Open Chicken Lasagne
This is a real dinner party show stopper - it looks really impressive when served as it has loads of beautifully vibrant colours. And it doesn't tatse half bad either!
Preparation:
- Firstly to make the dressing, take one ripe but firm tomato and de-seed it. Chop the flesh into small dice. Place in a small bowl. Then add the sweet chilli dipping sauce hot, rice vinegar, 1 tbsp lime juice and finely chopped coriander. Mix well and taste for acidity. If too overpowering, add a tbsp water until the desired strength. Set aside.
- Next, cook the minced chicken with 2 tbsp lime juice in a pan over a moderate heat. Stir until cooked through and then transfer to a mixing bowl. Add the remaining ingredients and mix well. Taste and season as desired. You might want to add more or less chopped chilli, fish sauce, lime, sugar etc
- Meanwhile in a pan of simmering water with oil and salt, carefully place the fresh pasta sheets and cook for 4-6 minutes until limp but al dente. When cooked, carefully remove with a flat spatula and drain carefully on a cooling rack. When drained, cut the sheets into 3in x 3in squares.
- Assemble the open lasagnes on individual plates starting with a square of lasagne, placing a spoonful of filling on top of the square and then layering another at a slight angle on top of this. Repeat until three layers of pasta have been achieved.
- Finally garnish with the sauce drizzled over the lasagne and around the plate. Top with a sprig of coriander.
Useful tip:
It’s important to keep tasting when cooking Thai food... more
Why not replace the chicken with minced pork or beef or even prawn?