Relaxed Cooking with Curtis Stone by Curtis Stone

Author:Curtis Stone [Stone, Curtis]
Language: eng
Format: epub
ISBN: 978-0-307-88563-0
Publisher: Crown Publishing Group
Published: 2009-06-15T16:00:00+00:00

Discard the ginger and the lime leaves. Season the curry with salt to taste. Transfer one half lobster tail to each warmed serving bowl, and spoon the curry over it. Serve the steamed rice on the side.

crumbed chicken breasts

filled with swiss cheese

When I was cooking at a Michelin-starred restaurant, I served this dish—with a bit of prosciutto and shaved truffle added to the filling—and people went wild for it. It’s really not much more involved than a simple pan-sautéed chicken, but it is much more impressive on the plate. I like the way the chicken breast looks with the wing bone still attached, but that’s just me being a chef—it tastes equally good with or without the bone.

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