Ok, so I’m being really bad here. A) I’m going to post a recipe that is not mine, and has virtually no modifications or back story or is anything to do with bike touring. And B) I’m very close to a uni deadline that I’m really behind on and really shouldn’t be posting anything.
BUT, we have 3 trees full of mangoes that we have to harvest before the fruitbats ruin them all. These huge rodents are really wasteful and if they knock a mango out of the tree they ignore the half munched fruit lying on the floor and move on to the next one.
I am fairly new to mangoes and beyond adding them to yogurt, frozen products and fruit salads I’m not really sure what else to do with them. My mother in law makes a mean chutney but I want to experiment with them. Mango and savoury is a slightly daunting area for the British cook so I turned to the internet and spent an afternoon procrastinating over mango recipes. I found this recipe on taste.com.au by Gemma Luongo and though it sounded simple and if the mango element turned out to be a white elephant it could quite easily be ditched and we would still have a tasty dinner. Turned out to be a 5 star winner. I have made a few reccomendations to “improve” the recipe according to feedback but they are pretty minimal. This recipe also appealed to me as it used kaffir leaves and lime juice, both from the garden.
- 16 fresh kaffir lime leaves, centre vein removed, finely chopped (I used the 16 “double leaves and put it a blender t as i got bored chopping”)
- 2 crushed garlic cloves
- 60ml (1/3 cup) fresh lime juice
- 2 tbs vegatable oil
- 1tbs sesame oil
- 8 whole chicken thigh fillets, excess fat trimmed
- 400ml tin of Coconut Milk (recipe calls for a lot less but the family like sauce with their rice)
- 4 fresh kaffir lime leaves, extra, centre vein removed, finely shredded
- 2 tbp fish sauce
- 2 Lebanese cucumbers, julienned
- 2 mangoes, peeled and thinly sliced
- 2 avocadoes, peeled and thinly
- 1 very small of 1/2 a red onion, very thinly sliced
- 1/2 cup fresh coriander sprigs
- 1/3 cup torn fresh mint leaves
- 1/3 cup torn fresh Thai basil
- 1 long red chilli finely sliced (used as a garnish so use whatever chilli you like, de-seed if you only like a little heat and omit if you are a wimp)
- Basmati rice to serve
Mix the finely chopped kaffir lime leaves, sesame oil, veg oil, lime juice and garlic in a bowl and mix with the chicken. Marinade the chicken thighs (covering with wrap and putting in the fridge) for 6 hours or so. Go off and enjoy your day, anticipating a tasty, tasty dinner.
When the hunger gets too much come back and make salad. Put your rice on now as this recipe is pretty quick. Chop the mangoes, cucumber, onion and herbs and mix together gently. Chop the avocados and scatter over the top of your salad The avocados I had were like butter so couldn’t be stirred but if they can take it, just stir in with the rest of the salad ingredients.
Cook the chicken thighs over a medium heat on a gas BBQ for about 5 minutes a side. baste with the remaining marinade when turning. A griddle pan would also suffice if you don’t have crazy heat driving you out of the kitchen.
When you have turned your chicken, heat the coconut milk, fish sauce and shredded lime leaves in a small saucepan over a low heat and stir a little.
Serve chicken thighs on a bed of rice with some coconut milk ladled over, salad on the side and some of the chilli sprinkled over the top.
This proved to be a winner on the first try and was also awesome to cook. The rice went in an auto cooker, the chicken was cooked on the BBQ in the breeze on the back veranda and the only little bit of heating on the hob was the coconut milk. I got to stay out of kitchen when it was 32 degrees and 100% humidity in the house yet provide a tasty meal.
I like it when the first episode of an adventure goes to plan. There will be no posts for the next 2 weeks or so while I finish my assignment, but I am still cooking and documenting and experimenting. I am posting the odd picture on my tumblr if you are interested in seeing what I am doing while procrastinating!