Try this simple and delicious salad, inspired by Peter Gordon Savour ‘salads for all seasons’. Save the poaching liquor and use the following evening to make a delicious pea and spinach risotto.
INGREDIENTS
400ml can coconut milk
5cm piece ginger, peeled and thinly sliced
1/2 teaspoon finely grated lime zest
1/2 fish sauce or 1 tsp flaky salt
1/2 medium heat red chilli chopped including seeds
4 chicken breasts, skin attached if possible as it helps keep the meat juicy, peel off once cooked
8 slices of stale bread, (I used left over hot cross buns)
200g baby spinach
1tbsp lime juice
400g melon, seeds and skin removed, sliced into wedges
125g prosciutto
METHOD
Pre heat oven to 170c or 350f gas mark 4.
Pour the coconut milk into a large saucepan, then rinse the can out with the same volume of water and add to the pan. Add the ginger, chilli, lime zest, fish sauce and bring to the boil.
Put the lid on the pan and simmer for 10 minutes. Bring back up to the boil.
Place the chicken breasts into the pan, skin side down then reduce to a simmer and cook with the lid on for 8 minutes. Carefully turn over the chicken and cook for a further 3 minutes.
Turn off the heat and leave to cool in the liquid for 20 minutes.
Meanwhile make the croutons. Lay the sliced bread on a baking sheet and brush lightly with oil. Bake until they begin to crisp up and go golden brown. Turn-over and bake for another 5 minutes. Remove from the oven and leave to cool.
Remove the chicken from the pan and place on a tray to cool.
Before serving peel off the skin and slice the fillets at an angle into 1/4inch slices.
Using tongs, dip the spinach into the cooled coconut milk and arrange on a serving platter. Place the sliced melon on top, then the poached chicken, followed by the prosciutto and the croutons.
SAVE THE COCONUT MILK!
INGREDIENTS
400ml can coconut milk
5cm piece ginger, peeled and thinly sliced
1/2 teaspoon finely grated lime zest
1/2 fish sauce or 1 tsp flaky salt
1/2 medium heat red chilli chopped including seeds
4 chicken breasts, skin attached if possible as it helps keep the meat juicy, peel off once cooked
8 slices of stale bread, (I used left over hot cross buns)
200g baby spinach
1tbsp lime juice
400g melon, seeds and skin removed, sliced into wedges
125g prosciutto
METHOD
Pre heat oven to 170c or 350f gas mark 4.
Pour the coconut milk into a large saucepan, then rinse the can out with the same volume of water and add to the pan. Add the ginger, chilli, lime zest, fish sauce and bring to the boil.
Put the lid on the pan and simmer for 10 minutes. Bring back up to the boil.
Place the chicken breasts into the pan, skin side down then reduce to a simmer and cook with the lid on for 8 minutes. Carefully turn over the chicken and cook for a further 3 minutes.
Turn off the heat and leave to cool in the liquid for 20 minutes.
Meanwhile make the croutons. Lay the sliced bread on a baking sheet and brush lightly with oil. Bake until they begin to crisp up and go golden brown. Turn-over and bake for another 5 minutes. Remove from the oven and leave to cool.
Remove the chicken from the pan and place on a tray to cool.
Before serving peel off the skin and slice the fillets at an angle into 1/4inch slices.
Using tongs, dip the spinach into the cooled coconut milk and arrange on a serving platter. Place the sliced melon on top, then the poached chicken, followed by the prosciutto and the croutons.
SAVE THE COCONUT MILK!
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