SHREDDED CHICKEN
+ MANGO SALAD

Chicken Mango Salad_Jen Schipper.jpg

INGREDIENTS

  • 2 chicken breasts
  • 1/2 iceberg lettuce
  • 1 mango
  • 2 Lebanese cucumbers
  • 4 spring onions
  • 5 mint sprigs
  • 1/4 cup shredded coconut
  • 1/4 cup peanuts, roughly chopped
  • 1 red chilli, thinly sliced
  • 1 can coconut cream
  • 2 tbs lime juice
  • 1 tbs fish sauce
  • 1 tbs brown sugar

METHOD

  • In a small bowl combine 2tbs of the coconut cream with the lime juice, fish sauce and brown sugar. Set aside in the fridge.
     
  • In a saucepan place the chicken breasts and cover with the remaining coconut cream. Add water until the chicken is covered. Bring to the boil and then simmer for 10mins until cooked through. Remove chicken and set aside to cool
     
  • Slice the lettuce, mango, cucumbers, spring onions and mint in to very fine strips. This part takes some time but it's worth it in the end!
  • Once cooled shred the chicken in to fine strips and add to the salad mix. stir through the dressing.
     
  • Add the peanuts to the frypan and toast for 2mins. Then add the coconut and toast for a further minute. 
     
  • To serve divide the salad amongst bowls and top with the toasted coconut, toasted peanuts and slice chilis. 

SESAME-CRUSTED BEEF PHO

INGREDIENTS

  • 3 star anise
  • 2 cinnamon sticks
  • 2 tbs coriander seeds
  • 2 tbs fennel seeds
  • 1 tbs peppercorns
  • 1 tsp cloves
  • 3 tbs sesame seeds
  • 1ltr beef stock
  • 2 brown onions, sliced
  • 1 thumb-sized piece of ginger, sliced
  • 1/4 cup (60ml) lime juice
  • 2 tablespoons fish sauce
  • 375g pkt rice noodles
  • 650g beef fillet, excess fat trimmed
  • 1 cup fresh peas in pods
  • 200g enoki mushrooms
  • 1 lime, quarted
  • 2-4 small fresh red chillies, thinly sliced (optional)
  • 1 cup Thai basil leaves (optional)

 

METHOD

  • Preheat the oven to 160 ° C and bring a full kettle to boil. In a large saucepan toast the  star anise, cinnamon sticks, coriander seeds, fennel seeds, peppercorns and cloves. Transfer 1 star anise, 1 cinnamon stick, 1tsp coriander seeds, 1tsp fennel seeds and 1tsp peppercorns to a mortar and pestle. Finely ground.
     
  • In the large saucepan add the onion, ginger, beef stock and 2 cup of water to the spices and bring to the boil. Leave simmering while you prepare the beef and rice noodles. 
     
  • Add the sesame seeds to the spice mix. Place the beef on a tray, coat in the sesame spice mix and bake for 15mins. Place rice noodles in a large flat bowl and cover with boiling water and a lid (or foil).
     
  • Using a large spoon and  sieve remove the cinnamon stick, star anise and ginger from the beef stock. Stir in lime juice and fish sauce.
     
  • Remove beef from the oven. Leave to rest for 5mins then thinly slice. The beef will still be rare in the middle but will cook more when placed in the boiling beef stock.
     
  • Divide noodles among serving bowls. Pour over hot stock. Top with enoki mushrooms, snow peas, basil and chilli (if using) and the sliced beef.  Serve with the extra lime, chilli and fish sauce.