Gently poaching chicken is a really easy way to get flavour into a dish. and ensuring that the meat is nice a succulent. Using tea adds a subtle note of flavour but also delicately colours the outside of the meat to bring the plate of food to life. Tea is also used to rehydrate the dried fruit in this dish and infuse flavour. The soaking liquid is then used as the basis for the stock to poach the chicken in. Once poached, this liquid can be frozen for future recipes requiring the use of chicken stock. This recipe required the Yorkshire Gold tea. The quality of the blend allows a mellow flavour for the poaching liquid and to impart a delicate tea tinge to the outside of the vibrant white flesh of the chicken.
Takes: 30 minutes
4 Yorkshire Tea Gold tea bags
2 large chicken breasts
4 slices of prosciutto, torn into thirds
1 litre of boiling water
2 celery sticks, thinly sliced
50g dried cranberries, soaked in tea
50g dried raisins, soaked in tea
50g Walnuts, roughly chopped
25g pumpkin seeds
10g Sunflower seeds
100g green or red grapes, slice lengthways into quarters
½ radicchio, quartered
1 whole lettuce, sliced (Cos / Butter / Little Gem / Iceberg)
¼ bunch of fresh mint, leaves picked and roughly chopped plus some for garnish
¼ bunch of fresh parsley, leaves picked and roughly chopped plus some for garnish
2 tbsp homemade mayonnaise (see below or use a good quality store bought one)
Salt and pepper
1. Put the cranberries and the raisins into large bowl, cover with boiling water and add the tea bags. Allow them to soak for around 3 minutes then remove the tea bags.
2. Strain the liquid into a large saucepan and add the remaining water and bring to the boil. Place the chicken breasts into the poaching liquid, cover with a lid and immediately remove from the heat. Allow the chicken to poach for 20 minutes. (Depending on the thickness of the breast, it may require an extra minute or two) Remove from the heat and allow to cool then slice widthways.
3. Meanwhile, in a hot dry pan, toast the nuts and seeds for about 30 – 60 seconds until they begin to colour. Remove from the heat and allow them to cool.
4. While the chicken is poaching, prepare the salad. In a large bowl add the cranberries, raisins, sliced celery, grapes, mint, parsley, and the lightly toasted nuts. Squeeze over the juice of half a lemon and season with salt and pepper. Add a tablespoon of mayonnaise and mix gently to combine adding more mayo, lemon juice as required and season again to taste.
5. To serve, slice the chicken widthways on an angle into 1-2cm pieces. Place the leaves on a large platter and top with the salad mixture along with the chicken slices placed around with the prosciutto. Garnish with some more fresh herbs
Takes: 5-10 minutes
Makes: 2 Cups
2 egg yolks
1tsp Dijon mustard
250ml Grapeseed oil
250ml Olive oil
Fresh Lemon juice
Sea salt flakes
1. In a large bowl, whisk the egg yolks with the Dijon mustard until combined. Gradually begin adding the oils, whisking hard as you do so. After you’re about halfway through the oils, squeeze in some lemon juice and continue whisking until you have combined all of oils and they have emulsified.
2. Season with salt, pepper and lemon juice and store in the fridge in an airtight container