Grilled Chicken Sticks and Potato Salad

Yesterday I decided to pull out the old barbey at my mums, even though it was raining. We had some lovely chicken sticks seasoned Asian-style, and a homey, fresh potato salad.

For the grilled chicken sticks you'll need:

(4 persons)
 4 Chicken breasts
A golf ball sized piece of fresh Ginger
3 cloves of Garlic
A handful Sesame Seeds
The zest and juice of a Lemon
4 dl Olive Oil
1 dl Soy-Sauce
Salt
Pepper

Start by cutting the chicken breasts in slivers against the grain. Roast the sesame seeds in a pan until golden. Ground them roughly with a sprinkling of salt. Chop the ginger and garlic.
In a bowl add the sesame seeds, ginger, garlic, soy-sauce, lemon zest and juice, olive oil and salt and pepper. Add the chicken breasts and give them a good mix. Leave in a fridge for 2-4 hours to marinate.
When the chicken has marinated, put them on wooden or steel skewers and grill for 5-6 minutes.


For the potato salad you'll need:

(4 persons)
1 kg new Potatoes
4 Spring Onions
2 Bell Peppers
3 sprigs of Lovage
½ a litre Yogurt or "Ymer" (a Danish version which isn't as sour)
1½ tbs Dijon Mustard
1-2 tbs Honey
1 dl Cream
Salt
Pepper

Boil the potatoes with the sprigs of lovage until just tender. Peel the potatoes and let them cool a bit.
In a bowl mix the yogurt/ymer, mustard, honey, cream, salt and pepper.
Chop the spring onions, bell peppers and the potatoes roughly and mix with the dressing. Chill for an hour to achieve the best taste.