Tondo Lemon Infused Balsamic

Tondo-balsamic-vinegar-infused-with-lemon-100ml

The desire to find out ever-new has produced the fruity sweet and sour line produced with scented grapes from Emilia Romagna, Italy, the only Italian region known for authentic vinegars.
This vinegars combine the precious characteristics of the balsamic with the versatility of the flavors they got from infused lemons. The Lemon Balsamic is ideal with seafood, white meats and raw foods! Buy Here

 

Gourmet Grocer St Clements Shredded Chicken Salad

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St Clements Caper Vinaigrette:
2 tablespoons finely chopped shallots
Finely grated zest of 1 lemon
3 tablespoons fresh lemon juice
3 tablespoons Clementine Juice
1 tablespoon coarsely chopped drained capers
1 tablespoon finely chopped fresh flat-leaf parsley
2 tablespoons Tondo Lemon Balsamic
1/4 cup extra-virgin olive oil
salt and freshly ground black pepper

Chicken:
1 whole free range organic chicken
6 clementine’s
1 lemon
6 cloves of garlic
¼ cup extra-virgin olive oil
salt and freshly ground black pepper
2 tablespoons fresh flat-leaf parsley

Salad:
150g baby salad leaves
1 cup halved cherry tomatoes
2 small, thin zucchini
12 clementine’s
250g soft feta
½ red onion
salt and freshly ground black pepper

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In a ziplock bag place the Chicken,lemon juice, lemons, clementine juice, clementine’s, olive oil, parsley, salt and pepper. Seal bag and marinate for at least 12 hours. When ready to cook pre heat oven to 240 degrees. Stuff the chicken with the marinating ingredients from the bag Place the chicken in the roasting tray and put it into the preheated oven. Turn the heat down immediately to 200°C/400°F/gas 6 and cook the chicken for 1 hour and 20 minutes. When cooled shred chicken

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Make the vinaigrette
In a medium bowl, whisk the shallots, lemon zest, lemon juice, capers, clementine juice, parsley, garlic cloves and Tondo lemon balsamic vinegar together. Gradually whisk in the olive oil. Season to taste with salt and pepper

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Make the Salad. In a large bowl, combine the baby leaves and tomatoes, red onion slices, clementines. Trim the ends of the zucchini. One at a time, lay the zucchini flat on a work surface and, using a vegetable peeler and working from the stem end to the blossom end, shave off long, thin ribbons until you reach the seedy center. Turn the zucchini around and repeat on the second side, then repeat on the third and fourth sides. Add the ribbons to the bowl and discard the seedy centers of the zucchini.
Using your hands to avoid breaking the ribbons, gently toss the salad with enough vinaigrette to coat. Season with salt and pepper. Assemble the Salad, shredded chicken and feta cheese and drizzle with the remaining vinaigrette and serve immediately.

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