Belfast Telegraph

UK Website Of The Year

Home Life Recipes

Recipe: Chicken and leek brochettes

Published 11/01/2013

Chicken and leek brochettes
Chicken and leek brochettes

Shu head chef Brian McCann shows how simple canapés can be made into the main meal for easy entertaining.

What you'll need

1 bunch baby leeks, trimmed

2 skinless, boneless chicken breasts

For The Marinade

30ml olive oil

50ml Worcestershire sauce

1 clove garlic, crushed

makes 24

Blanch the leeks in salt boiling water.

Drain and refresh in iced water.

Then cut the leeks into 2cm lengths.

Place the diced chicken and cooked leeks on to skewers.

Mix all ingredients for the marinade together; add to the chicken and leeks on the skewers.

Cover and chill for 12 to 14 hours.

Remove from the marinade and fry in a pan for about five minutes, turning frequently until nicely coloured and cooked through.

Brian’s Tip Serve with a dip made using equal quantities of soy sauce and sesame oil, and some toasted sesame seeds if you wish.

Belfast Telegraph

Your Comments

COMMENT RULES: Comments that are judged to be defamatory, abusive or in bad taste are not acceptable and contributors who consistently fall below certain criteria will be permanently blacklisted. The moderator will not enter into debate with individual contributors and the moderator’s decision is final. It is Belfast Telegraph policy to close comments on court cases, tribunals and active legal investigations. We may also close comments on articles which are being targeted for abuse. Problems with commenting?

Read More

From Belfast Telegraph