Macadamia Nut Crusted Chicken Breast with Lemongrass Coconut Emulsion and Herb Oil

長い間簡単なものばかり作っているので、久しぶりにシェフっぽいディナーを作ると夫が頑張ってくれました。アメリカのシェフの料理本『The Kitchen Sessions With Charlie Trotter』から『レモングラスとココナッツ風味のチキン』。

残念なことに今日は黒いお皿を使ったのでグリーンがあまり見えないのですが、鮮やかなグリーンのクレソンのソースとココナッツの白いソースにコントラストが綺麗で、味もココナッツや生姜の香りでタイっぽくとっても美味しい。ココナッツのソースはレモングラスの香り。ソース2種類に添える野菜もローストしたりで、とても時間がかかるお料理なのです。とっても美味しかったです!

The dinner my husband cooked tonight was “Macadamia Nut Crusted Chicken Breast with Lemongrass Coconut Emulsion and Herb Oil ” from “The Kitchen Sessions of Charlie Trotter”.  He’s been cooking relatively simpler dishes for a while and he wanted to challenge himself to make something more cheffy.  He’s cooked this a few times before and it’s always been delicious.

He used black plates so the green sauce doesn’t show much but the contrast between the green cress sauce and white coconut sauce is very pretty.  The coconut sauce is flavoured with lemon grass, there is some fried ginger on top of the chicken breasts so it has a Thai vibe.  2 sauces, roasted peppers, cress, fried ginger, sauteed leek …  it seems very labour intensive but so delicious!

 

 

30Sep17Dinner1

 

30Sep17Dinner2

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s