Thursday, November 3, 2016

{soups-salads-and-salad-dressings} Marks Special Salad


Marks Special Salad
Serving per person

Chicken thigh fillets (2 or 3 per person)
3 slices baby eggplant
2-30mls extra virgin olive oil
1 whole capsicum
3 each shallots
1 tbsp tomato puree
1 tbsp verjus or white wine
3 slices lebanese cucumber
5g lettuce leaves
5g asparagus
30g jarlsberg cheese
3 each tortilla crisps (optional)
1 tsp chopped parsley
Squeeze lemon juice
1 tbsp sour cream
Salt (to season)
Pepper (to season)
Chicken Marinade
30g ginger
2 cloves garlic
2g tumeric
2g curry powder
10ml rice wine
5ml mirin

Once the chicken has marinated (8hours), slightly separate the skin from the chicken flesh and then wrap around to cover the meat.
Skewer 2-3 pieces and barbecue, then set aside.
Slice eggplant and cook in a frying pan with olive oil. Add finely chopped shallots and capsicum. Once the eggplant is cooked, set aside.
Add to the pan with the shallots and capsicum, the tomato puree, verjus and salt and pepper, cook for a couple of minutes.
To Assemble:
3 slices of eggplant, tomato sauce, mixed lettuce leaves, 3 slices lebanese cucumber, asparagus, tortilla crisp, jarlsberg cheese strips, chicken. Also place a few asparagus spears through tortilla holes with some chives, sprinkle over and around the plate some diced tomato, a drizzle of olive oil and a dressing of sour cream, parsley and lemon juice.


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