Lavender Chicken with Mint and Pea Puree

14/05/2013
Eco Poynt
fromEco PoyntNovice
Preparation10 min.
Cooking20 min.
Тotal30 min.
Servings6
Cook
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Ingredients

  • chicken - 17.6 oz (500 g) chicken scallops
  • peas - 1 can
  • capers - 1 oz (30 g)
  • salt
  • black pepper
  • lemon juice - 1 oz (30 ml)
  • olive oil - 1/5 cup (60 ml)
  • tomatoes - 2.
  • radishes - 3 - 4.
  • oil - essential lavender for cooking

Preparation

Pepper and salt the chicken scallops. Preheat a ribbed pan on the stove and put 1 tablespoon olive oil. Bake chicken scallops on both sides for no more than 2-3 minutes each side. Remove from heat.

In a separate bowl mix the essential oil of lavender for cooking (1 drop), mix and "flush" the chicken. In a deep bowl, pour canned peas, add salt and black pepper.

In 3 1/3 tbsp (50 ml) essential oil, mix peppermint oil for cooking (no more than 1 drop), add the peas and blend until evenly mixed. (You can add additional olive oil, if it's a dry mixture).

Add the lemon juice and capers and mix by hand. Serve scallops on a plate, with pea puree and garnish with tomato and radish, or vegetables as desired.find similar recipes here

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