United Street Foods of India
By Darinee Durai & Qian Leung
Serves 1 1 chicken breast (without skin) Salt and freshly ground pepper, to taste, Olive oil, for searing 80g baby spinach Poached apple wedges and purple cabbage purée, for serving Purple Cabbage Salsa 1 jalapeño, diced ¼ head purple cabbage, diced ¼ ripe mango, diced 1 tbsp chopped coriander 1 tbsp thinly sliced chives 2 tbsp lemon juice 1 tbsp feta cheese crumbles • For the purple cabbage salsa: Mix all the ingredients (except the feta cheese crumbles) in a mixing bowl. Season to taste with salt and freshly ground pepper and sprinkle with the feta cheese crumbles. Set aside. • Season the chicken breast with salt and freshly ground pepper, to taste. Set aside. Heat a sauté pan with olive oil over a medium heat and sauté the baby spinach until just wilted. Season to taste with salt and freshly ground pepper. Wrap the seasoned chicken breast with the sautéed baby spinach and roll into a roulade with cling film. Poach the chicken roulade in a pot of boiling water for about 5 minutes. Remove the and sear the poached chicken roulade until lightly browned and then cut into thick slices. • Place the purple cabbage salsa onto a serving plate and top with the sliced chicken roulade. Add in the poached apple wedges and a quelle of purple cabbage purée on the side.
By Darinee Durai & Qian Leung
By Liao Xiangjun
By Darinee Durai
