2010 contestant Peter Kritikides shares his recipe for Avgolemono soup with poached chicken and gremolata
Posted by Cairín, 11 March 2011: Given that this month we are focusing on keeping fit and active each day, we asked 2010 MasterChef contestant, Peter Kritikides, how important it is for him to keep physically active each day.
He told us that: "Given my huge love of food, it's really important for me that I stay fit and active or else I'll end up looking like the side of a house."
"I get to the gym most days and I am also walking and running heaps because my mates and I are doing the 100km Oxfam Trailwalk for the 3rd time. Diet is really important and this recipe, as well as being special to me for nostalgic reasons, is really easy, mega tasty and so healthy and satisfying."
Peter has given us a healthy, Greek recipe that's quick and easy so that those participating in our Cut your cancer risk exercise challenge keep food fit as well as physically fit.
So throw on your apron this long weekend and have some fun with food!
Avgolemono soup with poached chicken and gremolata
This chicken, ‘egg and lemon' soup is a favorite Greek family staple and is simple food at its best. While not traditional, the gremolata goes beautifully with the chicken and cuts through the creamy richness of the egg and lemon soup. As the weather starts to turn cold and grey, this is one of my favorite soul warmers. And sooo healthy too!
1 x free-range chicken
2 x litres of chicken stock or water
1 cup short-grain rice
2 whole eggs, separated
1 large lemon, juiced
2 cloves garlic
½ lemon juiced
¼ cup parsley, finely chopped
¼ cup mint, finely chopped
4 tbs extra virgin olive oil
Step 1: Place chicken in a pot, cover with stock and a good pinch of salt and bring to the boil, lower the heat to a gentle simmer for approximately 1- 1½ hours (depending on the size of your chicken. Remove the chicken once cooked, allow to cool and shred meat discarding the skin. I like to reserve the breast meat and slice it for serving.
Step 2: Pour 6 cups of the chicken stock into a pot and add the rice. Cook for 10 - 15 minutes or until the rice is cooked.
Step 3: In the meantime, for the gremolata, pound garlic with a good pinch of salt in a mortar and pestle to form a paste. Stir in lemon juice, herbs and oil and season with black pepper.
Step 4: Separate the eggs and gently beat the egg whites until lightly aerated. Beat in the yolks and slowly add the lemon juice. Remove the stock from the heat. Take a ladleful of the hot liquid and whisk into the egg mixture. Pour the egg mixture back into the stock and stir over a low heat for 1-2 minutes to combine and cook the egg mixture. Adjust the seasoning with salt and extra lemon to taste.
Step 5: Place a small mound of shredded chicken in the centre of warmed soup bowls then ladle soup over. Place some sliced breast on top and serve immediately, drizzled with some gremolata.
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