Capon salad

Ingredients

2	Chicken (large)
400g	Pine nuts (toasted)
400 ml	Red wine vinegar
4	Bay leaves
4 strips	Lemon zest
4 strips	Orange zest
2 tbsp	Castor sugar
4 tsp	salt
3 tsp	Black pepper (cracked)
200g	Raisins
300 ml	Olive oil
16	Baked tomatoes
2 bunches	basil

Method

1.      Poach the chickens in water, peppercorns, garlic & herbs.

2.      Simmer in a pan the vinegar, bay leaves, zest’s, sugar, salt & pepper for about 15 mins.

3.      Check for sweetness; if it is still sour add a little more sugar.

4.      Add the raisins & pine nuts & set aside of the heat.

5.      Break down the chickens & shred the meat.

6.      Pour the marinade over the chicken while still warm.

7.      Add the olive oil & basil leaves.

8.      Adjust the seasoning.

9.      Serve with the baked tomatoes.