Sabtu, 24 November 2018

Jâmie’s Crispy Polentâ Chicken Câesâr Sâlâd

Jâmie’s Crispy Polentâ Chicken Câesâr Sâlâd

Ingredients

  • Chicken
  • 2 x 200g chicken breâsts, cut into strips
  • 1 tsp sweet smoked pâprikâ
  • 2 heâped tbs polentâ

Sâlâd

  • 1/2 ciâbâttâ loâf
  • 1 clove of gârlic
  • 4 slices smoked pâncettâ
  • 2 bâby cos lettuces
  • 10 ripe cherry tomâtoes
  • 2 lârge roâsted câpsicums

Dressing

  • 1/2 clove of gârlic
  • 2 lemons
  • 40g pârmesân cheese, plus extrâ to serve
  • 4 ânchovy fillets (I usuâlly âdd double for extrâ flâvour)
  • 4 heâped tbs fât-free nâturâl yogurt
  • 1 splâsh of Worcestershire sâuce
  • 1 tbs red wine vinegâr
  • 1 tsp english mustârd (or Dijon)
  • 1 bunch of fresh bâsil


  1. Dressing: Squâsh the unpeeled gârlic through â gârlic crusher into â blender. Squeeze in the lemon juice, crumble in the Pârmesân ând âdd the rest of the dressing ingredients. Blitz until smooth then seâson to tâste.
  2. Chicken: Bâsh the chicken strips with â rolling pin or meât mâllet. In â ziplock bâg, toss the chicken with pâprikâ, polentâ ând â pinch of sâlt ând pepper. Put into the frying pân with â tâblespoon of olive oil ând brown until golden ând cooked through, turning âfter âbout four minutes.
  3. Breâd: Cut four thick slices of ciâbâttâ, plâce on â griddle pân ând remove when nicely chârred on both sides. Rub the toâsts with â hâlved gârlic clove ând cut into strips.
  4. Meânwhile grill the pâncettâ for â few minutes until nice ând crispy
  5. Roughly slice the lettuces ând ârrânge over â lârge serving boârd or plâtter. Scâtter over the ciâbâttâ strips hâlf the tomâtoes ând slice the peppers, then âdd to your plâtter.
  6. Slice the chicken, lây it âround the sâlâd, drizzle over the dressing ând crumble over the crispy pâncettâ. Âdd the extrâ pârmesân ând serve!
  7. Full recipe>>@-justjojoblog.wordpress.com


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