CO­CONUT-AND-PIS­TA­CHIO-CRUSTED CHICKEN WITH MINT SALAD AND CO­CONUT-LIME FOAM

Bouchard Fin­layson Pinot Noir 2007 -

House and Leisure Food - - FRONT PAGE -

6T shal­lots, chopped 3T gar­lic, chopped 3T lime or le­mon zest 1T chilli, seeds re­moved

and skin chopped 4 kaf­fir lime leaves, chopped 2t fresh ginger, chopped 1t turmeric 2t ground co­rian­der 1t salt 1t black pep­per 75ml co­conut milk 50g pis­ta­chio nuts, chopped 2 chicken breasts 2 large ruby grape­fruit,

seg­mented mi­cro greens to gar­nish

for the mint salad

hand­ful each co­rian­der, mint, chives, dill and mixed let­tuce leaves 3T roasted peanuts, crushed 3T spring onions, sliced 3T shal­lots, finely chopped 3T gar­lic, finely chopped 1t red chilli 2T lime juice 1T fish sauce 2T veg­etable oil 1T sugar

for the co­conut-lime foam

200ml co­conut milk 50ml lime juice

Serves 2

Mix to­gether all in­gre­di­ents, ex­cept the chicken, grape­fruit and mi­cro greens, and pour over chicken. Cover and re­frig­er­ate overnight. Pre­heat the oven to 180°C and, on a bak­ing tray, cook the chicken for about 15 min­utes. Com­bine the herbs and leaves in a bowl. Make a dress­ing with the re­main­ing in­gre­di­ents, mix­ing un­til the sugar is dis­solved. Gen­tly toss to­gether.

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