Nov 6, 2008

Menu for 6th November Years 9/10 Class

Menu for 6th November

Serving Size 2 people

• Avocado Papaya Salad with a sweet Mango Dressing
• Steamed Rice
• Lightly Poached Chicken in a fragrant Coconut Sauce on a bed of Asian Greens.
• Edible Flowers for garnish

Steam rice
by simmering 5 mins, let sit lid on 15 mins and press firmly into timbales, turn out by shaking gently onto plate.Make salad and chicken whilst waiting for rice to steam.

Avocado, Papaya and Mango Salad

(This recipe sourced with thanks from Oriental Cooking, Essential Series,Budget Books Pty Ltd)


1 ripe avocado
Juice of half a lime
1/8th of a papaya
45g mixed salad leaves
Fresh coriander to garnish


1/2 ripe mango
½ tablespoon rice wine vinegar
Juice of ½ lime
½ tspn sesame oil
½ tspn fresh ginger
¼ tspn honey


1. To make the dressing, peel the mango and slice the flesh off the stone. Then chop roughly a half mango between 2 students. Press this mango through a sieve, then mix with other ingredients listed under dressing.

2. To make the salad, halve and peel the avocado, discard the stone and skin. Finely slice the avocado, or fan it out by slicing gently allowing one narrow end to stay joined whilst the fat end is cut and splayed outwards.

3. Take great care and place in bowl with lime juice to keep colour and add flavour.

4. Halve the papaya and scoop out seeds and divide amongst groups so that each takes 1/8th. Peel and finely slice the papaya.

5. Build up the salad leaves in the centre of large white plate.

6. Fan the papaya on one side and fan the avocado on the other. Drizzle the mango dressing thinly over each fan of fruit. Garnish with coriander sprig.

7. Add edible flowers to salad as you choose.

8. Place half a cup of rice in a small sauce pan and place 1 cup of water on top with a pinch of salt. Place lid on, bring to boil, turn heat down, simmer 5 mins. Leave lid on don’t remove at all! Turn heat off allow rice to steam 15 mins inside pot whilst you prepare the poached chicken and Asian greens.

Lightly Poached Chicken in a Fragrant Coconut Sauce on a bed of Asian Greens

(This recipe adapted from The Australian Womens Weekly, with thanks)

Steamed Asian Greens
2 tablespoons vegetable oil
1 garlic clove, finely sliced
1/2 red pepper, seeds removed and very finely sliced long julienne
100g snow peas, trimmed and sliced lengthways
1/8 bunch Chinese broccoli, trimmed and chopped
1/8 bunch Bok Choy
Spring onion sliced on a diagonal
1 kaffir lime leaves, finely sliced
1 tablespoon fish sauce
1 teaspoon sugar
¼ cup vegetable stock or water

Coconut poached chicken breast
200ml can coconut milk
1/2 tablespoon fish sauce
1/2 tablespoon palm sugar
1/2 stick lemongrass, bruised
1 kaffir lime leaves, bruised
1/2 chilli, halved lengthways
2 skinless chicken breasts
1/2 tablespoon lime juice
¼ cup picked coriander


Steamed Asian Greens
Heat a wok, add oil and fry garlic and chilli, add red capsicum and Asian greens and stir-fry until tender.

Add remaining ingredients and toss quickly to combine.

Serve with coconut poached chicken breast and steamed rice.

Coconut poached chicken breast
Combine the coconut milk, fish sauce, sugar, lemongrass, kaffir lime leaves and chilli in a large frying pan; bring to the boil. Reduce heat. Add chicken and poach covered until just cooked, about 10 minutes. Remove chicken.

Remove lid and simmer 5 minutes or until reduced by half. Discard kaffir lime leaves, chilli and lemongrass. Stir in lime juice.

Slice chicken breasts and serve with stir-fried vegetables and coconut sauce; garnish with coriander leaves.

1 comment:

  1. Recipe notes-If you choose to use powdered coconut milk don't boil it, just very gentle simmer as it separates easily. Dont forget to add half a lime in juice at the end of coconut sauce, off heat!

    Portion out ingredients for each student prior to class.

    Quantities- One quarter avocado per student. 1 stick Chinese broccoli per student (9 in bunch approx). 1 small clump of bok choy per student.Preferably prewash bok choy.


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