Rare Kaffir Limes

In temperate parts of Australia, fruit on a Kaffir lime tree is very rare. Well I've got a rare one. My tree is currently sporting about 6 limes, although they are very small. They are suited best for tropical areas in the north of Australia, but I'm growing the tree for the delicious leaves it bears; the addition of fruit is an added bonus. I'll see how large they become, then use the gnarly zest for added zing.

The leaves, shaped like an "8", have a flavour similar to lemon verbena, and there is no substitute for fresh leaves. The dried and frozen leaves don't compare to the fragrance and flavour of fresh leaves.

This recipe only uses 8 kaffir lime leaves, so I still have about 19,992 leaves on my tree. Always a constant supply if I feel like an Asian dish for dinner.

This is my entry into this weeks Weekend Herb Blogging, hosted by The Chocolate Lady from In Mol Araan, for Weekend Herb Blogging.

Chickpea & Pea Fritters with Chicken Salad

155 g cooked peas

75 g plain flour

2 eggs, lightly beaten

2 tblsp milk

1 (300g) can of chickpeas, drained and rinsed

salt & pepper

1 tsp canola oil



Chicken Salad

8 kaffir lime leaves, roughly torn

375 ml of chicken stock

250 ml water

2 single (large) chicken breast fillets

1 tblsp sesame seeds

1/3 cup loosely packed coriander leaves, chopped coarsely

1/4 cup loosely packed mint, chopped coarsely

1 tblsp light soy sauce

1 tblsp lime juice

2 tsp sweet chili sauce

1/2 tsp sesame oil

Method:

1. Cook peas until just tender



2. Combine flour and egg in large bowl



3. Gradually stir in the milk



4. Add peas and chickpeas (I also added extra coriander to the fritter batter), salt and pepper



5. Set aside for 30 minutes to rest



6. Meanwhile make the chicken salad, combine the stock, water and lime leaves in a frying pan over medium heat



7. Add the chicken and simmer, turning occasionally until cooked through



8. Remove from heat



9. Transfer chicken to a heatproof bowl, aloong with 1 tblsp of the stock mixture



10. Chill for 30 minutes



11. Shred chicken



12. Toast sesame seed in a dry frying pan until toasted, about 2 minutes



13. Add to chicken with coriander, mint, soy sauce, lime juice, chili sauce and sesame oil



14. Gently toss to combine



15. Heat oil in frypan over medium heat



16. Pour 1/4 cup of batter into pan, making 4 fritters, and cook for 2 minutes or until golden underneath



17. Repeat to make 4 more fritters



18. Place 2 fritters on each plate and top with the chicken salad