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CHICKEN FILLETS WITH A THAI CURRY SAUCE serves 3-4
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3-4 tortilla wraps
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500g skinless chicken breast fillets
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shredded lettuce
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tomato slices
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avocado slices
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spring onions, shredded lengthwise
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little salt and pepper
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fresh coriander leaves
Marinade
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4 tbsp olive oil
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juice of 1 lime or lemon
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2 tbsp hot chilli sauce
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¾ tsp ground cumin
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1 clove garlic, crushed
Trim any fat from the fillets, then cut each fillet in half lengthways. Mix the marinade, add the
fillets, turning to coat them, cover, and chill for at least an hour, turning every half hour or so.
Preheat the grill, lay the chicken fillets on the grill plate, and grill till cooked (8-10 minutes).
Remove the chicken, cover, and rest for 10 minutes.
Meantime, wipe the grill plates, warm the tortillas, remove from the heat, and turn the grill off.
Pile lettuce, tomato, avocado, and spring onions on each tortilla, sprinkle with salt and pepper,
lay a chicken fillet on top, fold the bottom of the tortilla up, over the chicken, then fold in the
sides of the tortilla, to form an envelope, and serve.
WARM ASIAN-STYLE NOODLE AND TOFU SALAD serves 2
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60g buckwheat or soba noodles
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250g pre-cooked tofu, drain and cube
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1 carrot, peeled and grated into strips
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1 head pak choi, shredded
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½ courgette, cut into long strips
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½ red onion, cut into strips
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small handful fresh coriander leaves, torn
Marinade
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1 garlic clove, crushed
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1 red chilli, de-seeded, finely chopped
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2 tbsp reduced sodium soy sauce
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1 tsp sweet chilli dipping sauce
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1 tsp sesame oil
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juice of ½ lime
Combine the marinade ingredients in a bowl, add the tofu, and refrigerate overnight. Boil two
litres of water in a large pan, add the noodles, bring back to the boil, and boil for 10 minutes.
Drain, transfer to a serving dish and keep warm. Grill the marinated tofu till golden brown (2-3
minutes), then remove and set aside. Grill the carrot, courgette, pak choi and onion for 30-60
seconds to wilt them. Lay the wilted vegetables on the noodles, top with the grilled tofu, and
garnish with coriander and a squeeze of lime juice.
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