Chicken burgers, Thai style
These were invented when I was trying to think up new and flavourful ways to use chicken while keeping out bad stuff. Insanely tasty, these can be served with a side salad or on a gluten-free bun, or with some Asian greens.
- 450g · 1lb minced chicken (preferably dark meat)
- 2 garlic cloves, very finely minced
- 30g · 1oz (⅔ US cup) coriander,
- finely chopped
- 2 shallots, very finely minced
- 1 teaspoon very finely minced red chilli (or more or less, however hot you like it)
- 2 teaspoons fish sauce
- ½ teaspoon coarse sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons neutral oil (such as canola, grapeseed or safflower oil)
✿ Thoroughly mix the chicken with the garlic, coriander, shallots, red chilli, fish sauce, salt and pepper. Form the mixture into 4 burgers, each about 2cm · ¾ in thick.
✿ Heat a grill or grill pan over medium heat. Rub each burger on both sides with a bit of the oil and grill for about 8 minutes on the first side and another 5 minutes on the second, or until nicely marked and firm to the touch.
I swear by the cakey brownie recipe in my first cookbook. Here we jazz up the tried-and-tested batter in new ways. These cupcakes can be served uniced or finished with our go-to dairy-free frosting (Darleen’s Healthy Buttercream, recipe in It’s All Good).
Makes about 18 cupcakes
- 300g · 11oz (2 US cups) white spelt flour (if you can tolerate a little gluten) or all-purpose gluten-free
- flour (if it doesn’t include it in the gluten-free flour, add 1 teaspoon xanthan gum)
- 100g · 3½ oz (1 US cup) high-quality cocoa powder
- 1½ tablespoons baking powder
- a pinch of salt
- 120ml · 4fl oz vegetable oil or Vegenaise
- 240ml · 8fl oz good-quality maple syrup, plus an additional 4 tablespoons
- 120ml · 4fl oz brown rice syrup
- 120ml · 4fl oz strong brewed coffee
- 120ml · 4fl oz soya milk or rice milk
- 1 tablespoon pure vanilla extract
- 4 tablespoons roasted almond butter
✿ Preheat the oven to 180C/160C fan/350F/gas 4.
✿ Line a standard 12-cup muffin tin with paper liners and another tin just with 6 liners. Set it aside.
✿ Sift the flour, cocoa and baking powders and salt together in a large mixing bowl. In a separate bowl, whisk together the vegetable oil or Vegenaise, 240ml · 8fl oz of the maple syrup, the brown rice syrup, coffee, soya milk and vanilla.
✿ Mix the wet ingredients into the dry ones, being careful not to over-beat (that’s how you end up with tough cupcakes!).
✿ Meanwhile, whisk together the almond butter and the remaining 4 tbsp of maple syrup and set
✿ Fill each muffin cup halfway with the basic batter. Evenly divide the almond butter-maple syrup mixture among the muffin cups and top with the remaining batter. Bake for 25 minutes.
✿ Let cool completely before serving.
Variation: Tall Chocolate layer cake
Prepare the cake batter as for the cupcakes, omitting the extra 4 tablespoons of maple syrup and the roasted almond butter. Divide the mixture between two greased 20cm or 23cm (8in or 9in) cake tins. Bake at 180C/160C fan/350F/gas 4 for 20 minutes. Let the cakes cool completely before frosting. We like to do this as a double-layer cake with frosting between the layers and then all around and on top of the tall cake. Feel free to add fresh berries between the layers and on top, too!
(Find our favourite frosting, Darleen’s Healthy Buttercream, in It’s All Good. We also use it for the cupcakes).
Read more: Gwyneth Paltrow It's All Good: Chocolate and almond cupcakes | Mail Online
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