| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Starter, Here’s one , Earlier1 |
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 |
ml |
Good Olive Oil |
|
|
Seasoning |
| 100 |
ml |
White Wine Vinegar |
| 50 |
ml |
Dry White Wine |
| 1 |
|
STARTERspn Caster Sugar |
| 1 |
|
Sprig Coriander; (chopped) |
|
|
Salt and Pepper |
INSTRUCTIONS
DRESSING
PICKLE
1. Steam or poach the chicken breast and allow to cool fully.
2. Prepare the citrus dressing by blending all the ingredients
together, with a whisk.
3. Slice the chicken and marinade it in the above dressing for an
hour in the fridge to allow flavours to penetrate.
4. Peel and thickly slice the avocado, pour over the lemon juice and
season.
5. Peel and slice the cucumber and mix the pickle ingredients
together.
6. Slice the cucumber on a mandolin and marinate in the pickle, for at
least one hour.
7. In a neat circle in the centre of a plate, arrange the thin slices
of pickled cucumber.
8. 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.
9. Repeat this process 3 times until the ring is full and spread a
little fromage frais over the top.
10. 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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