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Thai Green Curry

Thai Green Curry recipe

We had some spice packs given a while ago. The Thai Green Curry was the last to survive in the cupboard. We also had ½ a small cooked Chicken which was just asking to trundle to Thailand! We're not keen on Coconut Milk so we just used semi skimmed Milk. All in all this recipe far from traditional, but it was good.
 
Ingredients:-
 
½ cooked Chicken chopped into bite sized pieces
2 cloves of Garlic, minced
1 Onion, sliced
1 piece of Lemon Grass, sliced (From our spice pack)
A small piece of fresh Ginger, minced
2 tbsp Green Pesto
2 Lime Leaves (From our spice pack)
500ml Chicken Stock
200ml Milk / Coconut Milk
Coriander, roughly chopped
Lime juice / Black Lime powder
Soy Sauce, splash (Gluten Free in our case)
Fish Sauce, splash
2 tsp Sugar
A handful of Mushrooms, sliced
2 small Potatoes, peeled and quartered
Green vegetables of your choice (Cabbage, courgettes, peppers etc.)
Red Cabbage, sliced
Rice
Turmeric
Oil
Salt and Pepper to season
 
Method:-
 
 
(1) Sauté the Garlic in oil for 30 seconds and add the Onion and sauté until the Onion is translucent.
(2) Add the Lemon Grass and Ginger and stir in.
(3) Add Pesto and Lime Leaves.
(4) Add the Chicken Stock and allow to simmer for 2 minutes.
(5) Add the Milk / Coconut Milk and simmer for a few more minutes.
(6) Add the Coriander and Lime Juice (Or Black Lime powder in our case)
(7) Add the Soy Sauce and Fish Sauce and bring to the boil.
(8) Reduce the heat to a simmer and add the Sugar.
(9) Add the Potatoes and simmer for 10 minutes until they have softened.
(10) Add the green vegetables, cooked Chicken and Mushrooms.
(11) Season to taste.
 
We served ours on a bed of boiled rice coloured with a little Turmeric and dressed with deep fried Red Cabbage to add a bit of colour.
 

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Chicken Bomber Burger

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Category: Recipes

Chicken Bomber Burger

We were gifted some very good Gluten free Burger Buns by a friend. We also had half an uncooked Chicken in the fridge and some outstanding Snowdonia Black Bomber Cheese which was part of Sue’s birthday present from her daughter. This was the result!

Chicken Burger Ingredients:-

The meat from a Chicken breast and thigh
4 slices of Gluten free Bread, smashed up into Bread crumbs
1 Egg for an Egg wash
Milk to soak the Chicken in
Garlic Salt
Onion Salt
Chilli Flakes
Mixed Herbs
Paprika
Five Spice
Salt & Pepper

The Herbs and Spices are entirely up to you.

Method:-

(1) If you are using a half Chicken as we did, cut the breast meat off the bone and de-bone the thigh.
(2) Cut the breast meat horizontally into scallops and flatten the thigh meat out. Batter with a rolling pin if they look a bit thick to fit in buns.
(3) Soak the meat in Milk in the fridge for an hour or so to tenderise it.
(4) Beat the Egg.
(5) Mix your chosen Herbs and Spices into the Breadcrumbs.
(6) Egg wash each Chicken Burger and then dredge in the Breadcrumb mix.
(7) Foil a tray and place in a pre-heated over at 180c.
(8) Lay the burgers on the tray making sure they don’t touch each-other and stick together.
(9) Roast at 180c for about 30 minutes until the meat is cooked through and the coating begins to brown.
(10) Place each burger under the grill with a generous slice of Cheese on top and grill until the Cheese melts.
(11) Assemble your burgers.

We lightly toasted our buns. Added a layer of Garlic, Lemon and Wholegrain Mustard Mayonnaise. Followed by a Salad. Burger next, followed by sliced Pickles.

We served ours with home made Onion Rings and hand cut Chips.

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