Thursday, July 15, 2010

My Brilliant Cut Knife makes easy work of chicken larb on Kerrie-Ann

This morning I appeared on Kerrie-Ann (Nine Network – weekdays from 9am) as I usually do on a Thursday morning, and cooked one of my favourite fast and fabulous recipes, Chicken larb with rice noodles.

Using my Brilliant Cut Knife makes this recipe extra speedy! The fine blade (a unique alloy of diamonds, silver, ceramic and titanium) makes easy work of the fine chopping involved – garlic, ginger, chilli and kaffir lime leaves – all done in a flash!

Larb is a Laotian dish that found its way to northern Thailand and is now loved across Thailand and, in fact Australia. It is a salad of finely chopped or minced meat or fish cooked gently with aromatics and mixed with a fragrant dressing. While the dressing has lots of variations, the core ingredients are fish sauce, lime juice and lots of fresh herbs such as coriander and mint. I like to include basil too, and slicing basil leaves into a chiffonnade couldn’t be easier with the Brilliant Cut Knife plus the leaves won’t oxidise and discolour because the blade doesn’t contain steel.

Larb can be served a number of ways. I like to place a spoonful in a lettuce cup (baby cos are good), roll up and eat with my fingers. Another way to serve it is over rice or rice noodles. Both are good. 

On Kerrie-Ann today I served it over rice noodles
  I think Kerrie-Ann and Jamie liked it!

Here is a link to the recipe on my main site.
Here is some more information about my Brilliant Cut Knife

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