Gorgeous zesty lime and Dijon homemade mayonnaise loaded with shredded poached chicken, jalapenos, fresh coriander, with a hint of cumin and curry powder, served with a creamy avocado guacamole and watercress spinach salad.
INGREDIENTS
(serves 2)
2 chicken breasts
1 lime zest and juice
small bunch of fresh coriander torn
1 red chilli finely chopped
10 jalapeno slices chopped
1 pinch of cumin
1 tsp curry powder
1 pinch cayenne
salt and pepper
1 clove garlic grated
1 ripe avocado
6 stems of asparagus
2 big hand fulls of watercress
2 big hand fulls of spinach
HOMEMADE MAYONNAISE
1 tsp white wine vinegar
1 lrg tsp Dijon mustard
3 egg yolks
250ml rapeseed oil
salt and pepper
First poach the chicken in stock or water for 8 minutes and leave to cool in the liquid. This can be done the day before. Cook the asparagus on a griddle for 3-4 minutes, rough chop and place in a mixing bowl. Shred the chicken and add to the bowl. Next make the mayonnaise, in a large bowl place the white wine vinegar, Dijon mustard and a glug of oil, using a balloon whisk mix the ingredients together, add the egg yolks and whisk well, slowly drizzle the oil in to the mix, whisking all the time, once the emulsion starts to thicken you can add the oil a bit faster. Once you have a glossy gorgeous emulsion that ribbons, season with salt and pepper, then add the cumin, curry powder, coriander, chili, cayenne, jalapeños, lime zest and start with half the lime juice adding more as you go.
Add the mayonnaise to the mixing bowl with the chicken and asparagus, taste and check for seasoning. Mash the avocado and season with salt and pepper and a drizzle of lime juice, add the grated garlic. To assemble your gorgeous zesty salad place the watercress and spinach on a plate and either load the centre with the avocado topped with the lime, coriander chicken mixture or using the avocado shells fill with avocado first and the top with the chicken mix, sprinkle with fresh chillies and more coriander.
No comments:
Post a Comment