| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Seafood | Superchefs | 1 | servings | |
INGREDIENTS
| 250 | g | Filo pastry |
| 250 | g | Chicken meat; boneless, skinless, |
| ; trimmed and minced | ||
| 1 | tb | Coriander; chopped |
| 1 | Garlic clove; crushed | |
| 3 | Spring onions; finely shredded | |
| 1 | Egg | |
| 1 | tb | Fish sauce |
| 1 | ts | Soy sauce |
| 1/4 | ts | Granulated sugar |
| Black pepper | ||
| 1 | ts | Chives; chopped |
| Melted butter to brush the filo | ||
| 1 | lb | Very ripe plums; stoned |
| 1 | Red chilli pepper | |
| Olive oil | ||
| 2 | ts | Caster sugar |
| 4 | fl | Red wine |
| 1 | Cinnamon stick | |
| 1 | ts | Ginger; grated |
| Orange juice; (optional) |
INSTRUCTIONS
PLUM DRESSING Chicken parcels: Combine in a clean bowl, the minced chicken, coriander, garlic, spring onions and egg. Mix well. Season the mix with the fish sauce, soy sauce, sugar, black pepper and chives. Cut a sheet of filo pastry approximately 9cm square. Place on to a flat surface and brush the edges lightly with the melted butter. Place a teaspoon or walnut sized piece of chicken mix into the centre of the filo. Carefully bring the edges of the filo together to form a parcel, repeat this process allowing approximately 3 parcels per person. Dressing: Roughly chop the pepper and plums or place directly into a food processor, removing the stones. Place into a heavy based pan and add the sugar, red wine, cinnamon stick and grated ginger. (Depending on the liquid content of the plums, a little additional liquid may be necessary, in this case add orange juice). Boil up the ingredients and strain into a clean container. Whisk in the oil and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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