When selecting a menu for supper, I scan both the bookshelves and the fridge. Usually there’s some sort of inspiration that is somewhere in my mind. My influences outside of faith and cuisine are mostly popular culture. I am heavily influenced by music and of course TV. One passion is NCIS, and the spin off NCIS: New Orleans. I never cared much for the LA spin off, and only cursory watched the predecessor, JAG. There’s much talk in NCIS:New Orleans of creole and Cajun cooking, as well as the French language, which the Cajun people, who migrated from Canada spoke.
I have tried several dishes from the region over the years; not sure how authentic they are. I did have a fondness for prawn Jambalaya; which is creole. I also have great fondness for barbecued food. Alas its not quite warm enough for Al fresco dining at the moment.
In recent weeks I have cooked up Donner &Tikka Kebabs, and Greek Souvlaki. Time then to create a fusion (less car crash) of cultures & tastes. Tonight with feast upon Louisiana Chicken Kebabs with creole wedges and red root slaw.
For the Kebabs
- 3 Lean chicken breasts cut into bite size pieces
- 2 tbsp Cajun spice mix
- juice of 2 large limes (4 tbsp if using bottled)
- 2 tbsp light Soy sauce
- 1 large red pepper deseeded and chopped
- 1 large green pepper deseeded and chopped
- 1 red onion chopped
- Skewers (if wooden will need to soak in water before use)
- Place the chicken pieces into a bowl/zip bag with the spices, juice and sauce
- Ensure a good coverage & allow to marinate for 20 to 30 minutes.
- Taking a prepared skewer thread vegetable, meat, alternating the red pepper, green pepper & red onion until the skewer is full
- Cook under a hot grill for 10 – 15 minutes turning as required
- 2 large potatoes peeled. Substitute with smaller if needed to make up the portion size
- 4 tsp Paprika. I prefer smoked mild – gives a bbq taste
- 2 tsp Sea salt
- 2 tsp Oregano
- Parboil the potatoes for 10 minutes
- Drain and allow to cool for a few minutes
- Place the spices and herbs in a bowl
- Add the potatoes Cover with cling film or a clean tea towel & toss the bowl
- Spread the potatoes out on a parchment lined tray and spray with Fry-Light
- Oven bake or air fry at 200C for 15 to 20 minutes or until golden
Red Root Slaw
- 1 medium Carrot grated
- 1/4 Red Cabbage shredded
- 2 cooked Beetroot grated
- 1/2 Red Onion grated
- 3 tbsp extra light Mayonnaise
- 1 pot of fat free Quark
- 1 tbsp whole grain Mustard
- 1 tbsp Balsamic vinegar
- Salt & Black Pepper (optional)
- In a blow or food processor add the vegetables as described. I used a shredder attachment on mandolin.
- Add the mayo and vinegar and combine
- Add the mustard and continue mixing
- Taste – add salt and pepper to taste. Ideally you are looking for a sweet yet tangy flavour
- To add a creamy texture add the quark and continue to mix until quite stiff
Although there are unique parts to this supper, it is surprisingly easy & quick to make. Together with it’s ease is the fact its very health and SW SYN-free which is a huge bonus. Did I say it tastes amazing!
Try it one evening and I can guarantee you will soon will be screaming…