Chicken and Lobster Salad, Foie Gras and Young Coconut

Name: Chicken and Lobster Salad, Foie Gras and Young Coconut
Cuisine: Thai
Ingredients: 2 teaspoons Tamarind Liquid; 3 slices ginger; 400 ml young coconut juice; 2 organic chicken breasts, skin on; 600 ml White Chicken Stock; 50 ml fruity extra virgin olive oil; 40 ml sunflower oil; 40 g salted jellyfish; ½ teaspoon freshly ground black pepper; 1 teaspoon black sesame seeds; 2 teaspoons minced red shallot; 25 ml mirin; 25 ml fish sauce; few drops of chilli oil; 50 ml young coconut juice; 1 teaspoon Roasted Garlic Paste; few drops of sesame oil; 65 ml fresh lime juice, strained; sea salt, to serve; 25 ml rice vinegar; 65 ml Ginger Juice; 1 punnet mache cress, snipped; ¼ cup finely sliced green onion; 2 tablespoons white sesame seeds, roasted; ¼ cup coriander leaves; 1 punnet rocket cress, snipped; 90 g young coconut flesh, finely shredded; 4 tablespoons Pickled Bamboo Shoots; 4 tablespoons Pickled Carrot Slices; 1 tablespoon Pickled Ginger Slices

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

Asia
Thailand
South East Asia
Gluten-free

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