POACHED COLD CHICKEN

For eating cold and/or part of meat platter. This is ideal when it is too hot for warm food. Cold ham, poached chicken fillet, beetroot with Feta, red onion, balsamic drizzle, grated carrot in pineapple jelly and potato salad.

4 chicken fillets
1 can coconut cream
8 cardamom seeds
1 cm finely grated fresh ginger
30 ml lemon juice

Put the coconut cream and all the spices in a cooking pot large enough to take the fillets lying flat next to one another.
Get the mixture to boiling point. Place the fillets in the pot and turn the heat down to simmer for 10 – 15 minutes.
Leave the fillets in the pot to cool after taking it off the heat.
Remove the fillets from the poaching liquid and slice up for salad or meat platter.

Recipe and photo: Elsabie Templeton