«Chicken with spicy seaweed Purée and Wheat Stew»
Ingredients:
Stuffed chicken:
1 chicken breast
1 chicken thigh
20 g alheira de Santa Maria (traditional Portuguese sausage)
Spicy seaweed Purée:
25 g onion
15 g butter
20 g cream
50 g spicy seaweed
10 g flour
Salt to taste
Ground black pepper to taste
2 soup spoons chicken stock
2 chopped, cooked tomatoes
Wheat stew:
15 g onion
50 g butter
15 g carrot
1 clove garlic
50 g wheat
15 g spicy seaweed
Salt to taste
Ground black pepper to taste
Chicken stock as needed
Stuffed chicken:
1 chicken breast
1 chicken thigh
20 g alheira de Santa Maria (traditional Portuguese sausage)
Spicy seaweed Purée:
25 g onion
15 g butter
20 g cream
50 g spicy seaweed
10 g flour
Salt to taste
Ground black pepper to taste
2 soup spoons chicken stock
2 chopped, cooked tomatoes
Wheat stew:
15 g onion
50 g butter
15 g carrot
1 clove garlic
50 g wheat
15 g spicy seaweed
Salt to taste
Ground black pepper to taste
Chicken stock as needed
Stuffed chicken:
Stuff the chicken breast with alheira de Santa Maria Place butter, crushed garlic, thyme, salt in a vacuum bag Place the chicken thigh in the vacuum bag and steam at 70ºC for 60 min and add the chicken breast for 45 min. Remove both pieces from the vacuum bag, and drizzle with olive oil.
Spicy seaweed Purée:
Gently fry onion in butter until soft Add spicy seaweed and stir well Add the cream and let it cook for a little while Crush the ingredients into a purée Mix if necessary and season with salt and pepper
Stewed wheat:
Gently fry onion and crushed garlic in butter until soft Add a little chicken stock Add finely chopped carrot and wheat – leave to simmer Gradually add chicken broth as the mixture cooks Season with salt and pepper and add the spicy seaweed at the end.
Stuff the chicken breast with alheira de Santa Maria Place butter, crushed garlic, thyme, salt in a vacuum bag Place the chicken thigh in the vacuum bag and steam at 70ºC for 60 min and add the chicken breast for 45 min. Remove both pieces from the vacuum bag, and drizzle with olive oil.
Spicy seaweed Purée:
Gently fry onion in butter until soft Add spicy seaweed and stir well Add the cream and let it cook for a little while Crush the ingredients into a purée Mix if necessary and season with salt and pepper
Stewed wheat:
Gently fry onion and crushed garlic in butter until soft Add a little chicken stock Add finely chopped carrot and wheat – leave to simmer Gradually add chicken broth as the mixture cooks Season with salt and pepper and add the spicy seaweed at the end.