Recipe - Pan-Fried Chicken With Plum Chutney And Noodle Cakes

2 225 g; (8oz) thick cod
; fillets
225 g Beansprouts; (8oz)
225 g Dark plums; (8oz)
Cinnamon stick
White wine vinegar
Fresh coriander
Demerera sugar
Water
Red chilli
Seasoning
1 Lemon; juices and zest
2 Shallots peeled and minced
finely
Olive oil
Basil leaves and sage leaves

To make the chutney: Heat up a little oil in a pan and saut‚ 1 of the
shallots and add the stoned minced plums. Then add the white wine vinegar,
cinnamon, sugar, water and seasoning. Bring to the boil and cook for about
15 minutes. Allow to cool and season again.

To make the salad mix some chopped coriander with the lemon, shallot,
beansprouts, and a little chilli, season and leave to the side.

pan fry the cod, skin side down and while cooking place the plum chutney on
the plate and a pile of beansprouts in the middle. Top with the pan fried
cod, and some deep fried herbs on top of that.

Converted by MC_Buster.

Per serving: 12 Calories (kcal); trace Total Fat; (5% calories from fat);
1g Protein; 6g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; One half Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.