Using Kaffir Lime Leaves?!


Question:

Using Kaffir Lime Leaves?

I have alot of food allergies can't use premade marinades or spice mixes.

I love the flavor of Kaffir lime leaf. For an upcoming dinner party I want to make skewers with Kaffir lime leaf chicken. I have made 2 tries to make something like this can can't get the chicken to taste like lime leaf.

Try 1: I used lime leaf like you do in making Tom Ka soup, which is to score the leaf so the essesntial oils flavor the dish. I made this soup before and that worked in the soup. But, when I layered thinly sliced chicken and scored leaves and left it to combine overnight the chicken got none of the lime leaf flavor.

Try 2: I sliced a ton of lime leaf and put oil over it and added chicken. The thought was that the oil would help draw out the lime oil and marinate the chicken. I am eating the results right now and no luck.

All the info I have found online says that the leaf is always removed from a dish before serving, so I don't want to just puree the leaf and make a sauce.


Answers:
I do not know if this would work, but I would try bruising the leaf in a small amount of olive or avacado oil using a granite or marble mortar and pestle. Allow it to steep at least overnight then filter through cheesecloth. Another possibility would be to heat the leaves in oil in a wok and then decant.
Good luck and I hope you find the answer.

If you want to really taste the lime leaves, cut them into very fine slivers and cook in a little very hot oil, then brush the mixture on the chicken just before you take them up.
You can also try this;
http://www.taste.com.au/recipes/1715/kaf...




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