This refreshing Asian inspired salad has depth from the fish sauce and a spicy kick from the chili. Great for a hot summer day.
There’s also a YouTube video.
2 shallots, thinly sliced
750 g chicken thighs, bone-in
3 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon superfine sugar
2 cloves garlic, finely sliced
1 red chili, thinly sliced
1 small cantaloupe, peeled and cubed
½ small cabbage, thinly sliced
½ English cucumber, thinly sliced
3 tablespoons finely chopped cilantro
3 tablespoons finely chopped mint
1 ¼”/ ½ cm knob of ginger, peeled and julienned
¼ cup peanuts, roughly chopped
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Chiang Mai Curried Noodles and Chicken (Khao Soi Gai) traveled to Northern Thailand from South China via Muslim traders. Chicken and noodle soup is a comfort food throughout the world in many forms. Layered with textures, this one is sweet, salty, and spicy. The spices keep it lively, contrasting with the creamy coconut milk.
I’ve had to make a few changes to work with available ingredients. I substituted star anise for the black or brown cardamon, and a bay leaf for the pandanus leaves. Fresh egg noodles are preferable, but I made do with dried. Whichever you use, be sure to fry some for your topping.
Serve with thinly sliced shallots, limes, pickled greens, and chilies in oil.
We have a video of this recipe on our YouTube channel.
Adapted from Thai Street Food by David Thompson
Makes 4 servings
For the paste:
5 bamboo skewers
1 ½ teaspoon coriander seeds
4 red chilies
4 red shallots, unpeeled
4 garlic cloves, unpeeled
2 tablespoons peeled ginger
1 tablespoon peeled fresh turmeric
For the chicken:
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This is the ultimate chicken pot pie with mushrooms and a riesling bechamel sauce.
You can use any pie crust, but the Cream Cheese Pie Crust with Thyme brings goes great with this recipe. If possible, rest dough overnight before forming. For the bottoms measure the sides and bottom of the pan. Then for the width of the circle cutouts for the bottoms, add the depth of the pan times two, plus the width of the bottom of the pan, and then add another inch for the crimp. For the circle cutouts for the tops, measure the width of the pan and add another inch for the crimp.
This recipe yields six 5 inch deep dish individual chicken pot pies.
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Like many savory pies of the world, rissoles have made their way all over the map, from Ireland to Indonesia. Rissoles can be sweet or savory and have many different names. In Portugal they are called rissóis and are often filled with shrimp or fish and bechamel sauce. The version below is encased in pastry and rolled in bread crumbs. They can be baked at 350F, but I like them fried.
These are definitely a weekend project. The pastry is easy, but puff pastry can be substituted if you would like to skip a step. While delicious fried, the puff pastry will be more delicate and you must keep it cool while working it. Also you could make the filling the day before.
They make great bar snacks and taste even better cold.
1 lb boneless skinless chicken thighs
6 cups salty chicken stock
1 bay leaf
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This is an easy healthy weeknight meal I’ve adapted from Fitness Magazine. I’ve modified a few details to make it more flavorful but it is still low calorie. If you wanted to be all foodie you could roast your own pumpkin instead of using canned. I used hot Italian chicken sausages but use whatever suits your fancy.
Chicken Pumpkin Quinoa
1/2 cup quinoa
1 cup chicken stock
2 chicken sausages, removed from casings and crumbled
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