Christmas Canapés all the way…recipe 2/3

Christmas Canapés all the way...recipe 2/3

Christmas Canapés all the way…recipe 2/3

Coriander Scented Chicken Kofta

Ingredients:

2 x 225g chicken breasts, skinless

20 grams fresh coriander, chopped

6 grams (¼) red chilli, diced fine

2 kaffir lime leaves, stems removed and finely chopped

12 grams (1 stem) lemon grass, finely chopped

1 tablespoon fish sauce

1 tablespoon breadcrumbs, or for GF version use cooked fine rice noodles: squeeze out excess water with a cloth & chop finely.

 

1.       Place ingredients (apart from breadcrumbs/noodles) into a food processor. Process until smooth.
2.       Place chicken mixture in a bowl, add the breadcrumbs/noodles and gently mix.
3.       Shape chicken into small round balls about walnut size
4.       Heat a flat tray in oven, drizzle a little oil on it & lightly wipe with kitchen paper
5.       Place chicken on tray and place in hot oven 220 C for 8-10 minutes, turning once
6.       Thread onto bamboo skewers and serve with chili & coriander dip

 

Chilli & Coriander Dip

3 tablespoons rice vinegar

2 tablespoons white sugar

4 tablespoons water

Pinch of salt

½ small red onion, finely diced

2 tablespoons ginger, finely diced

¼ red chilli, finely diced

1 tablespoon coriander leaves

 

1. Combine vinegar, sugar, water and salt in a small saucepan and bring to boil. Remove from heat when sugar is dissolved. Cool. The syrup should taste sweet and sour

2. Mix remaining ingredients in a serving bowl and pour syrup over them.

3. Serve with scented chicken koftas, fish cakes, green salad dressing, or over vegetables as a dressing.

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