The start of each season in my garden always features produce from the previous one. Right now the broccoli side shoots are glorious and the lemons on the tree really need to be picked as the season is over for them. Nature really does know how to team the best ingredients together, it couldn’t be more obvious really could it? I grabbed some of the lemons from the tree and the shoots from the broccoli so they were not fried by the mini heat wave that is going through Victoria (and other states) right now. I made a warm udon noodle dish with a raw broccoli pesto. It has a glorious nuttiness and is light and fresh. You could eat this dish cold if you wanted to serve it at a picnic, or take it for a work lunch. Poaching creates moist juicy chicken and is a simple process. Once you have done it once or twice it is something that you will do often I am sure.
This is my recipe for poached chicken and udon noodles with raw broccoli pesto. A satisfying, fresh family meal from the garden. The meal is not only quick to make but it may also be eaten warm or cold so if you have someone in the family arriving home later than everyone else eats there is no issue on a warm evening.
- 2 free range chicken breast fillets
- 1 cup chicken stock
- 1 lemon - juiced
- fresh ginger - 2 cm grated
- fresh parsley stalks and leaves x5
- 2 tablespoons pine nuts
- 1 lemon - juiced
- 1 large head of broccoli or equivalent small heads
- ¼ cup extra virgin olive oil
- pinch salt
- 4 grinds black pepper
- 1 clove garlic
- fresh rosemary leaves - 1 small stalk
- Udon noodles 450 grams
- To serve:
- fresh parsley leaves
- 1 fresh red chilli - sliced (optional)
- lemon wedges to serve
- Put the chicken breast fillets, stock, lemon juice, ginger and parsley into a saucepan. The liquid should be just covering the chicken.
- Bring the liquid to the boil and then cover with a lid and turn off heat. Allow to sit for 25 minutes or until the chicken has cooked through
- While the chicken is cooking add the ingredients for the pesto to a food processor and pulse to combine to a paste
- Set a large saucepan of water to boil and add the noodles when boiling. Cook to 1 min less than the package instructions - approximately 8 minutes and drain when cooked
- Return the noodles to the saucepan and stir through the pesto
- Remove the chicken from the stock and slice into pieces
- Reset the stock to boil and do so for 3-4 minutes
- Slice the cooked chicken and serve on top of the noodles with fresh parsley and chilli
- Pour over some of the stock if you wish (optional)
My kids love broccoli so this was a hit for dinner. I am not so keen on broccoli, I eat it and grow it because it is “good for you”. I would happily eat broccoli prepared like this any day of the week. I enjoyed it raw, the flavor of the broccoli is less intense, fresh and clean.
Is your broccoli still going in the garden and have you tried serving it raw in a pesto?
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