SLOT 507 – INCLUSIVE CHICKEN AND WALNUT SALAD

CHICKEN AND WALNUT SALAD
Oven roasted chicken breast I avocado I walnuts I mixed leaves I green beans I honey mustard dressing

INGREDIENTS	– 2kg chicken livers – 9 blocks butter (4 for mix/5 clarified) – 500ml red wine – 500ml brandy – 1ltr cream – 30 egg yolks – 1 tbsp nutmeg – 4 tbsp paprika – 1 tbsp corriander – 2tbsp garlic puree
METHOD	– Blend all above ingredients and pass through chinoise – Divide mixture between pate tins, cover in cling film and place in deep tray half filled with water. – Cover with tin foil and place in oven 180 degrees – one on top shelf, one on bottom. – Cook for 1 hour, swap shelves &rotate – cook for a further 45 mins – Once cooked, remove from water and allow to cool – Once cooled, top with clarified butter to seal. – Once set, slice 1cm slice per portion, toast 2 slices of bloomer – Garnish with chutney, butter & leaves
ALLERGIES	Gluten Milk Soya Sulphur Dioxide Egg (brioche)
TIMES SERVED	Available 12 noon – 9pm

6060

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