December 29, 2008

3rd Course: Chicken on Lemon Grass with Fruit Relish

The biggest surprise of the seven courses: I never thought that this fruit relish is going to be such an explosion! Absolutely juicy, fresh, sweet but also sour and of course it softens the hotness of the chicken balls. Great combination!

For the chicken balls:
4 lemon grass
400 g chicken breast
1 teaspoon sambal olek

1 onion
1 piece of ginger
1 1/2 tablespoon peanut butter
juice of 1 lime

salt, pepper
For the fruit relish:
1 baby ananas
1 mango
1/2 avocado
2 tablespoon sugar

50-70 ml raspberry vinegar
juice of 1 lime

10 spearmint leaves

Ground chicken breasts, add grated onion, grated ginger, lime juice, peanut butter, sambal olek, salt and pepper. Mix well and form balls, that you stick on a lemon grass and set aside for 1-2 hours. Beat lemon grass before using so that it can unfold its flavour. Heat oven to 180°C and cook sticks for 10-13 minutes.

For the fruit relish cut fruits in cubes. Melt sugar, pour vinegar on it and cook for 3 minutes, after pour it over the fruits. (You also can cook the fruits in the vinegar for 5-6 minutes.) Stir in avocado and chopped spearmint, season with lime juice and pepper. Let it stand for 2-3 hours in the fridge.

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