Recipe: Is it a bird? Is it a plane? No, it’s Superfood!

CAPTION
16 Jan 2014 @ 3.31 pm
| Food & Drink
CAPTION
A super supper to help you shape up

Executive chef at Banyan York John Richold helps get you back into shape after the festive splurge

It wasn’t only the goose that got fat this Christmas, was it? Let’s face it, we’ve all had to loosen our belts a little after the feeding frenzy of the festive season. But now it’s time to shape up – and that shape certainly isn’t round.

We’ve just launched our new ‘super food’ menu, with a little help from our good friend and creative consultant Anthony Flinn, a fantastic chef with years of experience in the restaurant business.

Together we’ve created a range of dishes bursting with vitamins and minerals to give you the oomph you need to obliterate those last few stubborn Christmas kilos.

These energy-fuelled feasts fit well with the Banyan York ethos of using seasonal ingredients and local suppliers wherever possible. And it goes without saying – but, hey, let’s say it anyway – that they taste great too.

So what makes our super foods so super? Well, quinoa (pronounced keen-wah) is a fantastic cholesterol-free and low-fat source of protein; bulgur wheat is a good source of fibre, protein, iron and vitamin B-6; and good old broccoli is a fantastic source of vitamins C and A as well as calcium and fibre.

You probably feel better just reading about them, so imagine how fantastic you’re going to feel after tucking in!

Poached chicken with super food salad

Ingredients (for 2):

2 boneless, skinless chicken breasts
20g vegetable stock
Bay leaf
Salt and pepper
6g chopped parsley
100g tenderstem broccoli
2g seaweed
100g kale
8 stems pak choi
Sesame seeds
3g red chilli
4 tablespoons balsamic vinaigrette

Method:
To make your dressing, finely slice the chilli and place in the vinaigrette to infuse.

Put the vegetable stock, parsley (saving a little to garnish), bay leaf and seasoning in a pan and bring to a simmer.

Put the chicken breasts in the bubbling stock and simmer gently for about 15-20 minutes. Check it’s thoroughly cooked and remove.

Meanwhile, steam the kale, pak choi and broccoli stems until cooked (about 4-6 minutes).

Soak the seaweed in cold water for 7-8 minutes while toasting the sesame seeds in a pan until golden.

Slice your chicken on an angle and serve on your bed of salad topped with leftover parsley, vinaigrette and toasted sesame seeds.


  • Banyan Bar & Kitchen on Little Stonegate serves food from 11am to 10pm
  • John Richold is executive chef at Arc Inspirations, which runs a group of restaurants and bars in York, Leeds and Harrogate, including Banyan York
  • Read all the Banyan recipes here