On a Roll....

Well i have been on a bit of a roll with recipes and taking photos of them so you will have to bear with me putting them up on the blog. Everything on the "farm" is going well and we hope to enjoy it this weekend with not too much "hard" planned.

The recipe I have today is what i cooked last night. It is a super simple dish that i whipped up in a matter of 30 minutes! It tasted great and was also *gasp* healthy and good for you and also BUDGET friendly!  Ha Anyway i thought i would put it up as it was a great change to the usual meat and three veg.

Thai Chicken in Lettuce Leaf Cups

6-8 Iceberg or Cos Lettuce Leaves
8 Chicken Thigh fillets/ or 4 Chicken Breasts (*Or alternatively you can use a roasted bought chicken for this recipe)
1 Large Zucchini, grated coarsely
1 Medium Carrot, grated coarsely
2 Green onions, slice thinly
1 Medium Red Capsicum, sliced thinly
Handful of green beans, in halves
3/4 Cup Cabbage slice finely
½ Cup of Corn (Tinned or Fresh)
3 Tablespoons Fresh Mint, Finely Chopped
2 Tablespoons Coriander, Coarsely Chopped
Chopped peanuts for garnish

2 Tablespoon Kecap Manis
2 Teaspoon Sesame Oil
2 Tablespoons Lime Juice
To serve with rice and my Homemade Sweet Chilli Sauce *See recipe below*
1.    Trim Lettuce leaves and set aside.
2.    Cook chicken and finely slice (or if your using a cooked chicken, shred meat and set aside)
3.    Meanwhile combine cabbage, capsicum, beans and corn in a bowl and place in pan you cooked the chicken in, stir fry for 3-5 min to warm through. Add onions, carrot, zucchini, mint & coriander for the last minute and remove from heat.
4.     Combine sauce ingredients and drizzle over vegetables. Toss through sliced chicken and serve in lettuce cups.
5.    Serve with basmati rice and garnish with chopped peanuts and sweet chilli sauce.

Now if your an adventurous cook you can have a go at making your own sweet chilli sauce to go with this. Obviously you would of had to make it a few days before hand! It's really easy to do and it's not full of all those nasty preservatives. Check the recipe out below.

Homemade Sweet Chilli Sauce

8 Red Capsicums, deseeded and finely diced
10 Red Chillies, finely chopped (can be de-seeded if you don’t want it hot)
Finger sized piece of fresh ginger, peeled and finely chopped.
8 garlic cloves, peeled and crushed
400g, cherry tomatoes
750g sugar
250ml white wine vinegar

1.    Tip the capsicum, chillies, garlic, ginger into a heavy based sauce and whizz with a hand blender until most of it is finely chopped. (*Or alternatively you can use a food processor)
2.    Add tomatoes, sugar and vinegar and bring everything to the boil. Skim off any scum that comes to the surface.
3.    Turn the heat down to simmer and cook for about 50 mins, stirring occasionally.
4.    Once the sauce is becoming sticky, Continue cooking for about 10-15 min, stirring frequently so that it does not catch and burn.
5.    It should look like thick bubbling lava. Cool slightly and transfer to sterilised jars, then turn the jar upside down and cool completely. This will help the lid seal.
6.    Keep for 3 months in a dark cupboard, refrigerate once opened.

I have also added a RECIPE page to the blog where you can visit and check out the recipes i have blogged about and you will also have the ability to download each recipe to add to your recipe folders if you so desire! Also check out my SIMPLY TEA blog for baking recipes and other info on our tea business and tea information! It also has a recipe page containing all the recipes and also the ability to download the recipes! So i hope you enjoy these recipes and give them a go! 

Would love to hear any comments or suggestions on some meals to cook or if you have a recipe you would love me to try out and photograph and put up email it to me via facebook or post it up as a comment!



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