Posts Tagged ‘lettuce’
Thai BBQ Chicken
Sunday, March 18th, 2012
Ingredients
1×1.5 kg chicken, bones removed and trimmed of fat
Iceberg lettuce, halved and leaves separated into cups
1 handful of mint leaves
1 handful of coriander leaves
1 handful of Thai basil leaves
sweet chilli sauce
For the marinade
5 coriander roots, washed and chopped
6 garlic cloves, peeled
5 red Asian shallots, peeled
1 Thai bird’s eye chillies
1 tbsp turmeric
2 tbsp white pepper
3-4 tbsp fish sauce, to taste
2-3 tbsp palm sugar, to taste
Method
1. For the marinade: use a heavy mortar and pestle or food processor, and purée the coriander roots, garlic, shallots, chilli and turmeric. Add the pepper, fish sauce and sugar to taste, and mix well. Rub the marinade into and under the skin of the chicken and leave to marinate in the refrigerator for 2–3 hours.
2. Remove the chicken from the refrigerator and allow it to come to room temperature. Prepare your barbecue for direct grilling over a medium heat. Add the chicken. Seal the chicken, skin side down, until crisp and golden brown. Then lift off the heat and separate the coals to create an indirect method of cooking. If using gas just turn the inside burners off and close the lid.
3. Cook the chicken for 20 minutes or until cooked through. Just before serving the chicken glaze with lashings of sweet chilli sauce.
4. While the chicken is cooking prepare your herbs and lettuce and arrange on a platter along with some extra chilli sauce. When the chicken is cooked and rested carve into strips and serve in a bowl alongside the garnishes and allow your guests to build their own lettuce cups filled with treats.
Tags: chicken, coriander, garlic, lettuce, mint, shallot, thai basil, turmeric
Posted in BBQ, ethnic, Meal Suggestions | No Comments »
Cauliflower and Fennel with Coriander Vinaigrette
Thursday, December 10th, 2009
Cauliflower and Fennel with Coriander Vinaigrette
1 medium cauliflower, broken into florets
1 small head of fennel, sliced
4 large lettuce leaves, shredded
25 g creamed coconut
For the dressing:
110 ml olive oil
1 tablespoon white wine vinegar
2 teaspoon crushed coriander seeds
Fresh coriander leaves, chopped finely
Salt and pepper to taste
Stir the olive oil into the vinegar and season with the salt and pepper. Next add the coriander seeds and fresh coriander and then leave to marinate for an hour. Meanwhile, place the coconut in a saucepan and pour a pint of boiling water over the top. Stir until dissolved. Add the cauliflower florets and fennel and simmer for around 4 minutes. Drain and then leave to cool. Just before serving, dress with the vinaigrette and arrange on the lettuce leaves.
Tags: cauliflower, coriander, fennel, lettuce
Posted in Veg Ideas | No Comments »
Waldorf Salad
Tuesday, October 27th, 2009
ingredients
serves 4
500 g (1 lb) crisp dessert apples (see Buying guide)
2 tablespoons lemon juice
1 teaspoon sugar
150 ml (1/4 pint) thick bottled mayonnaise
1/2 head of celery, chopped
50 g (2 oz) shelled walnuts, chopped
1 round lettuce, leaves separated (optional)
method
1. Quarter and core the apples but do not peel them, then cut into neat dice and put into a bowl. Add the lemon juice and toss well to prevent discoloration.
2. Stir in the sugar and 1 tablespoon of the mayonnaise. Mix until the apple is well coated, then leave in a cool place until ready to serve.
3. Just before serving, add the remaining mayonnaise, celery and walnuts and toss well together.
4. Place the prepared apple mixture in a bowl lined, if liked, with lettuce leaves. Serve at once.
Tags: apple, celery, lemon, lettuce
Posted in Salads | No Comments »