Serves 1
Directions
- 1Add 2 egg yolks to a bowl.
- 2Add 1 clove of crushed garlic to the bowl.
- 3Add 2 tsp of dijon mustard to the bowl.
- 4Add 1 tbsp of white wine vinegar to the bowl.
- 5Whisk the ingredients in the bowl.
- 6Gradually add extra virgin rape seed oil while whisking until the mixture thickens.
- 7Add 100ml of white wine vinegar to a pan.
- 8Add 50g of caster sugar to the pan.
- 9Add 2 star anise, 2 bay leaves, 1 tsp cumin seeds, and 1 tsp black pepper corns to the pan.
- 10Bring the mixture to a boil.
- 11Strain the mixture and let it cool.
- 12Peel ribbons of cucumber.
- 13Add the cucumber ribbons to the cooled mixture.
- 14Add 1 bunch of coriander to a bowl.
- 15Add 1 banana shallot to the bowl.
- 16Add 3 cloves of garlic to the bowl.
- 17Add 1 thumb of ginger to the bowl.
- 18Add 75g of red onion marmalade to the bowl.
- 19Zest 1 lime into the bowl.
- 20Squeeze the juice of 1/2 a lime into the bowl.
- 21Blitz all the ingredients in the bowl until a paste forms.
- 22Slice 2 chicken breasts into strips.
- 23Add the sliced chicken breasts to the coriander paste.
- 24Mix the chicken and paste together.
- 25Pan fry the chicken for 5 minutes until thoroughly cooked.
- 26Spread the yellow sauce onto a Greek Style Flatbread.
- 27Add the cooked chicken to the flatbread.
- 28Add the pickled cucumber to the flatbread.
- 29Add shredded lettuce to the flatbread.
- 30Fold the flatbread to create a wrap.
Ingredients
- 2 egg yolks
- 1 clove crushed garlic
- 2 tsp dijon mustard
- 1 tbsp white wine vinegar
- extra virgin rape seed oil
- 100 ml white wine vinegar
- 50 g caster sugar
- 2 star anise
- 2 bay leaves
- 1 tsp cumin seeds
- 1 tsp black pepper corns
- 1 cucumber
- 1 bunch coriander
- 1 banana shallot
- 3 cloves garlic
- 1 thumb ginger
- 75 g red onion marmalade
- 1 lime
- 2 sliced chicken breasts
- Greek Style Flatbread
- lettuce
Equipment
bowlwhiskpanstrainerpeelermicroplane graterknifespoon
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