Recipe: 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
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.