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


We cooked “Macadamia Nut Crusted Chicken Breast with Lemongrass Coconut Emulsion and Herb Oil ” from “The Kitchen Sessions of Charlie Trotter” for tonight’s dinner together.  My husband used to cook dinners on weekends when he was working and this is something he cooked a few times, it has many elements and something you may expect to have in restaurants.  The chicken breast has been cooked with a macadamia nut crust, topped with fried fresh ginger and toasted coconut flakes.  Under the chicken there is some stir-fried watercress, under that there is some blanched sliced leek, under that there is roasted yellow pepper.  The frothy white sauce is made with coconut and milk flavoured with lemongrass, the green sauce is made with chives & cress & olive oil.  The contrast between the green cress sauce and white coconut sauce is very pretty, it has lots of texture and flavour in one dish, very tasty.


Although it’s not a huge amount of work, it does take quite a lot of time because there are many elements.  We roasted yellow pepper and made the green herb sauce well in advance but by the time we served the kitchen had a mountain of bowls and utensils.










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