta water
to loosen. Drizzle with extra-
virgin olive oil and serve
topped with parmesan.72 GOURMET TRAVELLER