LIME-LEAF SEASONING PASTE
Provided by Molly O'Neill
Categories dinner, weekday, condiments
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place half of each ingredient in a blender and process to make a fine paste. Scrape into a small bowl and repeat with the remaining ingredients. Combine the mixtures. This can be refrigerated for up to 2 weeks and can be used to marinate oily fish, chicken, turkey or veal.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 168 milligrams, Sugar 2 grams, TransFat 0 grams
LEMONGRASS PASTE
I've found a wonderful discovery...lemongrass! The herb can be purchased at your local plant nursery so as to easily grow your own supply. The lemony flavor is wonderful used in Asian dishes, in marinades, curries, stir frys, soups, etc. Check out the additions and add modestly. I can't say it enough, not all marinades contain salt, so season with salt your chicken/pork/lamb/beef/shrimp, etc. before cooking. Marinade at least 2 hours or overnight.
Provided by gailanng
Categories Asian
Time 10m
Yield 1/4 cup
Number Of Ingredients 10
Steps:
- Blend all of the ingredients in a blender or food processor until very smooth and finely textured, 2 to 3 minutes. Can, also, be pounded with mortar and pestle. Keep refrigerated.
- Note 1: If you are using the pestle and mortar, start off with the hard to grind ingredients like the lemongrass, the kaffir lime leaves and the galangal.
- Note 2: If you are using a food processor, put the easiest-to-grind ingredients in first. The liquid that forms will help to process the other harder-to-blend ingredients.
- Note 3: The additon of a couple teaspoons water may encourage easier mixing and will not affect the final product.
ROAST CHICKEN WITH SEASONED PASTE
Provided by Molly O'Neill
Categories lunch, weekday, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 500 degrees. Loosen the skin over as much of the chicken as possible by running your fingers under the skin. Stuff 1/4 cup of the paste under the skin and 1/4 cup inside the cavity. Season with the salt and pepper to taste, cover and let sit at room temperature for 30 minutes. Roast for 35 to 40 minutes, or until the juices run clear.
Nutrition Facts : @context http, Calories 752, UnsaturatedFat 33 grams, Carbohydrate 1 gram, Fat 52 grams, Fiber 0 grams, Protein 65 grams, SaturatedFat 15 grams, Sodium 772 milligrams, Sugar 0 grams, TransFat 0 grams
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