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February 27, 2016 by The Corner Chicken Shop

Thai Chicken Burgers with Coriander Slaw

Ingredients

Chicken PattiesFeature-Thai-Chicken-Burgers--680x340

  • 500 g chicken mince.
  • 2 garlic cloves, minced.
  • 2 cm fresh ginger, minced.
  • 1 bunch coriander, stems finely chopped and leaves reserved for slaw.
  • 1/2 large red chilli, finely chopped.
  • 1/2 lime, juiced.
  • 2 teaspoons fish sauce.
  • 1/2 teaspoon sea salt.
  • pinch of freshly ground black pepper.
  • olive oil, for frying.

Coriander Slaw

  • 2 tablespoons full-fat mayonnaise.
  • 1 head of coriander leaves, finely chopped.
  • 1/2 small red onion, finely chopped.

To serve

  • 1 large avocado.
  • 1/2 lime, juiced.
  • sea salt and freshly cracked black pepper, to season.
  • 4 sourdough buns.
  • 8 cos lettuce leaves.

Directions

1. To make the chicken patties, combine all ingredients together in a mixing bowl. Shape into 4 equal sized patties.

2. Add olive oil to a large fry pan on medium heat. Add in the chicken patties and cook for about 8 minutes on the first side and another 5 minutes on the second, or until cooked through. Once cooked, set aside.

3. To make the coriander slaw, add all ingredients into a small bowl and mix together until just combined.

4. Mash the avocado, lime juice and salt and pepper together in a small bowl.

5. Now to assemble the burger: Layer cos lettuce leaves on the burger bun bases, then place on the chicken patty, dollop with avocado mash, followed by the coriander slaw and then the sourdough bun top. Serve.

(I Quit Sugar, 2014)

Filed Under: chicken Tagged With: burger, chicken, mince, recipe

November 15, 2015 by The Corner Chicken Shop

Chicken Cottage Pie with 3-Vegetable Mash

Serves 6-8

INGREDIENTS:

  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 3 celery sticks, finely sliced
  • 1kg Chicken Breast MinceMG_0492
  • 1 tin cherry tomatoes or chopped tomatoes
  • 1tbsn tomato paste
  • 2 bay leaves
  • salt & pepper to taste
  • handful fresh parsley, chopped
  • 200g potatoes, peeled and roughly quartered
  • 300g sweet potatoes, peeled and chopped into chunks
  • 300g butternut, peeled and chopped into chunks
  • 2tbsn butter
  • 1 cup warmed milk
  • 1 cup mature cheddar, grated
  • 1/2tsp nutmeg, grated
  • salt & pepper to taste

METHOD:

  • Fill a large pot with water and place on high heat. Add the potatoes, sweet potato and butternut.
  • In a large saucepan, fry the onions, garlic and celery until soft and translucent.
  • Add the chicken and fry until the meat starts to brown.
  • Add the tomatoes, tomato paste, bay leaves and 1/2 cup water and turn down the heat. Cover and allow to simmer for 10 minutes. Uncover and allow to simmer for 10 minutes.
  • When the vegetables are soft, drain and mash with the butter and milk. (I used my handheld mixer which worked incredibly well to get rid of all the lumps and only took a minute)
  • Add the cheese and seasoning and mix through.
  • Spoon the chicken mixture into an oven-proof dish and top with the mashed vegetables. I like to take a fork and make patterns on the mash but you can just dollop it on if you don’t feel too creative.
  • Place in a pre-heated (200°c) oven and cook for 10-15 minutes until the vegetable layer is slightly browned.
  • Remove from the oven and allow to rest for 5-10 minutes before serving.

(Simply Delicious Food, 2011)

Filed Under: chicken Tagged With: chicken, mince, pie

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