Name: Poached Chicken, Peach And Rose Petal Salad
Ingredients: 1 Free range chicken; 1 Lemon; 1 Carrot; quartered; 1 Onion; quartered; 1 Stick celery; quartered; 1 Bay leaf; 2 sprigs thyme or; ; lemon thyme, 2; ; sprigs parsley tied; ; together with; ; string to make a; ; bouquet garni; Salt and pepper; 1 1/2 tb Rose; orange and chilli; ; vinegar or white; ; wine or tarragon; ; vinegar; 6 tb Single cream; 1/2 ts Caster sugar; Salt and pepper; 2 Ripe peaches; skinned and sliced; 2 Little gem lettuces; shredded; 110 g Freshly shelled peas; (not frozen) or; ; 200g/7oz podded; ; broad beans (frozen; ; and thawed if; ; necessary); A small handful of mint leaves; Petals of one full scented rose

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains		Grigson	1	servings

INGREDIENTS

1		Free range chicken
1		Lemon
1		Carrot; quartered
1		Onion; quartered
1		Stick celery; quartered
1		Bay leaf; 2 sprigs thyme or
		; lemon thyme, 2
		; sprigs parsley tied
		; together with
		; string to make a
		; bouquet garni
		Salt and pepper
1 1/2	tb	Rose; orange and chilli
		; vinegar or white
		; wine or tarragon
		; vinegar
6	tb	Single cream
1/2	ts	Caster sugar
		Salt and pepper
2		Ripe peaches; skinned and sliced
2		Little gem lettuces; shredded
110	g	Freshly shelled peas; (not frozen) or
		; 200g/7oz podded
		; broad beans (frozen
		; and thawed if
		; necessary)
		A small handful of mint leaves
		Petals of one full scented rose

INSTRUCTIONS

INGREDIENTS FOR THE CHICKEN
FOR THE DRESSING
INGREDIENTS FOR THE SALAD
1 To Poach the Chicken: Put in a large saucepan. Pare off the lemon zest
with a vegetable parer and add to the pan.
2 Squeeze the lemon juice and add with the remaining ingredients. Add water
to cover. Boil and simmer for 40-50 minutes until cooked. Let the chicken
cool in its broth, remove and discard the skin and bones. Shred half the
meat and save the rest for another dish.
3 For the Dressing: Whisk the vinegar with the sugar and salt until
dissolved and whisk in the cream. Add the pepper, taste and adjust the
seasoning.
4 If using broad beans, let the frozen beans defrost. If they are fresh,
blanch in boiling water for a minute or two and drain.
5 Continue by slitting open the tough grey outer skin and squeezing out the
tender, bright green beanlet lodged inside. Simmer for a few minutes in a
fresh batch of lightly salted water before draining thoroughly.
6 Before serving arrange the shredded little gem in the base of a bowl and
lay the chicken over it. Scatter the peach slices, rose petals and mint
leaves and the peas or beans over the chicken. Drizzle some dressing over -
not too much or it'll look murky.
7 Put the rest into a small jug and pass around, so that each diner can
dress his or her own salad as desired.
Converted by MC_Buster.
Recipe by: Sophie Grigson
Converted by MM_Buster v2.0l.

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