Breast of Free Range Chicken, Spinach Pureé, Crispy Quinoa & Cranberry
4 x Free Range Chicken Breast
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Cooking tools:
- Piping bag
- Kitchen scale
- Blender
- Fine-mesh sieve
- Microplane
- Paring knife
- Chef's knife
- Cutting board
- Nonstick skillet
- Saute pan
- Saucepan
- Pot
- Colander
- Mixing bowl
- Spoon
- Parchment paper
- Oven
- Stove
- Refrigerator
Ingredients
- 4 x Free Range Chicken Breast
- Serrano
- 125g Unsalted Butter- Room Temp
- 1tbsp Chopped Parsley
- 1tbsp Chopped Chives
- 1tbsp Chopped Coriander
- Zest Of 1/2 Lemon
- 1/2 Clove Finely Crushed Garlic
- Salt
- Pepper
- 500g Baby Spinach
- 200ml Double Cream
- 1 Small Onion- Finely Chopped
- 1 Clove Of Garlic- Finely Chopped
- Olive Oil
- 250g Shallot- Sliced
- 4tbsp Olive Oil
- 1 x Garlic Clove, Crushed
- 500ml Red Wine
- 400ml Chicken Stock
- ½ Bunch Thyme
- 200g Dried Quinoa
- 50g Dried Cranberries
- 25g Pomegranate Seeds
- 2tbsp Chopped Chives
- 2 Cloves Garlic, Finely Chopped
- 200ml Olive Oil
- Zest & Juice Of ½ Orange
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