CHICKEN PARISIENNE
Ingredients
Boneless skinless chicken breasts Salt & pepper Paprika, lightly sprinkled 25 g button mushroom 15 chanterelle mushrooms 1 cup cooking cream
Method
1. |
Season chicken breasts with salt, pepper and paprika. |
2. |
Place in slow cooker. |
3. |
In a mixing bowl, combine sparkling water, sautéed the mushroom |
adding with herbs and onion till get brown and well cook. |
4. |
Keep separate half to chill down and other quarter blended to pure |
5. |
In another bowl mix together cooking cream and flour. |
|
6.
Stir sour cream mixture into the mushrooms and sparkling water.
|
7. |
Pour over chicken in slow cooker. |
|
8.
Sprinkle with additional paprika if desired.
|
9. |
Cover, and cook on low 63c for 3 hours. |
Chef Mohamed Zaghouani Torch Doha
1 ⁄ 4 cup all-purpose flour 1 ⁄ 2 cup sparkling water 3g thyme 8g white onion chopped Slow cooker
BEETROOT CARPACCIO
Ingredients:
Salad 1 medium Beetroot ¼ cup walnuts 1tsp coconut oil 1tsp honey Handful of rocket leaves 30g of feta 5g sakura mix
Method
Dressing 2tbs olive oil 1tbs balsamic vinegar Pinch of sea salt 1tsp dijon grain mustard 1tsp honey Juice of ½ lemon
1. Pre-heat your oven to 180 º 2. Wrap up your beetroot in tin foil and roast in the oven for 1 hour or until soft. 3. Remove the beetroot and place in a bowl of ice water to help peel off the skin. 4. Peel the beetroot and chop off the ends. 5. With a Mandoline, carefully slice the beetroot into thin circles and lay these down evenly on your plate. 6. To caramelise the walnuts, place the coconut oil and honey in a pan and let it simmer. 7. Add the walnuts and toss them in the mixture until coated and the liquid is starting to turn dark brown. 8. Place the rocket in the centre of the dish and sprinkle over the feta cheese and caramelised walnuts. 9. Make the dressing 10. Mix all the ingredients in a small bowl and pour over the rocket. Topping with olive oil shine sakura mix as a garnish.
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