Best Jamies Spicy Thai Gizzards Recipes

Crunchy Thai Salad image

Provided by Jamie Oliver

Time 20m

Number Of Ingredients 21

Noodles
Bean sprouts
Finely sliced green and red peppers
Baby spinach
Finely sliced and seeded red or green chiles
Rocket (arugula)
Sliced scallions
Peeled, seeded and sliced cucumbers
Finely sliced Chinese and Savoy cabbage
Whole sugar snap peas
Mint, basil and coriander (cilantro)
Lightly toasted cashew nuts or sesame seeds, for garnish
4 tablespoons fresh lime juice
3 tablespoons olive oil
1 tablespoon sesame seed oil
1 tablespoon soy sauce
Large pinch brown sugar
1 tablespoon ginger, peeled and finely chopped
1/2 clove garlic, finely sliced
1 red chili, seeded and finely sliced
1 large handful fresh coriander (cilantro) and basil, chopped

Steps:

Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;

Jamie's Spicy Thai Gizzards image

Provided by Sherri Williams

Categories Chicken

Time 1h40m

Number Of Ingredients 18

2 lb chicken gizzards
4 md garlic cloves, chopped
1 md onion, cut in half
1/2 bunch cilantro stems, chopped
1 Tbsp fresh ginger, chopped
1 Tbsp sea salt
SPICY SAUCE
1/2 stick butter, unsalted
1 Tbsp thai red curry
1/4 c soy sauce, low sodium
1 Tbsp fish sauce, light-tiparos
1/4 c pure maple syrup
juice and zest of 1 lime
CELLOPHANE NOODLES
1 pkg cellophane noodles-cooked according to package
1 1/2 Tbsp toasted seasame oil
2 stalk green onion, chopped
1/2 tsp sea salt

Steps:

1. Add ingredients 1-6 to a stock pot. Bring to a boil and simmer for 1 1/2 hours or until gizzards are tender. Drain and set aside until ready.
2. Meanwhile, add sauce ingredients to a medium low skillet. Stir until you have a smooth consistency. Toss in gizzards. Saute for 1-2 minutes until gizzards are evenly coated. Serve over noodles and garnish with cilantro.