Summary
Nikki Wicks shares her recent travel experiences, highlighting a visit to the Taj Mahal, which exceeded her expectations despite her usual focus on food and local culture over architecture. She recounts taking a day trip from Delhi to Agra, encouraged by her father, and describes the beauty of the iconic monument.
Wicks also reflects on food experiences that lived up to their hype, specifically mentioning a restaurant in Rome known for its suppli, a type of rice ball. She emphasizes the importance of trying local cuisine when traveling, particularly recommending Thai chicken when visiting Thailand.
In addition to her travel anecdotes, Wicks provides a recipe for Thai chicken and pineapple skewers, ideal for summer barbecues. She details the preparation process, including marinating chicken thighs in red Thai curry paste and grilling them alongside pineapple. Wicks also shares a simple recipe for a chili jam that complements the skewers, highlighting the balance of heat and sweetness in the dish.
Show Notes
BBQ season is here! Serve these with homemade chilli tomato jam and you’ll be so happy! Makes 4 large skewers
Ingredients 4 free range chicken thighs, each cut into 3 pieces 3 tbsps red Thai curry paste ½ ripe pineapple, core removed and cut into large chunks 2 Tbsps oil Salt to season
Method Massage the curry paste into the thighs and thread onto steel skewers (or long wooden ones that have been soaked in water overnight), alternating with pineapple pieces. Brush with oil and season with salt. Cook on a hot plate, or briefly on the grill to get the grill marks, then transfer to the hot plate to cook through. Serve with chilli jam.
Chilli Tomato Jam Ingredients 1 x 400g can crushed tomatoes (or use 1 ½ cups chopped fresh) 6–8 fresh red chillies, deseeded and finely chopped 1 thumb-sized piece of fresh ginger, grated 2 cloves garlic, sliced 150ml apple cider or rice wine vinegar 150g sugar 1 tsp sea salt Extra chilli flakes for more heat (optional)
Method Place all the ingredients in a medium-sized pot and bring to a boil. Reduce heat to a rapid simmer and cook for 30 minutes or so until it thickens. Sterilise jar(s) and lids. Spoon into the warmed jars and put the lids on while hot. Use on everything.
Note There’s nothing worse than cracking open a pineapple to find it’s under ripe. When selecting one, sniff the base of the fruit, it should smell sweetly of pineapple. If not, put it back.
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