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Chicken Breasts with a Honey, Ginger & Cilantro Dressing

Ingredients:

1 pint chicken broth
2 chicken breasts (6 oz. each)
Rind and juice of 1 lemon
4 tbs clear honey
1 tbs sesame seeds
1 bunch watercress
1 radicchio

Ingredients for the Dressing:

¼ cup onion finely chopped
1 clove garlic crushed
1 tbs soy sauce
4 fl oz. white wine
2 tbs clear honey
1 tbs sesame oil
1 tbs chopped cilantro

Directions:

1. Poach the chicken in the broth for about 6-8 minutes then remove, slice into thin strips and keep warm. Prepare the dressing; reduce the broth to about 4 fl oz. then add the garlic, onion, soy sauce, wine and honey. Bring back to the boil and reduce by half (about 10 minutes) Cool slightly and then whisk in the sesame oil and cilantro. Chill the dressing.

2. Prepare the chicken glaze; heat the lemon rind, juice and honey in a pan until it caramelizes. Remove from the heat and stir in the chicken strips and sesame seeds.

3. Place the salad leaves on a serving plate with the chicken on top and then drizzle the dressing on the salad leaves.

Chilled Tomato and Dill Mousse with Lobster Tail

Despite the title, the recipe really focuses on the tomato and dill mousse which, thanks to the use of molds, is turned into a conical shape and which is then served alongside a steamed lobster tail. The recipe makes 6 “ramekins” or miniature molds of mousse.

Ingredients:
1 pound tomatoes
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup heavy cream
1 1/2 sachets of gelatine
1 tablespoon tomato puree
1 small bunch dill
3 tablespoon onion
1 lemon
6 steamed lobster tails (about 7 oz. each)
3 bunches watercress
1/4 cup olive oil
1 small bunch chopped chives
salt and pepper

Directions:
1. Blend the tomatoes with 1/4 of the peeled onion until you have a fine pulp. Strain the pulp through a conical strainer and into a large bowl. Lightly fold in the mayonnaise, sour cream, heavy cream and tomato puree into the sieved tomato pulp. Then add a pinch of salt and pepper and the finely chopped dill and fold into the mix.

2. Add the gelatine to a small pan and “sponge” with the juice from half of the lemon. Melt the gelatine over a low heat until it dissolves and then pour it onto the tomato mix, stirring it into the mix as you pour.
Test the mix for seasoning and add salt and pepper to taste.

3. Pour the mixture into individual ramekins, molds or mini-savarin rings and refrigerate for at least 1 hour. Just before serving, run a small knife around the edge of the mold and turn out the mousse onto a plate. Decorate the mousse with the split lobster tails tossed in the olive oil, remaining lemon juice and chopped chives on a bed of watercress.

 

Chicken Breasts with a Honey, Ginger & Cilantro Dressing

Ingredients:

1 pint chicken broth
2 chicken breasts (6 oz. each)
Rind and juice of 1 lemon
4 tbs clear honey
1 tbs sesame seeds
1 bunch watercress
1 radicchio

Ingredients for the Dressing:

¼ cup onion finely chopped
1 clove garlic crushed
1 tbs soy sauce
4 fl oz. white wine
2 tbs clear honey
1 tbs sesame oil
1 tbs chopped cilantro

Directions:

1. Poach the chicken in the broth for about 6-8 minutes then remove, slice into thin strips and keep warm. Prepare the dressing; reduce the broth to about 4 fl oz. then add the garlic, onion, soy sauce, wine and honey. Bring back to the boil and reduce by half (about 10 minutes) Cool slightly and then whisk in the sesame oil and cilantro. Chill the dressing.

2. Prepare the chicken glaze; heat the lemon rind, juice and honey in a pan until it caramelizes. Remove from the heat and stir in the chicken strips and sesame seeds.

3. Place the salad leaves on a serving plate with the chicken on top and then drizzle the dressing on the salad leaves.

Chilled Tomato and Dill Mousse with Lobster Tail

Despite the title, the recipe really focuses on the tomato and dill mousse which, thanks to the use of molds, is turned into a conical shape and which is then served alongside a steamed lobster tail. The recipe makes 6 “ramekins” or miniature molds of mousse.

Ingredients:
1 pound tomatoes
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup heavy cream
1 1/2 sachets of gelatine
1 tablespoon tomato puree
1 small bunch dill
3 tablespoon onion
1 lemon
6 steamed lobster tails (about 7 oz. each)
3 bunches watercress
1/4 cup olive oil
1 small bunch chopped chives
salt and pepper

Directions:
1. Blend the tomatoes with 1/4 of the peeled onion until you have a fine pulp. Strain the pulp through a conical strainer and into a large bowl. Lightly fold in the mayonnaise, sour cream, heavy cream and tomato puree into the sieved tomato pulp. Then add a pinch of salt and pepper and the finely chopped dill and fold into the mix.

2. Add the gelatine to a small pan and “sponge” with the juice from half of the lemon. Melt the gelatine over a low heat until it dissolves and then pour it onto the tomato mix, stirring it into the mix as you pour.
Test the mix for seasoning and add salt and pepper to taste.

3. Pour the mixture into individual ramekins, molds or mini-savarin rings and refrigerate for at least 1 hour. Just before serving, run a small knife around the edge of the mold and turn out the mousse onto a plate. Decorate the mousse with the split lobster tails tossed in the olive oil, remaining lemon juice and chopped chives on a bed of watercress.

 

Chicken Breasts with a Honey, Ginger & Cilantro Dressing

Ingredients:

1 pint chicken broth
2 chicken breasts (6 oz. each)
Rind and juice of 1 lemon
4 tbs clear honey
1 tbs sesame seeds
1 bunch watercress
1 radicchio

Ingredients for the Dressing:

¼ cup onion finely chopped
1 clove garlic crushed
1 tbs soy sauce
4 fl oz. white wine
2 tbs clear honey
1 tbs sesame oil
1 tbs chopped cilantro

Directions:

1. Poach the chicken in the broth for about 6-8 minutes then remove, slice into thin strips and keep warm. Prepare the dressing; reduce the broth to about 4 fl oz. then add the garlic, onion, soy sauce, wine and honey. Bring back to the boil and reduce by half (about 10 minutes) Cool slightly and then whisk in the sesame oil and cilantro. Chill the dressing.

2. Prepare the chicken glaze; heat the lemon rind, juice and honey in a pan until it caramelizes. Remove from the heat and stir in the chicken strips and sesame seeds.

3. Place the salad leaves on a serving plate with the chicken on top and then drizzle the dressing on the salad leaves.

Chilled Tomato and Dill Mousse with Lobster Tail

Despite the title, the recipe really focuses on the tomato and dill mousse which, thanks to the use of molds, is turned into a conical shape and which is then served alongside a steamed lobster tail. The recipe makes 6 “ramekins” or miniature molds of mousse.

Ingredients:
1 pound tomatoes
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup heavy cream
1 1/2 sachets of gelatine
1 tablespoon tomato puree
1 small bunch dill
3 tablespoon onion
1 lemon
6 steamed lobster tails (about 7 oz. each)
3 bunches watercress
1/4 cup olive oil
1 small bunch chopped chives
salt and pepper

Directions:
1. Blend the tomatoes with 1/4 of the peeled onion until you have a fine pulp. Strain the pulp through a conical strainer and into a large bowl. Lightly fold in the mayonnaise, sour cream, heavy cream and tomato puree into the sieved tomato pulp. Then add a pinch of salt and pepper and the finely chopped dill and fold into the mix.

2. Add the gelatine to a small pan and “sponge” with the juice from half of the lemon. Melt the gelatine over a low heat until it dissolves and then pour it onto the tomato mix, stirring it into the mix as you pour.
Test the mix for seasoning and add salt and pepper to taste.

3. Pour the mixture into individual ramekins, molds or mini-savarin rings and refrigerate for at least 1 hour. Just before serving, run a small knife around the edge of the mold and turn out the mousse onto a plate. Decorate the mousse with the split lobster tails tossed in the olive oil, remaining lemon juice and chopped chives on a bed of watercress.