Chicken Breast with Lemongrass Coconut Emulsion & Herb Oil

 

先日自分のブログを検索していて目についたディナーがあり、久しぶりに作ってと夫にリクエストしました。「The Kitchen Sessions With Charlie Trotter」から” Macadamia Nut Crusted Chicken Breast with Lemon grass Coconut Emulsion and Herb Oil” (マカデミアナッツをのせたチキンブレスト、レモングラスとココナッツのエマルジョンとハーブオイル)。白いのがレモングラスとココナッツのエマルジョン、グリーンはハーブオイル。ハーブオイルに今日はシャンツァイも入れてもらったのですが、クレソンの青っぽい香りがするだけであまり変わりなかったです。見た目もきれいですし、ココナッツやレモングラスの香りがタイ風で、カリッと焼いた生姜がアクセントになってとても美味しい。チキンの下に敷かれているのはクレソンとローストした赤パプリカと長ネギの細切り。美味しかったです、ごちそうさま!

I was searching in my own blog (the old one) and saw a photo of a dinner my husband cooked a few times that I loved.  He hadn’t cooked it for a couple of years so I asked him if he would tonight – and he did!  It is  ” Macadamia Nut Crusted Chicken Breast with Lemongrass Coconut Emulsion and Herb Oil” from a cookery book “The Kitchen Sessions With Charlie Trotter”.  There are a lot of different parts to cook so it’s quite a lot of work I know.  White sauce is the “lemon grass coconut emulsion” and green sauce is “herb oil”.  I asked him to add some coriander in the herb oil and he did but we couldn’t taste coriander.  Under the chicken, there is water cress, roasted red pepper and thinly sliced leek.  The lemon grass and coconut oil emulsion has Thai flavour and crispy ginger is a great accent.  It was delicious!うっかりしてわたしがテーブルクロスを変えておかなかったのが残念、せっかくのスタイリッシュなお皿、テーブルクロスがシンプルならもっと素敵に見えたのに。The only thing is that I should have changed the table cloth for him.  It’s such a pretty dish but it would have looked nicer on a simpler table cloth.  14jan17dinner114jan17dinner2

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