Title: Fragrant Chicken Parcels with Plum Dressing
Categories: Superchefs
Yield: 1 servings

250 g Filo pastry
250 g Chicken meat; boneless,
-skinless,
; trimmed and minced
1 tb Coriander; chopped
1 Garlic clove; crushed
3 Spring onions; finely
-shredded
1 Egg
1 tb Fish sauce
1 ts Soy sauce
1/4 ts Granulated sugar
Black pepper
1 ts Chives; chopped
Melted butter to brush the
-filo

-------------------------------PLUM DRESSING-------------------------------
1 lb Very ripe plums; stoned
1 Red chilli pepper
Olive oil
2 ts Caster sugar
4 fl Red wine
1 Cinnamon stick
1 ts Ginger; grated
Orange juice; (optional)

Chicken parcels: Combine in a clean bowl, the minced chicken, coriander,
garlic, spring onions and egg. Mix well.

Season the mix with the fish sauce, soy sauce, sugar, black pepper and
chives. Cut a sheet of filo pastry approximately 9cm square. Place on to a
flat surface and brush the edges lightly with the melted butter.

Place a teaspoon or walnut sized piece of chicken mix into the centre of
the filo. Carefully bring the edges of the filo together to form a parcel,
repeat this process allowing approximately 3 parcels per person.

Dressing: Roughly chop the pepper and plums or place directly into a food
processor, removing the stones. Place into a heavy based pan and add the
sugar, red wine, cinnamon stick and grated ginger. (Depending on the liquid
content of the plums, a little additional liquid may be necessary, in this
case add orange juice).

Boil up the ingredients and strain into a clean container. Whisk in the oil
and serve.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.