poached

Poached eggs served over garlic labneh, topped with spicy butter and fresh herbs.

Çılbır (Turkish Eggs)

garlic

labneh (or Greek yogurt)

butter

tsp Aleppo pepper (or other chili flakes)

eggs

tbsp white vinegar vinegar

dill, parsley, or cilantro

Crush or mince garlic and whip into labneh, until light and airy.

Heat butter over medium heat to melt, add Aleppo pepper and heat for a few minutes, turn off heat and let it sit.

Heat water in a pot and add vinegar. Once its boiling, stir to create a whirlpool and crack your egg in. Stir before the addition of each egg. Poach for 2 minutes, and not much longer because you want runny eggs. Remove with slotted spoon to paper towel-lined plate. 

To plate, put your labneh in a plate or bowl and swirl it around to make a little nest for your eggs. Put your eggs in and pour butter over. Top with herbs and serve with toasted crusty or flat bread. 

Griesmeel pudding

Sugar

Ltr Milk

Lemon,

tsp Vanilla essence/extract (Main)

Salt

Semolina flour

Eggs, separated

Heat the first 5 ingredients together to dissolve the sugar.

Stir in the semolina and boil, stirring all the time. It will become quite thick.

Remove from the heat and beat in the egg yolks.

Whip the egg whites till they have soft peaks, then fold into the cooled mixture.

Rinse the mould with cold water (if you want to turn the pudding out) and pour the above into the mould or your serving bowl. Serve when completely cold.

How to make coddled egg

tsp Butter

Tbsp Cream (Main)

Egg, fresh, organic (Main)

In a large pot (coddler, tea cup, or ramekin), bring water to the boil on the oven top.

Take your coddler and grease the inside with butter (using your fingertips is probably the easiest way).

Pour the cream into the coddler and then break the egg on top. Season with salt and pepper and a little dab of butter if you like.

Put the lid on, or cover with tin foil if using a cup or ramekin. Then, place it in the boiling water, making sure the water comes halfway up the side of the coddler.

Simmer in the pot for about five minutes. Check to see that it is cooked and looks like a poached egg – you may need to leave it for a few minutes more if not. Serve with hot buttered toast.

Quick sous vide eggs that turn out to be perfect: set whites, rich and creamy yolks cooked in 13 minutes.

Perfect Sous Vide Eggs

sous vide precision cooker

water bath

Affix your sous vide precision cooker to a warm water bath and set the temperature to 165º F (74º C). Let water bath preheat.

Carefully lower eggs into water bath, being careful not to crack. Set a timer for 15 minutes. Prepare an ice bath: fill a container large enough to cold all eggs halfway with ice then cover ice halfway with water.

After 15 minutes, immediately remove eggs from water bath and transfer to prepared ice bath. Cool 3-5 minutes then drain, crack eggs, and slide cooked sous vide egg into a bowl or onto a plate, piece of toast, etc. Season with salt and pepper.

Poached Grouper with Lemon Gel and Basil Aioli

grouper fillets,

court bouillon

seafood stock (optional)

This warming broth is the perfect midweek meal as the temperature begins to drop.

Coconut and chilli poached chicken with mixed rice

coconut milk

(1L) Massel Chicken Style Liquid Stock

lemongrass stalk, bruised

(25 grams) ginger, thinly sliced

coriander, leaves picked, roots

chicken breast

tbs fish sauce

lime

maple syrup

(300 grams) brown rice

(60 grams) black wild rice

green beans, blanched, refreshed

Thai basil & mint leaves, to serve

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Shannon Harley's kelp noodles with poached chicken and miso dressing is a paleo wonder that can restore balance to your weekly meals.

Kelp noodles with poached chicken and miso

1L (4 cups) chicken stock

coriander, leaves

ginger,

tbs each white (shiro) miso paste, brown rice vinegar and mirin (all from Asian food stores)

tbs coconut oil

noodles

(100 grams) bean sprouts

spring onions, thinly sliced on an angle

telegraph cucumber, halved, seeds removed,

Thai basil, leaves picked

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Fresh, zingy and wonderfully aromatic, this poached chicken recipe from Kylie Kwong is definitely a winner winner.

Master-stock chicken with ginger dressing

chicken

Coriander &

onions

garlic bulb, halved lengthways

(125 grams) ginger, thinly sliced

(20 grams) salt flakes

(60 milliliters) light soy sauce

tsp sesame oil

tsp caster sugar

tsp ginger

peanut oil

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A Jamie Oliver invented lemony pasta filled with fresh salmon and pesto that's not only easy but will have you bouncing through the week.

Pea and watercress pesto pasta with lemony salmon

salmon fillets

black peppercorns

sea salt flakes

lemons

spirali or other short pasta

(80 grams) frozen peas, thawed

watercress leaves,

(25 grams) walnuts

pecorino

extra virgin olive oil

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Chef Ben Devlin from hip hotel Halcyon House creates a warm chicken salad harnessing the zingy flavours of native lemon myrtle.

Poached lemon myrtle chicken with grilled sprouts

thyme

garlic cloves, bruised

lemon, halved

(500 milliliters) dry white wine

lemon myrtle leaves

chicken chicken breasts (skin on)

flat-leaf parsley, leaves

Dijon mustard

tbs chardonnay vinegar vinegar

Brussels sprouts, halved

tbs macadamia oil

(100 grams) roasted macadamias, chopped

This fragrant dish is not only easy to make, simply put everything in a pot and a saucepan and wait for the magic to happen, but it's also downright tasty too.

Soy-poached chicken with lemongrass brown rice

garlic bulb, halved diagonally

ginger (unpeeled), thinly sliced

onion,

kaffir lime leaves, bruised

lemongrass (white part only), halved lengthways

(500 milliliters) soy sauce

(250 milliliters) rice wine vinegar

coriander, roots

Vietnamese mint leaves, Thai basil leaves, bean sprouts and lime wedges,

(400 grams) brown rice

lemongrass (white part only), bruised

ginger

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

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Have a recipe that calls for shredded chicken? Follow these easy, simple steps for tender, juicy shredded chicken.

How to Make Shredded Chicken - Easy!

½ lbs (680 grams) boneless chicken breasts

Water

Salt and pepper

Optional seasonings

Place chicken in a large pan in a single layer and cover with cool water by one inch. Add salt and optional seasonings to taste.

Heat the pan until the water reaches 180°F and comes to a simmer.

Turn the heat very low, cover, and let rest until the meat reaches 165°F on an instant thermometer, about 20 minutes.

Remove the chicken from the pan and let it rest on the counter for 5 minutes.

Shred the chicken by hand or with forks. Alternatively, put the chicken into a large bowl and shred it with a hand mixer on low speed. Be careful not to over beat, or the chicken will become mushy.

Excellent presentation and explanation as usual

What a great post!  This is some very important information IMO.  Poaching is by far the best way to make shredded chicken. As you point out, you can season it any way that you want, it's a lot less fuss than picking chicken off a whole chicken and, even though I didn't see it mentioned, you have a great tasting chicken broth to use in soups and sauces.  I've never through of adding lemon to the seasoning and that's a great idea!  Lots of good information. Thanks!

Super easy to make salmon ravioli using wonton wrappers. A perfect dinner to share with friends or family. The lemon dill sauce is the perfect complement.

Salmon Ravioli with Lemon Dill Sauce

wonton wrappers

salmon

white wine

Tbsp lemon juice (fresh squeezed)

Tbsp chives (fresh)

Tbsp dill (fresh)

tsp Kosher salt

shallots

oz ricotta (softened)

tsp pepper (fresh)

Tbsp parsley (finely chopped)

olive oil

shallot (diced)

Tbsp lemon (zest)

Parmesan cheese (for topping)

In a skillet steam the salmon in wine and lemon juice. Add chives, dill, salt and shallots. Cook for about 5 minutes on each side. Transfer to a bowl. Discard all but 2 tablespoons of the liquid.  Allow the salmon to cool, then shred. Add the 2 Tbsp of the liquid to the salmon. Add the ricotta, pepper, and parsley, then using your hands or a wooden spoon mix thoroughly.

Place water in a large pot and bring to a boil.

While the water is heating up place a small amount of filling in the center of each wonton wrapper (about 1 Tbsp).

Using your index finger moisten the edges of the wonton wrapper with water. Form a triangle by bringing two points together in a diagonal manner.

When you have finished filling the won tons, allow them to sit for about 20 minutes so they can properly seal.

Working in batches of 6-8 at a time work drop the "ravioli" into the boiling water and cook for about 5 minutes. Remove with a slotted spoon and place on a platter. Place in the oven to keep warm.

Prepare the sauce by melting butter and olive oil. Toss in the shallots, and sauté until translucent. Stir in the lemon juice, white wine and the dill.

Remove "ravioli" from oven and pour sauce over them. Garnish with lemon zest.

Top with Parmesan cheese

Jacques Pepin shares his simple poached chicken salad tossed in a mustard-mayonnaise dressing spiked with hot sauce and chives. (Bonus: "Free" soup!)

Jacques Pepin's Poached Chicken Salad + "Free" Soup!

water

½ cups ½-inch sliced leeks

carrots

salt

(4 leaves) fresh sage (optional)

boneless

chicken breasts (about 1 ¼ pounds total)

mayonnaise

mustard

red wine vinegar

sriracha

chives

olive

tomato

arugula

Chicken Salad | Jacques Pepin

For the chicken, combine all the ingredients except the chicken in a large pot, bring to a boil and boil gently, covered, for about 5 minutes

Add the chicken, bring back to a boil, and boil gently, covered, for 1 ½ minutes

Set aside off the heat for 20 to 30 minutes to continue cooking the chicken in the broth

Meanwhile, for the dressing, combine all the ingredients in a small bowl

Remove the chicken from the broth and let cool

(Reserve the broth to make soup, if you like; see Tip

) When the meat has cooled, shred it into pieces and combine with the dressing in a bowl

Top 18 poached recipes from across the web

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Top Tags

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Top 18 poached recipes from across the web

The most viewed poached recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Çılbır (Turkish Eggs)

Griesmeel pudding

How to make coddled egg

Perfect Sous Vide Eggs

Poached Grouper with Lemon Gel and ...

Coconut and chilli poached chicken ...

Kelp noodles with poached chicken a...

Master-stock chicken with ginger dr...

Pea and watercress pesto pasta with...

Poached lemon myrtle chicken with g...

Soy-poached chicken with lemongrass...

How to Make Shredded Chicken - Easy...

Salmon Ravioli with Lemon Dill Sauc...

Jacques Pepin's Poached Chicken Sal...

Poached Eggs Recipe in Tomato Sauce...

Crispy rice pancakes

How to Boil Chicken Breasts (Smell ...

Cider-poached chicken salad with pi...

The most viewed poached recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine