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SNAPSHOT - Thai Chicken Patties and Chili Chutney
SNAPSHOT - Thai Chicken Patties and Chili Chutney
By Cynthia Burk

Stoney Point - Dec. 22, 2013 - It's cold outside so let's heat things up and this dish definitely does the job. My husband loves heat so I used jalapenos for the chili chutney below but I recommend a milder chili for most. As I always say, make the recipe your own. When I was in the planning stages I prepared the dish as listed but I also did some conventional burger sized patties and added the chutney directly into the mix for burgers the next day which I topped with mixed greens tossed in a poppy seed dressing. It's a nice flavour change for your burgers and my hubby raved about them. I've alsobeen using the chili chutney in different dishes by tossing in a tablespoon or so which adds a nice punch. Enjoy the heat!

Thai Patties

Mix 500 g of lean minced chicken (or pork or turkey) with a bunch of finely chopped spring onions, a bunch of chopped basil, two (2) tablespoons of Thai red curry paste and a couple of dashes of fish sauce. If you can't find the paste, no worries add two or three heaping tablespoons of your chutney into the mix.

Shape into 12 patties and fry in a pan for 5 minutes on each side until browned or toss them on the bbq. Serve with a herb, green onion and cucumber salad with a sprinkle of salt and squeeze of lemon. I slice my cucumber with an apple peeler making long strips and slice my onions in the same manner. Serve the meal with the salad, chili sauce and lime wedges.

Chili Chutney

(makes 5 cups so you can share a couple of jars with those you like)

Two pounds of chili peppers (your choice)
One large onion, peeled and quartered
Four cloves of garlic, peeled
1/4 cup cooking oil
1/2 cup rice wine or cider vinegar
1/2 cup brown sugar
1/2 cup fish sauce

In food processor, add in chili peppers, onion and garlic and blitz to your desired consistency.

Heat oil in large saute pan until oil is simmering (med heat). Add mixture and cook for a minute then add the remaining ingredients, mix well and bring to a simmer. Turn the heat to low and cook for 20-30 minutes, stirring occasionally. Taste and adjust seasonings - if you want it with more saltiness, add a tablespoon of fish sauce. If you want it sweeter, add a tablespoon of brown sugar. If the sauce is lacking zip then add a tablespoon of vinegar.

Honey and Poppy Seed Dressing

1/4 cup of cider vinegar
1 cup of mayo or one finely pulverized avocado
small garlic clove (finely minced or grated)
1/3 cup of poppy seeds
1/3 cup of honey (whichever kind you like - I used buckwheat because I keep it in the house during cold season)
2 teaspoons of freshly ground pepper (always to your taste so more or less)
1 teaspoon of kosher salt (to your taste again)

Wine Note:
grab a chilled rose or a scented Gewurztraminer. Try a fabulous wine from Canada's south listed below:

North 42 Degrees: 2011 or 2012 Gewurztraminer (Colchester, Ontario)

Sprucewood Shores: 2011 Rose (Harrow, Ontario)

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