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Lemongrass and lime chicken burgers

Salı, 27 Temmuz 2010
Lemongrass and lime chicken burgers recipe
Prep time: 30 min, plus 30 mins chilling
Cook time: 10 min
Serves: 4

East meets West with Bill Granger’s Vietnamese twist on chicken burgers with a slaw that packs a punch – perfect for a weekend lunch.

Ingredients

  • 1 small onion
  • 1 clove garlic
  • 1 stalk lemongrass
  • 400g minced chicken
  • 60g fresh white breadcrumbs
  • 2 tbsp chopped coriander
  • 2 tsp finely grated lime zest
  • 1 tbsp fish sauce
  • 2 tsp caster sugar
  • light-flavoured oil, such as rapeseed, for brushing

To serve

  • soft rolls
  • lettuce
  • fresh mint and coriander leaves
  • chilli sauce
  • mayonnaise

Method

1. Peel and finely grate the onion and peel and crush the garlic. Finely chop the white part of the lemongrass, then place with the chicken, onion, breadcrumbs, garlic, coriander, lime zest, fish sauce and sugar in a large bowl and mix together well with your hands. Shape into 4 patties, then cover and refrigerate for 30 minutes.

2. Heat a barbecue or grill pan and brush the burgers with a little oil. Cook for 4 minutes each side or until cooked through.

3. Serve the burgers on soft rolls with lettuce, mint, coriander, chilli sauce and mayonnaise.

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Chicken in creamy asparagus sauce

Cumartesi, 24 Temmuz 2010
Chicken in creamy asparagus sauce recipe
Prep time: 15 min
Cook time: 40 min
Serves: 4

Brian Turner serves chicken pieces in a rich white wine and cream sauce, topped with buttery spears of asparagus.

Ingredients

  • 90g butter
  • 1 X 1.5kg chicken, jointed into 8
  • 4 cloves garlic, halved
  • 1 onion, finey diced
  • 2 cloves
  • 280ml dry white wine
  • 430ml double cream
  • 14 stalks asparagus
  • 2 egg yolks
  • squeeze fresh lemon juice
  • 2 tbsp chopped parsley

Method

1. Heat 60g of the butter in a large lidded pan until frothing and add the leg pieces of chicken, skin-side down. Cook until beginning to colour. Add the wing and breast pieces, skin-side down again. Season with salt and pepper, to taste.

2. Add the garlic cloves, onion and cloves, cover with the lid and cook gently for about 10 minutes, or until the meat is cooked through. Remove the meat from the pan and keep it warm in a serving dish.

3. Stir the remaining contents of the pan well and take off the heat. Pour in the white wine, return to the heat and simmer until the volume of liquid has reduced by two-thirds. Add the double cream and bring the mixture to the boil, reduce the heat and simmer until reduced by one-third.

4. Meanwhile, boil the asparagus in a pan of boiling, salted water until tender. Drain.

5. Cut 12 of the stalks to a length of about 7-8cm. Finely chop the trimmings with the other 2 stalks and sprinkle the chopped asparagus over the chicken.

6. Remove the cream sauce from the heat and stir in the egg yolks and squeeze of lemon juice. Taste and season with salt and pepper if necessary.

7. Meanwhile, gently warm the asparagus spears in the remaining butter in a shallow frying pan and then season with salt and pepper.

8. Strain the cream sauce over the chicken and sprinkle the chopped parsley on top. Lay the buttered asparagus spears on top and serve.

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