Stella Artois presents food recipes with Tom Aikens. Learn how to make delicious chicken skewers with fresh aioli mayonnaise, best served with a cold Stella Artois apple cidre.
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Ingredients For the chicken and barbeque sauce:
6 chicken breasts 4g juniper berries
4g cumin seeds
4g fennel seeds
4g coriander seeds
8 star anise
12g black pepper corns
500g tomato ketchup
50g Worcestershire sauce
20 drops tabasco
150g white wine vinegar
150g of Stella Artois Cidre
120g honey
1 tbsp oil
3g smoked paprika
2g cayenne pepper
30g sliced fresh ginger
8 whole garlic cloves (split and crushed)
10 cloves
1 stick of cinnamon
3g salt
5 tomatoes cut in quarters
For the fresh aioli mayonnaise:
3 egg yolks
4 large pinch smoked paprika
2 pinches cayenne pepper
20 turns of milled black pepper
4g English mustard
1 tbsp white wine vinegar
400ml vegetable oil
2 tbsp water
4g salt
3 garlic cloves chopped finely
Serves: 6
Preparation time: 1 hour 30 minutes
Cooking time: 15 minutes
Method
Barbeque sauce:
1.Place all the spices in a pan and lightly roast them for a minute
2.Place them in a muslin bag, place the oil into the pan and slightly roast the garlic, add the honey, Stella Artois Cidre, and vinegar then bring to a simmer
3.Add the spices, salt, tomato, cook all together on a low heat for about 1 hour and 30 minutes, so that it reduces and thickens, stirring every few minutes
4.Pass through a fine sieve once its reaches the right consistency — do not blend or puree
Chicken:
1.Place the wooden skewers in a bowl of warm water so they soak for approximately 30 minutes
2.Thinly slice along the length of the breast and placed into a bowl, season with salt and pepper and then add enough of the so they are well coated — these can then be fed onto the skewers (once fully soaked)
3.These can then be cooked either in the oven at 180c for approximately 6-12 minutes each side, or can be cooked on an open barbeque or grill for approximately the same time – make sure the heat is not to high as they could burn.
4.Serve with the aioli mayonnaise below
Garlic Aioli:
1.Whisk the mustard garlic, salt, pepper, vinegar and egg yolks in a bowl then slowly pour the oil on to the egg whisking well keep adding all the oil
2.Add the spices, you may need to add a little water to the mix as it will get to thick and could split
For more Stella Artois recipe videos click here: https://www.youtube.com/watch?v=_AQkBqR7JpQ&list=PLOK6W-5-yhdvlP10n3djokerIq-RYE1A5&index=1
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