| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Sainsbury’s, Sainsbury7 |
10 |
servings |
INGREDIENTS
|
|
A little butter; for greasing |
| 6 |
|
Chicken breasts; cooked, skinned, |
|
|
; boned and cubed |
| 250 |
g |
Soft cream cheese; (8oz) |
| 300 |
ml |
Double cream; ( 1/2 pint) |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground black pepper |
| 4 |
|
Ripe avocados |
| 2 |
|
Ripe tomatoes; skinned and |
|
|
; de-seeded |
| 2 |
|
Green chillies |
| 1 |
|
Onion; chopped finely |
| 2 |
tb |
Olive oil |
| 1 |
|
Lime or lemon; juice of |
| 1 |
tb |
Mayonnaise |
| 25 |
g |
Chopped pecan nuts or flaked almonds; (1oz) |
INSTRUCTIONS
Butter a 23cm (9-inch) ring mould. Mix the cubed chicken with the
cream cheese, cream and half the salt and pepper.
Cut two of the avocados in half and remove the flesh with a
tablespoon. Pur.e the avocado flesh, tomatoes, chillies, onion, olive
oil and half the lime or lemon juice in a food processor.
Press half the chicken mixture into the ring mould, spoon on the
avocado mixture and then the remaining chicken mixture. Press with
the back of a wooden spoon to ensure there are no cavities. Cover
with cling film and refrigerate for about 2 hours.
Run a spatula round the edge of the dish to loosen the mixture without
breaking it and then invert the mould on to a serving dish. Halve and
mash the remaining avocados with the mayonnaise and the remaining
juice, salt and pepper and cover the chicken ring with this mixture.
Garnish with the chopped pecan nuts or almonds and serve immediately.
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