About

About

Welcome to my blog! I am a writer, photographer, food/ prop stylist and film maker. You can find recipes, photos, blog posts, films and videos here.

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Supper Club

Supper Club

The supper club is held in my home in London Fields, Hackney. It is like a dinner party in the tradition of a Vietnamese feast with homemade Vietnamese food.

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Classes

Vietnamese food is about the balance of flavours, of sweet, salty and sour – there is no measuring device that can ever match your own taste buds.

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Chicken Salad with Sugar Snap Peas, Pomelo, Mint and Red Onion Pickle

Mint is the must have essential ingredient in everyone’s fridge. Throw together a combination of raw vegetables, thinly sliced, with a protein such as chicken, dress with mint and a simple Vietnamese dipping sauce and you will have the most delicious and satisfying meal. What is great is that it makes you feel light and healthy. My raw vegetable salad is a major crowd pleaser and anyone hankering after the pure taste of Vietnamese cuisine does the trick. Its down to the refreshing taste of mint, green and cool to the palette. Its all wonderfully fresh, crunchy, sweet, sour and hot. The dipping sauce is bursting with zing, spiciness, sharp tanginess and syrupy ginger. 

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Chicken Salad with Sugar Snap Peas, Pomelo, Mint and Red Onion Pickle

Serves 6-8

Ingredients

Red Onion Pickle
1 red onion
3 tbsp cider vinegar
1 tbsp caster sugar
pinch of salt and pepper

Salad
Whole corn fed free range/ organic chicken
400g sugar snap peas (can also be carrot, kohl rabi, daikon, courgettes, mange tout or a combination of these)

1/4 pomelo (de-skinned, separate segments) (or grapefruit)

10 radish (thinly sliced)
2 tbsp cider vinegar
10 mint sprigs
small handful of coriander
crushed peanuts, cashew or pistachios

Dipping Sauce
3 birds-eye chillies (de-seeded and finely chopped)

1 clove garlic (finely chopped)

1 thumb ginger, (peeled and finely chopped)

3 tbs maple syrup
2 tbs cider vinegar
5 tbs premium quality fish sauce
5 tbs crushed/ blended salted roasted peanuts, cashew or pistachios

Prawn crackers and/ or steamed chicken rice to serve

Method

Poach a whole chicken in a pot with a lid with 3 litres of boiling water, season with salt and cook for about 60 – 70 minutes, until the juices run clear and the chicken is cooked all the way through.

Meanwhile, slice the red onion as thinly as you can and pickle with vinegar, sugar and a pinch of salt and pepper in a bowl, mixing occasionally.

Thinly slice the sugar snap peas lengthways. Slice the radishes into paper thin pieces. Tear pomelo into bite sized pieces and place in a large salad bowl.

Using cooking scissors, cut the mint into 1 cm stops and add to the bowl.

Prepare and mix all the ingredients for the dressing together in a separate bowl, tasting for the balance of sweet, sour, salty and hotness. Serve in dipping bowls.

When the chicken is cooked, leave to cool. De-bone and tear off the meat along the grain. Season with salt and pepper. Add this to the bowl of salad with the pickled onion (add the vinegar juice too). When ready to serve, toss the salad together.

Garnish with a few sprigs of coriander and mint and a sprinkle of nuts. Serve with the salad dressing as a dipping sauce, prawn crackers or steamed rice.

You can use the chicken stock to make  a delicious chicken rice.
Alternatively, you can also use the dipping sauce to dress the salad.