Poultry

Turkey and Kale Thai Cakes

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Kale is becoming such a regular in my kitchen that I’m using it in everything.

By using turkey breast mince, these Thai cakes are a leaner option to replace the humble beef pattie – don’t get me wrong I love beef patties, but I don’t want to turn into one!

Turkey breast mince is high in protein and amino acids, low in calories, is carb free and low in fat.

No need to cook the Kale before hand, just finely chop, add to the turkey mince along with all the other ingredients and shape into the desired size you like. Rest them in the fridge until ready to cook, they can  be frozen at this stage or even after cooking. They are  gluten, grain and dairy free.


Turkey and Kale Thai Cakes

Serves 4-6


Ingredients

1 1/2 tbsp Thai curry paste, I used yellow this time

1 egg

1-2 tbsp fish sauce

2 tsp preferred sweetener, I use palm sugar

Juice and zest of 1 lime*

1 tbsp cornflour

2 cups kale, removed from stems and finely chopped

500g turkey breast mince

2 spring onions, finely sliced

4 kaffir lime leaves, finely sliced **

Rice bran oil for cooking


Method

  1. Mix curry paste, egg, fish sauce, sweetener, lime juice and zest, once combined whisk in the cornflour, removing any lumps.
  2. Add the remainder of the ingredients and mix well- time to get your hands dirty. Shape into cakes or balls, cover and rest in the fridge for 30 mins.
  3. Place a large fry pan over med heat with 2 tbs oil, cook for 4-7 mins each side, depending on the thickness of the cakes. I place a lid on my fry pan to cook them quicker, totally optional. You could also cook them in the oven at 180c fan forced for 10-15mins, turning once. They just don’t caramelize as much in the oven.

Notes

To recreate the burger:

buns of choice, peanut satay sauce, Asian salad-mint, coriander, spring onion, thai basil, lime juice and vegetables of choice.

* If I have no fresh limes, I will defrost them from the freezer, 30 sec increments in the microwave.

**I’m lucky enough to have  a Kaffir Lime tree, but you can buy them already sliced in a jar in the asian section of your supermarket or fresh from the herb section and store the unused leaves in the freezer.

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Asian Salad with Poached Chicken

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This quick and easy salad can be prepared ahead of time and will last a couple of days in the fridge. It’s gluten free, low calories and a good source of protein. The salad can consist of any vegetable you have in the fridge – it’s the dressing and herbs that pull it all together.


Asian Noodle Salad with Poached Chicken

Serves 4


Ingredients

200g vermicelli noodles, cooked and place in cold water
1 carrot, julienned
1 Lebanese cucumber, julienned
1/2 capsicum, julienned (didn’t use in the photo, didn’t have any)
1 spring onion, finely sliced
1/4 cup mint and coriander
2 tbsp thai basil leaves ( optional)
6 kaffir lime leaves, vein removed and finely sliced
2 tbsp cashews or peanuts
200g poached chicken, steamed or cooked in broth

Dressing (makes about 3/4 cup)

1/4 cup preferred sweetener ( coconut , Palm or caster sugar)
1/2 cup water
1/4 cup white vinegar
1-2 tbsp fish sauce
1 small red chilli, finely sliced

To serve, chilli and lime wedges


Method

  1. To make dressing place the sweetener, water , white vinegar and fish sauce in a sauce pan and bring to the boil, then take off heat, add the chilli, taste and adjust if needed ( it will be sweet). Place in fridge to cool.
  2. Combine the cooked noodles, carrot, cucumber, capsicum and spring onion in a bowl and set aside.
  3. Shred or slice your chicken, combine with the noodle salad, add a little of the dressing at a time ( about 1/4 cup) toss and taste.
  4. Assemble salad in a bowls, garnish with the fresh herbs, nuts and extra chilli and wedges of lime.

Notes

Ive made this salad before with pork belly, thai chicken cakes, salt and pepper calamari and bbq prawns, its such an adaptable salad.

Tom Kha Gai

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I’ve made this soup a couple of times using a few different recipes, this time I combined the recipes and I found the flavour that works best for me. It’s such a simple soup, no blending, minimal cooking and so rich and flavoursome . With all the health benefits from coconut milk, it’s a great low carb and gluten free recipe.
I like to add flat rice noodles to cut down the richness.
Also a little tip I picked up along the way when choosing your brand of coconut milk/cream check the ingredients on the back and it will tell you ho
w much coconut is really in the product. You will be surprised.


Tom Kha Gai

Serves 4


Ingredients

2 cups coconut cream

1 cup chicken stock

2 stalks lemongrass, white part only, bashed and cut 1-inch lengths

Thumb size piece of galangal ( can use ginger at a pinch) thinly sliced

2 to 3 asian shallots, roughly chopped (pink ones)

10 to 12 small chilies, leave them whole for less spicy or slice in half for super spicy

2 cups of straw mushrooms ( optional-I’m not a fan)

1 to 2 large chicken breasts, thinly sliced

2 to 3 tbsp fish sauce, to taste

3 Kaffir lime leaves, stems removed and finely sliced

1/2 cup coriander , roughly shredded

2 to 3 tbsp lime juice, to taste

2 spring onions, chopped


Method

  1. In a large saucepan over high heat, combine coconut cream, chicken stock, lemongrass, galangal, shallots, chilies, and mushrooms.
  2. Bring to the boil, and simmer for 15mins, stirring occasionally .
  3. This next step is optional , but I like to strain my soup, traditionally you would leave all ingredients in the soup and push the fibrous ingredients to one side ( lime leaf, galangal and lemongrass), it’s a personal preference.
  4. Add the chicken and simmer for 6 mins, then add fish sauce and lime leaves, return to the boil, add half the coriander and take off heat.
  5. Stir in lime juice, garnish with spring onion and remaining coriander and if strained, add some finely sliced chilli.

    NOTES
    For less rich soup replace the coconut cream with equal quantity of coconut milk.

Poached Chicken in an Asian Broth with Konjac Noodles

IMG_1889It’s very simple to make a low-calorie lunch when using  Konjac Noodles, with only 10 calories per 125g.

They have a unique texture, similar to rice noodles. I find they are best eaten with Asian style flavors .

This dish comes in under 150 calories, low carb, low-fat,high fibre and great source of protein.

I created this recipe as I’ve been doing the 5:2 diet, it’s a great lunch or dinner option.


Poached Chicken in Asian Broth with Konjac Noodles

Serves 1 /  120 calories


Ingredients

Broth:

250 ml salt reduced chicken stock

1/2 to 3/4 cup water

1 red or green chilli, stem removed and left whole*

2 garlic cloves, smashed with a knife

knob of ginger or galangal, roughly chopped*

2  kaffir lime leaves, left whole*

30 g chicken breast

50 g broccolini

30 g pak choy

125 g knojac noodles-

Sauce:

juice of 1/2 lime*

1/2 teaspoon stevia or sweetener of choice, adjust calories accordingly

1/2 tablespoon fish sauce

1/4 teaspoon chilli powder

To serve fresh coriander, Thai basil and shredded kaffir lime leaves.


Method

  1. Place all the broth ingredients into a sauce pan, bring to the boil and add the chicken breast, simmer for 5 minutes and turn the heat off and place lid on, leave for 10 minutes.
  2. Remove the chicken from broth and strain liquid, place the broth back onto low heat with the broccolini and pak choy, simmer until done to your liking. The veggies will absorb some of the broth, so you can add more water if you wish.
  3. Place the sliced or shredded chicken, konjac noodles and sauce ingredients  into the broth, cook until heated through.
  4. Serve with fresh coriander, Thai basil and kaffir lime.

Notes

*all these items are stored in my freezer.

 

Thai Chicken Burgers with Vegetable Pickle

IMG_1459I’m a sucker when it comes to burgers and this one didn’t disappoint. Using my Thai Curry Paste I marinated the chicken thighs for a couple of hours then cooked on the char grill. The burger is actually smaller than it looks, I found cute little Brioche Buns at Coles, which I now use for all my burgers – just the right size. If I had the time, I would love to make my own buns. I’ve included the Vegetable Pickle recipe which can be done in the morning and will last a week in the fridge. You don’t have to make a burger, skewers would be great or even rice paper rolls – Yum!


Thai Chicken Burgers with Vegetable Pickle

Serves 2-4


Ingredients

500g chicken thigh

2-3 tablespoons of Thai Curry Paste or store-bought Yellow Curry Paste

1-2 tablespoons of oil

Vegetable Pickle

1 carrot, julienned

1 Lebanese cucumber, seeds removed and cut into batons ( I had baby cucumbers which I just halved)

100ml rice vinegar

1/4 cup white sugar

1 teaspoon salt

To Serve

 fresh chilli, coriander, baby spinach and rocket, sweet chilli mayo and bread rolls.


Method

  1. Marinate chicken thigh in the curry paste and oil, at least 30 minutes or even better overnight. Can be frozen at this stage.
  2. For the vegetable pickle, place the vinegar, sugar, salt and 125ml of water into a small saucepan and heat until sugar has dissolved, remove from heat and cool.
  3. Place the carrot and cucumber into a jar and pour over the cooled pickling liquid, let marinate in the fridge for at least an hour before using. Will last up to a week.
  4. Cook your chicken on the BBQ or fry pan, when ready serve on the brioche bread rolls with some Kewpie mayo mixed with sweet chilli sauce, fresh coriander, fresh chilli if you like, the vegetable pickle and baby spinach and rocket.

Notes

The vegetable pickle is beautiful with a Thai noodle salad, rice paper rolls or Banh Mi. You can also add slices of chilli  and garlic  to the pickle, but the pickle will only last 2 days.

Japanese Quinoa Patties

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Here’s a quick healthy lunch that can be made ahead and frozen, ready to reheat when the pangs of hunger strike! They are low in calories, high in protein, low carbs, gluten free and most importantly – super tasty! This recipe will make a large enough batch that you can freeze half and have the rest in the fridge. They go great with any type of noodle, leafy salad or even a wrap or burger. They will last 1 month in the freezer and 2-3 days in the fridge.


Japanese Quinoa Patties


Ingredients

2 tablespoons soy sauce *

2 tablespoons oyster sauce*

1 long red chilli, deseeded and finely chopped

2 cm piece (knob) ginger, grated using a micro plane

2 cloves garlic, crushed or finely chopped

1/4 cup coriander, finely chopped

1/4 cup cornflour

100 g kale or baby spinach, finely chopped

1 egg, lightly beaten

1 1/2 cups cooked quinoa

500 g chicken mince


  1. Place soy, oyster, chilli, ginger, garlic, coriander and cornflour into a large bowl, mix thoroughly to ensure cornflour is absorbed and there is no lumps.  Add the kale or baby spinach, lightly beaten egg, cooked quinoa and chicken mince, stir all ingredients until well combined.
  2. The mixture will be quite wet, that is why they are so moist once cooked.You can store the mixture in the fridge until ready to cook.
  3. To cook, heat a large sized fry pan over med heat, spray with oil and using two spoons, scoop the mixture up and using the other spoon push the mixture off into the frypan and just lightly push the pattie down with the back of your spoon. They will take about 3 minutes each side, depending on the thickness of your patties, continue this process with the rest of your mixture, place in a pre heated oven to keep warm or cool in the fridge and then freeze between sheets of baking paper.

 *Ayam brand offer gluten free soy and oyster sauce. You could use Tamari also, just adjust the quantity.

Thai Curry and Homemade Paste

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I’ve struggled with a name for this curry paste, so I’m just going generic “Thai Curry “. Its the colour of a yellow curry, with flavours of a green curry and a laksa mixed in. Ive kept the paste very mild in the heat department, so if you like it hot,  double the chilli’s or use a couple of birds eyes. I use this paste for fish cakes, roast chicken, chicken meatballs, pork and quinoa patties and soups. The paste will last 3 weeks in the fridge and 2-3 months in the freezer.


Thai Curry Paste

( makes about 1 cup )


Ingredients

1 tablespoon coriander seeds

2 teaspoons cumin seeds

1 teaspoon black peppercorns

2 teaspoons shrimp paste

12 dried long red chillies, soaked in boiling water for 30 mins or fresh, roughly chopped

5 cm piece of galangal, peeled and roughly chopped*

300g asian shallots or golden shallots

2 tablespoons oil

4 lemongrass stems, white part only, smashed and chopped*

12 small garlic cloves, roughly chopped

100 g coriander , roots and leaves, roughly chopped*

6 kaffir lime leaves, chopped*

zest of 1 lime*

2 teaspoons salt

2 teaspoons ground tumeric

1 teaspoon paprika


 Method
  1. Dry roast the coriander and cumin seeds over medium heat, shaking the pan constantly, 2-3 minutes.Place the toasted spices and peppercorns into a mortar and pestle, pound until finely broken down.
  2. Wrap the shrimp paste in a small piece of foil and place under the grill, about 3 mins, turning twice. You will be able to smell it.
  3. Place ground spices, shrimp paste and chopped chilli’s into a food processor , pulse a couple if times. Add the rest of the ingredients and process until a paste forms. You will need to scrape down the sides every 30 secs.
  4. Store in jars with a layer of oil on top.

* I buy all these ingredients in bulk or when on special and store them in my freezer.


Thai Curry

( serves 4-6 )


Ingredients

1 tablespoon peanut oil

1 onion, sliced

2 to 3 tablespoons of homemade curry paste

500 g chicken breast or thigh, chopped

400 ml coconut cream or milk

500 ml chicken stock or water

6 kaffir lime leaves, left whole

200 to 300 g vegetables of choice

15 g thai basil, roughly torn

2 tablespoons fish sauce

Juice of 1 lime

1 to 2 tablespoons of soft brown sugar

Garnish with roasted peanuts, shredded kaffir lime, thai basil and sliced fresh chilli

Brown Rice to serve


 Method
  1. Place a large wok over medium heat and fry off the onion in the peanut oil until translucent, add the curry paste and continue cooking until fragrant.
  2. Pour in coconut cream/milk, stock and kaffir lime leaves, increase heat and bring to the boil, reduce heat to med, add chicken and vegetables and summer until cooked.
  3. Lastly add basil, fish sauce, lime juice and sugar, adjust to suit taste.
  4. Serve with brown rice and garnishes.

Warm Duck Salad with Orange and Fennel

Warm Duck Salad with Orange and Fennel

 My days have been pretty slow, being sick puts such a downer on your mood. All it takes is some nice produce or more to the point…DUCK to get me excited, now I’m feeling slightly human.This recipe was adapted from  Curtis Stone’s Asian Duck Salad.I love the combination of orange and fennel, the sweetness of the orange cuts through the aniseed flavours of the fennel and they all come together to balance the richness of the duck. Perfect!
It will only takes 30 minutes, cook the duck (or even quicker,buy ready cooked duck breasts), prepare the salad and whip up the dressing. You could use chicken or spatchcock and the dressing will last a couple of days in the fridge.

 



Warm Duck Salad with Orange and Fennel


(serves 4)


Ingredients
4x duck breasts, cooked to liking and sliced, or precooked duck
1 Fennel, finely sliced
1 Shallot, Julienne
1 Lebanese Cucumber, cut into ribbons
2 cups of Baby Spinach
2 Segmented Oranges

Dressing
1/4 cup Fresh Orange Juice
2 tbsp Sweet Chili Sauce
2 tbsp Soy Sauce
1 tbsp Hoisin Sauce
1 tsp Sesame oil


 Method

  1. Cook the duck to your liking , cover and set aside to rest.
  2.  Whisk dressing ingredients in a bowl or pour into a glass jar and shake to combine.
  3. Place all salad ingredients into a large bowl, toss, then pour over half the dressing and toss again.
  4.  Arrange salad on serving plates, top with sliced Duck and the remaining dressing.