Post by violet on Jan 8, 2013 19:34:52 GMT 11
While it's on my clipboard, I thought I'd share this favorite recipe:
Poached chicken salad sandwiches by Donna Hay (Donna Hay magazine October 2012)
2 cups (500 ml) chicken broth
2 x 200g chicken breast fillets, trimmed
2 tablespoons lemon juice
1 tablespoon finely grated lemon rind, plus extra, to serve
2 cloves garlic crushed
1 tablespoon honey
1/4 cup (35 g) almonds, toasted and sliced
2 tablespoons olive oil
sea salt and cracked black pepper
vegetable oil, for frying
1 cup small basil leaves
4 slices olive bread, toasted
150 g labne
baby parsley leaves, to serve
Place stock in medium saucepan over high heat and bring to the boil. Reduce heat to low, add chicken and cook, uncovered, for 7 minutes.
Remove from heat, cover with tight fitting lid and set aside for 20 minutes. Remove the chicken from the stock, shred and set aside.
Place lemon juice, lemon rind, garlic, honey, almonds, olive oil, salt and pepper in a bowl and mix to combine. Add the chicken and toss to coat.
Heat 1 cm of vegetable oil in a small frying pan over high heat until hot. Add the basil leaves and cook, in batches, for 30 seconds or until crisp. Remove with slotted spoon and drain on absorbent paper.
Spread the bread with the labne. Top with chicken salad, crispy basil leaves and baby parsley leaves to serve. Serves 4.
Notes: Ok, so the first time I did shred the chicken because we had it on bread, but for dinners I slice it thickly.
I leave out the grated lemon rind, use only one clove of garlic, which I chop finely, skip the honey, smash rather than slice the almonds, and serve with something other than labne, bread and parsley. Oh, and I keep forgetting to take the lid off when cooking. Plus I use a lidded frypan not saucepan. And, finally, I cook the basil leaves in olive oil over a medium heat.
Poached chicken salad sandwiches by Donna Hay (Donna Hay magazine October 2012)
2 cups (500 ml) chicken broth
2 x 200g chicken breast fillets, trimmed
2 tablespoons lemon juice
1 tablespoon finely grated lemon rind, plus extra, to serve
2 cloves garlic crushed
1 tablespoon honey
1/4 cup (35 g) almonds, toasted and sliced
2 tablespoons olive oil
sea salt and cracked black pepper
vegetable oil, for frying
1 cup small basil leaves
4 slices olive bread, toasted
150 g labne
baby parsley leaves, to serve
Place stock in medium saucepan over high heat and bring to the boil. Reduce heat to low, add chicken and cook, uncovered, for 7 minutes.
Remove from heat, cover with tight fitting lid and set aside for 20 minutes. Remove the chicken from the stock, shred and set aside.
Place lemon juice, lemon rind, garlic, honey, almonds, olive oil, salt and pepper in a bowl and mix to combine. Add the chicken and toss to coat.
Heat 1 cm of vegetable oil in a small frying pan over high heat until hot. Add the basil leaves and cook, in batches, for 30 seconds or until crisp. Remove with slotted spoon and drain on absorbent paper.
Spread the bread with the labne. Top with chicken salad, crispy basil leaves and baby parsley leaves to serve. Serves 4.
Notes: Ok, so the first time I did shred the chicken because we had it on bread, but for dinners I slice it thickly.
I leave out the grated lemon rind, use only one clove of garlic, which I chop finely, skip the honey, smash rather than slice the almonds, and serve with something other than labne, bread and parsley. Oh, and I keep forgetting to take the lid off when cooking. Plus I use a lidded frypan not saucepan. And, finally, I cook the basil leaves in olive oil over a medium heat.
and when I took it off, it then wanted to add an "h" on the end of the word.