THAI CHICKEN AND PINEAP­PLE JAF­FEL

Ver­sa­tile fill­ing

Go! Camp & Drive - - Camp Food -

The chicken is poached in co­conut milk and then flavoured with Thai spices. You can make the fill­ing ahead of time and then freeze it.

In­gre­di­ents

(enough for 4)

2–3 chicken breasts

1 can (410 g) co­conut milk

1 ta­ble­spoon Thai curry paste

1 clove gar­lic, grated

1 red chilli of 1 tea­spoon chilli sauce

salt and pep­per, to taste

juice of ½ a lemon or lime

2 fresh pineap­ple rings, cut in blocks

1 cup finely chopped co­rian­der leaves

For the jaffels

8 slices white bread

but­ter

Here’s how

1 Poach the chicken breasts by plac­ing it in a pot and cov­er­ing it with the co­conut milk, curry paste, and gar­lic. Heat up un­til be­low boil­ing point, then leave to sim­mer for 20 min­utes. Re­move the chicken from the liq­uid.

2 Flake the meat with 2 forks.

3 Flavour to taste with the chilli, salt, pep­per and lemon juice and mix in the pineap­ple and co­rian­der.

4 Spread but­ter on the bread, fill two slices with a spoon­ful of the chicken mix­ture and fry the sand­wich un­til golden brown in the jaf­fel pan.

go! Drive & Camp says If you feel like some­thing dif­fer­ent, this mix­ture is a per­fect pizza top­ping or a fill­ing for a pie.

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