Coconut Poached Chicken Salad with Crispy Noodles - Chef Recipe by Nick Stapleton
An Asian flavoured Spring salad that will delight guests and the family when it appears at the table...
This is a very old way to preserve meat. You can keep this dish marinating in the fridge for ages as the longer it’s cured the better it tastes. The citrus acid breaks down the protein in the meat quite quickly and you can cure a small fillet in just two days. Adding the spices makes it very bright and colourful.
Prep time: 5 minutes, plus marinating
Cooking time: 5 minutes
500g (1lb 2oz) pork fillet
juice of 8 lemons
10 white peppercorns
½ nutmeg, grated
1 teaspoon sea salt
2 tablespoons sweet paprika
2 tablespoons olive oil
Place pork, lemon juice, peppercorns, nutmeg and salt in a bowl. Add just enough water to cover meat. Cover with plastic wrap and marinate in the fridge for at least 2 days.
Drain and coat pork with paprika on all sides. Slice pork thinly.
Heat oil in a frying pan on high. Cook pork for 1 minute each side until just cooked through. Serve with baby rocket.
This recipe comes to us from Miguel Maestre, sourced straight from his home country. You’ll find it within his second cookbook, ‘Spanish Cooking’. Use this link to read the full book review for ‘Spanish Cooking’ http://www.agfg.com.au/Blog/post/2011/11/15/Book-Review-Spanish-Tapas.aspx