I have to say this warm or room-temperature salad is spectacular. With all its grilled components and really good dressing soaked into the warm farro grains, it’s a flavour bomb.
hi folks so I’m planning to make a marinade for uh a quite light and beautiful and healthful salad tomorrow which would be uh made of uh chicken breasts and farro and arugula but I would like to it’ll be grilled so I want to get myself everything I need need I’ve got uh Rosemary to chop yeah let’s put this in a tablespoon of chopped fresh Rosemary and let’s do two tablespoons of olive oil one two and I guess that means I’m going two two and two so two oil two Dijon mustard that’s probably one tablespoon and that’s I’m just using any everything that’s in my fridge left over that’s why I have um uh that little plastic container came from one of those food organizations that sends you food uh to cook daily and I guess two uh soy sauce that just adds flavor and oh that’s too much I won’t add a whole tablespoon now like a little less that’s uh salt and tanginess so we have that and we want to sweeten that up so it’s kind of an Agra dul which means sweet and sour and I’m just going to take uh less than a tablespoon of honey this is local and then and then I think we’re going to shred in some a piece of garlic I have three skinless boneless chicken breasts left over from some of my other dinners which I thought out and we need to Butterfly them so let’s get the skin off like that works every time and I don’t know if I need to grate it but I am going to grate it simply because I could find the crater otherwise it’s a little bit humorous for me to run around finding things so I’m putting in an entire very large clove quite large clove ginger in here and then put that in there so there’s that and then a little pepper like that maybe a little more and a little salt but not too much like that get our everything out of the way and uh this is part of the this will be the marinade and it will be marinating overnight you don’t have to Butterfly these before you um um marinade but if they’re since mine are now thought out I thought them in a water bath I am going to because that will make the flavor better and you only need two but I have three and I just want to use it all right so there’s the loin that’s not going to uh help but it will be part of the meal and I need to get get my long knife out remember how Hitler killed all of his opponents and uh night of the Long Knives every time I get my long knife out I think about it because you know I am an historian and and also here let’s get back to food so uh lots of uh YouTube videos say cut from the fat side out I know cut cut the thin side out to Butterfly and I totally no cut the fat side to Butterfly and I totally disagree I think that’s the worst way so we cut the thin side and we butterfly and that way you get a hinge like this works nicely that’s a butterfly takes 10 seconds okay so this is the loin this is the fat side we’re going to cut in on the loin side and not all the way through and we’re going to have a butterfly like that with the fat side as the hinge this piece will’ll also use nothing’s going to be wasted and here’s the loin again I guess I’ll take it off it’s falling out because these were frozen here’s the fat side here’s the thin side no wait which is which what’s the fat side just the thin side cut the thin side and finish it off a little without breaking the back back and you have the fat side is the hinge and that’s a butterfly voila and now we’re going to marinate and I’m using the same bag that these were frozen in because I’m not interested in wasting and we’re going to throw them all in and tomorrow we’re going to grill these and make a a chicken flow salad this going to be delicious so let’s get our marinade in like that and basically we’re done and we’re going to marinate overnight so my lovelies we’re going to continue with the um very delightful summer salad I have this heat pan heating up and I have farro and it comes in different farro is an ancient grain also known as wheat so but it’s it’s the ancient form of wheat I guess today in today’s lingo we would call it um heirloom wheat so I want to toast it for five minutes 1 and 1 half cups it might not be a whole five minutes because my pan Which is quite large to hold the one and a half cups is already quite hot and we’re going to want to be stirring and flipping this until it um smells toasted and when it’s toasted it’s going to smell like popcorn so I want to um just show you that there’s three types of phyro there whole grain Pharaoh there’s pearled Pharaoh like pearled barley that takes less time and they’re scratched faroh and this one says in French per but it doesn’t say it in English so I have no idea which one it is but just know that you’re going to make some and you’re going to follow the instructions to get it um uh cooked before we start grilling our vegetables and everything else anyway the reason one of the reason phah is really delicious it has a a nice bite and you can make risoto out of it like with wild mushrooms or whatever as opposed to um a boreal rice and it’s really great and and lots of times when you see a a salad in a in a um what do you call it uh a store with prepared foods it would be a wheat berry and this is one of the types of grains of wheat that you can use to because it’s the whole Berry the outside the inside and the wheat germ everything’s in here let’s continue we’re going to toast this and we’re going to boil it for 25 minutes in water there are other methods you could soak it overnight and then you only have to cook it for 10 minutes but I want to get this done tonight so I don’t want to soak uh overnight and that’s because my chicken has been marinating overnight and I don’t want to make this a drawn out 3-day process so let’s I have this at medium High I want to get it higher smells good I see a little smoke coming flip it there we go and keep stirring and I’m not going to it’s not going to take the entire 5 minutes it’s just going to take a few I can hear it crackling we don’t want it to pop we just want it to Brown that’s that’s done okay so I don’t want to risk it so put it all in your pot medium pot and then add some water fill the pot up to the top you don’t have to measure cuz this method is it’s a straining method where you just cook it till it’s done and then you strain out the excess water so here we go bring it to a boil then put it down to a simmer and leave for about 20 to 25 minutes and uh check for done this all right folks so it’s been 25 minutes I checked at 20 and look see how the The Farrow has uh expanded so it fills almost the entire pot at 20 minutes it was a little bit tough let’s test it now that’s good so the thing I forgot to mention is I put some salt in the water but there’s still not a lot of flavor we’re going to add the flavor later and so here’s the time when you um strain it I have quite a lot now and I don’t want to put it on the heat but I do want to put it I want to I want to put it back in the pot with some oil to keep it from uh mushing together to keep it separated and Stir It Up and let it cool so let’s just stir that up and don’t worry because we’re going to have a nice dressing that will be seasoned and flavorful and this will soak up all that flavor so put that aside and prepare your grill I have the uh well the grill for outdoors uh grills that’s the spray I use and we’re going to start grilling up first the vegetables and then the chicken and uh we’ll be almost ready to serve that’s quite quick dinner all right folks so um I just want to move on with preparing the zucchinis for grilling I’m going to cut now these are kind of Hefty this is a called a summer squash but it’s actually a zucchini you can tell they have the exact same structure just a different color and I want to grill these but I want to First Slice them into thirds if your zucchinis are small slice them into um just slice them in half and I just want to show you that I I want to do a little okay you know maybe I don’t need all these little this end or this end I’m going to throw that one out but I also want so basically we’re just doing a little olive oil and season in and preparation and I want to do the same with the corn on the cob because we’re going to grill that too and we’re going to season it salt and pepper Yum Yum Yum and I’ll be tossing these with my hands and putting it as side and the next stage will be the the um let’s just see we want it coated with oil olive oil and you know we can always throw some more on before grilling but at the next stage we’ll be making the dressing and the next stage and the final stage well the next stage after that will be grilling the chicken and the final will be composing everything so just want to keep you apprized okay friends so we’re going to make the dressing I have finally chopped small um shallot trust me the shallot is important and we’re going to put it in a little jar this is going to be important for emulsification we’re going to add 3 tablespoons apple cider vinegar and a/4 cup a/ thir cup of oil one two 3 I think uh first I’m going to add another tablespoon of gel mustard I’m using the grainy con you don’t have to let’s see if I can get that out properly without causing a lid to pop off okay that works for me I would like to add now my olive oil a third of a cup sorry my hand is slippery now you can always adjust this later after tasting by adding either more vinegar or more oil so that’s going to bring us up to a nice half cup worth uh put that aside I’d like to sweeten it with a teas spoon of honey let’s see here that should do put that somewhere where I won’t get sticky and then I want to add some pepper a little bit a little bit of salt have I missed anything I have mustard I have shallot I have honey CER vinegar oil salt and pepper that’s the dressing and this is how we emulsify it and the nice thing about using the jar is that if it settles out you can emulsify It Again by shaking the next stage will be to grill our oh yeah that’s perfect very nice I love the balance that’s a good thing wow I would use that on any salad frankly and hopefully I remember too but uh yeah they kind they’re more or less the same so next we’ll be grilling the meat and then the vegetables and we’ll be saving the juice of the meat it’s important all right folks it’s time to uh uh continue with our grilled chicken salad with farro it’s really farro let’s see if the Heats up I’m going to turn the heat up a little on My gdle Pan I want to have I want to achieve with my zucchini grill marks and you know cooking so that it’s uh you know just still has a bite but it’s still good I’m putting the flat side down oh that is both sides of flatter that that was dumb okay so I want to do all this and I have two corns uh cobs of corn corns of cob and I don’t have a lot of heating this area is heated this area is sort of heated so I guess I can put one on there I might have to uh wait got to turn the fan on and um you know I’m not trying to cook this too much I just want to get some charm grill marks and I want to get the um the bite you know so that it’s uh still got some bite but is cooked and I’m not going to turn it for a couple of minutes all right so it’s been about 2 minutes on medium high I have a beautiful Grill mark on one side time to flip them you know basically we just want it to be cooked but we don’t want and we still want that tooth feel that it still got a little El Dente Italian for tooth feel so and also these are cut quite thick knowing that they would be on quite a high heat this one’s thinner I’ll take it off sooner and these are the corn I just want to also just cook them some can be charred I’m not sure how to get them where I want them to be but uh given that I have a very small surface over here I think I’m just going to Bunch them up and then I’m going to wait another two minutes it’s getting smoky in here Fan’s on high yeah two more minutes should be fine okay we have it’s been a minute and a half I’m going to cancel I took the thinner pieces off they look really good I put them back in the tray with the olive oil I think this smoke is too much turning it down I can put them back in this stray with the olive oil because there’s no meat in there I wanted I moved the corn up to the hotter part oh yeah and it’s looking cooked I just want to do one more side I don’t want to blast it looks pretty good I just want to get it cooked okay so I have my grilled vegetables nicely resting and we’re going to try all those up after we grill the chicken which has been marinating overnight uh don’t be alarmed at the color it kind of looks like liver but that’s because of the soy sauce and it proves that the the um chicken has been thoroughly marinated I want to and also remember they were butterflied so try to get the whole butterfly out there if you can these loin pieces won’t take very long so I put them over there and here’s another one this one only takes requires two but like I said before I have extra and I decided to use it the aroma is great I have this on medium high uh that would be around 425 and we’re going to uh I’m going to time it for three minutes each side because I know how hot this Grill gets otherwise you would maybe time it for 4 to five minutes each side however I am cognizant of the fact that we did not pound them into p p ards and so oh look I did not re I that was butterflied I made an error so basically we want them to be cooked just cooked through not more not less I need to get another plate out so that we can tent them before uh while I’m making the rest of the salad also if it doesn’t come off the grill easily don’t turn it it’s not ready all right so these two are going to take very little time and these bigger thicker ones now will take longer and I keep moving toward the camera because I’m not used to having this microphone which means I can walk over here yay so uh yeah I need some foil get ready for tenting because we’re going to use the juices there’s no point in wasting juices there’s another idea too one could do a little bit of grilled uh bread with this but I feel like we have enough going on we have a minute left I don’t really see don’t do what I just did let it let it go let it go and uh turn it when it wants to be turned and I’ll be back all right that’s been 3 minutes this one is ready this one’s ready this one’s clearly ready with a little help looks great this one should be with a little help perfect and I’m going to cook just through so let’s do another three minutes on that it’ll continue cooking while while it’s tented how come I can’t get four okay start oh I said three didn’t oh well I’ll watch it all right that’s been 3 minutes looks good got some Char we want to have some juiciness and we want it to be tender and the juices should run clear if they don’t you have a problem I just want to put this one back on for one little part that didn’t get cooked okay there it’s cooked okay so now it’s tent this has to go off because we’re going to get a a big uh problem here with the uh smoke so I’m putting a pan under it and that’s just how I do deal with it in my kitchen because I don’t have a great a fume Hood oh yeah that was the 4 minute Mark so the next stage is going to be to chop our delicious grilled vegetables on this board and add them to the Farrow hi folks so I’m doing a voice over for this part um I just wanted to show you that we have our our grilled uh vegetables zucchini and um corn and we’re going to chop it up into I’d say 1/4 inch pieces as you can see and we’re going to add it to the farro now at this stage your farro would still be warm and um it would and which means it’s going to suck in the it’ll be U more likely to take in the flavors of your um dressing so I because I took a break it got chilled and I microwaved it gently to keep it warm it’s just above room temperature so I’m just making 1/4 in cubes here there’s the dressing which I’m emulsifying again and I’ll be um adding uh the vegetables to the farro see now the corn has been uh charred a little bit but you know just enough to make sure that the niblets are uh nicely cooked and they’ll be sweet and that CH will also contribute to flavor so add that and then get the other one going see it’s not overdone just enough to make sure it’s cooked and you don’t need charm marks to prove it that he did the job for you all right then so into the bowl it with the farro and the zucchini it goes like I said if it’s when it’s uh warmer than room temperature the whole thing um takes on the flavors of the dressing so we’re just going to stir that all up give your dressing a shake and here I I have about I’d say 3/4 a cup of no I have probably a cup and A4 of dressing and I’m going to put half a cup in Stir It Up that’s going to provide Bountiful flavor quite a lot and the and the grains will soak in that flavor setting it aside now we’re going to get to the meat remember this this is the final video and I have uh the butterflied grilled meat and I’ve let the juices uh I’m pour I let the juices run out and I’m pouring that into salad that’s very important part for the flavor for getting the best flavor and the thing here is I have um I I did not pound the meat so it took longer to cook but not that long and we’re going to cut it across the Grain and um sometimes I say on the bias that’s not true it’s across the grain of the butterfly chicken breast and see how the meat has a very closed structure it’s perfectly cooked when that happens when it dries out all the uh fibers of the muscle separate and you can tell that it’s not perfect when uh you just see this texture this kind of rough texture so I’m putting the slices right on top and I’m going to slice up some of the smaller pieces and put around the small the loin part that came off before before grilling and just sprinkle them around slicing again against the grain on an angle another breast and there you have it the close structure it’s very moist it means it’s perfectly cooked and I I took it off the heat at the right moment and it looks spectacular just as it is and it tastes spectacular just as it is however I totally forgot the greens the green part of the solid so I’m getting that out now and I’m going to to try to place it see I want to keep the this carved chicken looking great at the on the top but now I’m have the problem of re of introducing the greens too late they should have been introduced when I was stirring up the vegetables with the farro before adding the meat but this in the end turns out quite well because I’m just going to stir it all up and I’m going to actually add the extra breast the thing is this recipe with all that pharaoh and you know all those vegetables you really did it really did call for two chicken breast butterflied and I had uh 2 and a half so there’s no problem now as long as I mix in the greens and then I can add more chicken to the top which just makes it a more complete meal I think and um yes for sure you just gotta you just want to see it looks pretty but now I’m going to slice some more chicken it may as well slice it up and use it this is going to be lovely warm the chicken’s still warm but it’s also great at room temperature um I wouldn’t uh serve it cold cuz I think that uh it gets clunky and you can’t and the flavors don’t come through so we’re slicing Against the Grain to get that a really good slice and now piling that on the top looks even better and now we know there’s chicken underneath and Chicken on the top and I’m going to add the rest of the dressing in a moment there’s some corn and pieces of vegetables really is pretty spectacular in flavor it looks kind of traditional but it’s really good so here I go with the rest of my dressing and I’m dosing the meat the top everything else remember we have the chicken drip drippings in there too and uh this is pretty much it hope you like it it’s pretty spectacular it tastes amazing thank you very much for watching