Ingredients
1 cup (250ml) apple cider or Maggie Beer Verjuice
1 1/2 cup (325ml) water
1 tspn whole peppercorn
2 bay leaves
2 sprigs thyme
230g chicken breast
Pesto Mayonnaise
2 tbspn basil pesto
1 free range egg yolk
1 tbspn Maggie Beer Verjuice
1/2 tspn Dijon mustard
1/3 cup (80ml) grapeseed oil
1 tspn sea salt
Salad
1 bunch asparagus
80g green beans
1/3 cup mint leaves
2 cup parsley leaves
1 heart of cos lettuce
1 bulb witlof (or radicchio leaves), leaves separated
Salad Dressing
2 tbspn Maggie Beer Verjuice
1 cup (250ml) apple cider or Maggie Beer Verjuice
1 1/2 cup (325ml) water
1 tspn whole peppercorn
2 bay leaves
2 sprigs thyme
230g chicken breast
Pesto Mayonnaise
2 tbspn basil pesto
1 free range egg yolk
1 tbspn Maggie Beer Verjuice
1/2 tspn Dijon mustard
1/3 cup (80ml) grapeseed oil
1 tspn sea salt
Salad
1 bunch asparagus
80g green beans
1/3 cup mint leaves
2 cup parsley leaves
1 heart of cos lettuce
1 bulb witlof (or radicchio leaves), leaves separated
Salad Dressing
2 tbspn Maggie Beer Verjuice
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Methods
Prep time: 10 mins / Cook time: 10 mins, plus resting time.
1
Combine apple cider or Verjuice, water, peppercorns, fresh bay leaves and thyme in saucepan. Bring to gentle simmer. Slide chicken breast in and cook for five minutes cartouche, turn over and cook for a further five minutes, or until just cooked through.
2
Rest for ten minutes at room temperature and slice against the grain.
3
To make Pesto Mayonnaise, place all ingredients into mixing bowl and blend with stick mixer for 30 seconds.
Tip: this recipe makes 1 cup. The mayonnaise not used for this recipe will keep for a few days in the refrigerator covered.
4
To make the salad, blanch the asparagus and beans, then refresh.
5
Toss sliced chicken in two tablespoons of the mayonnaise and then toss together with the remaining salad ingredients.
6
To finish, combine Extra Virgin Olive Oil with Verjuice and drizzle over salad.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 10 mins / Cook time: 10 mins, plus resting time.
1
Combine apple cider or Verjuice, water, peppercorns, fresh bay leaves and thyme in saucepan. Bring to gentle simmer. Slide chicken breast in and cook for five minutes cartouche, turn over and cook for a further five minutes, or until just cooked through.
2
Rest for ten minutes at room temperature and slice against the grain.
3
To make Pesto Mayonnaise, place all ingredients into mixing bowl and blend with stick mixer for 30 seconds.
Tip: this recipe makes 1 cup. The mayonnaise not used for this recipe will keep for a few days in the refrigerator covered.
4
To make the salad, blanch the asparagus and beans, then refresh.
5
Toss sliced chicken in two tablespoons of the mayonnaise and then toss together with the remaining salad ingredients.
6
To finish, combine Extra Virgin Olive Oil with Verjuice and drizzle over salad.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Lunch or Dinner
