Product specifications

10
chicken fillets with a Thai curry sauce serves 2
2 large chicken fillets, trimmed of fat and skin
100g Thai curry sauce
4 tbsp coconut milk
1 spring onion, finely chopped
a few torn coriander leaves
steamed jasmine rice or noodles mixed with
grated lemon or lime peel
additional torn coriander leaves to garnish
Lightly flatten the chicken fillets to an even thickness.
Preheat the grill, and lightly spray the cooking plates
with cooking oil.
Lay the chicken fillets on the cooking plate, and grill
till the chicken is cooked through (5-7 minutes).
Meantime, heat the sauce in a pan, stir in the coconut
milk, spring onions and coriander leaves, and heat through, stirring occasionally, till cooked (but
don’t let it boil).
To serve, spoon a portion of the curry sauce on a plate, lay a chicken fillet on the sauce, then
pour a little more sauce over the chicken. Spoon rice or noodles and additional torn coriander
leaves on to the plate.
Accompany this dish with crisp green vegetables.
fillet steak with tomato concasse serves 2
2 fillet steaks
½ clove garlic – to wipe on the steaks
tomato concasse
1 medium onion, finely chopped
2 tsp olive oil
100g tinned tomatoes, drained and chopped
1 bay leaf
pinch thyme
grated zest of ¼ orange
pinch of saffron (optional)
½ clove garlic, crushed
salt and pepper
Heat the oil in a pan over a moderate heat, and sauté
the onions till they’re just translucent. Add the
tomatoes, then the other concasse ingredients, and simmer, stirring occasionally, till the
concasse is thick and rich. DIscard the bay leaf.
Preheat the grill.
Trim the fillets, flatten gently, then rub them on both sides with the cut side of the garlic clove.
Lay the fillets on the grill, and cook for 2-5 minutes, depending on how rare you want them.
, Remember – it’s fillet steak – it doesn’t take a lot of cooking!
To serve, spoon a portion of the concasse on a plate, lay a steak on the concasse, then pour a
little more concasse over the steak.
Accompany with creamy mashed potatoes, boiled baby new potatoes in butter, carrot sticks
and a green vegetable.