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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 press, 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
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
