for 4 person

Chicken

5 dl	chicken bouillon
2 dl	white wine
3 cm	ginger, thinly sliced
1	star anise
½ tsp	white pepper, crushed
3	chicken breast (approx. 180 g each)

Sauce

3 tbsp	sweet mango chutney
1 tbsp	hot curry powder
120 g	Dessert Extrafin
	salt and pepper to taste

Toast

50 g	butter, soft
2 cm	ginger, finely grated
1 tbsp	chervil, finely chopped
2 pinch	salt
a little	pepper
6 slice	toast bread, toasted

Salad

1 tsp	mild mustard
1 ½ tbsp	lemon juice
2 tbsp	rapeseed oil
2 tbsp	mild soy sauce
1	shallot, finely chopped
	salt and pepper to taste
120 g	lambs' lettuce
25 g	cashew nuts, roughly chopped, toasted

How it's done

Chicken

Bring the stock and wine to the boil along with all the other ingredients up to and including the pepper. Reduce the heat. Add the chicken breasts and allow to infuse for approx. 15 mins. on a low heat. To make the curry sauce, set aside approx. 100 ml of the stock. Cover the chicken and leave to cool a little in the remaining stock.

Sauce

Puree the reserved cooking stock, mango chutney, curry and Dessert Extrafin, season.

Toast

Mix the butter, ginger and chervil, season. Spread the seasoned butter onto the slices of toast.

Salad

To make the dressing, mix the mustard with all the other ingredients up to and including the pepper. Mix the dressing with the lamb's lettuce shortly before serving and sprinkle with the nuts.

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