Ingredients
Chook & Avocado
4.0L Chicken Stock
6 peppercorn
2 bay leaves
285g chicken breast
1 1 avocados peeled and sliced lengthways
To serve young rocket leaves
6 slices bread
Verjuice Mayonnaise
180g free range egg yolks
80ml Verjuice
1 tspn lemon zest finely grated
1 tspn dijon mustard
1 tbspn french tarragon chopped
1 1 tspn sea salt
180ml Extra Virgin Olive Oil
180ml grapeseed oil
Chook & Avocado
4.0L Chicken Stock
6 peppercorn
2 bay leaves
285g chicken breast
1 1 avocados peeled and sliced lengthways
To serve young rocket leaves
6 slices bread
Verjuice Mayonnaise
180g free range egg yolks
80ml Verjuice
1 tspn lemon zest finely grated
1 tspn dijon mustard
1 tbspn french tarragon chopped
1 1 tspn sea salt
180ml Extra Virgin Olive Oil
180ml grapeseed oil
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Methods
1
Place the stock, peppercorns and bay leaves into a wide high side pan, bring to the boil then reduce to a simmer. Then place the chicken breast into the stock.
2
Simmer until the chicken breast has internal temperature of 63C (it should take approximately 10 minutes for the chicken to reach 63C).
3
Remove the chicken breasts from the stock and place onto a tray lightly covered with foil to rest until cooled.
4
Remove the skin from the chicken and dice.
VERJUICE MAYONNAISE
5
Place the egg yolks, Verjuice, lemon zest, mustard, tarragon and salt in a food processor or blender and blitz on high for 2 minutes.
6
With the motor running, gradually pour in the olive oil, then the grapeseed oil in a slow steady stream until incorporated and thickened.
7
Store in an airtight container and refrigerate until required.
COMPILING THE SANDWICH
8
Place the chicken in a mixing bowl and add 160g of the Verjuice mayonnaise and mix together well with ½ teaspoon of sea salt & freshly ground black pepper to taste.
9
Divide the chicken mix into 3, placing each third into a slice of the bread, top this with the sliced avocado and rocket leaves.
10
Cut in half.
1
Place the stock, peppercorns and bay leaves into a wide high side pan, bring to the boil then reduce to a simmer. Then place the chicken breast into the stock.
2
Simmer until the chicken breast has internal temperature of 63C (it should take approximately 10 minutes for the chicken to reach 63C).
3
Remove the chicken breasts from the stock and place onto a tray lightly covered with foil to rest until cooled.
4
Remove the skin from the chicken and dice.
VERJUICE MAYONNAISE
5
Place the egg yolks, Verjuice, lemon zest, mustard, tarragon and salt in a food processor or blender and blitz on high for 2 minutes.
6
With the motor running, gradually pour in the olive oil, then the grapeseed oil in a slow steady stream until incorporated and thickened.
7
Store in an airtight container and refrigerate until required.
COMPILING THE SANDWICH
8
Place the chicken in a mixing bowl and add 160g of the Verjuice mayonnaise and mix together well with ½ teaspoon of sea salt & freshly ground black pepper to taste.
9
Divide the chicken mix into 3, placing each third into a slice of the bread, top this with the sliced avocado and rocket leaves.
10
Cut in half.
