SHARING THE LOVE AND PASSION FOR SPICES

22nd November 2017
CHICKEN SALAD WITH YOGHURT DRESSING Source:The Midweek Sun


Most people tend to associate spices with heat rather than flavour and aroma. Spices consist of oil, which is flavour enhancer and some spices do not go well with everything but if you stick to the basic four: cinnamon, cardamom, cloves and peppercorns they will blend well with most foods. In most homes, you always find the common black peppercorns, nutmeg, cinnamon, saffron, cardamom and vanilla. To become masterful in your cooking with various combinations, keep whole cumin seeds, black mustard seeds, ground cumin, coriander, turmeric, and good dry red chillies. Whenever you do cooking with spices in your home, be adventurous and try foreign spices and create your own blends. You do not want to overdo it so for starters you can start by two, then three or more when you familiar with the spices because the idea is to maintain that special flavour. In my kitchen, often I use them random and I tell you the results are amazing and my favourite spice blend is cloves and cardamom.

CHICKEN SALAD WITH YOGHURT DRESSING

6 boneless chicken breast

Olive oil for brushing

Salt

Ground black pepper

300g watercress

500g artichoke hearts 2

0g packet chives 1

00g walnuts

120g leaf parsley

120g mint leaves

Two red onions

Two long red chillies

300g feta cheese

FOR THE YOGHURT DRESSING

300g plain yoghurt

One garlic clove

One teaspoon dried mint

Grated rind of 2 lemons and juice Four tablespoon oil

 

METHOD

Preheat a frying pan or griddle over high heat. Place the chicken breasts between two layers and flatten them out to an even thickness by pounding them with a rolling pin or meat mallet. Start pounding from the center of each breast and work outwards towards the edges. Brush each flattened chicken breast with olive oil and season on both sides with salt and black pepper. Griddle the chicken beast for approximately 6 minutes [depending on the thickness of the breast] on each side until they are cooked through. Remove the chicken breast from the heat and allow to rest. To make the dressing, combine the dressing ingredients in a small bowl with salt and black pepper to taste and stir well until they are evenly blended Put watercress in a large mixing bowl along with artichoke halves, walnuts, herbs, onions, chillies and just a little sea salt and black pepper. Break the feta cheese roughly and mix all the ingredients together well. Slice the chicken breast thinly, almost shredding them, add to the salad and toss lightly until mixed through. Drizzle the dressing all over salad before serving. HINTS AND TIPS Create your own mixture of yoghurt dressings for variety and special light flavors. You do not have to have a million ingredients; sometimes you just need a handful of spices and a few helpful hints on what to do with them. ****If you want to know more about my spice blends in the market, or send me feedback, inbox my Facebook page Food Radio.




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