Flavors by Donna Hay, Petrina Tinslay (Photographer)

From the Publisher

Focusing on her favorite ingredients and incorporating them into easy recipes for all occasions, Donna Hay brings a range of rich, tangy, mellow and refreshing flavors — vanilla and chocolate, lemon and lime, ginger and chilli among them — to your table. With photography that is as fresh and lively as the food and ideas Donna Hay is acclaimed for, this book begins with the basics, adds some inspiration and delivers dishes that you will want to cook and savor the flavor of again and again.

Product Details

• Read a Sample Chapter

Read a Sample Chapter

Chicken With Rocket Sauce

Ingredients

4 chicken breast fillets
olive oil for brushing
cracked black pepper
150g (5 oz) snow pea (mange tout) shoots

rocket sauce
1 1/2 cups shredded rocket (arugula)
1/4 cup chopped dill
1/4 cup chopped flat-leaf parsley
2 cloves garlic, sliced
1 tablespoon Dijon mustard
2 tablespoons salted capers*, rinsed
1/2 cup olive oil
2 tablespoons lemon juice

Instructions

To make the rocket sauce, process the rocket, dill, parsley, garlic, mustard and capers in a food processor until smooth. Add the oil and lemon juice and process until combined. Brush the chicken breasts with a little oil and sprinkle with cracked black pepper. Place the chicken in a steamer over rapidly simmering water and steam for 3-5 minutes or until just cooked through. To serve, slice each chicken breast into 3 pieces. Pile the snow pea shoots onto serving plates and top with the chicken. Spoon over the rocket sauce. Serves 4.