Cookery: deliciously different watercress recipes
These deliciously different salads make perfect summer eating.
Lemongrass and Lime Chicken Watercress Salad
Course: main Serves: 4 Prep: 25 mins Cook: 25 mins
Oil for deep frying
1 red onion, sliced finely
Salt and freshly ground black pepper, to taste
6 chicken thighs, bone in, skin on 1 lime, juice and zest
1 tsp coconut oil
3 cloves garlic, minced
1 thumb ginger, minced
2 green finger chillies, sliced finely 4 lemongrass stalks, bashed
3 lime leaves, cut finely into thin strips (chiffonade)
1 tin full-fat coconut milk
3 spring onions, sliced finely ½ cucumber, cut into fine matchsticks (julienne)
2 sour eating apples, julienne, stored in the lime juice
100 g (3½ oz) cooked frozen peas 2 carrots (julienne)
200 g (7 oz) watercress
For the Dressing:
1 tbs Sambal Oelek (or chilli paste) 1 lime, juiced
1 tbs soy sauce
1 tbs oil
To Serve: coconut flakes
1 To make the dressing, put all the ingredients in a jar and shake to combine.
Set aside.
2 To make the crispy onions, heat the oil for deep frying in a pan, no more than full, to 180 deg. C. Fry the onion for 2 to 3 minutes or until crisp and golden. Drain on kitchen paper and sprinkle with salt to keep crisp. Store in an airtight container.
3 Sprinkle the flesh of the chicken with
½ tsp salt and the lime zest. Set aside for 30 minutes to tenderise.
4 Heat the coconut oil in a large pan. Add the chicken skin side down and brown for 4 to 5 minutes to render out any fat. Flip the chicken over, add the garlic, ginger, chillies, lemongrass and lime leaves and cook for 30 seconds more.
5 Pour over the coconut milk and reduce to a simmer. Simmer 15 to 20 minutes or until the flesh is cooked through. Remove from the heat and allow to cool in the liquid.
6 Once cool enough to handle, remove the skin and bones and shred the meat. Strain the sauce through a sieve, discard the solids and retain the juice.
7 To assemble, mix the spring onions, cucumber, apple, peas, carrot and watercress in a bowl. Mix with 4 tablespoons of the dressing. Top with the shredded chicken, a few spoonfuls of coconut sauce, crispy onions and coconut flakes.