Food Pairings - Lime and Mint
- Domini Kemp makes Lime and Mint Chicken Parcels on The Afternoon Show
- Domini Kemp makes Lime Ice Cream with Cajeta on The Afternoon Show
Friday, 30 April 2010
All week we are asking our chefs to cook two recipes using two foods or spices that they feel go really well together. Today Domini Kemp has chosen to work with lime and mint as she feels these two ingredients are a match made in heaven!
Domini Kemp, founder of Itsabagel, Itsa4 Restaurant and The Restaurant in Brown Thomas Dublin & Cork
Lime and mint chicken parcels
. 4-6 chicken breasts, skin removed, roughly chopped
. 300ml vegetable stock
. 2 tbsp fish sauce
. 2 tsp sugar
. Big knob ginger, peeled and thinly chopped
. 1 chilli, deseeded and finely sliced
. 2 cloves garlic, peeled and finely sliced
. Bunch mint leaves
. Bunch of basil leaves
. Bunch coriander
. Juice of 4 limes
. Splash soy sauce
. 1 small red onion, peeled and thinly sliced
. Bunch spring onions, finely chopped
. Splash of sunflower oil
. 2 baby gem
. 2 tbsp peanuts, lightly toasted
1. In a food processor, pulse the chicken so that the meat becomes finely minced.
2. If you don't have a food processor, then chop finely.
3. In a large saucepan, heat the stock along with the fish sauce, sugar, ginger, chilli and garlic.
4. When it comes to the boil, add the chicken and then bring back to the boil, then reduce the heat to a simmer.
5. Cook for a few minutes and then turn the heat off and allow the chicken to cook gently in the residual heat for another ten minutes with the lid on.
6. Mix well and check to see the meat is thoroughly cooked, then allow to cool.
7. Meanwhile, chop the herbs and mix with the lime juice, soy sauce, red onion, spring onions, sunflower oil and season with some black pepper and a pinch of caster sugar. Check the seasoning and when the chicken has cooled down to warm, spoon some of the chicken mix into each baby gem leaf, top with the herb & onion sauce and serve with toasted peanuts on top.
Lime ice cream with cajeta
Cajeta is a kind of Mexican caramel made with goats milk
Lime Ice Cream
. Grated zest and juice of 3 limes
. Big bunch of mint, finely chopped
. 150 g granulated sugar
. 250 ml cream
. 250 ml tub crème fraiche
. 1 tsp vanilla extract
. 1 tbsp tequila or rum
Mix all the ingredients and freeze in a plastic container or ice cream machine.
. 2 litres goats milk
. 200 g granulated sugar
. Piece of cinnamon
. ½ tsp bicarbonate of soda
1. Heat the goat's milk, sugar and cinnamon stick until simmering and cook for ten minutes.
2. Mix the bicarbonate of soda with a tablespoon of lukewarm water.
3. Take the saucepan off the heat and carefully add the bicarbonate water to the goats milk mixture (it can bubble up, so be careful).
4. Whisk away and then put back on the heat and gently simmer for 2-3 hours until it is thick and golden brown.
5. If it starts to burn, you may have to transfer to a non-stick saucepan and keep reducing down.
6. Allow to cool, then drizzle on the lime ice cream and serve.