← All recipes

FareShare Gazette -- October 2005 Recipes

FareShare Gazette -- October 2005 Recipes comes together with Coconut Milk, Chicken Stock, Boneless Chicken, Lime Juice, and Fish Sauce. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 cup
• 2 cup
• 11 oz
• 4 tbsp
• 3 tbsp
• 1/4 cup
• 1/2 tsp
• 1 tsp
• 1 tsp
• 2 tsp
• 1/2 cup
• 3/4 cup
• 2 tbsp
• 1 can
• 1/2 cup
• 1 tbsp

Method (preview)

1. 1

   Bring the coconut milk and chicken stock to the boil.

2. 2

   Add the lemon grass, galangal, peppercorns and half the kaffir lime leaves; reduce the heat and simmer gently for 10 minutes.

3. 3

   Strain the stock into a clean pan.

4. 4

   Return to the heat then add the chicken, button mushrooms and baby sweet corn.

5. 5

   Cook for about 5 to 7 minutes or until the chicken is cooked.

6. 6

   Stir in the lime juice, fish sauce to taste and the rest of the lime leaves.

7. 7

   Serve hot, garnished with red chilies, spring onions and coriander.

8. 8

   Amount Measure Ingredient -- Preparation Method

9. 9

   [can use any syrup such as Kings, Auntie J's, diabetic]

10. 10

    [works very well with all soy yogurts btw]

11. 11

    [I use the powder Just Whites.

12. 12

    [or use all vanilla or other flavor extract as desired]

13. 13

    Oven preheat to 400F.

14. 14

    Line muffin tins with paper.

15. 15

    If you need to prepare the fruit do so.

16. 16

    Whisk the liquids together [syrup, yoghurt, puree, extracts] and add the egg whites.

17. 17

    Whisk.

18. 18

    Mix dry together in bowl.

19. 19

    Fold in wet until just wet.

20. 20

    Add the fruit and stir in.

21. 21

    Divide into cups.

22. 22

    Fill to top.

23. 23

    This is dense and won't rise much if at all.

24. 24

    Bake for about 20 minutes or until a knife inserted comes out clean.

25. 25

    MIX picante sauce, orange peel, orange juice and cilantro. Reserve 1/2 cup.

26. 26

    For salsa, add orange, tomato and onions to remaining picante sauce mixture.

27. 27

    GRILL or broil fish 10 minutes or until done, turning once and brushing often with reserved picante sauce mixture. Discard remaining picante sauce mixture.

28. 28

    Combine all ingredients in a non-stick skillet, adding enough salsa to make the mix slightly "wet". Heat through.

29. 29

    Spoon the beef and bean mix over the Romaine

30. 30

    Serve with baked tortilla chips or, wrap the mix and toppings up in a burrito.

31. 31

    NOTES: *if you can possibly get chipotle peppers (jalapenos which have been smoked and dried) or chipotle sauce, it'll add a nice hot, sweet, smokiness that is wonderful.