Name: Chicken and Lobster Salad, Foie Gras and Young Coconut
Yield: Serves 4
Cuisine: Thai
Ingredients: 2 organic chicken breasts, skin on; 2 teaspoons minced red shallot; sea salt, to serve; 1 tablespoon palm sugar; a small pinch hot chilli powder (preferably Blue tongue); 60 ml coconut cream; 2 tablespoons white sesame seeds, roasted; 600 ml White Chicken Stock; 25 ml rice vinegar; 3 slices ginger; 25 ml mirin; 1 teaspoon Roasted Garlic Paste; 65 ml Ginger Juice; 400 ml young coconut juice; 90 g young coconut flesh, finely shredded; 4 tablespoons Pickled Bamboo Shoots; 1 punnet mache cress, snipped; 1 punnet rocket cress, snipped; 50 ml fruity extra virgin olive oil; 40 ml sunflower oil; 40 g salted jellyfish; ¼ cup coriander leaves; ¼ cup finely sliced green onion; 1 teaspoon black sesame seeds; 100 g foie gras, cut crossways into 4 even slices; 25 ml fish sauce; few drops of sesame oil; 4 tablespoons Pickled Carrot Slices; few drops of chilli oil; 200 g raw lobster tail, shell removed

Preparation info

Serves
4

Difficulty
Medium

Appears in

Fire

By Christine Manfield

Published 2008

About

This decadent salad with its soft, luscious textures works perfectly with a vintage rose champagne, for yet another level of luxury.

Ingredients

2 organic chicken breasts, skin on
600 ml White Chicken Stock
3 s

Method

To make the coconut ginger dressing, whisk all the ingredients together in a bowl.

To prepare the salad, soak the jellyfish in cold water for 4 hours or until it feels tender, then drain and wash under cold running water for 15 minutes to remove any excess salt. Squeeze dry and slice into fine shreds. Add enough ginger dressing to wet the jellyfish and leave to marinate while you prepar

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Chicken and Lobster Salad, Foie Gras and Young Coconut

Ingredients

Method

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