BIG GIRLS DIET THAI CHICKEN BURGER WITH A CRISPY DEEP FRIED POACHED EGG

Low Carb Eating

This is out of bounds!  Juicy chicken thighs blitzed with fragrant lemongrass, lime zest, chilli, coriander, cumin and galangal pan seared and served on a bed of fresh mustard salad greens tossed in a seasoned lime drizzle, topped with a crispy deep fried poached egg, Oh Boy this is a marriage made in food heaven.

Prep time 10 minutes / Cooking time 15 minutes

Ingredients

(serves 4)

500g boneless skinless chicken thighs

1 tsp coriander seeds ground

1 tsp cumin seeds ground

1 tsp white pepercorns ground

1 tbsp lemongrass finely chopped

1 red chilli

1 small shallot

2 cloves garlic

1/2 tsp sea salt

1 lime zested and juiced

1 tsp galangal roughly chopped

2 tbsp coriander leaves chopped

2 tbsp coriander stalks finely chopped

4 portions (400g) green mixed salad

Deep Fried Poached Egg

1 ltr ground nut oil

4 eggs organic free range

This is super quick and easy, place all the ingredients except the lime juice, coriander leaves and green salad in a blender and blitz to a medium coarse consistency, divide into four and form in to burgers.  Heat a non stick pan or griddle medium hot and place the burgers on to cook, do not turn the burgers until 3-4 minutes and try to only turn once during the cooking, cook the second side for another 4 minutes and then turn off the heat and leave the burgers for a couple of minutes to rest and relax making them extra juicy while you whip up the salad and bring the oil up to 180 degrees to deep fry the eggs.

In a deep frying pan place the oil and carefully bring the temperature up to 170-180 degrees C, crack in the eggs, the hot oil will bubble around the eggs just as water would if poaching and this envelopes the yolk keeping it soft but gives you a lovely crispy outer.  Cook for around 2-3 minutes for a just soft slow running yolk.  Take out and drain on a fresh clean tea towel, serve immediately.

Place the salad greens in a large bowl and season with sea salt and pepper, drizzle over the lemon juice and place on your plates, top with your rested burgers and top with your beautiful crispy soft deep fried poached egg.

The Self Sufficient Bit...

For me this is great I got to pick the mixed green salad leaves from the garden which I love that it is the start of March and my over wintered salad is producing well, I took a dried red chilli from the garden larder along with a plaited shallot and garlic clove along with four eggs from our girls in the garden, the chicken I can not go there after hatching our own chicks for that purpose so I support Riverford an Organic Farm in Devon who deliver what I can not, not always my choice ! or choose not to produce.