FEN­NEL, AP­PLE & PIS­TA­CHIO CHICKEN SALAD

The Australian Women’s Weekly Food Magazine - - Food In A Flash -

To bruise gar­lic, place the flat side of a cook’s knife on the un­peeled clove; us­ing the heel of your other hand, push down on the knife. Re­move the skin.

Store re­served poach­ing liq­uid in the fridge for up to 3 days.

When poach­ing chicken, to keep it ten­der and moist, finish off the cook­ing in the resid­ual heat of the pan. This also works well with fish.

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