Chicken Breast in zaatar, accompanied by a brain boost Dip, Ravioli Spinaci, Cauliflower with a hazelnut tapenade
Recipe Weight: 472g per Portion
| HILCONA Pasta Classic Ravioli Spinaci BIO, 2 x 2 kg, IQF | 1.500 kg |
| Chicken breast without skin without inner fillet, 130 g | 1.250 kg |
| Olive oil | 0.060 l |
| Zaatar spice mix (Za’atar) | 0.015 kg |
| Lemon zest | 0.010 kg |
| Salt | 0.012 kg |
| Mixed peppercorns, fresh from the mill | 0.003 kg |
| Flat leaf parsley | 0.020 kg |
| Mint bunch | 0.020 kg |
| Lemon juice | 0.020 kg |
| Maple syrup | 0.020 l |
| Olive oil | 0.040 l |
| Linseed oil | 0.020 l |
| Cashews | 0.050 kg |
| Salt | 0.003 kg |
| Cauliflower florets 40 - 60 mm | 1.400 kg |
| Salt | 0.008 kg |
| Rapeseed oil | 0.040 l |
| Hazelnuts, grated | 0.120 kg |
| Salt | 0.002 kg |
| Carrot, julienne | 0.100 kg |
| Parsley, chopped | 0.010 kg |
Preparation
*Brain Food: our recipe to perform well in the afternoonPreparation:
• Prepare all the ingredients.
• Marinate the chicken breast : mix the olive oil with the zaatar spices and the lemon zest to make a smooth sauce and let the chicken marinate for 1 hour
• Cold sauce stimulating for the brain: break off the leaves of the parsley and mint and mix them with the lemon juice, the maple syrup, the olive oil, the linseed oil, the cashew nuts, and the salt to obtain a smooth sauce
• Hazelnut Tapenade: mix the rapeseed oil with the hazelnuts and salt to obtain a smooth sauce
Method:
• Cook the cauliflower al dente and place in the fridge
• Salt and pepper the marinated chicken breasts
• Cook the chicken breasts at around 180°C
• At the same time, cook the ravioli in a preheated combi-steamer for 6 minutes at 95 °C and at 100 % steam
• Warm the cauliflower and salt it
• Dress the plates aesthetically: the chicken breast with the cold sauce, accompanied by the raviolis with the cauliflower
• Garnish: sprinkle the cauliflower with the tapenade, then add the julienne of carrots and some chopped parsley over the chicken breast
The nutritional and allergenic information on this recipe refers to the products with which we developed the recipe at that
time. These products may differ in allergenic and nutritional content to products that you are using for your recipe and
product declarations to your clients.
| Nutritional values | per portion |
|---|---|
| Energy | 2836 kJ |
| Energy | 678 kcal |
| Fat | 30 g |
| - of which saturates | 4.3 g |
| Carbohydrates | 52 g |
| - of which sugar | 9.0 g |
| Fibre | 7.5 g |
| Protein | 46 g |
| Salt | 4.7 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Milk | yes |
| Egg | yes |
| Celery | yes |
| Mustard | yes |
| Cashewnut | yes |
| Hazelnut | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.