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

今日夫が夕食に作ってくれたのは、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』でした。チキンの胸肉は、マカデミアナッツをつけて焼いてあります。

鮮やかなグリーンのほうれん草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。(グリーンソースはクレソンとハーブで作るのですが今日はスーパーになかったのでほうれん草とハーブで。)今日はなぜかココナッツミルクが泡立たなかったのだそうですが、ココナッツのソースはレモングラスの香りです。チキンの下にはほうれん草とローストした黄色いパプリカも隠れています。

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”.  The herb oil is supposed to be made with water cress and herbs but we couldn’t find it so he used spinach and herbs.

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.  Apprently the coconut milk didn’t get frothy today like it is supposed to.  Under the chicken breast, there is some spinach, leek, and roasted yellow pepper.

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とっても手のかかるお料理を作ってくれてありがとう〜。とっても美味しかったです!

Thank you for cooking such a time-consuming dinner!  It was delicious!

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