Cilantro Salad

Jamaica Gleaner - - FOOD -

Lum­ley’s callaloo rice stuffed Best Dressed Chicken deboned thighs with a cilantro onion salad, green hum­mus and beet­root creamy pota­toes.

Dressed Chicken deboned thighs with a cilantro onion salad, green hum­mus and beet­root creamy pota­toes, will make your cel­e­bra­tion of World Chicken Day a de­li­cious treat.

In­gre­di­ents

2 tbsp light soya sauce 1 tub 200 ml hum­mus

STUFF­ING

Leaves from a bun­dle of callaloo 1/2 cup rice 1/2 onion 2 pegs gar­lic 1/4 of scotch bon­net pep­per 2 tsp but­ter 1/4 cup heavy cream 1 egg (use to make egg wash to seal chicken)

3 plummy toma­toes 1 onion Pep­per to taste 3 tsp corn­starch creamed Ir­ish pota­toes 1 lb Ir­ish pota­toes 2oz milk 1 tbs but­ter 1 lb pur­ple Ir­ish pota­toes

Salt to taste 1 bun­dle cilantro 2 large pomegranate 1 pur­ple onion 1 pinch salt Method:

1. Wipe The Best Dressed Chicken leg and thigh (deboned) with vine­gar, leav­ing the skin on. Wrap chicken in cling wrap and beat. Put aside in re­frig­er­a­tor. Blend the sea­son­ing in a blender, then leave the sea­soned deboned chicken for a few hours or overnight in the re­frig­er­a­tor.

2. Wash callaloo in salted wa­ter and cut up. Put on a pot with wa­ter and salt, bring to boil and blanch callaloo. 3. Cook rice and cool down. 4. Cook callaloo with sea­son­ing, then add heavy cream and stir in for 5 min­utes.

5. Com­bine cooked rice with cooked callaloo and place this mix­ture in re­frig­er­a­tor to be cool un­til firm.

6. Take chicken from fridge and lay skin side down, place 1 oz of rice and callaloo mix­ture in the cen­tre of the chicken, ap­ply egg wash to the edge of chicken, fold chicken, pulling back un­til it feels firm un­der hand, then wrap un­til a cylin­der shape is formed, wrap into alu­minium foil and twist in op­po­site di­rec­tion.

7. Bake for 45 min­utes on 350deg. When done, cool and re­move chicken from foil, then sear un­til all sides are golden brown.

8. Make a sauce from chicken stock, re­serve blended sea­son­ing along with toma­toes un­til sauce thick­ens.

9. Cook and cream Ir­ish pota­toes with milk and but­ter. Place both mix­tures in a pip­ing bag to cre­ate a mar­bled ef­fect.

10 Com­bine cilantro, pomegranate seeds and pur­ple onion tossed with olive oil, pinch of salt and serve.

11. Slice chicken; serve with sauce, cream Ir­ish pota­toes, cilantro salad and hum­mus.

Serves 4.

CON­TRIB­UTED PHO­TOS

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