Bangkok Chicken with Rice, Fish and Almond Salad

Bangkok Chicken with Rice, Fish and Almond Salad

Bangkok Chicken
1 roasting chicken about 1.25kg
Bouquet Garni
Onion and Carrrot for flavouring
For Spiced Butter:
120g Butter
1/4 teaspoon ground Ginger
large pinch of Turmeric
speck of Cayenne Pepper
2 tablespoons Gluten free Mango Chutney
Juice from 1/4 Lemon
1 clove garlic, crushed

Cover the chicken with water; add seasoning bouquet garni, and vegetables and poach carefully until tender (about 40 minutes). Leave chicken to cool in the liquid.
Take flesh off the chicken and place in a flat dish. Make spiced butter by melting butter with the other ingredients added. Pour over the chicken. Grill for a few minutes under griller. Serve with Rice, Fish and Almond Salad.

Rice, Fish and Almond Salad.

1 large onion, finely chopped
30g butter
120g Fish – I used Snapper
cooked long grain rice – allow 30g per person
60g almonds, blanched and shredded
150ml french dressing

Cook the chopped onion in the butter until soft. Cut up fish and mix with onions. Add rice and let fish cook in residual heat. Add the almonds and stir in the french dressing.

This will be my last post for a few days as R is going to stay with his aunt in Wellington for a week for a well needed holiday now that all the family dramas have calmed down for a while. It will just be me and Jake the dog here, so I will just have meals that are already homemade and frozen in the freezer. I hope to get a few things done that I want to get done, and have a bit of lazy down time too.
Today I had lunch at The Village Grinder a cafe in Kuripuni with a group of women friends to help celebrate S’s birthday, who is the wife of our friend J who died, and the mother of P whose party we went to on Saturday.
I had a yummy kumara and bacon fritatta with tomato relish and a florentine slice (all gluten free) and a good cappucino. The staff there also gave S a helium Happy Birthday balloon and a flower which was a nice thing to do.


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