Tales & Trails 10/29/14 Tales & Trails 10/29/14

Lemon Chicken, Tomato & Haloumi Salad ...

Serves approximately 4.

What you need:

• 2 large chicken breasts, cut in half length ways • 100g of haloumi, thinly slices • Bunch of asparagus, cut into 4cm • Punnet of mixed cherry tomatoes, all cut in half • 2 large lemons • 4 eggs • 2 sprigs of rosemary • 1 cup of basil leaves • 4 cups of baby spinach

What you need to do: • Preheat the oven to 200 degrees and place chicken in an oven try and top it with one of the lemons sliced into pieces and rosemary and a dash of olive oil and place into the oven for 30-35mins • While the chicken is cooking, blanch the asparagus and toss it with the basil, spinach and tomatoes • Grill the haloumi until golden brown, squeeze with lemon juice and place it into the salad and dress the salad with the remaining lemon juice and serve into 4 bowls • Once the chicken has almost cooked, poach the 4 eggs so the yolk is still running • Remove the chicken from the oven and slice before serving into each bowl and placing the poached egg on top • Enjoy!

Oink oink, Truffle Pig.

Tales & Trails 9/25/14 Tales & Trails 9/25/14

Coconut chicken with asian salad ....

This salad is a great lunch or dinner option for warmer weather thanks to its crisp freshness and the tropical punch in the coconut. It is light, fresh, quick and easily “beefed up” with some vermicelli noodles. What you need:

½ bunch of wombok, thinly sliced
½ bunch of red cabbage, thinly sliced
Cup of coriander, roughly chopped
Cup of mint, roughly chopped
3 cups of bean shoots
2 x chillies (leave out if you don’t like it hot)
1 can of light coconut milk
500g of chicken
½ cup of roasted, unsalted peanuts
3 shallots stalks, finely chopped
Soy sauce
Fish sauce
1 lime, juiced
1 carrot, grated
1 teaspoon of sugar

What you need to do:

Cut chicken into thin strips and place into a pan on medium heat with the coconut milk, a dash of soy sauce and the chillies finely diced and cook until chicken is cooked through, about 5-10 mintues.
While the chicken is cooking place all vegetables into a large bowl and toss
To make the dressing place about 4 tables spoons of soy and 4 table spoons of fish sauce into a bowl with the sugar and lime juice and stir, then place over salad, add more ingredients based on your tastes
Once the chicken is cooked, place it on top of the salad along with the peanuts and serve.

Oink oink,

Truffle Pig.