Post by Paulinemom on Nov 4, 2006 15:05:27 GMT
This recipe for smoked chicken and lemon salad is simple, stylish and makes a deliciously different dish so if you fancy a 'dine in for two' try this you can't go wrong.
Level of difficulty: Intermediate
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Ingredients:
85g demerara sugar
85g long grain rice
12 tea bags, torn open and the bags discarded
2 x 225g chicken breasts
2 Lemons, halved
100g wild rocket leaves
3 tbsp Balsamic Vinegar
6 tbsp extra virgin olive oil
50g Parmesan cheese, grated
salt and fresh ground black pepper
Method:
1. Put the sugar, rice and tea leaves into a bowl and combine. Line the base of a large sturdy pan with aluminium foil and sprinkle over the rice and tea mixture. Cover with another layer of foil and place the pan over a moderate heat.
2. Once the pan begins to smoke, place the chicken on top of the tin foil and drizzle with a little olive oil. Season with salt and pepper and add the lemon halves.
3. Cover with a tight fitting lid or more kitchen foil and leave the chicken to smoke on the stovetop, over a moderate heat, for 15-20 minutes, or until tender.
4. Once the chicken is cooked, leave to cool slightly before slicing into thin strips.
5. Dress the rocket leaves by placing the leaves into a bowl with the balsamic vinegar, olive oil, and a pinch of salt and black pepper; toss together.
6. Scatter over the grated cheese and top with the warm smoked chicken. Squeeze over the juice from the smoked lemon halves and serve.
Level of difficulty: Intermediate
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Ingredients:
85g demerara sugar
85g long grain rice
12 tea bags, torn open and the bags discarded
2 x 225g chicken breasts
2 Lemons, halved
100g wild rocket leaves
3 tbsp Balsamic Vinegar
6 tbsp extra virgin olive oil
50g Parmesan cheese, grated
salt and fresh ground black pepper
Method:
1. Put the sugar, rice and tea leaves into a bowl and combine. Line the base of a large sturdy pan with aluminium foil and sprinkle over the rice and tea mixture. Cover with another layer of foil and place the pan over a moderate heat.
2. Once the pan begins to smoke, place the chicken on top of the tin foil and drizzle with a little olive oil. Season with salt and pepper and add the lemon halves.
3. Cover with a tight fitting lid or more kitchen foil and leave the chicken to smoke on the stovetop, over a moderate heat, for 15-20 minutes, or until tender.
4. Once the chicken is cooked, leave to cool slightly before slicing into thin strips.
5. Dress the rocket leaves by placing the leaves into a bowl with the balsamic vinegar, olive oil, and a pinch of salt and black pepper; toss together.
6. Scatter over the grated cheese and top with the warm smoked chicken. Squeeze over the juice from the smoked lemon halves and serve.