MARINADED RED CABBAGE

Pour the red wine and red wine vinegar in a pot and bring it to the boil.
Stop now talk as much as possible in the marinade. Put the sugar in it, along with cloves, star anise, a cinnamon stick and bay leaf.
Peeling an orange with a vegetable peeler. Later comes the flesh turn.
Crush the juniper berries and small chillies, and put them together with the orange peel into the pot.
Now you have a ‘infusion’ ready, which the red cabbage can marinate.
Cut the cabbage into quarters and grate them into strings. Put the chopped vegetables in a large pot.
Pour the hot marinade over the strings of red cabbage, and cover the pot with a lid or a sheet of cling film.
Let the cabbage marinade to cool, and then put them in the fridge.
Let the cabbage marinate at least 2 hours. It may even last a whole lot longer.

FINISHING

Peel the oranges and cut the flesh from wedges. Preferably use the ‘vif’ a technique for a beautiful and tasty results.
Rinse the watercress gently in plenty of water. Seize the toughest stalks away and let the spicy vegetable drain.
For the vinaigrette, mix the honey, mustard and a tiny little sesame oil. Stir with whisk and pour between a splash at neutral salad oil. Sprinkle the sesame seeds in. Test and work the vinaigrette with a little dash of vinegar, some ground pepper and a pinch of salt.
Melt a knob of butter in a frying pan over medium heat. Cut each chicken breast lengthwise into thick rags, and then into long strips about 1 cm wide.
Bake the chicken strips in the vibrant golden butter. Add between a little pepper. If the strips are fried, you season them with a pinch of spice chicken.
Do the required serving of red cabbage in a mixing bowl. (without excess marinade) Add some watercress. Add warm chicken strips and toss with a little vinaigrette over.
Chop the walnuts into coarse and irregular pieces. Peel the piece of ginger and grate it over the salad. Also sprinkle some chopped nuts over.
Mix everything with great caution and serve immediately.