Anna was eating this and I asked her what it was because it looked great. She said it was a BBQ chicken torn into pieces with some roasted pumpkin, lettuce, capsicum and Paul Newman’s Classic Caesar Dressing. Three bucks a serve, if that. Looks better than my Cannelloni (although the iPhone camera could make Scarlett Johannsen look like a dog). Classic. I should get a better camera and spend more time on my photos like Heather does.
I was living on the Gold Coast a few years ago, about a block up from the Nobbys Beach shops, so I’d invariably end up in the local Thai place if I was too tired to pick something up from the supermarket after work. It was next to a little music bar called The Cavern where we’d often jam on Saturday nights if nothing else was on. Basil Chicken was the restaurants ‘speciality’ and it wasn’t half bad, so I duly appropriated the recipe. I like this dish because the nuts give you a delightful little load of carbs, so if you’re not a fan of rice, or are watching your weight, you don’t need rice.
- Chicken thigh fillets (don’t use breast, they’re too dry)
- Basil stems
- Basil leaves
- Chillies to taste
- Ginger to taste
- A dash of fresh lime juice
- Two garlic cloves
- Red capsicum
- Red onion
- Fish sauce
- Vietnamese mint
- Macadmia nuts
- Sesame Oil (don’t use olive oil unless you’re Greek or desperate, or both)
- Chop the stems off the basil and dice them
- Pluck whole leaves off the basil and Vietnamese mint
- Chop the onion and lime into bits about the same size as the bigger basil leaves
- Cut the capsicum into pieces as big as your little finger, avoid little finger in process
- Dice everything else, except the fish sauce, unless the fish is still alive, in which case it’s probably a bit fresh
- Stir fry in shifts
- But add the basil in right at the end
- Splash some fish sauce in every now and then
That’s it baby!