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CATEGORY CUISINE TAG YIELD
Meats, Grains Starter 4 Servings

INGREDIENTS

250 g Chicken Breast, steamed and
cooked
1 Ripe Avocado
1 Lemon, juice
100 g Fromage Frais
1/2 Cucumber, peeled
2 Tomatoes, skinned and
seeded
and chopped
concasse
3 Sun Dried Tomato Slices
1 Sprigs Fresh Chervil
1 Pinches Salt
1 Orange, juiced
1 Lemon, juiced
1 Lime, juiced
1 Dsp Icing Sugar
100 Good Olive Oil
Seasoning
100 White Wine Vinegar
50 Dry White Wine
1 STARTERspn Caster Sugar
1 Sprig Coriander, chopped
Salt and Pepper

INSTRUCTIONS

Steam or poach the chicken breast and allow to cool fully. Prepare the
citrus dressing by blending all the ingredients together, with a
whisk. Slice the chicken and marinade it in the above dressing for an
hour in the fridge to allow flavours to penetrate. Peel and thickly
slice the avocado, pour over the lemon juice and season. Peel and
slice the cucumber and mix the pickle ingredients together. Slice the
cucumber on a mandolin and marinate in the pickle, for at least one
hour. In a neat circle in the centre of a plate, arrange the thin
slices of pickled cucumber. Place a ring (cutter - approximately 3  1/2
inch) on top of the cucumber and start constructing the dish by
firstly adding a layer of the chicken then the avocado, a piece of  sun
dried tomato and some chopped basil. Repeat this process 3 times  until
the ring is full and spread a little fromage frais over the  top.
Garnish with a sprig of chervil and some chopped tomato concasse  and
serve the dressing around.  Converted by MC_Buster.  NOTES :
Chef:Steven Saunders  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 367
Calories From Fat: 107
Total Fat: 12.4g
Cholesterol: 126.2mg
Sodium: 350.6mg
Potassium: 1008.7mg
Carbohydrates: 16g
Fiber: 5.2g
Sugar: 6.7g
Protein: 48.6g


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