Chilli and Lemongrass Chicken….adulterated from Donna Hay
This an easy to prepare little Christmas Canape. Whip it up before the party so you will have more time to work on your outfit …
You need for 16
2 teaspoons sesame oil
2 stalks lemongrass, very finely chopped
2 large mild red chillies, seeds removed and chopped
1 tablespoon finely grated ginger
500g chicken mince
3 tablespoons lime juice
3 tablespoons fish sauce
2 teaspoons brown sugar
about 4 lime leaves, finely sliced
16 witlof (Belgian endive) or baby cos (romaine) leaves
- Slip into your Gucci Kaftan.
- Keep wearing your gladiators.
- Put down the sword.
- Pour a little champagne.
- Start chopping and smashing the lemon grass. You may need the sword again.
- Now grate the ginger.
- Find a knife and fork and chop up the chilli. If you touch chilli and then apply your false eyelashes you will be hot. Not in a good way.
- Finely slice the lime leaves. Add more when you taste it if you need to.
- Juice the limes and find the fish sauce and sugar.
- Pour another champers. This is not the time to worry about calories. It’s too late.
- Heat a big frying pan and get it hot baby hot.
- Throw in the the oil, lemongrass, chilli and ginger and cook for about 1 minute.
- Smells gorgeous non?
- Toss in the mince and stir it til it’s cooked. Takes about 5 minutes.
- Now stir through the lime juice, fish sauce, sugar and lime leaves.
- You can let it cool.
- Run the bath, light candles, drink more champers.
- Slip into fabulous Prada black dress, add Jimmy Choos, and earrings.
- Just before guests arrive ask the waiters to spoon the lemongrass chicken into the cute litte witlof leaves.
- Serve with a sprinkling of lime leaves and accessorized with a few little chic strips of red chilli.
- Eat, drink and be merry.
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