Text 8797, 99 rader
Skriven 2008-06-12 17:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BJöRN FORSSTRöM
Ärende: Re: ANOTHER FOOD RANT 805
=================================
-=> Quoting Björn Forsström to Jim Weller <=-

 BF>> Haven't a clue though what we use or what we do to keep salmonella away
 BF>> from the chicken.
 
 JW> Better hygiene [and more] testing
 
 BF> I heard that to enter a plant here is as difficult as it is to enter a
 BF> infection ward at a hospital.

Makes sense. I read that people are prohibited from visiting two
chicken farms the same day in France lest potential contamination of
the first infects the second.

 BF> We have about 4 000 per year and 85% of those get it abroad.

That is a most excellent statistic.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Thai-Inspired Stuffed Chicken Breast and Slaw
 Categories: Thai, Chicken
      Yield: 4 Servings
 
      4    Boneless, skinless chicken
           Breast halves
      1 c  Cooked jasmine rice
    1/2 c  Shredded coconut
      2    Green onions, finely sliced
    1/2 c  Finely chopped Thai basil
    1/2 c  Finely chopped cilantro
      2 tb Thai chili sauce
           Limes, juice and zest,
           Divided
      2 c  Flour
      1 ts Kosher salt
    1/2 ts Ground white pepper
     14 oz can coconut milk
      1 c  Chopped roasted peanuts
    3/4 c  Panko (Japanese bread
           Crumbs)
    1/4 c  White sesame seeds, toasted
    1/4 c  Black sesame seeds, toasted
           Thai-style Slaw
    1/2    English cucumber, thinly
           Sliced
           Lime wedges
           Cilantro
 
  In a large bowl, mix rice, coconut, green onion, basil, cilantro,
  chili sauce, 1 tablespoon lime juice and zest of one lime. Place
  chicken between two sheets of plastic wrap and pound to even
  thickness. Place equal amounts of rice mixture on each chicken
  breast half. Wrap chicken around filling; secure with wooden pick.
  
  In a glass pie plate, mix flour, zest of one lime, salt and
  pepper. In another plate, mix coconut milk and 2 tablespoons lime
  juice. In a third plate, mix peanuts, panko and sesame seeds. Roll
  chicken breasts, one at a time, first in flour mixture, then in
  coconut-milk mixture and finally in peanut mixture, coating well.
  
  Arrange chicken, seam side down, in a shallow baking pan; place in
  350-degree oven. Bake 30 minutes or until juices run clear. Place
  slaw on serving platter; remove wooden picks and add chicken to
  platter. Garnish with cucumber, lime and cilantro.
  
  Thai-style Slaw:
  3/4    cup chunky peanut butter
  1/4    cup seasoned rice vinegar
  Juice of 1 lime
  1    finely minced Thai chili
  1/2    cup chopped cilantro
  1/2    cup chopped basil
  1    Napa cabbage, finely sliced
  1 English cucumber, coarsely grated
  1    carrot, grated
  1/2    red onion, finely diced
  
  In large bowl, mix peanut butter, rice vinegar, lime juice and
  Thai chili. Stir in cilantro, chopped basil, cabbage, cucumber,
  carrot; and red onion. Refrigerate.

  Michelle Anderson, Eagle, Idaho, Grand Prize,
  2007 National Chicken Cook-Off
  From: Terry Pogue To: Foodwine
 
MMMMM




Cheers

YK Jim


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