Byron Bay Chilli - Spicy Chicken Salad with
Macadamias
Ingredients:
• 4 chicken breast fillets, poached and cooled
• 4 green onions, thinly sliced
• ½ cup roughly chopped roasted macadamias
• ½ cup chopped coriander
• ½ cup plain thick yogurt
• ½ cup sour cream or mayonnaise
• 250ml FIERY COCONUT CHILLI SAUCE
• salt
• assorted baby lettuce leaves
• 2 firm, ripe avocados, sliced
• 2 firm, ripe mangoes, sliced
• ½ cup toasted shredded coconut
• sliced fresh red chillies (optional)
Method:
1. Cut the poached chicken into bite-size pieces and
combine with the green onions, macadamias and
coriander.
2. In a small bowl, stir together yogurt, sour cream and
chilli sauce.
3. Add to the chicken mixture and stir gently to
combine. Season with salt to taste and refrigerate for
30 minutes.
4. On 4 large chilled plates, place lettuce leaves in the
centre and mound chicken salad on top.
5. Arrange avocado and mango slices around the salad
and sprinkle with toasted coconut and chillies.
Advance preparation:
6. Chicken salad mixture can be made 1 day in advance
and refrigerated.
Variations:
7. To make it nice and hot, add HEAVENLY HABANERO
CHILLI SAUCE to your taste.
62 Complete Health
Marigold - Seafood gazpacho
Serves: 4
Preparation time: 30 mins
Cooking time: 40 mins
1-2 hours chilling time
Ingredients:
• 1kg firm ripe Roma tomatoes
• 6 garlic cloves, unpeeled
• 1 Tbsp olive oil
• 1 tsp sea-salt flakes
• 1 tsp sugar
• 1 orange
• Extra 1 Tbsp olive oil
• 1 red onion, chopped
• 1 cup Marigold vegetable bouillon (stock)
• 1 cup white wine
• ½ bunch lemon thyme
• Extra 1 cup white wine
• Extra ½ bunch lemon thyme
• 12 mussels, cleaned
• 12 large green prawns, peeled and de-veined
• 2 small whole cleaned calamari tubes, cut into rings
Method:
1. Preheat oven to 160°C.
2. Line a large oven tray with baking paper.
3. Cut the tomatoes in half, place cut-side up on
prepared tray.
4. Add the garlic to the tray, and sprinkle tomatoes and
garlic with oil, salt and sugar.
5. Bake for 25 minutes.
6. Using a vegetable peeler or small sharp knife, peel
the orange, and then juice it. Place extra oil in a
medium heavy-based pan, add the onion and cook
over a low heat until the onion is soft. Add the stock,
white wine and orange peel, stir, add thyme, bring
slowly to the oil, reduce heat and simmer for 8-10
minutes. Remove from the heat. Take out and discard
the thyme and the peel, then set aside stock mixture.
7. Place the extra wine and extra ½ bunch of thyme in
a large heavy-based pan. Bring to the boil, reduce
to a simmer, add the mussels, cover and cook them
until they open. Remove the mussels and set aside.
Add prawns and calamari to wine mixture, cover and
cook for 1-2 minutes, remove seafood and set aside.
8. Put the stock mixture, wine mixture, tomatoes, garlic
and orange juice in a food processor and process
until smooth. Place in a large bowl and refrigerate
for 1-2 hours or until cold. Pour into a serving bowl
and add the seafood mixture. Once cooled drizzle
compote over tarts. Garnish with mint, ice-cream or
cream and serve cake before topping with spoons of
St. Dalfour Black Cherry fruit spread.