Grilled Miso Chicken

This yet again is another recipe made for the swap I in. I have so many of my own to post so I will have to get round to that over the weekend I have made a couple of super quick and easy meals that I would like to get posted. I served my miso chicken with a japanese recipe I have for egg and mushroom rice which is really yummy, it actually is supposed to have the chicken already in it but as I was making the skewers I just made it without the chicken. I am the first person to make and review this one so there are no other pictures or reviews but if you would like to view the original please click here. Just to note though I didn't change anything in the recipe it is written excatly as is below I did thread mine onto skewers to make them easier to handle while cooking. They were really yummy the flavour was excellent and the chicken was really tender and moist.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Tablespoons light soy sauce (usukuchi shoyu)
2 Tablespoons sake
2 Tablespoons mirin
2 Tablespoons light miso
2 Green onions, crushed and slivered
1 Teaspoon minced gingerroot
1 Garlic clove, minced
8 Boneless chicken thighs, skin intact (The thigh meat stays moist and tender, but boned chicken breasts can be used also)
1 Tablespoon five-spice powder or to taste I used less than this
Toasted sesame seeds


Method

1. Blend soy sauce, sake mirin, miso, green onions, ginger root and garlic in a rectangular baking dish.

2. Coat chicken with mixture.

3. Marinate 1 hour or refrigerate overnight, turning several times.

4. Preheat a hibichi, portable tabletop grill or charcoal grill. (Can also be cooked in a skillet.).

5. Shake marinade off chicken; pat dry.

6. Place skin-down on hot grill. Grill 4 to 5 minutes.

7. Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside.

8. When chicken is done, sprinkle with sesame seeds and spice mixture.

All photos taken by me unless otherwise stated.

Simple Low Fat Tiramisu

I love tiramisu as does my family but it is soooo fattening, the whole through the lips on the hips kinda dessert. As you know I am in another recipe swap this month and I found this recipe from one of my groups selection so I thought I would try it. It was excellent the flavour was awesome and we gobbled it right up, I have to say I still prefer my more traditional version of this dessert but for a low fat version this has to be my favourite. I am the first to review this recipe so there are no other photos or reviews for it but if you would like to see the original version please click here. Please note that I did not alter this recipe at all except for adding some raspberries as was suggested at the bottom of the recipe, as I have a raspberry bush in my back yard and had a lot that needed using up.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Cups brewed coffee
3-4 Tablespoons Frangelico
2 Egg whites
1 Cup custard (low fat or no fat)
350g Low-fat ricotta cheese
1/4 Cup icing sugar
250g Sponge cake fingers
1 Tablespoon cocoa powder


Method

1. Combine coffee and liquer in dish; COOL.

2. Beat eggwhites until soft peaks.

3. In separate bowl, Beat custard, ricotta, icing sugar until smooth.

4. Fold in eggwhites.

5. Dip sponge fingers into coffee mix one at a time and place in 6 cm x 18 cm square dish; I used pryex.

6. Spread half the mixture on top of biscuits and place another layer of sponge fingers on top;.

7. Refrigerate for minimum of 6 hours or overnight.

8. Sprinkle sifted cocoa on top before serving.

9. NOTE: Strong brewed coffee is suggested.

10. NOTE: Can use Marsala liquer or Kahlua or no liquer at all.

11. NOTE: Can add 200g strawberries or raspberries to custard mixture.

All photos taken by me unless otherwise stated.

Questions about this recipe?