food for thought

by michelle

Posts Tagged ‘chicken mince

minced chicken salad

leave a comment »

Loosely based on Thai Larb, this minced chicken salad makes a tasty summer meal.


To cook the chicken you will need some Thai chilli paste in soya oil. Add 3 tablespoons of the paste and some of the oil to a saucepan and heat over medium heat. Add 450g (1 lb) of minced chicken thigh meat and cook, mixing well and breaking the mince into small pieces. If necessary add a little water. When the chicken is cooked set it aside to cool. In a bowl make a salad of finely shredded celery, finely sliced red onion, julienned carrot, plenty of chopped fresh coriander (cilantro) and mint, bean thread noodles (cooked for 2 minutes and shocked under cold running water), chopped cucumber, chopped tomatoes, finely chopped fresh red chilli and chopped roasted peanuts. When the chicken has cooled add it to the salad and season with fish sauce and fresh lime juice to taste.


Written by michelle picker

April 17, 2017 at 5:51 am

chicken meatball and risoni soup

leave a comment »

A chicken noodle soup fragrant with rosemary and lemon.


To make the meatballs combine 500g (17 oz) of chicken mince with 1 crushed clove of garlic, the finely grated zest of ½ a lemon, 1 teaspoon of finely diced fresh rosemary, 2-3 tablespoons of breadcrumbs and salt and freshly ground black pepper to taste. Form into walnut-sized balls and set aside. For the soup gently fry 1 finely diced onion, 1 finely diced stick of celery and 1 carrot chopped into larger pieces in a little olive oil until the onions become translucent. Add ½ a cup of white wine and allow it to boil away. Add the meatballs, pushing aside the onion mixture, and move them about until they are sealed on all sides. Add 1½ litres (3 pints) of chicken stock, the juice of 1 lemon and ¾ of a cup of uncooked Risoni (rice-shaped pasta). Season to taste with salt and ground white pepper and allow to simmer for 10 minutes until the meatballs and Risoni are cooked. To serve, place a handful of baby spinach leaves and some fresh parsley into each bowl before ladling in the soup.

Written by michelle picker

August 21, 2014 at 5:24 am