Description
British kitchen. What associations do You have when it is mentioned? I, personally, two: "Oatmeal, sir!" well, or, at best, pudding. So I thought, opening another edition of "Kitchen of the world". But how wrong I was. It turns out that British cuisine is very multifaceted. For a long time Britain was a colonial Empire and influenced the lives of their colonies, but they in turn exerted considerable influence on her, including in cooking. The salad that I today bring to Your attention, I was interested for two reasons. First, the composition of the products. I've tried the salads of different fruits and berries: apples and grapes, kiwi and pineapple, orange and grapefruit, but cherry never, but she's my favorite among the berries. And secondly, the sauce with Oriental motives. I still don't like them? Then another fact chock-full: recipe of this salad was invented specifically English chefs to the 50th anniversary of Queen Elizabeth.
Ingredients
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Chicken fillet
700 g
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Cherry
400 g
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Lettuce
100 g
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Green onions
0.5 coup
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Mint
3 piece
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Sour cream
1 cup
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Honey
2 tsp
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Lemon juice
1 Tbsp
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Curry
1 Tbsp
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Black pepper
-
Salt
-
Pepper white
Cooking
Chicken fillet boil in salted water until tender. Cooled and cut into thin slices across the grain.
Wash the cherries (thawed), drain the water and remove pits. A small digression for those who, like me, cherries frozen with pits. Don't forget to wear gloves before removing the seeds, otherwise you will then "enjoy" the black nails :)
Mint is not seasonal, although you can find it in stores you can, of course, all year round. But here's a fresh kind of expect it to be difficult. But still, my mint, dry it and separate the leaves.
Green onions also to wash, dry and finely chop.
Green salad wash, drain and tear the leaves with your hands (I have a salad with a few leaves and I got away without it). Salad leaves lay on a flat dish.
On salad leaves lay out the slices of chicken.
Cover cherries.
Let's not forget the sauce. For this mix in the bowl sour cream with honey, lemon juice and curry. Salt-pepper to taste. Mix well. You can even slightly beat with a fork.
Pour the resulting sauce over the salad, sprinkle with (decorate) mint leaves and cherries.
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