Why not try this tasty Asian inspired chicken dish for dinner tonight?
You can make chicken up to end of step 1 two days ahead. Set aside to cool. Place chicken in coconut cream mixture. Refrigerate until required. Barbecue chicken just before serving.
8 chicken thighs, skin on
2 x 33 g sachets ayam goreng spice mix
1 lemon grass stalk, cut into 3 pieces
2 dried bay leaves
3 cups chicken stock
270 ml coconut cream
Long red chillies, to serve
Heat a large, heavy-based saucepan over medium to high heat. Add chicken, spice mix, lemon grass, bay leaves and chicken stock. Bring to the boil. Boil, uncovered, for about 20 minutes or until chicken changes colour. Turn chicken over. Add coconut cream. Season with pepper. Cook, uncovered, for 20 minutes or until sauce has thickened. Remove chicken from pan.
Preheat a barbecue plate or char grill on medium-high heat. Cook chicken, turning occasionally, for 20 minutes or until golden and charred.
Using a sharp knife, cut chillies into flowers. Place in iced water for 5 minutes or until curled. Place banana leaves on a platter. Top with chicken and chillies, Serve with a side of steamed rice and enjoy!
This is a great Vietnamese style broth which uses inexpensive ingredients including fresh vegies and two chicken thighs.
2 Cloves of garlic
1 Fresh red chilli
1 Small piece of fresh ginger
1 tbsp Honey
2 tbsp Sesame seeds
120 g Chicken thighs x 2 Skin off
2 ltr Chicken (or vegetable) stock
2 Small carrots
1 Bunch fresh coriander
200 g Rice noodles
Peel and crush the garlic cloves and add to a small bowl. Remove seeds and finely chop the chilli, then peel and finely great the ginger. Add half of the ginger to the garlic and set the other half aside for later. Add honey, sesame seeds and as splash of soy sauce into a bowl with the garlic and ginger and mix into a paste. Place the chicken on a chopping board, cover with cling wrap and bash until it's around 1/2 cm thick. Remove the cling wrap then cut the chicken into 1 cm strips. Add the chicken strips to the bowl of paste.
Bring the stock to the boil in a large pan. Trim ends and finely shred the cabbage, peel the zucchini and carrots into ribbons and cut the broccoli into small sections then set these aside. Pick the coriander leaves and finely chop the stalks. Add the stalks and most of the lease to the stock along with the juice from two of the three limes. Add the remaining ginger to the stock, reduce to a medium heat and cook the noodles in the stock following the instructions on the packet. Add the vegies to the noodles in the last three minutes of cooking time.
Meanwhile heat a frying pan on high and once hot add the chicken, cook until crispy golden brown.
When the noodles and vegies are cooked but still crisp, season the broth to taste with freshly ground black pepper. Divide into 4 bowls being generous with your portions, slice the pan fried chicken and place on top of the vegies. Garnish with the remaining chilli and coriander and serve.
This is a hearty meal which is sure to be a favourite amongst the boys in the family.
You can prepare the rissoles a day ahead if you like, but keep refrigerated.
Season tomatoes with dried herbs before baking if you like.
Top leftover rissoles with cheese, heat and server in burger buns.
500 g Beef mince
4 Green onions
.25 cup Parsley, finely chopped
2 Garlic cloves
1 tsp Lemon zest, finely grated
2 tbsp Dried breadcrumbs
4 rashers Middle bacon, rind removed
4 Roma tomatoes, halved lengthwise
Place all the ingredients except the bacon and tomatoes in a bowl. Season to taste with salt and black pepper, mix well to combine. Shape into 4 thick rissoles. Wrap each with a strip of bacon, secure with toothpicks. Cover, then chill for 10 minutes. Meanwhile preheat oven to 170 degrees Celsius fan forced.
Heat a large non-stick frying pan over a moderate heat, Cook rissoles for 5 minutes, turning to brown both sides. Transfer to a baking dish, add tomato. Cover with lid or foil.
Bake for 15 to 20 minutes or until cooked as desired. Serve drizzled with baking juices and enjoy.