Yield: 1 servings
Measure | Ingredient |
---|---|
250 grams | Filo pastry |
250 grams | Chicken meat; boneless, skinless, |
\N \N | ; trimmed and minced |
1 tablespoon | Coriander; chopped |
1 \N | Garlic clove; crushed |
3 \N | Spring onions; finely shredded |
1 \N | Egg |
1 tablespoon | Fish sauce |
1 teaspoon | Soy sauce |
¼ teaspoon | Granulated sugar |
\N \N | Black pepper |
1 teaspoon | Chives; chopped |
\N \N | Melted butter to brush the filo |
1 pounds | Very ripe plums; stoned |
1 \N | Red chilli pepper |
\N \N | Olive oil |
2 teaspoons | Caster sugar |
4 fluid ounce | Red wine |
1 \N | Cinnamon stick |
1 teaspoon | Ginger; grated |
\N \N | Orange juice; (optional) |
PLUM DRESSING
Chicken parcels: Combine in a clean bowl, the minced chicken, coriander, garlic, spring onions and egg. Mix well.
Season the mix with the fish sauce, soy sauce, sugar, black pepper and chives. Cut a sheet of filo pastry approximately 9cm square. Place on to a flat surface and brush the edges lightly with the melted butter.
Place a teaspoon or walnut sized piece of chicken mix into the centre of the filo. Carefully bring the edges of the filo together to form a parcel, repeat this process allowing approximately 3 parcels per person.
Dressing: Roughly chop the pepper and plums or place directly into a food processor, removing the stones. Place into a heavy based pan and add the sugar, red wine, cinnamon stick and grated ginger. (Depending on the liquid content of the plums, a little additional liquid may be necessary, in this case add orange juice).
Boil up the ingredients and strain into a clean container. Whisk in the oil and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.