Fragrant chicken parcels with plum dressing

1 servings

Ingredients

Quantity Ingredient
250 grams Filo pastry
250 grams Chicken meat; boneless, skinless,
; trimmed and minced
1 tablespoon Coriander; chopped
1 Garlic clove; crushed
3 Spring onions; finely shredded
1 Egg
1 tablespoon Fish sauce
1 teaspoon Soy sauce
¼ teaspoon Granulated sugar
Black pepper
1 teaspoon Chives; chopped
Melted butter to brush the filo
1 pounds Very ripe plums; stoned
1 Red chilli pepper
Olive oil
2 teaspoons Caster sugar
4 fluid ounce Red wine
1 Cinnamon stick
1 teaspoon Ginger; grated
Orange juice; (optional)

Directions

PLUM DRESSING

Chicken parcels: Combine in a clean bowl, the minced chicken, coriander, garlic, spring onions and egg. Mix well.

Season the mix with the fish sauce, soy sauce, sugar, black pepper and chives. Cut a sheet of filo pastry approximately 9cm square. Place on to a flat surface and brush the edges lightly with the melted butter.

Place a teaspoon or walnut sized piece of chicken mix into the centre of the filo. Carefully bring the edges of the filo together to form a parcel, repeat this process allowing approximately 3 parcels per person.

Dressing: Roughly chop the pepper and plums or place directly into a food processor, removing the stones. Place into a heavy based pan and add the sugar, red wine, cinnamon stick and grated ginger. (Depending on the liquid content of the plums, a little additional liquid may be necessary, in this case add orange juice).

Boil up the ingredients and strain into a clean container. Whisk in the oil and serve.

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