10
chicken fillets with a Thai curry sauce
serves 4
4 large chicken fillets, trimmed of fat and skin
375g Thai curry sauce
½ cup coconut milk
2 spring onions, finely chopped
½ handful torn coriander leaves
steamed jasmine rice or noodles mixed with
grated lemon or lime peel
additional ½ handful torn coriander leaves
Flatten the chicken fillets to an even thickness. Preheat the grill.
Lightly spray the grill plates with cooking oil.
Grill the chicken fillets till cooked (5-7 minutes).
Meantime, heat the sauce in a pan, stir in the coconut milk, spring onions and coriander leaves.
Stir till cooked (don’t let it boil).
Put a portion of sauce on a plate, lay a chicken fillet on the sauce, then put a little more sauce on
top. Add the rice/noodles and torn coriander leaves, and serve with crisp green vegetables.
fillet steak with tomato concasse
serves 6
6 fillet steaks
1 clove garlic
tomato concasse
2 large onions, finely chopped
2 tbsp olive oil
450g tin of tomatoes, drained and chopped
1 bay leaf
¼ tsp thyme
grated zest of ½ orange
pinch of saffron (optional)
1 large clove garlic, crushed
salt and pepper
Sauté the onions in a pan till they’re just translucent. Add the tomatoes, then the other concasse
ingredients, and simmer, stirring occasionally, till the concasse is thick and rich.
Preheat the grill.
Trim the fillets, then flatten gently. Cut the garlic clove in half, and rub the cut side over the
surfaces of the fillets.
Lay the fillets on the grill, and cook for 2-5 minutes, depending on how rare you want them.
,
Remember – it’s fillet steak – it doesn’t take a lot of cooking!
Put a portion of concasse on a plate, lay a steak on top, then pour a little more concasse over it.
Accompany with creamy mashed potatoes, boiled baby new potatoes in butter, carrot sticks
and a green vegetable.
chicko caramba
serves 3-4
3-4 tortilla wraps
500g skinless chicken breast fillets
shredded lettuce
tomato slices
avocado slices
spring onions, shredded lengthwise
little salt and pepper
fresh coriander leaves
