I’ve always said I prefer thighs when compared with breasts.
I thought I’d try something different this week.
I’ve been cutting my portion sizes and eating leftover food for lunches at work.
I’m also conscious that I enjoy too much skin and fat.
This weekend, I bought two large plump breasts which I hope will do me for the week.
- Iodised salt
- Red onion
- Sugar snap peas
- Olive oil
- Black pepper
- Goat cheese
- Season you breasts with liberal amounts of iodised salt.
- Vacuum seal the breasts in bags.
- Cook the breasts for 2 hours at 76 °C in a water bath under vacuum (sous vide).
- After cooking, refrigerate one bag and open the other and dry the chicken with some absorbent kitchen paper.
- Slice off enough breast for the meal and then put the rest into an airtight container and refrigerate it.
- Thinly slice some red onion with a mandolin and put it into a bowl.
- Thinly slice some fennel with a mandolin and put it into a bowl.
- Thinly slice a radish (or two) with a mandolin and put it into a bowl.
- Chop some parsley with a sharp knife and put it into a bowl.
- Cook some sugar snap peas in boiling salted water for about five minutes and cool rapidly in ice water.
- Toss some baby rocket into a bowl.
- Drain and dry the sugar snap peas and add them to a bowl.
- Squeeze the juice from a lime and mix it with some olive oil to make a simple dressing.
- Add some heat to the dressing with freshly ground black peppercorns (in a mortar using a pestle). I usually grind with some salt and a little sugar.
- Toss the contents of the salad bowl and season with some salt.
- Toss in the slices of chicken and toss the salad.
- Dress the salad and then crumble in some goat cheese and add the baby beetroot.
- Transfer some salad to a bowl for dinner and keep the rest for lunch tomorrow.
I think this would have been better with thighs.
What would you prefer?
Please leave a comment