Chicken and pickled turmeric crispbreads
Rosana McPhee's sophisticated combination of chicken and pickled turmeric is served on our Pink and Black Pepper crispbreads.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.petersyard.com.
Cooking tools:
- Latex gloves
- Peeler
- Chef's knife
- Cutting board
- Mason jar
- Refrigerator
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Mortar and pestle
- Pepper mill
- Colander
- Plate
Ingredients
- 250g of cooked chicken, sliced or shredded
- 125ml of sour cream
- 2 tsp wholegrain mustard
- 1 handful of coriander, finely chopped (some leaves reserved for garnish)
- 1 handful of raisins, chopped (to taste)
- Peter’s Yard Pink and Black Pepper sourdough crispbreads
- smoked salt
- freshly ground black pepper
- pink peppercorns, slightly crushed
- 100g of fresh turmeric, peeled
- 1 tsp salt
- 1/2 tsp sugar
- 3 lemons, juiced
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