We have been posting some of our favourite Kent Cobnut recipes from across the web. Today we are sharing a tasty recipe for cobnut, chicken and bacon salad. Follow us on twitter to get our latest updates!
Recipe for cobnut, chicken and bacon salad (serves 2)
One big handful of cobnuts
½ oz (10g) butter
One chicken breast cut into strips
One rasher of bacon grilled until crisp
Two outer leaves of a sweetheart cabbage as a container and two leaves chopped very fine.
Four spring onions chopped small
One red eating apple chopped small, with skin still on
One clove of garlic chopped fine
Few sprigs of parsley chopped fine Handful of rocket leaves — half for salad, half for garnish
Flour to dust chicken pieces
Olive oil and juice of half a lemon for dressing
Salt and freshly-ground black peppercorns to season.
Shell the cobnuts and place them in a small frying pan with the butter and gently cook over a medium heat until they begin to brown. Remove and set to one side.
Grill bacon rasher until crunchy, chop small and set to one side. Finely slice the cabbage leaves. Chop the apple into very small pieces. Chop the onions and parsley small. Cut the chicken into strips, sprinkle with seasoned flour and fry with a little olive oil until brown, adding the chopped garlic to the pan halfway through.
Place the cabbage, onions, parsley and apple into a bowl with rocket, sprinkle with olive oil and the juice of half a lemon (1/3 lemon juice, 2/3 oil). Add seasoning and toss together until well mixed.
Spoon this mix into the cabbage leaf container, then garnish with chicken slices and bacon bits and a little parsley. Add a little rocket on the side as extra garnish. Sprinkle the cobnuts on top. Serve with slices of crunchy wholemeal bread and butter as a light lunch.
If you missed Recipe 1: Kentish Cobnut cake with apple compote - Click Here