Kitchen pottering
Dec. 6th, 2004 08:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dormant_dragonThe following is a simple, healthy and delicious recipe that I cooked tonight and which received a most enthusiastic thumbs-up from Riverstar and Chromatica
You will need, if you are going to make it -
(and this will be enough for three)
3 Chicken breast fillets
Green beans (about 100g)
A capsicum (I used yellow)
1/2 a red onion
1 punnet cherry tomatoes
2 ripe avocados
For the salad dressing -
about 4 tablespoons of oil (I used grapeseed, olive would work as well)
1 tablespoon balsamic vinegar
a dash of lime juice (a very precise measurement!)
a pinch of salt
1/4 teaspoon each of crushed ginger, garlic and chilli
about a teaspoon of chopped fresh parsley (any fresh herb would probably work - I only used parsley because it was what I had)
1 teaspoon grated palm sugar
1. Marinate the chicken fillets in your choice of marinade (I used Nando's Portuguese barbeque)
2. combine the dressing ingredients in a jar and shake to mix well
3. Slice the beans and steam or blanch them until tender, then allow to cool
4. Slice the capsicum and onion into thin strips and halve the cherry tomatoes, then place them in a large bowl with the cooled beans. Add the dressing and toss to coat everything
5. Grill the chicken fillets (I just love my cast-iron grill plate!)
6. Peel, deseed and slice the avocados.
7. Slice the chicken fillets (about 3-4 slices each - this is a good idea if your fillets are different sizes!)
8. Place portions of the tossed salad on plates, top with the avocado and the sliced chicken. Enjoy!
You will need, if you are going to make it -
(and this will be enough for three)
3 Chicken breast fillets
Green beans (about 100g)
A capsicum (I used yellow)
1/2 a red onion
1 punnet cherry tomatoes
2 ripe avocados
For the salad dressing -
about 4 tablespoons of oil (I used grapeseed, olive would work as well)
1 tablespoon balsamic vinegar
a dash of lime juice (a very precise measurement!)
a pinch of salt
1/4 teaspoon each of crushed ginger, garlic and chilli
about a teaspoon of chopped fresh parsley (any fresh herb would probably work - I only used parsley because it was what I had)
1 teaspoon grated palm sugar
1. Marinate the chicken fillets in your choice of marinade (I used Nando's Portuguese barbeque)
2. combine the dressing ingredients in a jar and shake to mix well
3. Slice the beans and steam or blanch them until tender, then allow to cool
4. Slice the capsicum and onion into thin strips and halve the cherry tomatoes, then place them in a large bowl with the cooled beans. Add the dressing and toss to coat everything
5. Grill the chicken fillets (I just love my cast-iron grill plate!)
6. Peel, deseed and slice the avocados.
7. Slice the chicken fillets (about 3-4 slices each - this is a good idea if your fillets are different sizes!)
8. Place portions of the tossed salad on plates, top with the avocado and the sliced chicken. Enjoy!
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2004-12-06 06:26 am (UTC)I bought some a while back cuz it was on special and had no idea how to use it.
I'm gonna hafta do something with most of my baking gear seeing I'm going to Broome and all.
no subject
Date: 2004-12-06 09:10 pm (UTC)no subject
Date: 2004-12-07 07:09 am (UTC)Coriander would work well as the herb in the dressing (obviously?).
Hope you make it for me (and others) again one day. *bats eyelids in a pathetically hopeful fashion*