|Asian Pesto Chicken and Pineapple|
|Chicken Breasts, boneless and skinless||4 each|
|Kelp noodles||672 g|
|Pineapple, diced||100 g|
|Cashews, chopped and toasted||20 g|
|Stir-fried Cattail Shoots|
|Cattail shoots, trimmed, cleaned and bias sliced||2 lb|
|Lemon grass, finely minced||1 each|
|Garlic, finely minced||35 g|
|Ginger, peeled and grated||35 g|
|Shallots, julienned||125 g|
|Bird Eye Chili, minced||5 g|
|Canola oil||30 mL|
|Thai Kitchen Fish Sauce||30 mL|
|Thai Kitchen Coconut Milk||400 mL|
|Chives, finely sliced||5 g|
|Club House Pepper, Black Ground||1/2 tsp|
|Club House Sea Salt, French Mediterranean|
|Club House Oregano Ground||3 g|
|Parmesan cheese||42 g|
|Cashews, toasted||25 g|
|Thai Kitchen Green Curry Paste||15 mL|
|Canola oil||125 mL|
|Club House Sea Salt, French Mediterranean||1/2 tsp|
This recipe was created for Club House for Chefs by: Greg Balingit, Chef of The Five Fishermen in Halifax.
For the 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.
For the Asian Pesto: Place all the ingredients into a food processor and blend until fully incorporated. Reserve for use.
For the 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.