Thu, 20 June 2019
A delicious dish of Coconut, Mango and Lime marinated Chicken with an All Green Goddess Salad.
SUMMER GREEN GODDESS SALAD
INGREDIENTS:
THE IDEA OF THIS SALAD IS TO USE THE VERY BEST OF SUMMER PRODUCE AND HERBS, KEEPING IT ALL GREEN.
I WOULD SUGGEST A MIX OF THE FOLLOWING:
SMALL DICE OF CUCUMBER, COURGETTE & GRANNY SMITH APPLES, THINLY SLICED SPRING ONIONS, SUGAR SNAP & FRENCH BEANS, EDAMANE BEANS AND PETIT POIS, PEA SHOOTS, ASPARAGUS, TENDERSTEM BROCCOLI, BABY SPINACH, WATERCRESS LEAVES. HALVED SEEDLESS GREEN GRAPES. TOASTED PUMPKIN SEEDS.
DRESSING:
½ CUP GOOD QUALITY MAYONAISE
½ CUP OF GREEK STYLE YOGHURT OR BUTTERMILK
SMALL CLOVE GARLIC CRUSHED (OPTIONAL)
1 ANCHHOVY FILLET (OPTIONAL)
HERBS LOADS AND LOADS: MIX OF MINT, PARSLEY, TARRAGON, CHERVIL, DILL
METHOD:
SIMPLY BLITZ ALL THE INGREDIENT TOGETHER TO MAKE A DELICOUSLY TASTY VIBRANT GREEN DRESSING, THIS CAN BE THINED OUT WITH A LITTLE COLD WATER IF IT IS TOO THICK FOR YOUR TASTE.
COCONUT, LIME AND MANGO CHICKEN
INGREDIENTS:
4 CHICKEN FILLETS OR MIXED THIGHS OR DRUMBSTICKS (REGAN'S ORGANIC, ENNISCORTHY)
240 ML COCONUT MILK
ZEST AND JUICE OF A LIME
GENEROUS PINCH TURMERIC
4 HEAPED TABLESPOON AVOCA OR SIMILAR GOOD QUALITY MANGO CHUTNEY
SMALL KNOB OF ROOT GINGER GRATED
1 CLOVE OF GARLIC, CRUSHED
TO GARNISH: Fresh coriander leaves, sliced red chilies and lime slices, toasted coconut flakes
METHOD:
PLACE CHICKEN IN LARGE BOWL, ADD ALL THE OTHER INGREDIENTS AND ALLOW TO MARINADE FOR 2 HOURS MINIMUM, PREFERABLY OVERNIGHT.
BAKE IN A PREHEATED MODERATE OVEN FOR 22 MINUTES FOR BREASTS OR 30 MINUTES FOR PORTION ON THE BONE.
TRANSFER TO SERVING DISH: Garnish with fresh coriander or mint leaves, wedges of lime and toasted coconut flakes.
