30
Spicy Chicken Patties
Prep 15 minutes / Cook 20 minutes
Serves 6–8 as part of an appetiser
2 long red chillies, seeds removed, halved
2 stalks lemongrass, white part only, roughly
chopped
2 cloves garlic
5cm knob ginger, peeled, sliced
800g chicken breast, chopped into large pieces
½ cup fresh coriander leaves
¼ cup fish sauce
2 teaspoons sesame oil
Vegetable oil for shallow frying
Sweet chilli sauce
1 cup (250ml) rice wine vinegar
¾ cup (165g) white sugar
2 large red chillies, seeds removed, finely chopped
1.
To make the dipping sauce: Combine the vinegar,
sugar and salt in a small saucepan. Cook, stirring
over a low heat until the sugar has dissolved.
Increase heat to high and cook for about 5
minutes or until the liquid has reduced and is
syrupy. Remove from heat; stir in chillies and set
aside until cool.
2.
Place chillies, lemongrass, garlic and ginger
into the small chopper bowl and process until
finely chopped. Transfer to large processor bowl
with the Quad blade inserted and add chicken,
coriander, fish sauce and sesame oil. Process
until meat is finely minced and paste is evenly
distributed – about 5 seconds.
3.
Wet hands with cold water and form chicken
into small patties. Cook patties, in batches, in
vegetable oil over medium heat for 4–5 minutes
or until golden on the outside and cooked
through.
Serve with sweet chilli sauce.
Homemade Butter
Prep 15 minutes
Makes about 1 cup
600ml good quality pure cream
Fine salt (optional)
1.
Assemble food processor with the
emulsifying disc.
2.
Pour cream into bowl and process for
2–3 minutes or until the butterfat separates from
the buttermilk. Pour out buttermilk and add
about 1½ cups chilled water to the processor
bowl. Process again for 2–3 seconds. This rinses
the buttermilk from the butter. Strain into a piece
of muslin and gently squeeze to remove any
excess water.
3.
For salted butter; place butter into the small bowl
of the food processor and add salt. Process for
3–4 seconds to combine.
4.
Place in a container and refrigerate. Will keep
refrigerated for 1–2 weeks.
Variations
Add fresh crushed garlic for garlic butter or add
some light olive oil to make a spreadable butter.
Recipe can be halved.
