Tuesday, 13 April 2010

Bullets For My Chicken

NAME: _Bullets For My Chicken


100g - 200g chicken or turkey mince
1 tbsp polenta fine
1 tbsp bourghal fine
1 tbsp psyllum husk
1/2 tsp ground coriander seed
1/2 tsp ground nutmeg
1/2 tsp ground cumin
1/2 tsp ground fenugreek
1/2 tsp chilli flakes
1 tsp chicken stock powder (or replace water, below, with strong chicken stock)
1 tsp salt (more or less, season to taste)
1 egg
2 tbsp water (roughly - adjust to make mixture slightly soft to begin with)
Rice bran oil or grapeseed oil to fry.

If crumbing as well:
1 egg
flour (wheat or corn meal flour)

Mix everything except the water in a bowl, really well.  Add water (or chicken stock) bit by bit until you get a stiff paste. Mix really well to develop some stickiness and set aside for a while.  An hour at least.  That allows the grains of polenta and bourghal to absorb moisture and become softened.

Roll out in long cylinders about the thickness of a Sharpie (5mm - 10mm) and cut into 2cm lengths.  If you're crumbing them, do it now, roll in flour, egg, and then crumbs.

Your choice of deep or shallow frying - just make sure they get golden to brown in colour.

These are just part of a meal, you can try them in a variety of ways:
- Crumbed, with a side of vegies in a creamy sauce, served immediately.
- Tossed with pasta and Italian red sauce.
- On a bed of rice drizzled with a sweet and spicy sauce.
- Cold, in a salad or as a finger food snack

You can replace the polenta and bourghal with plain bread crumbs if you don't have them, use a touch less water/stock if you do.

Also crushed cheese crackers will work.  (It's just to break up the tight meat texture, and I often use cheese Jatz, some finely grated cheese, and crumb them with more cheese Jatz crumbs instead of breadcrumbs to makeTed's Famous Fowl Cheesy Balls.) Psyllum husk is dietary fibre, and also helps bind the mixture.

Why I use RBO or GSO to fry rather than olive oil is simple - olive oil is not a high temperature oil.  It's mainly for salads and for adding to cooking at a later, lower temperature, stage. I also prefer to shallow fry and control how much oil I end up eating.  (Although, these bullets don't soak up much oil thanks to the psyllum husk, anyway.)

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