| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains, Eggs |
Greek |
Ready, Steady, Cook |
1 |
servings |
INGREDIENTS
| 1 |
|
Chicken breast; skin on |
| 1 |
pn |
Paprika |
| 1 |
pn |
Ground coriander |
| 1 |
pn |
Ground cumin |
| 3 |
tb |
Dry white wine |
| 2 |
ts |
Lemon juice |
| 100 |
g |
From a 400g tin chopped tomatoes |
| 5 |
tb |
Olive oil |
| 300 |
ml |
Milk |
| 100 |
ml |
Greek yoghurt |
| 1 |
|
Dsp cornflour mixed with 2 tbsp milk |
| 1 |
tb |
Chopped fresh chives |
|
|
Three sheets dried lasagne |
| 2 |
tb |
Roughly chopped mixed herbs chives; tarragon and |
|
|
; chervil |
| 110 |
g |
French beans; topped, tailed |
| 1 |
|
Red onion |
| 2 |
|
2 1/2 cm /1" thick slices white bread |
| 1 |
ts |
White wine vinegar |
| 1 |
|
Fresh egg |
|
|
Salt and pepper |
| 1 |
tb |
Chopped fresh chives to garnish |
INSTRUCTIONS
Preheat oven to 110c/225f/Gas 1/4. Preheat grill.
1 Heat a non-stick griddle pan. Remove the skin from the chicken breast,
cut horizontally into two and put on a plate.
2 In a bowl mix the paprika, ground coriander and ground cumin and sprinkle
over each piece of chicken. Season. Cover the chicken with 1/2 tbsp white
wine and 1 tsp lemon juice.
3 Place on the griddle and cook for three minutes on each side or until the
chicken releases itself from the griddle. Keep warm.
4 Put the tin chopped tomatoes into a saucepan with 2 tbsp white wine and 4
tbsp olive oil. Season. Bring to the boil and with a hand blender, blend
until smooth. Pass through a sieve into the saucepan and keep warm.
5 For the Bechamel Sauce: Put the milk and Greek yoghurt in a small
saucepan.
6 Boil and whisk in the cornflour mix until the mixture thickens. Season.
In a separate pan mix half the bechamel sauce with half the tomato sauce
and 1tbsp chopped fresh chives. Keep warm.
7 Half fill a large saucepan with salted water and boil. Cook three sheets
of lasagne by the instructions. Drain and cut into 10 1/2cm/4" discs. Using
a ring mould, layer a sheet of lasagne, followed by a piece of the chicken,
tomato sauce, bechamel sauce and repeat.
8 Finish with a layer of lasagne and pour on top the bechamel and tomato
sauce mix. Garnish with the mixed chopped herbs.
9 Third fill a large saucepan with salted water and boil. Blanch the beans
for a minute and drain. Reheat the griddle pan with 1 tbsp olive oil and
cook the beans until beginning to colour. Remove and keep warm.
10 Peel the onion, leaving the root intact, cut into eighths, griddle the
onion pieces for 4-5 minutes and cook in the oven for 3-4 minutes. Season.
11 Cut out two 10 1/2cm/4" discs from the bread and grill. Third fill a
saucepan with water, add the white wine vinegar and bring to the boil.
Reduce the heat so the water is poaching. Add the egg and poach for 3-5
minutes.
12 Put the toasted bread on a plate and arrange the beans and onions on
top. Place the poached egg on top and garnish with chives. Finally drizzle
the tomato sauce around the plate.
Converted by MC_Buster.
NOTES : Chef - Adam Palmer
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.
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