VCE Chicken Filo prac class & Memories of Bali!

My 2013 Year 11 Food Technology class in 50 minutes created delicious chicken filo parcels with avocado & chilli salsa! This recipe though simple used filo pastry and required precision cutting skills and great kitchen management and organisation that they all displayed on Monday 11 Feb! Well done team!

 

To make this dish at home you will need for 2 serves:

Chicken Filo Parcels with Avocado Chilli Salsa

2 lots of 3 sheets filo pastry brushed with melted butter lightly then place your chicken fillet at one end, top with sliced mushrooms, ham and grated cheese (can add other ingredients too!)
Roll it into a parcel, a bit like a spring roll but remember to brush butter in between. Glaze with some butter and sprinkle sesame seeds on top if you wish then bake at 200 C for 15-20min. Serve with avocado salsa (can add mango!) Use 1 avocado diced, 1/2 diced red onion, i chilli chopped and 1 lime or lemon squeezed. Season to taste! Then enjoy!

Now for some more delicious food ideas from my recent trip to Bali!
Fabulous restaurants i visited included- Chandi & Sardines in Seminyak, Ronjik at Blanco Museum in Ubud, Finns Beach Club at Nusa Dua to name a few!

Bali Food Memories!!!

 Crispy duck served on banana leaf with rice


Sambals- spicy curry pastes and accompaniments

 Pannacotta with blood orange syrup

 Calabrese pizza at Finns Beach club

 Chicken scallopine with salad

 Salt pepper calamari

 Rice paper rolls with dipping sauce

 Pork belly on spicy mash

Prawn  curry laksa

 Anomali coffee the best espresso in Bali!

 Cooking School banquet dinner i cooked!

Home style cooking in the village! My friend Rasti's chilli chicken!

Now something you can try at home!
Here is a Balinese recipe by well know Bali Chef Janet De Neefe for you to try!

This golden curry focuses on a refreshing blend of ginger, galangal, lemongrass and other aromatics. It is vital, piquant and deeply satisfying, belonging to the category of no-frills Balinese home cooking that is full of comfort and integrity.

Janet De Neefe’s Balinese Chicken Curry

Ingredients

3 tablespoons vegetable oil
2 lemongrass stalks, bruised and tied together in loose knot
3 kafir lime leaves
2 salam leaves
600 g chicken thigh fillet, cut into bite-sized pieces
250 ml water
2 teaspoons wet tamarind pulp
Sea salt
250 ml coconut milk
Steamed rice, to serve
Fried Shallots, to garnish

Spice Paste

4 candlenuts
1 tablespoon coriander seeds
½ teaspoon black peppercorns
6 red shallots, roughly chopped
4 garlic cloves
6 long red chillies, seeded and roughly chopped
3 small red chillies, roughly chopped
2 lemongrass stalks, white part only, roughly chopped
3 tablespoons chopped galangal
1 tablespoon chopped ginger
1½ tablespoons chopped turmeric
1 – 2 tablespoons grated palm sugar

Method

Put the spice paste ingredients into a large mortar and pound to smooth paste. (Alternatively use a blender or food processor, adding a splash of water to get the mixture moving if needed).
Heat the oil in a wok over medium heat and add spice paste. Fry for 20 seconds, then add the lemongrass, lime leaves and salam leaves and fry for another 30 seconds until fragrant and glossy. Add chicken and toss for two minutes until sealed all over. Add the water, tamarind and some salt and simmer until chicken is cooked (about 10 minutes).
Add the coconut milk and simmer for a further 3 minutes. Taste for seasoning. Serve with steamed rice, topped with the fried shallots.
Serves 4 – 6