Coconut Curry chicken cutlets

Serves 4

¼cup curry paste M cup coconut cream

1 tablespoon brown sugar

1 tablespoon ground coriander

2 teaspoon ground turmeric

2 cloves garlic, peeled

1 small red chilli, seeds removed and roughly chopped

1 teaspoon sea salt

1 kg chicken thigh cutlets

1.Place curry paste, coconut cream, brown sugar, coriander, tumeric, garlic, chilli and salt into blender jug.

2.Select Medium speed, blend until all ingredients are finely chopped and well combined.

3.Pour marinade over chicken pieces, cover and refrigerate for a few hours or overnight.

4.Cook chicken on a barbecue or in a hot oven until well browned and cooked.

CAULIFLOWER AND LEEK SOUP

Serves 4 to 6

30g butter

2 leeks, thinly sliced

1 whole medium cauliflower, cut into florets 3½ cups chicken stock

½teaspoon ground white pepper Sea salt

½cup grated parmesan cheese

1.Melt butter in a large saucepan. Add leeks, cook over medium heat for 3 to 4 minutes or until leeks are soft.

2.Add cauliflower, stock and pepper and bring to the boil. Lower heat, cover with lid and simmer for 20 to 25 minutes or until cauliflower is tender.

3.Allow mixture to cool and transfer in batches to blender jug.

4.Select the Medium speed, blend until smooth.

5.Return pureed soup to saucepan to heat through. Season to taste with salt.

Serve soup topped with parmesan cheese.

NOTE

If soup becomes too thick when cooking or blending add a little extra stock or water.