Helen RandellMint and Kaffir Lime Chicken
February 28th 2010 05:04
For Christmas this year I was lucky enough to receive a kaffir lime tree from my in-laws. I love the leaves for thai cooking and am really looking forward to using them in thai curries.
The girls recently held our first themed dinner which was thai, so I was well prepared. I was in charge of drinks and produced a cocktail using a pear and ginger puree, kaffir lime leaves, elderflower cordial and cointreau. They were pretty tasty and with an extra addition of soda water, not too alcoholic and beautifully refreshing.
For a very refreshing chicken marinade take 4 kaffir lime leaves, thinly sliced (scissors are good for this), 1 tablespoon brown sugar, 1 small garlic clove, sliced, 1 teaspoon fish sauce and 8 mint leaves. Place in a blender or food processor with a little oil and blend for 1 minute. Pour the marinade over two sliced chicken breasts and turn to coat. Cover and refrigerate for at least one hour, preferably over night.
When ready, grill chicken and serve with white rice or a simple salad. The chicken will be very strongly flavoured, so do not try and add any other flavours in side dishes.
Quite different, but deliciously fresh.
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