Parsley "Papadum"
How interesting!! Exactly the same ingredient as the parsley pasta, but I manage to make a totally different kind of food with Asian flavours! And I found a different use of the left-over pasta dough! Simply divide the pasta dough into small balls and roll them out as a round "papadum" dish. Gently fry them until crisp and lightly coloured in a lightly oiled pan
Serves with the minced lamb sauce and chilli and tomato condiment. YUM!
For the home-made chilli and tomato condiment: I used the followings: (make 1 jar)
In a pan, cook the chopped tomatoes, chillies, lime juice and coriander stalks until soften and mashy. Add the sugar and cook until the sauce thickened. Remove from the heat and stir in the chopped coriander leaves and pour the mixture to a sterile jam jar and close the lid immediately and store it away until later. Done!
Serves with the minced lamb sauce and chilli and tomato condiment. YUM!
For the home-made chilli and tomato condiment: I used the followings: (make 1 jar)
- 2 Large tomatoes (roughly chopped with skin and seeds)
- 4 Large red chillies (roughly chopped with seeds)
- Juice of 1 lime
- 1/2 cup jam sugar (or just normal sugar)
- A handful of finely chopped coriander leaves
- A handful of roughly chopped coriander stalks
In a pan, cook the chopped tomatoes, chillies, lime juice and coriander stalks until soften and mashy. Add the sugar and cook until the sauce thickened. Remove from the heat and stir in the chopped coriander leaves and pour the mixture to a sterile jam jar and close the lid immediately and store it away until later. Done!
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