Need a little kelp with developing your next menu? Stir up your entrée selection with The Five Fishermen’s Chef Greg Balingit’s Asian Pesto Chicken and Pineapple Kelp Stir-Fry, seasoned to perfection with the savoury trio of Club House Black Pepper, Ground, Club House Sea Salt, French Mediterranean and Thai Kitchen Fish Sauce.
This recipe was created for Club House for Chefs by: Greg Balingit, Chef of The Five Fishermen in Halifax.
Ingredients
Asian Pesto Chicken and Pineapple | Serves 4
- 4 each Chicken Breasts, boneless and skinless
- 672 g Kelp noodles
- 100 g Pineapple, diced
- 12 Cilantro
- 20 g Cashews, chopped and toasted
Stir-fried Cattail Shoots | Serves 4
- 2 pounds Cattail shoots, trimmed, cleaned and bias sliced
- 1 each Lemon grass, finely minced
- 35 g Garlic, finely minced
- 35 g Ginger, peeled and grated
- 125 g Shallots, julienned
- 5 g Bird Eye Chili, minced
- 30 ml Canola oil
- 30 ml Thai Kitchen Fish Sauce
- 400 ml Thai Kitchen Coconut Milk
- 5 g Chives, finely sliced
- 1/2 tsps Club House ® Pepper, Black Ground
- Club House ® Sea Salt, French Mediterranean
Asian Pesto | Serves 4
- 20 g Cilantro
- 6 g Basil
- 6 g Mint
- 3 g Club House ® Oregano Ground
- 8 g Garlic
- 42 g Parmesan cheese
- 25 g Cashews, toasted
- 15 ml Thai Kitchen Green Curry Paste
- 125 ml Canola oil
- 1/2 tsps Club House ® Sea Salt, French Mediterranean
Procedure
Stir-Fried Cattail Shoots- Heat large sauté pan on high heat. Sauté lemon grass, ginger, garlic, shallots, birds eye chili with Canola oil until slightly brown. Add cattail shoots and incorporate aromatics. Add Thai Kitchen Coconut Milk and reduce until smooth consistency. Remove from heat and add chives and kelp noodles. Season with Club House Black Pepper, Ground, Club House Sea Salt, French Mediterranean and Thai Kitchen Fish Sauce.
Asian Pesto- Place all the ingredients into a food processor and blend until fully incorporated. Reserve for use.
Asian Pesto Chicken & Pineapple- Brush hot grill with oil. Place chicken breasts skin down on grill until they reach 165 degrees Fahrenheit.
For Serving- Place kelp noodles in a nest in the middle of the plate. Top with stir-fried cattail shoots, sliced and fanned chicken breasts. Finish with Asian pesto, cashews and cilantro.
