THAI FOOD MADE EASY COOK BOOK
Thanks to Murdoch Books, 7 lucky TV SOAP readers will win the cook book Thai Food Made Easy, valued at $39.99 each. That’s a total prize value of $279.93!
Thai Food Made Easy takes you on a culinary adventure, building your store of essential Thai ingredients and making your own curry pastes and marinades. From there, on to classic Thai staples such as Pad Thai Fried Noodles, Thai Stir Fry Beef and Coconut Fish Curry — authentic dishes that are the go-to recipes for Thai food fanatics who love delicious, healthy food that is easy to cook and impressive to serve. In stores now.
Sesame chicken salad with white pepper Fresh
4 coriander sprigs, leaves picked (reserve the stems) 6 celery stalks, from the centre of the bulb 4cm piece of ginger, peeled and nely chopped (reserve the peel) 3 skinless, boneless chicken breasts 2 garlic cloves, nely chopped 2 green chillies, seeded and nely chopped 4 spring onions, nely chopped 6 white peppercorns 1 teaspoon ground white pepper
2 tablespoons sh sauce 2 tablespoons rice wine vinegar ¼ teaspoon salt 1 teaspoon caster sugar 2 tablespoons blended sesame oil 2 tablespoons sesame seeds
Bring a pan of water to the boil, add the coriander stems, 2 celery stalks, the ginger peelings and the white peppercorns. When the stock is simmering, add the chicken breasts and return it to the boil. Skim the surface to remove any scum that rises to the surface. Simmer the chicken for 5 minutes. Cover the pan with a lid, remove from the heat and stand for 20 minutes: this will result in perfectly cooked, juicy poached chicken. After 20 minutes remove the chicken from the stock and set aside to cool.
Cut the remaining celery stalks into thin halfmoon slices. Bring a little water to the boil in a small saucepan and parboil the celery for 10 seconds, then refresh under cold running water to stop the cooking. Drain and set aside.
Make a dressing by mixing the garlic, chillies and chopped ginger in a bowl with the spring onions, sh sauce, vinegar, salt, sugar and white pepper and set aside for the avours to infuse while you prepare the chicken.
Cut the poached chicken into slices that are about 1cm wide and 3cm long. Mix the chicken with the blanched celery and the sesame oil. Add the dressing and set aside for 5 minutes.
Meanwhile, set a small frying pan over medium heat and dryfry the sesame seeds for about 3–4 minutes until they pop and turn golden brown, then remove from the heat. Tear the coriander leaves into the chicken salad and add the toasted sesame seeds. Mix everything together and serve. Image and recipe from Thai Food Made Easy Murdoch Books, RRP $39.99