The Food
Recipes
Asian Spiced Pan Roast chicken served with a Warm Chicken Salad and Rice Cake Patties
Ingredients
1 whole chicken
Half cup desiccated coconut
Half cup unsalted peanuts chopped
1 onion diced
4 spring onions finely chopped
3 cloves of garlic crushed
1 tsp lime juice
1 tbls peanut oil
1 tbls soy sauce
1 tbls tamarind sauce
2 red chillies finely chopped
Method
Combine coconut, peanuts, onion, garlic, lime juice, spring onions, peanut oil, soy sauce, tamarind sauce and chillies in food processor and blend until it forms a fine paste.
Cover the chicken in the mixture and roast in the oven at 180'C for 1 hour and 20 mins.
When cooked remove chicken breast and retain leg meat for the chicken salad.
Warm chicken salad
Ingredients
Warm leg meat from roast chicken chopped
Mixed unsalted nuts
Cup of water cress
1 Yellow pepper thinly sliced
1 Cucumber thinly sliced
1 carrot thinly sliced
Half cup bean sprouts
Wantons
Dressing
1 lemongrass stalk finely chopped
1 garlic clove finely chopped
1 cup hoi san sauce
Method
Mix chicken, pepper, cucumber, carrot, bean sprouts, nuts and water cress.
Separately combine lemongrass and garlic with hoi san sauce then drizzle on chicken salad.
Deep fry long thin strips of the wanton sheets and use to top salad.
Chilli rice patties
Ingredients
2 cups of cooked rice
2 spring onions
Quarter cup of coriander
1 stalk of lemongrass finely chopped
1 tsp lime juice
1 tbls sweet chilli sauce
2 tbls nam pla
Spray oil
Method
Combine all ingredients together and mix well.
Oil a baking tray and spoon out disc shape amounts of the mixture.
Bake in oven at 180'c for fifteen minutes.
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Kevin Thornton
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