Tag Archives: herbs

Poached Chicken Breast with Ham, Herbs & Dijon Dressing

This scrumptious low fat poached chicken looks and tastes so good, you can easily use this recipe for a special occasion! Experiment with different ways of plating it up and match it with tasty vegetables.

Ham, recipe, herbs,
Poached chicken breast served on a bed of mashed pumpkin!

Ingredients

4 x 170g single chicken breast fillets.
¼ cup finely chopped fresh chives
¼ cup finely chopped basil
2 cloves garlic, crushed
2 teaspoons finely grated lemon rind
1 teaspoon olive oil
200g thinly sliced leg ham
4 spring onions, thinly sliced.

Zesty Dijon Dressing
3 teaspoons olive oil
2 Tablespoons lemon juice
2 teaspoons Dijon mustard

Low fat, herbs ham dijon

Method

Pound chicken breast between two sheets of plastic wrap (Glad, Saran, Cling wrap etc) until they are 1 cm thick. Combine herbs, garlic, rind and oil in a small bowl (or process in a food processor for a few seconds). Spread a quarter of the herb mixture on each chicken fillet and top with ham. Starting from one long side, roll chicken pieces tightly, enclose in plastic wrap and twist ends to seal. Wrap each layer in one more layer of plastic wrap to secure them.

Bring a saucepan, or large fry pan, of water to the boil. Add the prepared rolls, reduce heat and simmer for 15 minutes or until chicken is cooked through. Remove rolls and allow to cool for 5 minutes. Discard poaching liquid.

Meanwhile make the dressing by combining ingredients in a jar, securing top and shaking well.

Remove plastic wrap and slice rolls to about 1cm thick. Divide slices among serving plates. Sprinkle with spring onion, drizzle with dressing and serve with steamed veg.

Do you like this recipe? Please share and pin using the image below… thank you!

Poached chicken

Advertisements

Spiced Roast Duck Breast with Mango Salad

Cooking on a boat

Ingredients
2 duck breast, pat dry and score the duck breast

Spice mix

1cm cinnamon stick
4 petals of start anise
1 tsp peppercorns
1 clove

Salad

1 green mango, shredded or grated
2-3 spring onions, thinly sliced
2 asian shallots, thinly sliced
1 long red chilli, juilianned or diced.
basil, mint, coriander, chopped

Salad Dressing

Salad dressing is the same I use for the Cambodian Green Mango Salad

3 Tbs fish sauce
The juice of two limes
2 Tbs of sweet chilli sauce
1/2 tsp brown sugar

cooking on a boat

Method

For the duck…

Using a mortar and pestle, crush the spices until well ground (or use five spice powder if you prefer).

Rub the spice mix all over the duck breast.

Heat a frypan until hot (do not add oil). Place duck skin side down and cook for a few minutes, on moderate heat, until fat renders.

Then place the duck into a preheated oven, set at 210c, for 15 minute. Remove the duck from the oven and let it rest for 10 minutes before slicing.

For the salad..

Put all the ingredients for the dressing in a jar and give it a good shake. Refrigerate until needed.

Combine all the salad ingredients and dress the salad at the time of serving.

Serve the sliced duck with the mango salad for a fresh zesty treat.

Green Mango Salad

This was one of our favourite Cambodian street foods. Often made in roadside stalls; we watch these salads being made with tiny whole crushed crabs, and sampled many others that incorporated small dried shrimp. I opted to make my mango salad with the dried shrimp* which is readily available in S E Asia where we are currently located.

Ingredients

2 green mangos, peeled and shredded/grated
1/2 a small carrot, grated (I used carrot to add a bit of colour)
3 Tbs dried shrimp
1 small hot chilli, finely chopped
1 Tbs of finely chopped garlic
3 small asian shallots, finely sliced
A handful each of holy** basil and mint, finely chopped
2 Tbs crushed peanuts

For the dressing
3 Tbs fish sauce
The juice of two limes
2 Tbs of sweet chilli sauce
1/2 tsp brown sugar

Mangosalad1

This is how I made the salad….

I put all the ingredients for the dressing in a jar and gave it a good shake and set aside until needed (this made enough salad dressing to save half to use the next day!)

Then in a bowl, I placed the shredded mango, carrot, shrimp, chilli, garlic, shallots, basil, mint and one tablespoon of the peanuts. I gave the salad a really good mix, then added the dressing and mixed it through well.

To serve I place a good portion on individual plates and sprinkle with more peanuts.

Just bloody delicious!

Mangosalad5

Notes:

*leave out the shrimp if you can’t find any or if you do not like them.

**use normal basil if you can’t get holy basil

Liked this recipe? Please pin or share with family and friends… thank you!

Cambodian style green mango salad. delicious fresh and full of herbs