fatmanyash

1. minced chicken/beef-300 gms
2. chicken stock – 50 ml
3. coriander – 2-3 sprigs
4. kaffir lime -2 leaves cut into fine julienne
5. red onion/shallot- 1 large/150 gms
6. freh mint – 4-5 sprigs
7. toasted rice-10 gms
8. red chilli dry-1-2 can increase if you want it hotter
9. lime juice- from2 limes/lemon could be used but has completely different flavour
10. fish sauce- to taste
11. cabbage leave- from a quarter cabbage approximately 200 gms
12. cucumber- 150 gms sliced

method

• heat the chicken stock and add the minced meat and cook lightly. it  should be juicy and moist and not coloured. the essence of most thai salads is the balance to achieve in crunchy, juicy and oozing with flavour from various fresh herbs and flavourings
• combine roasted rice and dry chillies and pound or blend to a coarse powder.
• add sliced onions,chopped coriander, lime, lime leaves,fish sauce to the cooked mince.
• just before serving add in the mixture of the rice.
• serve with wedges of cabbage and slices of cucumber to spoon up the tangy mince. the salad should be swerved just slightly warm, not cooled down.

• salmon fillets boneless skin on- 4 nos approximatley 150 gms each
• fresh herbs mixed- parsley, thyme, very little rosemary
• extra virgin olive oil- 15 ml
• fresh breadcrumbs- 50 gms
• salt and pepper.
• zest of lemon- 1

Season the fish with salt and pepper.combine the rest of ingredients to make a kind of sloppy paste which you will smear thickly on top of the salmon skin skin side. preheat the oven to 225 C keeping it on grill mode . pop in the salmon  and roast for about 7-8 minutes (until the crust starts to get nice and brown). turn off the oven and hold for 10 minutes. that way the crust is formed and then the rest of the salmon will cook slowly in the oven and will be still juicy and moist.

serve with a side salad and some nice and crusty baguette!!