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10
GOUJONS OF FISH WITH CARROT STICKS AND SWEET POTATO WEDGES serves 2
• 1 large tuna, cod or salmon steak
• 1 medium carrot
• 1 small sweet potato
• 25g wholemeal flour
• 1 egg white
• breadcrumbs (1 slice of wholemeal bread)
• 1 tsp white pepper
• ½ tsp medium curry powder (optional)
• 1 tsp clear honey
• 1 tsp olive oil
• 1 tsp paprika
Put the olive oil in a bowl. Cut the sweet potato into thin wedges then toss them in the olive
oil. Put them on a plate. Stir the paprika and honey into the bowl. Cut the carrot into sticks
about the same width as the thick ends of the potato wedges, and toss them in the bowl to
coat them. Put the wedges and sticks on the grill, and cook for 4 minutes.
Mix the flour, curry powder and pepper on a plate. Put the egg white on another plate, and
mix with a fork. Put the breadcrumbs on a third plate.
Cut the fish into goujons (fingers). Dip them into the seasoned flour, then into the egg white,
then the breadcrumbs. When the wedges and sticks have cooked for 4 minutes, add the
goujons to the grill, and cook for another 3-4 minutes, or till the breadcrumbs turn golden.
CHICKEN FILLETS WITH A THAI CURRY SAUCE serves 4
• 4 large chicken fillets, trim fat and skin
• 375g Thai curry sauce
• ½ cup coconut milk
• 2 spring onions, finely chopped
• ½ handful torn coriander leaves
• steamed jasmine rice or noodles
• grated lemon or lime zest
• ½ handful torn coriander leaves
Flatten the chicken fillets to an even thickness. Preheat the grill. Lightly spray the grill plates
with cooking oil. Grill the chicken fillets till cooked (5-7 minutes). Meantime, heat the sauce in a
pan, stir in the coconut milk, spring onions and coriander leaves. Stir till cooked (don’t let it
boil). Put a portion of sauce on a plate, lay a chicken fillet on the sauce, then put a little more
sauce on top. Mix the zest with the rice/noodles and torn coriander leaves, and serve with
crisp green vegetables.
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