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For the flatbreads

For the mussels

For the frites

  • Frozen chips (deep fried) 1 kg
  • Chinese five spice 2 g

To finish

  • Spring onions 100 g
  • Coriander 10 g
  • Lime 100 g
  1. For the flatbreads

    • Mix all the ingredients together in a bowl ensuring everything Comes together.
    • Dust a clean work surface with flour then tip out the dough and knead for a minute or so to bring it all together then chill for 20 min.
    • Roll out the flatbreads and place on to parchment paper then stack up and chill until needed.
  2. For the mussels

    • Blend the lime leaves, lemongrass, galangal, chilli, fish sauce, sugar, lime juice, coriander seeds and Knorr Garlic until smooth.
    • Heat a pan and add the mussels along with the lager, coconut milk and thai paste.
    • Pace and lid on and cook for 3-4 min. then remove the lid strain the juice into a clean pan and reduce by half the return the mussels back to the sauce.
  3. For the frites

    • Fry the chips then drain well and dust with the Chinese five spice.

  4. To finish

    • Heat a grill pan the toast the flatbreads for 1-2 min. on each side or until they have puffed up slightly.
    • Place the mussels into a serving bowl the slice the spring onions and scatter over the top along with the chopped coriander and serve with the warm flatbreads and a wedge of lime.
+

For the flatbreads

For the mussels

For the frites

  • Frozen chips (deep fried) 1 kg
  • Chinese five spice 2 g

To finish

  • Spring onions 100 g
  • Coriander 10 g
  • Lime 100 g
  1. For the flatbreads

    • Mix all the ingredients together in a bowl ensuring everything comes together.
    • Dust a clean work surface with flour then tip out the dough and knead for a minute or so to bring it all together then chill for 20 min.
    • Roll out the flatbreads and place on to parchment paper then stack up and chill until needed.
  2. For the mussels

    • Heat a pan and add the mussels along with the lager, coconut milk and thai paste then place and lid on and cook for 3-4 min. then remove the lid strain the juice into a clean pan and reduce by half the return the mussels back to the sauce.
  3. For the frites

    • Fry the chips then drain well and dust with the Chinese five spice.
  4. To finish

    • Heat a grill pan the toast the flatbreads for 1-2 min. on each side or until they have puffed up slightly.
    • Place the mussels into a serving bowl the slice the spring onions and scatter over the top along with the chopped coriander and serve with the warm flatbreads and a wedge of lime.

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