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Method
Use a blender or food processor to process the rice, corn, green pepper, onion, pepper,
juice and chilli powder to a coarse, mealy texture. Shape the mixture into 4 burgers and
refrigerate for 2 hours. Spray the grill lightly with non-fat cooking spray, grill the burgers till
well browned (6-7 minutes), then serve in the buns.
Chicken Fillets with a Thai Curry Sauce
Ingredients
(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
Method
Lightly flatten the chicken fillets to an even thickness. Preheat the grill, and lightly spray
the cooking plates with cooking oil. Lay the chicken fillets on the cooking plate, and grill
till the chicken is cooked through (5-7 minutes). Meantime, heat the sauce in a pan, stir in
the coconut milk, spring onions and coriander leaves, and heat through, stirring
occasionally, till cooked (but don’t let it boil). To serve, spoon a portion of the curry sauce
on a plate, lay a chicken fillet on the sauce, then pour a little more sauce over the chicken.
Spoon rice or noodles and additional torn coriander leaves on to the plate. Accompany this
dish with crisp green vegetables.
Fillet Steak with Tomato Concasse
Ingredients
(Serves 6)
6 fillet steaks
1 clove garlic
