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diff --git a/recipes/tod mun chicken cakes with cucumber relish.txt b/recipes/tod mun chicken cakes with cucumber relish.txt deleted file mode 100755 index a08368c..0000000 --- a/recipes/tod mun chicken cakes with cucumber relish.txt +++ /dev/null @@ -1,45 +0,0 @@ ---- -title: Tod Mun Chicken Cakes with Cucumber Relish -date: 2014-07-20T11:18:58Z -source: https://dl.dropboxusercontent.com/u/15779529/WellFed2_TodMunChickenCake.pdf -tags: recipes - ---- - -Chicken Cakes: -2 pounds boneless, skinless chicken breasts and thighs 6 scallions, trimmed and cut in thirds -1 bunch chives, trimmed and cut in thirds -1 cup fresh cilantro leaves -1 jalapeño, seeds removed, minced (about 2 tablespoons) 1 tablespoon lime juice -3 tablespoons red curry paste -2 large eggs -2 tablespoons fish sauce (I like Red Boat.) 1/4 teaspoon baking soda -1/2 teaspoon cream of tartar -coconut oil for cooking - -Cut the chicken into 3-inch chunks and place them in the bowl of a food processor. Process on high until the chicken is chopped and beginning to form a paste. Remove from the food processor and place in a large mixing bowl. -To the food processor, add the scallions, chives, cilantro, jalapeño, lime juice, curry paste, eggs, fish sauce, baking soda, and cream of tartar. Process on high until it’s puréed, then pour into the bowl with the chicken. Mix the chicken and herb purée until combined, then cover with plastic wrap and refrigerate for 30 minutes. - -for nightshadeless curry paste: -3 stalks lemongrass, chopped (bottom only not the green leaves) -4 tablespoons galangal, chopped -zest of one kaffir lime -3 kaffir lime leaves, thinly sliced -1/4 cup garlic chopped -1 teaspoon sea salt -1 tablespoon shrimp paste -3 tablespoons shallots, chopped -2 tablespoons coriander seeds, crushed -1/2 tablespoon white peppercorns - -For relish: -1 large seedless cucumber, very thinly sliced -salt -1/4 medium red onion, very thinly sliced (about 1/4 cup) -1/2 cup fresh cilantro leaves, chopped (about 2 tablespoons) -1 tablespoon lime juice -3 tablespoons orange juice -a few healthy splashes of fish sauce or coconut aminos -2 tablespoons cashews, finely chopped - -Toss the cucumber slices with a generous amount of salt and let them sit for 20-30 minutes in a colander to remove excess moisture. Rinse with running water, drain, and pat dry. Place in a large mixing bowl, along with the onion, cilantro, lime juice, orange juice, and fish sauce. Toss with two wooden spoons until the vegetables are coated with dressing. Allow flavors to meld and add chopped cashews just before serving. |