Super start to a fitter new year

Poached chicken with super food green salad

Poached chicken with super food green salad

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Christmas is over and it’s time to start thinking about getting healthy. Arc Inspirations, which owns 10 bars across York, Harrogate and Leeds, has created a super food menu to kick-start that January health push, served from January 6. Fresh from Banyan York, the energy-fuelled menu has been created in consultancy with top Chef Anthony Flinn, and is fit to burst with vitamins and minerals to abolish even the naughtiest of Christmases. Arc Inspirations also recently launched The Pit in Leeds and Chapel Allerton.

Poached chicken with super food green salad

Serves 2

Ingredients

2 boneless, skinless chicken breasts

20g vegetable stock

Bay leaf

Salt and pepper

6g chopped parsley

100g tender stem broccoli

2g seaweed

100g kale

8 stems pak choi

Sesame seeds

Salt and pepper

3g red chilli

4 tablespoons of balsamic vinaigrette

Method

To make your dressing, finely slice the chilli and place in the vinaigrette to infuse. Place the vegetable stock, parsley (saving a little to garnish), bay leaf and seasoning into a pan and bring to a simmer.

Place the chicken breasts in to the bubbling stock and simmer gently for 15-20 minutes. Check it has thoroughly cooked and remove from the mixture

Meanwhile, steam the kale, pak choi and broccoli stems until cooked (approx 4-6 mins) Soak the seaweed in cold water for 7-8 minutes

Toast the sesame seeds in a pan until golden. Slice your freshly cooked chicken breasts on an angle ready to serve on your bed of salad and top with leftover parsley, vinaigrette and toasted sesame seeds .

Salmon and sweet potato fish cake and quinoa salad

Serves 2

Ingredients

200g raw salmon

100g sweet potato

20g spring onion

20g oatmeal

½ egg

2g cajun seasoning

2g ground ginger

10g flour

20g crème fraiche

180g quinoa

80g cooked beetroot

80g butternut squash

Sprig of thyme

15g spinach

1 clove garlic

40g celery

10g pumpkin seeds

2 tablespoons balsamic vinegar

4 tablespoons olive oil

Method

Preheat your oven to 190 degrees. Dice and roast the butternut squash and sweet potato with garlic, thyme, salt and pepper for 20mins.

Mash the roasted sweet potato with a fork and set aside. Set the butternut squash aside, saving the garlic to crush and serve in the salad dressing. Boil the quinoa in salted water for 15 minutes. As it bubbles away, roast the salmon in the oven until cooked (approx 8-12 minutes). Finely chop the spring onion and mix with the mashed sweet potato, cooked salmon, cajun spice and ground ginger. Split the mixture into two generously sized cakes. Coat in flour, egg and oatmeal for a crisp coating and set aside. While waiting, dice the celery and cooked beetroot and toast the pumpkin seeds until golden.

To make your dressing, mix the roasted garlic, balsamic vinegar and olive oil. Toss all the ingredients together with the fresh spinach. Place your fish cakes in the oven for 30 minutes until crisp and golden. Toss the salad together and season.

Place the hot fish cakes on the bed of salad, sprinkle with toasted sesame seeds and top with crème fraiche and salad dressing.

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