| 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.
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”