Smoked Chicken, Green Bean and Papaya Salad
Photography Manja Wachsmuth.
Serves: 4–6
INGREDIENTS
1 whole smoked chicken
1 small red onion, very thinly sliced
250 grams round green beans, stems trimmed
large handful of fresh bean sprouts
1 papaya, peeled, seeded and roughly chopped
Basil and cashew nut dressing
1/3 cup chopped, roasted cashew nuts
¼ cup sweet chilli sauce
1 clove garlic, crushed
1 tablespoon soy sauce
1 tablespoon fish sauce
2 teaspoons sesame oil
zest and juice 1 lime
small handful of basil leaves, plus extra for garnish
METHOD
Dressing: Put all the ingredients in a food processor and blend until the cashews are finely chopped.
Salad: Pull the meat off the chicken and discard the skin, bones and any fat. Shred the meat into long strips. Soak the onion in cold water for 10 minutes then drain and squeeze dry in a clean tea towel. Blanch the beans in boiling salted water then drain and refresh under cold water. Drain and pat dry on kitchen towels.
To assemble: Place all the salad ingredients in a large bowl and gently toss with the dressing.
Transfer to a serving platter and garnish with extra basil if using.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.