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RECIPES
COCONUT CURRY CHICKEN
CUTLETS
Serves 4
INGREDIENTS
¼ cup curry paste
M cup/165ml coconut cream
1 tablespoon brown sugar
1 tablespoon ground coriander
2 teaspoon ground turmeric
2 cloves garlic, peeled
1 small red chilli, seeds removed and
roughly chopped
1 teaspoon sea salt
2¼ pounds chicken thigh cutlets
METHOD
1. Place curry paste, coconut cream, brown
sugar, coriander, tumeric, garlic, chilli
and salt into blender jug.
2. Select BLEND speed, blend until all
ingredients are finely chopped and
well combined.
3. Pour marinade over chicken pieces,
cover and refrigerate for a few hours
or overnight.
4. Cook chicken on a barbecue or in a hot
oven until well browned and cooked.
CAULIFLOWER AND LEEK SOUP
Serves 4 to 6
INGREDIENTS
1 tablespoon butter
2 leeks, thinly sliced
1 whole medium cauliflower, cut into florets
3 ¾ cups/875ml chicken stock
½ teaspoon ground white pepper
Sea salt
½ cup grated parmesan cheese
METHOD
1. Melt butter in a large saucepan. Add
leeks, cook over medium heat for
3 to 4 minutes or until leeks are soft.
2. Add cauliflower, stock and pepper and
bring to a boil. Lower heat, cover with lid
and simmer for 20 to 25 minutes or until
cauliflower is tender.
3. Allow mixture to cool and transfer in
batches to blender jug.
4. Select the BLEND speed, blend
until smooth.
5. Return pureed soup to saucepan to heat
through. Season to taste with salt.
6. Serve soup topped with
parmesan cheese.
NOTE
If soup becomes too thick when
cooking or blending add a little extra
stock or water.
BBL420XL_IB_C11_FA.indd 24 19/08/11 1:35 PM