Sunday, July 27, 2014

Wheatberry salad

I feel I may be taking inspiration yet again from the same source, but it has been a good few months of eating rather too healthy and no drinking so I'm enjoying heading out now and then, and I am a creature of habit, when I find somewhere/thing I like I tend to stick to it. If you're unsure where I'm talking about I suggest heading over to my Twitter or Instagram feed.

Toast one cup of wheatberries in an oven set to 170°c for 10 minutes, transfer to a pot and cover with 3 cups of water and a good dash of salt. Bring to a boil, then cover and reduce the heat to a minimum. Cook for 30–35 minutes, or until the wheatberries still have a bit of a chew but are generally tender. Drain the wheatberries and transfer to a bowl, toss through some good olive oil, I also like to adjust the salt levels now too, a few flakes of a good smoked salt does wonders.

Gently poach a chicken breast in stock with a couple of bay leaves, fennel fronds, parsley and chilli, oh and salt. Leave the cooked breasts to cool in the liquid until it can be safely handled, shred the meat, don't go overboard we still want decent prices of meat, keep the shredded meat in the cooking liquid until ready to serve so it remains moist.

The rest is all just mise en place, finely dice a red onion and fennel bulb, get some sprouts out, sango is a nice spicy choice, a decent portion of micro herbs, very finely chop some parsley and fennel fronds, thin slices of radish make a nice addition, make a dressing, high acid content is the goer for this, good dash of a quality cider vinegar and a nice peppery olive oil seasoned with a bit of smoked salt.

Now it's just a matter of assembly, as with most salads containing leafy greens leave it to the last minute, set aside some of the sprouts and micro herbs to garnish, toss the rest of the ingredients together in a bowl, add the dressing and moisten with a little of the poaching liquid, taste and either season or dress as required. Transfer a portion to a dinner bowl and garnish with some of the herbs and sprouts set aside.

No comments:

Post a Comment