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White fish ceviche with sweet potatoes & pomegranate, Vietnamese style marinated chicken salad, exotic fruit salad with rose water
Features:
Cuisine:
Ingredients
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3 Chicken breast
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200g White fish (sashimi quality)e.g. seabass or cod
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1 Sweet potato
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6 leaves Green salade.g. batavia
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1 large Carrot
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6 Radish
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1 Red bell pepper
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2 Tomatoes
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1 Garlic Clove
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1 Bunch Coriander leaves
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1 bunch Mint leaves
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3 TBSP Pomegranate seeds
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1 Mangoripe
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1/2 Pineapple
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1 Kiwi
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1 Passion fruit
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3 Physalis
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1 Pink grapefruit
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2 Lime
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1 Lemon
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1 large handful Cashew nuts
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1 cup Coconut milk
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1 TBSP Rose wateror orange blossom water
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3 TBSP Maple syrup
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Fish sauce (nuoc mam)
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Tamari
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Olive oil
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Fleur de sel
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Ground black pepper
Overview
Rich in protein and powerful nutriments such as healthy colourful fruits, veggies & herbs this menu is a wonder for the eyes and the entire body. Best savour it in winter
Dishes
- White ceviche with sweet potatoes & pomegranate
- Vietnamese style marinated chicken salad
- Exotic fruit salad with rose water
Utensils
- 1 Large pan
- 1 Very sharp (fish) knife
- Scissors
- 1 Medium mixing bowl
- 2 Salad bowls
- 1 Veggie shredder
- 1 Salad spinner
- 1 Non stick pan
- 1 Small mixing bowl
- 3 Oven-safe ramekins
- 1 Large oven-safe dish
- 1 Sieve
- 1 Whisk
Menu steps
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1
Done
20'
|
White fish ceviche with sweet potatoes & pomegranatePrepare sweet potato: Bring a large pan of water to simmer. Peel and cut 1 sweet potato in small cubes (1cm), cook for 8 minutes in simmering water Prepare fish: Cut 200g fish in thin slices using a very sharp (fish) knife, place the slices delicately next to one another on each plate, refrigerate Drain sweet potato: Drain the sweet potato cubes, let cool at room temperature |
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2
Done
35'
|
Vietnamese style marinated chicken saladMarinate chicken: In a mixing bowl put 3 chicken breasts cut in small pieces, 1 cup (240ml) coconut milk, the juice of 1 lime, 1 pressed garlic clove, 2 TBSP tamari (or soy sauce), 1 TBSP fish sauce (or nuoc mam) and some pepper. Mix well and let marinate for 10 minutes Prepare salad: Peel 1 carrot. In a salad bowl shred the carrot and 6 radishes. Cut 1 red bell pepper in small pieces, 2 tomatoes in small quarters or cubes, 6 salad leaves in small pieces and add to the bowl. Extract the segments from 1 grapefruit using a spoon to scoop them out, add to the salad bowl. Crush a large handful of cashew nuts roughly, add to the salad bowl. Place the salad bowl in the refrigerator until serving Cook chicken: Drain the chicken keeping the marinade aside. Heat up 1 TBSP olive oil in a non-stick pan. Add the chicken and roast for 8 minutes until cooked, stirring regularly. Add the marinade to the pan, simmer for another 2 minutes. Let cool at room temperature |
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3
Done
15'
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Exotic fruit salad with rose waterPrepare fruits: Cut 1 mango, ½ pineapple & 1 Kiwi in small pieces and mix in a salad bowl. Add 1 passion fruit and ½ lemon juice Prepare sauce: Add 1 TBSP rose water (or orange blossom water), 9 mint leaves (in whole, do not cut them, they are only here to add flavour), 3 TBSP maple syrup. Mix delicately and refrigerate |
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4
Done
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White fish ceviche with sweet potatoes & pomegranateTo serve: Just before serving, spread evenly on the fish the juice of ½ lime, 3 TBSP pomegranate seeds, 2 TBSP olive oil, 4 coriander sprigs cut with scissors, some fleur de sel & ground black pepper, add the potato cubes on the border of the dish. Serve immediately |
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5
Done
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Vietnamese style marinated chicken saladTo serve: Add the chicken and its marinade to the salad bowl, mix well. Then sprinkle over the salad 6 sprigs of coriander & 9 mint leaves cut with the scissors |
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6
Done
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Exotic fruit salad with rose waterTo serve: Open 3 physalis and place them on top of the fruit salad to decorate |
