Recipes from Holly, Kerry and Liz 10/10/05
Herbed Chicken (serves 4)
|
4 chicken breast fillets |
¼ cup fresh coriander 1 clove garlic 1 teaspoon chopped ginger 1 teaspoon chopped chilli |
1. Trim breasts and make criss-cross cuts across one side of each fillet.
2. Combine oil, onions, vinegar, mint, coriander, garlic, ginger and chilli in food processor and process until finely chopped. Brush a little herb mixture evenly over each chicken breast.
3. Place under a medium hot grill and cook for 3-4 minutes per side until just tender. Serve with the remaining herb mixture and a salad.
Mustard Beef Kebabs (serves 4)
| 2 tablespoons grainy mustard 1 teaspoon prepared horseradish 2 teaspoon brown sugar 2 tablespoons brandy (or orange juice) |
½ cup low fat yoghurt 600g lean rump steak, cut into 2.5cm cubes 2 medium onions, cut into wedges |
1. Combine mustard, horseradish, sugar, brandy or juice and yoghurt. Toss beef in yoghurt mixture. Leave, covered, in the refrigerator for at least 30 minutes.
2. Thread meat and onions onto 8 skewers (soaked in water to prevent burning) and grill or BBQ for 5-10 minutes, brushing several times with yoghurt mixture.
3. Serve with steamed new potatoes and green vegetables or salad.
Thai Style Salad (serves 6-8)
| 1 large cos lettuce 2 large carrots, peeled 1 or 2 lebanese cucumbers, 6 spring onions, trimmed and chopped ¼ bunch fresh coriander, chopped few sprigs fresh mint 2 pink grapefruit, optional |
Dressing: 2 cloves garlic, peeled and crushed 1 level tablespoon sugar 2 tablespoon fresh lemon juice 1 tablespoon water 1 tablespoon fish sauce 2-3 teaspoons fish sauce |
1. Wash the lettuce. Cut off the hard base and discard the outside leaves. Shred the lettuce and put into a bowl. Cut the carrots and cucumbers into long shreds, using the coarse blade on a hand grater, then add to the lettuce along with spring onions and coriander.
2. Combine the ingredients for dressing in a screw top jar and shake well. Pour dressing over salad and toss well. Just before serving, chop mint and add to salad. Serve with slices of grapefruit.
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