Succulent spring recipes

October 25, 2005

Succulent spring recipes

Asian Lime Chicken Salad
2-3 skinless chicken breast fillets (about 400g)
4 kaffir lime leaves, shredded finely
1 lime, sliced
115g Chinese (mung bean) vermicelli
225g green beans, halved
1 cup fresh coriander leaves
1 cup fresh Thai basil leaves, shredded
4 spring onions, sliced finely
2 tablespoons chopped shallots

2 tablespoons fish sauce
2 tablespoons lime juice
2 tablesoons sugar

Put chicken in a large, deep pan, add lime leaves and lime slices and cover with water. Reduce heat to a very slow simmer and poach chicken for 15 minutes minutes, or until tender. Drain chicken, reserving 55ml of the liquid. Allow chicken to cool slightly then shred finely with your fingers. While chicken is cooking, put vermicelli in a bowl and cover with boiling water. Allow to stand for 5-10 minutes or until tender, then drain well. Cook beans until tender, then drain. Put chicken, vermicelli, coriander, basil, beans, spring onions and shallots into a bowl and toss to combine. To make dressing, put reserved cooking liquid, fish sauce, lime juice and sugar in a jug and whisk well. Pour over salad and toss to combine.

Fibre 2.8g, fat 5.7g, kilojoules 962kj. Serves 4.

Lamb Curry with Spinach
2 onions, chopped
2 cloves garlic, chopped
2?cm piece fresh ginger, finely chopped
1 cinnamon stick
4 cups diced lamb
1 tablespoon ground cumin
1 tablespoon ground coriander
4 tablespoons low-fat natural yoghurt
2 tablespoons tomato puree
1 cup beef stock
salt and black pepper
3 cups fresh spinach, finely chopped

Spray a non-stick frying pan with over spray. Stir-fry onions, garlic, ginger and cinnamon stick to soften and release the flavour of the spices. Add lamb and fry for five minutes, turning, until it begins to colour. Mix in cumin and coriander, then add yoghurt, a tablespoon at a time, stirring well each time. Mix together tomato puree and stock and add to pan. Season to taste. Bring to boil, then cover and simmer for 30 minutes or until lamb is tender. Stir in spinach, cover and simmer for another 15 minutes or until mixture has reduced.

Fibre 1.8g, fat 11.9g, kilojoules 1504kj. Serves 4.

These recipes are from Fernwood Fitness’ new recipe book Fabulous Food. All these delicious recipes come from Fernwood’s Slimplicity weight management program so are naturally delicious and good for us!
For further information on Slimplicity including Fernwood?s published recipe book, Fabulous Food (RRP$14.95) visit the website at: www.fernwoodfitness.com.au

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