There’s something oddly satisfying about whizzing up a couple of chicken breasts in the food processor. \u00a0The progression of textures from whole breast to chunks to mush; the sense that you’re doing something a little taboo with what were perfectly fine cuts of meat in turning them to a thick paste; then the final scooping of the aromatic mixture, only possible with your hands, and shaping them into the quasi-ball shapes, just on the verge of not holding together but somehow doing just enough.<\/p>\n
Good flavours in this meal, strong, fresh and Thai. \u00a0A nice reminder that a peeled carrot salad is a very pleasing, crunchy thing. \u00a0The balls an odd texture, a little like chicken mousse, but get past this minor hurdle and they are a fine thing. \u00a0Although if a meatier texture is desired it may be possible to process a little less finely to leave the chicken in smaller chunks rather than it being obliterated. <\/p>\n
A word of warning: the recipe never instructs to season, which are instructions I tend to follow in case the other ingredients and flavours are giving enough on their own. \u00a0But on this occasion I believe it simply to be an omission that should be corrected in the future.<\/p>\n
From Doctor’s Kitchen – Pg. 174<\/p>\n","protected":false},"excerpt":{"rendered":"
There’s something oddly satisfying about whizzing up a couple of chicken breasts in the food processor. \u00a0The progression of textures from whole breast to chunks to mush; the sense that you’re doing something a little taboo with what were perfectly fine cuts of meat in turning them to a thick paste; then the final scooping…<\/p>\n","protected":false},"author":1,"featured_media":1320,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[130,10],"class_list":["post-1330","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-carrots","tag-chicken"],"_links":{"self":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/1330","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1330"}],"version-history":[{"count":0,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/1330\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/media\/1320"}],"wp:attachment":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1330"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1330"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1330"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}