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Wednesday, June 19, 2013

My Life in Food: Gizzi Erskine

Until the age of 23, Gizzi Erskine was a professional body-piercer

in Camden, north London.

Now a food writer, chef and television presenter, she is best known as the host of the Channel 4 show Cook Yourself Thin and for the bestselling book of the same name.

Gizzi Erskine’s Thai Chicken Satay Rice Bowl via :

Serves 2

Preparation Times: 5 minutes

Cooking Time: 20 minutes

Ingredients

2 chicken thighs, skin on, bone removed

1 tsp curry powder

a good pinch of sea salt

olive oil spray

30g Thai yellow curry paste

200g half-fat coconut milk

200ml chicken stock

1 tbsp peanut butter

1 tbsp palm sugar

1 tbsp fish sauce

5 lime leaves

120g freshly cooked brown rice

1/2 small cucumber, deseeded and cut into matchsticks

4 spring onions, cut into matchsticks

a handful of bean sprouts

1 tbsp chopped toasted peanuts

a small handful each of fresh

coriander and Thai basil leaves

Method

Rub the chicken thighs with the curry powder and salt, then spritz gently with olive oil. Set aside.

To make the sauce, spritz a little oil into the bottom of a pan over a moderate heat. Add the curry paste and fry for 2 minutes. Pour over the coconut milk and chicken stock and add the peanut butter, palm sugar, fish sauce and lime leaves. Bring to the boil, then turn down and leave to simmer for 5 minutes. Keep warm.

Heat a griddle pan until smoking. Lay the chicken thighs into the pan skin-side down, then lower the heat to medium.

Grill for 4–5 minutes, until the skin is crisp and lightly charred, then turn over and cook for a further 4–5 minutes, until the chicken is cooked through. Remove from the pan and set aside to rest on a plate for a few minutes. Once rested, cut the thigh meat into thick slices, pouring any excess cooking juices into the curry sauce.

Divide the rice between bowls, then top each with the chicken, sauce, cucumber, spring onions, bean sprouts and peanuts. Scatter over the herbs and serve.