INGREDIENTS
Coconut and ginger steamed chicken
270 ml coconut cream
10 cm piece fresh ginger, thinly sliced
3 large makrut lime leaves, finely shredded
3 garlic cloves, roughly sliced
2 chicken breast fillets (500 g)
Pinch of sea salt
Salad
200 g rice stick noodles
2 Lebanese cucumbers, finely sliced on the diagonal
1 large bunch coriander (1 cup leaves), retain the stalks for the dressing
1 large bunch fresh Thai basil (1 cup leaves)
1 large bunch fresh Vietnamese mint (¾ cup leaves)
1 lime, zest and juice
½ cup toasted coconut flakes
⅓ cup roasted peanuts, roughly chopped
Dressing
Coriander stalks (1 cup), very finely chopped
1 small green chili, finely chopped (add to your taste)
1 clove garlic, freshly grated or crushed
3 tbsp rice wine vinegar
3 tbsp fish sauce
3 tbsp pure maple syrup
METHOD
Dressing
1. Combine the dressing ingredients in a small jar, shake to combine, then set aside. Alternatively, you can blend the dressing ingredients to create a smoother dressing.
Coconut and ginger steamed chicken with fresh herb and noodle salad
1. In an unperforated steam container, add the coconut cream, ginger, makrut lime leaves and garlic cloves.
2. Arrange the chicken over the top and sprinkle with a pinch of salt.
3. Place into the steam oven and Steam at 85°C for 35 minutes. Remove and set aside to rest.
4. Cook and drain the noodles as per packet instructions then set aside in a large serving bowl.
5. In a large bowl, combine the cucumber, coriander leaves, Thai basil leaves, Vietnamese mint leaves, and the zest and juice of 1 lime.
6. Add roughly ⅔ of the coconut and peanuts then toss to combine.
7. Remove the chicken from the steam container and strain the coconut sauce into a jug.
8. Pour roughly ½ cup of the coconut sauce over the noodles then toss to combine.
9. Arrange the noodles then add the salad.
10. Finely slice the chicken and add to the serving bowl.
11. Sprinkle with the remaining coconut and peanuts then drizzle with the dressing.
APPLIANCE / FUNCTION
Ashley Alexander
Australian foodie, recipe developer and stylist Ashley Alexander is a self-taught cook who spent a lot of her early years in the kitchen cooking up a storm with her mum, tasting, learning and experimenting. Now living in Melbourne, Ashley has followed her childhood passion, launching Gather and Feast, a website full of beautiful food and delicious recipes. “Gather and Feast brings together two very important concepts for me – people and food. I wanted to bring them together in a welcoming, all-encompassing and delicious way,” Ashley said.
