VIEWS: 20 PAGES: 1 POSTED ON: 3/11/2010
Smoked Chai tea Chicken Breast accompanied by a Asian lettuce salad, bordered with a Fig dressing Chef: Raynor Damons: Chef Craft Trainer, HTA School of Culinary Art Ingredients: 2x 180g chicken breast 1x tin Goldcrest hearts of palm 1x tin Goldcrest bean sprouts 1 tin Goldcrest baby corn 1 tin Goldcrest grapefruit segments 1 bunch spring onions 1 tin Goldcrest fig jam 1 tin Goldcrest whole figs 4 bags Chai tea 1 tablespoon of olive oil Method: 1. Place the smoke mixture and the Chai tea in a smoking pan, place the chicken breast on the smoking mixture, cover the pan and smoke the chicken for about 15 minutes. 2. Cut all the vegetables into thin strips and place it into a bowl and mix with about 1 tablespoon of olive oil. 3. Place the vegetables on a plate. Place chicken on the bed of vegetables. 4. Cut the figs into quarters and sprinkle over the chicken and vegetables. 5. Use the remaining liquid from the tinned figs as a dressing, drizzled over the top of the dish.
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