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                                     Chicken Dishes

Chicken and Indian-spiced potatoes








800 g potatoes

4 ripe tomatoes

1  medium eggplant

1 red pepper

1 large onion

2 cloves of garlic

5cm piece of ginger

½ a bunch of fresh coriander

olive oil

2 tablespoon mustard seeds

1 handful of curry leaves

1 heaped teaspoon turmeric

6 large free-range chicken thighs, bone in

2 fresh red or green chillies


½ a bunch of fresh mint

½ a lemon

1cm piece of ginger

150 g natural yoghurt

1 fresh green chilli


Preheat the oven to 190ºC.

Cut the potatoes, tomatoes, eggplant, pepper and onion (peel it first) into 3cm cubes.

Put the spuds in a large pan of salted water over a medium heat. Bring to the boil and cook for 10 minutes, then drain in a colander and leave to steam-dry for 3 minutes.

Tip into a large bowl and mix with the tomato, eggplant , pepper and onion.

Peel and finely slice the garlic. Peel and finely grate the ginger. Pick the coriander leaves and set aside, then chop the stalks.

Heat a lug of oil in a large frying pan over a medium heat. Add the garlic, ginger, coriander stalks, mustard seeds, curry leaves and turmeric and cook for 2 minutes, or until fragrant. Leave to one side to cool slightly.

Add the spice mix to the veg and potatoes and tip onto a large roasting tray. Arrange the chicken on top and season.

Roast in the bottom of the oven for 1 hour, or until the chicken is cooked and the veggies are gnarly.

Pick the mint leaves into a blender, squeeze in the lemon juice, then peel and add the ginger with the remaining dressing ingredients and a pinch of seasoning. Blend in food processor until smooth.

Top the chicken and potatoes with the coriander leaves. Finely slice and scatter on the chillies, then serve with rice and the dressing on the side

Cranberry BBQ Chicken

Serves: 6 Prep time: 10 minutes Cook time: 1 hour

1 size 16 fresh chicken 

¾ x 300g bottle Cranberry Sauce 

½ tsp Chinese five spice

 2 Tbsp soft brown sugar

 Zest of 1 orange

1. Preheat a lidded barbecue to 200°C. 2. To butterfly or spatchcock the chicken, using kitchen shears or a sharp knife, cut chicken down each side of the backbone. Remove the backbone. Turn chicken breast side up. Press firmly on the breastbone to flatten. 3. To make the glaze mix together Wattie’s Bit on the Side Cranberry Sauce, Chinese five spice, brown sugar and orange zest. 4. Place the chicken breast-side up in a tray or on a lined hotplate. Brush liberally with glaze, place on the barbecue and close the lid. Turn the middle burner off and reduce the outside burners to low. 5. Glaze the chicken every 20 minutes. Cooking time will vary according to chicken size and barbecue model. Allow approx. 45 – 60 minutes. 6. To test if the chicken is fully cooked, insert a skewer into the thickest part of the meat, when the juices run clear the meat is cooked. Leave to rest for 15 minutes before carving.

Baked chicken & mushroom risotto






25 g dried mushrooms of your choosing-you can usually pick these up at Kosco for NZ readers

4 x 125 g free-range chicken thigh fillets

1 clove of garlic

400 g Arborio risotto rice

1 litre of organic chicken stock

4 sprigs of fresh thyme

50 g unsalted butter

80 g Parmesan cheese


Preheat oven to 200°C. Place the mushrooms in a bowl and cover with 180ml of boiling water. Set aside to soak for 5 minutes, then drain, reserving the soaking liquid.

When they are soaked, chop the porcini and place in a 3-litre casserole dish with the reserved soaking liquid. Trim and chop the chicken thighs, then peel and crush the garlic. Add both to the casserole dish along with the rice and stock. Pick in most of the thyme leaves, reserving a few for garnish. Stir everything to combine, cover tightly with tinfoil and cook for 35 to 40 minutes, until the rice is cooked.

Meanwhile, chop up the butter and finely grate the Parmesan. When the risotto is ready, remove from the oven and add the butter and cheese to the risotto. Season with sea salt and black pepper, then stir for 3 to 4 minutes, or until the risotto thickens. Divide between bowls and top with extra Parmesan to serve.

Balinese chicken curry with KALE RICE, CHILLI & LEMONGRASS



Dairy-free, Gluten-free





4cm piece of ginger

4 cloves of garlic

1 bunch of spring onions

2 fresh red chillies

40g cashew nuts

4 kaffir lime leaves

1 teaspoon ground turmeric

2 teaspoons fish sauce

300g oyster mushrooms

1 ripe mango

3 x 200g skinless free-range chicken breasts

olive oil

500g fine green beans

2 limes

1 x 400ml tin of light coconut milk

450g basmati rice

250g purple kale

2 sticks of lemongrass


Peel the ginger and garlic, trim the spring onions, halve and deseed 1 chilli, then char and soften it all in a large casserole pan on a medium-high heat with the cashews until everything is just starting to catch, tossing often.

Tip into a blender with the lime leaves, turmeric, fish sauce, 1 teaspoon of black pepper and a pinch of sea salt and blitz into a paste.

Return the pan to a medium heat and dry char the mushrooms for 5 minutes so they get dark golden and nutty.

Cut the cheeks off the mango and peel, then cut both the mango and chicken breasts into 1cm slices.

Remove the mushrooms to a plate, then add 1 tablespoon of oil and the paste to the pan. Stir and fry for 1 minute to get the flavours going, then add the chicken and mango and stir-fry for 5 minutes.

Halve the green beans and add to the pan, returning the mushrooms, too. Squeeze in the juice of 1 lime, pour in the coconut milk, swirl a splash of water around the empty tin and pour into the pan.

Bring to the boil, then simmer for 10 minutes, or until slightly thickened, stirring occasionally. Taste and season to perfection.

Meanwhile, cook the rice in a large pan of boiling salted water according to the packet instructions.

Pull the kale leaves off the stalks, tear into small pieces, and chuck into the rice pan after 5 minutes to cook through and add colour.

Whack the sticks of lemongrass on your work surface to crush them, then remove the tough outer layer. Halve and deseed the remaining chilli and chop super-finely with the lemongrass.

Drain the rice and serve with the curry, with a sprinkle of lemongrass and chilli, to your taste, and with lime wedges on the side, for squeezing over.

Butter Chicken


15 minutes plus 8 hours marinating Prep Time 25 minutes Cook Time


405 g can Creamy Butter Chicken Curry Sauce 

6  chicken leg and thigh portions, skin removed 

1 medium onion, peeled and quartered 

1 cup unsweetened natural yoghurt

 1 tsp garam masala 

1 tsp ground ginger 

½ cup cream 

1 Tbsp chopped fresh coriander


1. Cut the chicken portions in half. Slash each portion through to the bone in three places. Place in one layer in a non-metallic dish.

2. In a food processor, process the onion, yoghurt and spices. Pour over the chicken and turn to coat evenly. Cover and refrigerate for at least one hour or up to 8 hours. (The longer you can leave the chicken to marinate, the sweeter and intense the flavour will be).

3. Remove the chicken from the marinade, brush off any excess.

4. Bake at the top of the oven on a foil-lined tray at 230°C for 20-25 mintues until well browned and cooked.

5. While the chicken is cooking heat the , adding the Wattie's Creamy Butter Chicken Curry Sauce cream if wished. Serve the chicken pieces coated with the sauce and garnished with coriander.

Chicken & spring mushrooms WITH A HIT OF GARLIC & FRESH HERBS

A one-pan wonder celebrating springtime mushrooms.



Gluten-free, Dairy-free




1.4 kg chicken

10 cloves of garlic

1 large fresh red chilli

200 g pancetta

300 g waxy new potatoes

olive oil

300 ml white wine

12 morels , or other seasonal mushrooms

6 sprigs of fresh thyme

6 sprigs of fresh rosemary


Joint the chicken into 8 pieces.

Peel and roughly chop the garlic, halve your chilli lengthways, chop your pancetta into 1cm cubes and halve any larger potatoes.

Heat the oil in a large casserole pan over a medium–high heat, then add your chicken, cooking and sealing the meat until golden on both sides, 5 to 10 minutes. Remove the chicken and set aside.

Cook the pancetta in the pan until golden, then deglaze the pan with 100ml of the wine. Add the morels or mushrooms (slice any larger ones first) and cook for 1 to 2 minutes, stirring, until they have softened.

Tip in the potatoes and stir to coat in the glaze, then add the chilli and cook, stirring, for 2 to 3 minutes.

Add the chicken back to the pan, along with any juices. Sprinkle over the garlic and herbs, pour in the rest of the wine, then reduce the heat to medium.

Cover with a lid and simmer for 30 to 40 minutes, until tender, then serve.

Chicken and Mint Salad Rolls

Prep time:30 minutes


100g rice vermicelli noodles

1 iceberg lettuce, very finely shredded

1 large carrot, peeled and coarsely grated

½ tsp sugar

1 cup torn mint leaves (60-70 leaves)

3 tbsp chopped coriander leaves

2 cooked chicken breasts (200-250g), very finely shredded

30 small or 20 large rounds of rice paper

The kids often whip up rice-paper salad rolls like these for a summer snack. They are wonderfully light and refreshing to eat. Adding lots of mint is the key to their zingy taste. They can also be made with pork or shrimps.

Place noodles in a bowl, pour over boiling water and soak for 10 minutes. Drain and cut in several places with kitchen scissors.

Place lettuce and carrots in a mixing bowl with sugar and chopped herbs. Mix through noodles and chicken.

Dunk sheets of rice paper into warm water to fully immerse then transfer to a bench covered with a clean, damp cloth. Wait for a minute for the paper to soften and become flexible. (If you try to roll them before this they will split.)

Place a small handful of the chicken mixture on the centre of each wrapper. Roll up tightly, tucking in the sides as you go. Transfer rolls to a plate, seam side down, and cover with a damp paper towel or plastic wrap. Chill if not serving at once; they will hold their shape for 24 hours. Serve with peanut chilli dipping sauce.

Chicken Bacon and Vegetable Frittata


10 minutes Prep Time 20 minutes Cook Time


3 cups Frozen Super Mix

 1 small red onion, sliced thinly 

200 g Smoked Chicken Bacon

 1-2 cooked potatoes, sliced

 8 eggs, beaten 

50 g feta


1. Preheat oven to 180°C. In an oven-proof frying pan heat for frozen Super Mix Vegetables for 3 minutes until cooked and any liquid has evaporated. Remove from pan and set aside.

2. Add a dash of oil to pan if needed. Cook onion and Tegel Smoked Chicken Bacon until just browned. Remove from pan and set aside.

3. Add sliced cooked potato to the pan and arrange to make a base and return onion, chicken bacon and vegetables to the pan. Pour over the beaten egg and season with freshly ground pepper.

4. Place in oven for 15-20 minutes or until egg has set. Crumble with feta and serve with crusty bread.


Try this recipe with cooked kumara or pumpkin slices instead of potato.

Chicken Provencale


15 minutes Prep Time 40 minutes Cook Time


6 boneless, skinless chicken thighs 6 sprigs fresh thyme or rosemary grated zest from 1 lemon 3 rashers middle bacon, halved lengthwise 1 onion, peeled and sliced 1 clove garlic, crushed 2 stalks celery, chopped 1 ½ cups chicken stock 400 g can Chopped Tomatoes in Puree 1 cup long grain rice 450 g  frozen SteamFresh Vegetables


1. Preheat the oven to 180°C.

2. Open out the chicken thighs. Place a sprig of thyme in the middle of each and sprinkle over a little lemon zest. Fold thigh in half and wrap the bacon rasher around the chicken. Secure with a toothpick.

3. Heat a dash of oil in a flameproof casserole dish and quickly brown the chicken. Remove from the dish and set to one side.

4. Add the onion and cook until it starts to soften. Add the garlic and celery. Return the chicken to the dish. Stir in the stock and . Bring to a boil. Cover. Chopped Tomatoes in Purée

5. Place in the oven and cook for 20 minutes. Add the rice and stir well. Cover and return to the oven and cook for a further 20 minutes, until the rice is tender and chicken cooked. During this time the rice will have absorbed most of the liquid.

6. Remove toothpicks from the chicken before serving. Serve with Wattie’s frozen SteamFresh on the side

Citrus Honey Chicken with summer Peach Sauce


20 minutes Prep Time 12 minutes Cook Time


2 Tbsp oil (olive is preferable)

juice of 1 orange

grated zest of 1 orange

2 Tbsp liquid clover honey

1 Tbsp chopped rosemary leaves

4  Chicken single breast fillets, skin removed

Chunky Peach Sauce

410 g can Peaches Sliced in Clear Fruit Juice

1 spring onion, trimmed and finely chopped

2 tsp grated fresh ginger ½ chilli or dash of chilli pepper

1 Tbsp white wine vinegar


1. Mix together the olive oil, orange zest and juice, honey and rosemary leaves. Place the Chicken Breast Fillets in a non-metallic dish and pour over the marinade, cover and refrigerate for one hour or overnight.

2. Heat a little extra oil or butter in a non stick frying pan and cook the chicken over a moderate heat for 4-5 minutes each side until the chicken is golden and cooked. Alternatively grill or BBQ the chicken under a high heat for 5-6 minutes each side. Brush with the marinade while cooking.

Serve the chicken with the Chunky Peach Sauce, potatoes and a green salad.

Chunky Peach Sauce

Place the well drained peaches into a food processor.

Indian-spiced baked chicken


easy to eat with your fingers! Serve with salad






2 cloves of garlic

5 cm piece of ginger

2 fresh red chillies

1 lemon

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon garam masala

1 teaspoon ground cumin

2 teaspoons smoked paprika

1 teaspoon tomato purée

2 teaspoons natural yoghurt , plus extra to serve

8 free-range chicken pieces (thighs and drumsticks), skin on

a few sprigs of fresh coriander

extra virgin olive oil


Using a pestle and mortar, bash the garlic to a paste. Finely grate the ginger, add it to the mortar and mix well.

Carefully halve the chillies lengthways. Firmly hold the stalk end of each half and run a teaspoon down the insides to scoop out the seeds. Finely chop the chillies and place in the mortar. Wash your hands thoroughly.

Finely grate the lemon zest and add to the mortar.

Carefully cut the lemon in half and squeeze the juice into the mortar, using your fingers to catch any pips. Add all of the spices, the tomato purée, yoghurt and a tiny pinch of sea salt. Mix well.

Using a small sharp knife, very carefully slash each piece of chicken a few times, right down to the bone, then place in a mixing bowl.

Pour the marinade over the chicken, then use clean hands to massage it into all the nooks and crannies. Wash your hands, board and knife afterwards.

Cover the bowl with clingfilm and leave the chicken to marinate in the fridge for at least 1 hour, or overnight.

Preheat the oven to 200ºC. Using tongs, move the chicken pieces to a baking tray, arranging them in an even layer. Reserve the marinade in the bowl.

Cover the tray with tin foil, then pop it in the oven to cook for 40 minutes.

Using oven gloves, remove the tray, discard the foil and brush the chicken with the leftover marinade. Return the tray to the oven for 20 minutes, or until the chicken is cooked through and golden all over, turning halfway.

Pick the coriander leaves and discard the stalks. Spoon some yoghurt into a small bowl, then stir through half of the coriander leaves and a tiny drizzle of oil.

Serve the chicken scattered with the remaining coriander and the yoghurt on the side. Delicious served with flatbreads and a fresh, green salad.

Moroccan Apricot Chicken Stew


10 minutes Prep Time 30 minutes Cook Time


8 Tegel Drumsticks

2 onion, peeled and finely chopped

1 cup finely sliced dried apricots

½ tsp ground coriander

½ tsp ground ginger

1 cup chicken stock

400 g can Wattie's Moroccan Style Tomatoes

To garnish

a few black olives (optional) chopped parsley or coriander


1. Remove skin from the Tegel Drumsticks.

2. Brown the chicken in a dash of oil in a large lidded frying pan until golden on both sides.

3. Add the onion, apricots, ginger, coriander, stock and and bring to Wattie's Moroccan Style Tomatoes the boil.

4. Cover and simmer gently for 30 minutes until the chicken drumsticks are cooked.

Serve garnished if wished with black olives, chopped parsley or coriander on a bed of white rice.








10 g mixed dried mushrooms

olive oil

2 cloves of garlic

1 bunch of fresh thyme

200 g button, brown, chestnut or mini-field mushrooms

80 g unsalted butter , (at room temperature)

1 bunch of fresh flat-leaf parsley

truffle oil

1 onion

2 sticks of celery

1 large bulb of fennel

1 handful of ripe cherry tomatoes , on the vine

150 ml white wine

1.2 kg whole free-range chicken


Preheat the oven to 180°C

To rehydrate the dried mushrooms, place in a bowl and cover with 200ml of boiling water. Leave to one side for about 5 minutes – the mushrooms will have soaked up some of the liquid and be nice and rehydrated.

Strain through a fine sieve, reserving the liquid, then roughly chop.

Place a pan over a medium heat and add 1 tablespoon of olive oil. Peel and finely slice to the garlic, pick the thyme leaves and add both to the pan when the oil is hot.

Once it begins to colour, tear in the fresh and rehydrated mushrooms along with the soaking liquid. Cook for 15 to 20 minutes, or until all cooked down with a beautiful rich flavour, stirring continuously.

Remove from the pan and briefly blitz in a food processor or roughly chop on a board. Leave to cool for 5 minutes, then transfer to a bowl.

Roughly chop the butter into cubes and add to the mushroom mix (it will start to melt a little with the heat).

Pick the parsley leaves and roughly chop, then stir through the mushrooms, with 1 teaspoon of truffle oil and a good pinch of sea sat and black pepper.

Peel and roughly chop the onion into wedges. Trim the celery and fennel, then chop the celery into 3cm chunks and cut the fennel into wedges. Add the veg to a large roasting tray along with the tomatoes and wine.

To prep the chicken, carefully place a rubber spatula under the skin – the easiest way to do this is from behind the neck. Gently push the spatula under the skin from the front, working your way across while moving towards to the back. Once you have created the space, carefully stuff (or pipe) the mushroom filling into it, massaging on the outside and pushing it in an even layer across the underside of the skin.

Place the chicken in the tray on top of the veg, drizzle over 1 tablespoon of olive oil and season generously. Roast for 1 hour 40 minutes, or until cooked through, but check after 1 hour 30 minutes. Cover with tin foil for the last 20 minutes if it is getting too much colour.

Leave to rest for 10 minutes. Delicious served with seasonal steamed greens and boiled or roast potatoes.

Roast Chicken Platter with Rocket and Lemon

Prep time:15 minsCook time:60-75 mins + resting


1 large free-range chicken (about 1.5kg)

olive oil, to brush or spray

2 tbsp melted butter

4 juicy lemons

salt and ground black pepper, to taste

2 handfuls (50g) rocket / arugula or spinach leaves

Preheat oven to 220ºC fanbake. Dry chicken inside and out with paper towels and remove visible fat. Place breast-side up in a deep oven dish that has been brushed or sprayed with a little olive oil.

Brush melted butter over chicken. Cut 1 lemon in half, squeeze the juice over the chicken and place the 2 squeezed lemon halves in the chicken cavity. Season chicken with salt and pepper. Roast 20-30 minutes or until chicken starts to brown.

Brush with pan liquids then cook a further 40-45 minutes until juices run clear when a skewer is inserted into the densest part of the thigh, or until a kitchen thermometer reaches 82ºC when placed deep into the thigh. Allow chicken to rest for 10-15 minutes or up to 30 minutes.

When ready to serve, transfer chicken to a board and cut into large pieces. Arrange on a platter and sprinkle with leafy greens. Cut the remaining three lemons into segments or cheeks and arrange around the platter.

Spiced turmeric & lemon BBQ chicken







1.6 kg chicken

50 g butter

2 cloves of garlic

3 cm piece of ginger

1 teaspoon ground turmeric

¼ teaspoon ground cinnamon

1 unwaxed lemon

½ a bunch of fresh coriander

olive oil

2 - 3 tablespoons runny honey

4 spring onions

1 fresh green chilli


Start by spatchcocking your chicken. Place the chicken, breast side down, onto a chopping board. Then, with a pair of kitchen scissors cut down either side of the backbone, removing it completely. Turn the chicken over, breast side up, then press down into the middle, with the palm of your hand, until you feel it flatten out like an open book. Cut 2 to 3 slashes into the thighs, to reveal the meat; this will help the chicken cook quickly and evenly.

To make the marinade, melt the butter in a small pan or microwave. Peel and roughly chop the garlic and ginger and place in a blender. Add the turmeric and cinnamon, and finely grate in the lemon zest. Squeeze in the juice from half the lemon, discarding any pips. Pick the coriander leaves and keep to one side, then roughly chop the stalks and add these to the blender too.

Add a good pinch of salt and pepper and pour in the butter and a tablespoon of olive oil. Blitz until you have a vibrant paste, if it is a little thick, add a glug more oil.

Spoon the marinade over the chicken and rub it in all over, working it into all the nooks and crannies. If you are marinating in advance, cover the chicken and pop it in the fridge until needed.

When you’re ready to cook the chicken, preheat your oven to 190ºC/375ºF/gas 5. Place the chicken in a snug-fitting roasting tray and spoon over any marinade that may have fallen off.

Cover the tray tightly with foil and pop in the oven for 1 hour. The chicken should be cooked through but not golden or crispy.

While it is cooking, trim the spring onions and finely slice. Halve, deseed and finely slice the chilli, and roughly chop the coriander leaves. Toss them all together in a bowl and squeeze over the remaining lemon juice. Keep to one side.

Now is the time to stoke your barbecue, or when the chicken is almost ready, place a griddle pan on a high heat and get it nice and hot.

Remove the chicken from the tray and place it skin-side down on the barbecue or griddle. Baste it with any juice from the tray and drizzle it all over with the honey. Griddle it until you have crispy, golden skin.

Serve the chicken scattered with the green garnish, and a side of dressed garden leaves.

Spicy sticky chicken







3 fresh red chillies

2 onions

4 cloves of garlic

4 large plum tomatoes

1 bunch of fresh coriander

4 large free-range chicken legs, skin on

olive oil

2 teaspoons garam masala

1 tablespoon crumbled dried curry leaves

1 tablespoon mustard seeds

2 tablespoons white wine vinegar

fat-free natural yoghurt


Halve the chillies (deseed if you like), peel and finely slice the onions, then peel and crush the garlic. Quarter the plum tomatoes, and pick the coriander leaves.

Rub the chicken legs all over with a drizzle of oil and the garam masala, then transfer to a large non-stick ovenproof pan.

Add another drizzle of oil and fry the chicken over a medium heat for 10 to 15 minutes, or until lovely and dark golden all over. Be brave and let it get really nice and dark – it will make such a difference to the end result if you get it right at this stage. Drain off any excess fat.

At this point, preheat the oven to 180ºC

Next, add the curry leaves, mustard seeds, chillies, onion and garlic to the chicken. Cook, stirring often, for 5 minutes, then add the tomatoes and white wine vinegar.

Transfer the pan to the oven. Cook, uncovered, for 50 minutes, or until the chicken is cooked through and falling off the bone.

Pop the pan on the hob and reduce the liquid until sticky. Scatter with the coriander leaves and serve with the cooling yoghurt. Delicious with rice or couscous, and a crisp, refreshing salad.

Spicy Tomato Chicken



500-600 g  Chicken Thigh Fillets

4 Tbsp oil 1 onion, peeled and chopped 

2 stalks celery, trimmed and chopped 

1 red capsicum, cored and chopped

1 green capsicum, cored and chopped 

1 tsp dried thyme or 2 tsp chopped fresh thyme 

½ tsp freshly ground black pepper 

420 g can Tomato Pasta Sauce


1. Cut the Tegel thigh fillets up into 3cm pieces.

2. Heat half the oil in a large lidded frying pan and quickly brown the chicken. This is best done in 2 batches. Transfer to a plate.

3. Add the remaining oil to the pan and add the onion, celery and peppers and cook over a moderately high heat for 5 minutes, stirring regularly until the vegetables have softened and begin to brown. Add the thyme and pepper and cook a further minute.

4. Return the chicken to the pan with the and stir well. Cover Tomato & Pepper Pasta Sauce and simmer for 15 minutes until the chicken is tender and cooked. Season with salt and more pepper if wished.

Serve the Spicy Tomato Chicken over boiled or pilaf rice flavoured with plenty of chopped fresh parsley

Thai Larb

8 (entrée), 4 (main)Serves

15 minutes Prep Time 10 minutes Cook Time


500 g trim pork or chicken mince

2 Tbsp Gourmet Garden Lemon Grass

1 Tbsp Gourmet Garden Coriander

1 ½ Tbsp fish sauce

1 Tbsp Gourmet Garden Hot Chilli (optional)

½ cup finely chopped cashews or peanuts

½ red onion, finely diced

2-3 limes mint leaves

iceberg lettuce


1. Heat a non-stick frying pan and pan-fry mince thoroughly. Add Gourmet Garden Lemon Grass, Coriander, fish sauce and chilli, cook for 2 minutes. Remove from heat.

2. Stir through nuts, red onion, the rind from 1 lime and enough lime juice to give a fresh flavour.

3. Lastly add torn mint leaves and serve in the lettuce leaves or with lettuce pieces on the side. Serve at room temperature, as a starter or as part of a main meal with rice.