| 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.
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