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Chicken and Grape Salad (serves 4-6) By:Anon Ingredients 1.4kg (3lb) roasting chicken 1 onion 1 carrot 1 bay leaf 6 peppercorns 2 eggs 90 ml (6 tbsp) lemon juice 45 ml (3 tbsp) clear honey 150 ml (5 fl oz) whipping cream 225 g (8 oz) green grapes, halved and seeded 50 g (2 oz) seedless raisins salt and pepper lettuce and paprika, to garnish Method 1. Put the chicken in a large saucepan with the onion, carrot, bay leaf and peppercorns, cover with water and poach for about 50 minutes or until tender. Leave to cool in the stock. 2. Remove the chicken from the stock and cut all the meat off the bones, discarding the skin. Cut the meat into bite-sized pieces. 3. Beat the eggs with 60 ml (4 tbsp) lemon juice and the honey. Put in the top of a double saucepan or in a heatproof bowl standing over a saucepan of hot water and heat gently, stirring, until thick. Cover with damp greaseproof paper and leave to cool. 4. Whip the cream until softly stiff and fold into the cold lemon mixture. 5. Add the remaining lemon juice to the grapes, then combine with the chicken, raisins and sauce. 6. Serve garnished with lettuce and paprika. |
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