Perth has been having a mini heatwave…of sorts, and now it is all cloudy and threatening, but I do have the airconditioner in full swing. The first air conditioning day for the season in fact…here we go…summer is on its way!
So for a hot day, a quick and easy salad. Make the dressing. Chop the cabbage, fire up the barbie or the grill and dinner dilemma is solved…to everyones satisfaction I think.
Speaking of Dinner Dilemma's being solved…VERY SOON…in my store, I will have my first little self published project available for sale. Now let me just make a fuss…21 fabulous recipes, all main meals with lots of variety, whether you are carnivore or vegetarian, whether you enjoy Asian or Mexican food, spicy, salads, winter warmers, its a bit of a mixer and hopefully you will find that you have a new friend in the kitchen in this book. It is small enough to carry in your bag; just call it a prehistoric app…bring it out at the shop to just check on a recipe ingredients and yes, dinner is sorted. It will be that easy…so hope to have a big SOLD OUT sign up really soon!
In the meantime, enjoy this...
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- 20 g peeled ginger root
- 1 lemon grass stalk, white part only
- 1 kaffir lime leaf
- 1 red chilli
- 2 cloves of garlic
- 30 g Coconut - Sugar palm sugar BUY
- Pinch sea salt
- 40 g fish sauce
- 100 g lemon or lime juice
- 60 - 80 g Extra Virgin Olive Oil (EVOO) Fini EVOO BUY
- 1 Handful fresh mint leaves
- 1 chicken breast fillet (for 2 servings)
- 1/2 chinese cabbage
- A few spinach leaves or other salad greens of choice
- 1 - 2 avocadoes
- 1 - 2 mangoes
- 1 - 2 Noodles - Fried packets of Changs fried noodles BUY
Place all dressing ingredients into Thermomix bowl and blend 10 sec/speed 7. Remove from bowl and set aside.
Place up to 400g of cabbage at a time into the Thermomix bowl and chop 4 sec/speed 4. Remove from bowl and place on serving platter. Repeat with remaining cabbage until all is chopped. Place a few baby spinach leaves or other greens on top.
Meanwhile heat a griddle pan over a high heat on Induction 12. Oil it and then cook each chicken breast, until well charred and marked. Turn heat down to medium heat, (Induction 6), cover and cook until cooked through completely. Rest chicken, covered in pan with heat turned off.
Chop avocado and mango and toss through the dressing.
Slice chicken on the diagonal and arrange over bed of greens, top with avocado, mango and drizzle with dressing. Garnish with noodles and additional sliced red chilies.