INGREDIENTS
500 g chicken thigh fillets, cut into thin strips
Marinade
10 g Sea Salt
1 stem lemongrass, finely chopped, white part only
10 g long red chilli, finely chopped
10 g fresh turmeric, peeled and finely grated
1 garlic clove, minced
3 small Thai shallots, minced
1 tablespoon canola oil
1 tablespoon fish sauce
2 teaspoons caster sugar
270 ml coconut cream
Banana Blossom Salad
1 banana blossom leaf, washed
75 g green paw paw, peeled and cut into matchstick size
30 g bean sprouts, de-bearded
2 large red chillies, thinly sliced
2 spring onions, thinly sliced on the diagonal
1 Lebanese cucumber, quartered, sliced on the diagonal
30 g roasted peanuts, crushed
2 teaspoons sesame seeds, toasted
½ cup picked coriander leaves
½ cup picked mint leaves
½ cup picked Vietnamese mint leaves, torn
1 tablespoon banana blossom dressing
1 lime cheek
Banana Blossom Dressing
¼ cup sugar
65 ml coconut water
65 ml rice vinegar
1½ tablespoons lime juice
65 ml fish sauce
125 ml vegetable oil
2½ teaspoons dried chilli flakes
To Serve
4 dark banana blossom petals
2 banana leaves, cut into rounds to fit the centre of the plate
4 lime cheeks
1 spring onion, thinly sliced on the diagonal
Miele Accessories
METHOD
Marinade
- Place all marinade ingredients in the bowl of a food processor and blitz to a creamy paste.
- Marinate the chicken in the paste for at least 2 hours, covered, in the refrigerator.
- Pre-heat oven on Fan Grill at 200°C.
- Thread chicken onto bamboo skewers and place on a grilling and roasting insert set on a universal tray.
- Place on shelf position 5 and cook for approximately 12 minutes, depending on the thickness of the chicken.
Dressing
- Combine all dressing ingredients in a screw top jar and shake well.
Salad
- Combine all salad ingredients in a bowl.
- Polish banana blossom petals and banana leaf
To Serve
- Sit skewers on polished banana leaf. Garnish with spring onion slices. Place a lime cheek to the side.
- Sit salad in blossom leaf and serve extra dressing on the side.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
