Tasty and Easy Recipes

Serves: 4
Ingredients:
1 pound ground chicken
2-1/2 tablespoons lime zest
1 tablespoon lime juice
1 teaspoon fresh chili, minced
3 cloves garlic, minced
1/8 teaspoon sesame oil
1 egg
2 tablespoons coriander, chopped
1 shallot, minced
1/2 teaspoon soy sauce
2 teaspoons ginger, minced
1 teaspoon scallion, sliced
3/4 cup Panko (Japanese-style bread crumbs)
1 teaspoon fish sauce
4 buns, toasted
Lettuce
Tomato
Pineapple

Method:
1. Combine all except last four ingredients in a large bowl until well combined. Add more or less Panko as needed to make the mix pliable and soft, but not falling apart.
2. Shape into 4 patties and refrigerate for 1 hour to let the flavors meld and the burgers keep their shape.
3. Grill on preheated grill until the internal temperature hits 180°F.
4. Serve on buns with lettuce, tomato, and pineapple

Ingredients:
2 tablespoons vegetable oil
2 onions, finely chopped
2 red peppers, seeded and sliced
2 x 400ml cans coconut milk
400ml vegetable stock
5 kaffir lime leaves
250g broccoli florets
150g sugar snaps
3 courgettes, sliced in circles
3 tablespoons coriander, chopped
8 tablespoons green curry paste

For the Salmon:
2 tablespoons sesame oil
900g salmon fillet, cut into large medallions

For the Thai Green Curry Paste:
6 long green chillies, sliced in half and deseeded
2 stems lemon grass, chopped
50g fresh coriander
2 cloves garlic, peeled and finely chopped
3 inch root ginger, peeled and finely chopped
2 shallots or 4 spring onions
3 kaffir lime leaves
1 teaspoon cumin
1 tablespoon mild curry powder
Juice and zest of 1 lime

150ml vegetable stock

Method:
For the curry paste, whiz all the paste ingredients together in the food processor.Heat the vegetable oil in a large frying pan. Saute’ the onions and red peppers for two minutes. Stir in the curry paste and cook for one minute. Add the coconut milk, stock and lime leaves. Bring to the boil and simmer for 10 minutes. Add the broccoli, courgettes and sugar snaps. Add the fresh coriander.In a separate frying pan, heat the sesame oil. Saute’ the salmon pieces. Cook for about 3 minutes until they are nicely brown. Turn over and cook for 1 minute and remove. Add the cooked salmon to the Thai curry.