| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Starter, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
| 4 |
|
Chicken Breasts; (skinned) |
| 2 |
tb |
Butter |
| 125 |
ml |
Chicken Stock |
| 1/2 |
ts |
Dried Tarragon |
|
|
Salt and Pepper |
| 1 |
|
Egg |
| 2 |
|
Cloves Garlic; (minced) |
| 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Lemon Juice |
| 1 1/2 |
ts |
White Wine Vinegar |
| 175 |
ml |
Oil; (half sunflower oil |
|
|
; and half olive oil) |
| 100 |
g |
Chopped Walnuts |
INSTRUCTIONS
SKORDALIA
1. Saute the chicken breast in the butter until golden brown. Add
salt and pepper to taste along with the chicken stock and tarragon.
2. Cover the pan and simmer for 15 minutes, or until the chicken is
completely white through.
3. Take the chicken from the liquid and allow it to cool, then chill
it.
Skordalia
4. Break the egg into a blender goblet and add the garlic, salt, lemon
juice and vinegar. Blend for a few seconds.
5. With the motor still running, gradually pour in the oil and blend
until smooth.
6. Add the nuts and pulse several time until the nuts are
incorporated, but stop short of blending them in completely. Pour the
sauce into a bowl and chill.
7. To serve, slice the chicken thinly and fan out on a plate.
Decorate with halved cherry tomatoes and cucumber batons with a few
sprigs of watercress.
8. Spoon 1 or 2 tbsp of the skordalia over and around the chicken, and
serve the rest separately.
Converted by MC_Buster.
NOTES : Chef:Greg Robinson
Converted by MM_Buster v2.0l.
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