Ceviche recipes

Triple-cooked duck-fat roast potatoes with mint butter

55 minutes

Birthday cake

Caramel popcorn ice-cream cake

15 minutes

Green quinoa pancake Mexican bowl

20 minutes

Great value

Sourdough toast with roast tomatoes, broad beans, goat’s cheese and mint

15 minutes

Avocado recipes

Avocado, chevin and pomegranate toast

Mediterranean

Handmade beetroot tagliatelle with Cape Malay burnt butter

15 minutes

Chicken breast

Lemongrass chicken with smashed cucumber salad

15 minutes

Lemongrass chicken with smashed cucumber salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 45 minutes, plus 2 hours' chilling time

Cooking Time 15 minutes

Ingredients

For the chicken:

4 free-range chicken breasts
1⁄2 cup soya sauce
1 x 3 cm piece ginger, smashed
2 cloves garlic, smashed
1 stalk lemongrass, smashed
2 t sesame oil
2 T basmati rice
1⁄4 cup sunflower oil
2 Mediterranean cucumbers, smashed
2 T fresh coconut, finely grated, to garnish
Fresh mint, to garnish

For the jaew dressing, mix:

6 limes, juiced
2 t brown or coconut sugar
1 t dried chilli flakes
1 t shrimp paste
3 T fish sauce
2 T soya sauce

Method

Butterfly the chicken breasts using a sharp knife, taking care not to cut all the way through. Pound the chicken between sheets of clingwrap to a thickness of 3 cm.

In a large bowl, mix the soya sauce, ginger, garlic, lemongrass and sesame oil. Add the chicken and chill for 2 hours.

While the chicken is marinating, fry the basmati rice in a little oil until golden and slightly puffed, then drain on kitchen paper. Grind the rice in a pestle and mortar, then set aside. 4 Heat the oil in a large pan over a medium to high heat, then cook the chicken breasts for 3 minutes on each side, or until cooked through.

Arrange the cucumber on a platter, then top with the dressing, coconut and toasted rice powder.

Garnish with fresh mint. Serve with the chicken.

Cook's note: Basmati rice toasted in a hot pan, then ground into a powder to sprinkle over the chicken adds a beautiful nutty flavour to this dish.

Browse more chicken recipes here.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Ceviche with avocado

Triple-cooked duck-fat roast potatoes with mint butter

Caramel popcorn ice-cream cake

Green quinoa pancake Mexican bowl

Sourdough toast with roast tomatoes, broad beans, goat’s cheese and mint

Avocado, chevin and pomegranate toast

Fattoush salad with koftas

Pealaffel in korma curry

Squid-ink pasta

Turkish red lentil soup

Handmade beetroot tagliatelle with Cape Malay burnt butter

Lemongrass chicken with smashed cucumber salad

Lemongrass chicken with smashed cucumber salad

Ingredients

Method