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donna hay recipe

donna hay recipeOne of the best, if not THE best, gifts I’ve received is a subscription from Juliet to the Australian based food magazine Donna Hay. Even if you hate cooking I highly recommend signing up because the photos alone are so inspiring it just may make you want to cook. Whenever I  receive a new issue I sit down and flip through the whole magazine without even stopping to read a single line. The photos are just too beautiful to not lust over first. By the second or third time I’ve flipped through I’ve usually chosen a few recipes I want to immediately try. Their most recent issue, The Black & White Issue, may just be the best one yet. Tonight I’m going to try out their white poached chicken recipe. Wish me luck and if you’re feeling so inclined try it tonight too!

Ingredients: 120g fresh ginger, peeled and sliced, 4 green onions (scallions), tied in a knot, 2 teaspoons sesame oil, 1 bulb garlic, halved, 4 litres water, 1x 1.7kg whole chicken, 1 tablespoon sea salt flakes, 300g snake beans, glanced, and black sesame seeds, for sprinkling.

What to do: Place the ginger, green onion, sesame oil, garlic and the water in a large saucepan over high heat and bring to the boil. Rub the chicken skin with the salt. Add the chicken, breast-side down, to the pan and return to the boil. Reduce heat to medium and cook for 20 minutes. Remove from the heat, cover with a tight-fitting lid and allow to stand for 1 hour*. Cut into pieces and serve with the beans, cucumber and green onion dressing, ginger oil and fragrant ginger rice. Serves 4-6.

*Strain the broth and reserve 3 cups for the fragrant ginger rice recipe. You can also use the broth to make soups and shred the chicken for salads and sandwiches. Freeze the broth in airtight containers for up to three months.