Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 4
INGREDIENTS
4 Freedom Food labelled chicken breasts
1 tbsp plain flour, seasoned with freshly ground salt and black pepper
50g / 2oz butter
1 tbsp of sunflower oil
4 tbsp chicken stock
2 tbsp fresh chives, snipped
1 tsp fresh rosemary leaves, chopped
1 tsp fresh coriander or parsley, chopped
2 tbsp of dry sherry
150ml / ¼ pint of single cream
2 large slices of bread
50g / 2oz liver pate, or amount to taste
sprig of coriander or parsley, to serve
METHOD
Coat the chicken breasts with seasoned flour.
Heat 40g / 1½oz of the butter and the oil in a large frying pan. Add the chicken breasts, fry rapidly for 2 minutes on either side or until golden in colour.
Add the chicken stock, herbs and sherry and continue cooking for a further 10 minutes or until the chicken is tender. Stir in the cream, heat for 2 minutes and add any extra seasoning required.
While the chicken is cooking, cut the crusts off the slices of bread and divide each slice in half diagonally. Toast the bread on both sides, spread with the remaining butter and the liver pate and keep warm.
Place each Chicken Medallion on the croutes of bread. Pour the sauce around or serve separately. Garnish with the parsley or coriander. Herby Steamed Salmon by Antony Worrall Thompson
This simple, stylish and healthy dish zings with flavour. A fantastic choice for a light lunch.
Preparation Time: 35 minutes (including marinating time)
Cooking Time: 6 - 8 minutes
Serves: 4
INGREDIENTS
4 175g / 6oz Freedom Food labelled
salmon fillets
150ml / 1/4 pint water
for the dressing:
1 bunch coriander, washed and
roughly chopped
18 mint leaves, washed
3 garlic cloves, crushed with 1/2 tsp salt
3 green chillies, seeds removed
juice and zest of 2 limes
1 tbsp runny honey
2 tsp fresh ginger, peeled and grated
1 tbsp fish sauce (Nam Pla)
Serve with stir-fried noodles and vegetables
METHOD
For the dressing, place the coriander leaves and stalks, mint leaves, garlic, salt and chillies into a food processor and whiz into a paste.
Add the lime juice and zest, honey, ginger and fish sauce and process.
Place the salmon in a bowl and spoon over half the dressing. Marinate
for 20-30 minutes.
Bring the water to the boil in the bottom half of the steamer. Wipe
most of the marinade off the salmon. Place the bowl with the
marinated salmon in the top half and steam for 4-6 minutes. Remove
from the steamer and leave to sit for a minute.
Serve the salmon on a bed of stir-fried noodles and vegetables drizzled with the remaining dressing.
This year, you can check your own ‘Farm Animal Welfare footprint’ – finding out just how welfare-friendly you really are – by visiting www.animalwelfarefootprint.com during Farm Animal Week. By answering a few short and simple questions, you will be rated on your shopping and eating decisions and will be given tips on how to make yourself more welfare-friendly as well as being able to find out more about RSPCA Freedom Food.
September 2008
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