Series 3:

Veal medallions with bug tails
Snapper with coconut rice cake
Whiting with shellfish mousse
Grilled lamb cutlets
Swordfish with Caprese salad
Emperors torn pancake
Smoked chicken & Waldorf salad
Beef fillet with fried gnocchi
Roasted Capsicum Tart
Seafood Risotto with Saffron,
Asparagus & Tomato
Mushroom cappuccino
Crab Linguine with a rose sauce
Dukkah Crusted Chicken with
Rocket Potatoes

Series 2:

Series 1:

Smoked chicken & Waldorf salad

Smoked chicken breast 2
Witlof red 2
Witlof yellow 2
Brown sugar 1 tblsp
Butter 1 tblsp
Sticky balsamic 2 tblsps
Seeded mustard 1 tblsp
Parsley 1 bunch
Chives 1 bunch
Walnuts toasted 1 cup
Plain mayonnaise 4 tblsps
Avocado 2
Apples 3
Lemon 1
Lime 1
Salt
Pepper
Turkish bread 1 thin slice per serve

Method

1. Place the butter and brown sugar in a small pan and heat until butter is melted.
2. Cut the apples into wedges and place in the pan, along with a drizzle of sticky balsamic and cook until tender
3. Dice the avocado into small cubes, add some salt , pepper, lime and lemon juice and a spoonful of mayonnaise. Mix the avocado gently so it does not mush.
4. In another bowl dice the smoked chicken into small cubes, add a spoonful of the seeded mustard and some fresh chopped herbs, season with salt and pepper.
5. Make a simple French dressing with vinegar, olive oil, salt and pepper.
6. finely chop the witlof and dress, mix in the cooked apples and some walnuts.

To assemble the dish

Put a spoonful of the smoked chicken mix into a ring mould and then place a spoonful of the avocado mix on top.
Place on a large plate and remove the mould.
Put some of the witlof salad on the side of the smoked chicken and avocado.
Garnish with some basil oil or virgin olive oil and Chris’s sticky balsamic.
To finish, place a toasted piece of Turkish bread on top.
Enjoy

serves 4-6

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