Lime Chicken with Mint

Lime Chicken with Mint

serves 4

It seemed to be the perfect night for a barbecue, I had the chicken marinating, the salad was made all I had to do was steam some baby potatoes. But within 5 minutes we were hit with a sand storm, that had blown in from Saudi, anyone who lives in the Middle East knows that you secure all doors and windows, and going outside is not an option. Therefore plan B, I would have to grill the chicken inside, it was actually tender and moist and had a slight crust from the grill.

Ingredients

3 garlic cloves crushed
2 tbs finely chopped mint
1 tbs chopped oregano
2 tbs honey
juice 1 lime (about 5 tbs )
salt and pepper
8 large chicken thighs
Sauce
1 cup plain yogurt
1 tbs chopped mint
2tbs lime juice
salt and pepper to season

Method

Mix all the ingredients except those for the sauce together, add the chicken and marinate for 30 minutes.
Place the chicken on a oven rack and grill for 15-20 minutes ( alternatively barbecue ).
While the chicken is cooking prepare the sauce.

Rice Paper Rolls

Rice Paper Rolls

Makes 16 medium rolls

These rolls are perfect for a light lunch or snack. Have fun with the filling, I have used chicken in this recipe but you could substitute that for prawns, or omit the meat and make them vegetarian.

Ingredients

100gms vermicelli noodles
1 carrot julienned
1 cup chopped coriander
3/4 cup chopped mint
2 tbs Thai basil (optional)
1 large chicken breast cooked
5 tbs sweet chilli sauce
3 tbs fish sauce
juice 1/2 lime
rice paper sheets

Method

Soak noodles in boiling water until soft drain and set aside to cool.
Add remaining ingredients and sauces to noodles and toss well.
Soak the rice paper sheets in warm water for 20-30 seconds and place on a clean tea towel.
Put a tbs of the noodle mix at the end of the rice paper and roll up as you would for a spring roll.



 

Sri Lankin Chicken Curry

Sri Lankin Chicken Curry

I had a curry similar to this at a friends house, that was cooked by her Sri Lankin house keeper, it was so good that I went home and tried to replicate it. I know there is alot of ingredients, but it really is easy to make.This is my take on this national dish. I serve it with basmati rice and roti bread.


Ingredients

1.5kg boneless chicken thigh fillets cut into bite sized pieces
2 tbs oil
12 curry leaves
1/4 teas fenugreek seeds
6 cloves garlic
2 large onions sliced
2 tbs fresh ginger grated
1 1/2 teas turmeric powder
1/2 teas fennel seeds
1 1/2 tbs coriander powder
1/2 teas chilli powder
2 teas salt
1 teas cumin powder
2 teas paprika
3 tbs vinegar
3 tomatoes chopped
5 cardamom pods crushed
1 stick cinnamon
1 stalk lemon grass
1/2 cup water
400gm tin coconut mils
3 tbs coriander roots finely chopped


Directions

Heat oil in a heavy, wide based pot add curry leaves and fenugreek seeds until they start to brown.
Add onions, crushed garlic and ginger and saute for 10 minutes or until they are soft.
Add the turmeric, chill, coriander, fennel seeds, cumin, salt, paprika and the vinegar stir well.
Add the tomatoes, water, lemon grass and whole spices.
Add the chicken and the coconut milk and cook over a low heat for 50 minutes to 1 hour.
Serve with lemon wedges and extra coriander.


Curry leaves usually come in a big bag, I freeze what I don't need.

 

 

 

 

 

 

 

 

 

 

 

Chicken, Leek and Mushroom Pie

This is good old comfort food, its a real family dinner.

Serves 6

Ingredients

3 large leeks washed and thinly sliced
4 cloves crushed garlic
600 gms boneless chicken thighs cut into 1 inch pieces
300 gms mixed mushrooms
2/3 cup plain flour
3/4 cup chicken stock
1/4 white wine
2 tbs fresh thyme
4 tbls finely chopped parsley
30 gms butter
2 tbs olive oil
salt and pepper to taste
400 gm puff pastry

Directions

Pre heat oven to 180c, heat a large pan add butter and oil and saute the chicken in batches until just brown, transfer to a plate. In the same pan add the leeks and garlic and saute for 7-10 minutes add the mushrooms and cook for 2 minutes or until just soft. Add the flour and cook for 1-2 minutes, add the wine and stock to create a thick sauce, add  the chicken back to the pan along with the thyme and parsley. Season to taste with salt and pepper. Allow the filling to cool before putting into a pie dish. Roll out the pastry to fit the top of your pie dish, place the pastry on top of the cooled filling, tucking in the edges, brush with beaten egg. Make three cuts in the pastry to allow the steam to escape bake in the oven for 40 minutes.

I serve this with a simple green salad