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 |
T |
Coriander, chopped |
1 |
|
Garlic clove, crushed |
3 |
|
Spring onions, finely |
|
|
shredded |
1 |
|
Egg |
1 |
T |
Fish sauce |
1 |
t |
Soy sauce |
1/4 |
t |
Granulated sugar |
|
|
Black pepper |
1 |
t |
Chives, chopped |
|
|
Melted butter to brush the |
|
|
filo |
1 |
lb |
Very ripe plums, stoned |
1 |
|
Red chilli pepper |
|
|
Olive oil |
2 |
t |
Caster sugar |
4 |
|
Red wine |
1 |
|
Cinnamon stick |
1 |
t |
Ginger, grated |
|
|
Orange juice, optional |
INSTRUCTIONS
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.
A Message from our Provider:
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