Poached Chicken tenderloin, Garlic chive & yoghurt mayo, Salad of Purple Kale, Red onion, Detroit Globe Beetroot, Purple carrot, Heirloom Radish and Radish baby greens.
This was a fairly simple dish to throw together and to begin with I placed a pot of chicken stock on a low to medium heat adding to this chopped onions, bay leaf, carrot and celery. Once heated I added some chicken tenderloins and poached them in the stock for about 15 minutes. They were then removed and placed into the fridge to chill. To make the yoghurt mayo I first started by making a whole egg mayonnaise by blending whole eggs, white vinegar, mustard powder and salt until it had combined, I then drizzled olive oil, while blending on a medium speed to form a creamy consistency. Once the mayo was ready I spooned the mayo into a small mixing bowl adding a little greek yoghurt and some finely chopped garlic chives, this was then placed into the fridge to chill. To make the salad I prepared the vegetables, firstly I peeled the beetroot and pickled the beet over a low simmer in equal parts rice wine vinegar and water with a little sugar and a pinch of salt until tender before draining a cutting the beet brunoise. The carrot was sliced to thin julienne and radishes cut into wedges and slices. The red onion was sliced thinly and the kale and baby radish greens washed. All vegetables except the beetroot was tossed in a little olive oil and some of the yoghurt mayo before serving. To plate I arranged the pink autumn salad on the plate, placing the chicken on top. I then spooned the yoghurt mayo over the chicken, seasoning with cracked back pepper.