Recipe: Chef Tony Moss of The Common Man’s Coconut poached chicken salad

The Common Man Chef, Tony Moss’ creations are far from common. Try out this grilled coconut poached chicken, peashoot, pickled bamboo and goats cheese salad at home.


Pea Shoots
Goats Cheese
Caramelised Onions or Sliced Red Onions
Pickled Bamboo
Lime Juice For Tossing

Poached Chicken

Coconut Stock
500g Water
2 TBS Olive Oil
4 TBS Green Curry Paste
2 Brown Onions Sliced
6 Cloves Garlic
50g Ginger Minced
6 Kaffir Lime Leaves
Juice and Zest Of 1 Lime
2 Tins Coconut Milk

Saute off the onions, garlic, ginger, curry paste and lime leaves until fragrant, add the coconut milk, lime juice and zest and water, simmer and infuse overnight. Poach your chicken breasts in this, slice and BBQ!

Pickled Bamboo Shoots

2 Cups White Vinegar
1 Cup White Sugar
1Ž2 Cup Salt
2 Cups Water
2 Tbs Coriander Seeds
50g Ginger
1 Lime Juice and Zest
4 Kafir Lime Leaves

Simmer all until crystals are dissolved, cool.  When tepid add 1 rinsed A10 tin of bamboo shoots.

Yoghurt Dressing

Zest  and Juice of 1 Lime
400g Yoghurt

2 Tbs Green Curry Paste

Mix and refrigerate.

To Serve

Swipe the yoghurt dressing on your plate, lay over your grilled chicken, toss the salad ingredients then top the chicken! Now enjoy.

See Chef Tony Moss in action at The Common Man’s Spring Graze event on Monday 30 September.

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