Go Back
Email Link
Print
Recipe Image
–
+
servings
Carrot raisin salad on roast garlic white bean puree. Sous-vide chicken breast.
Course:
Main Course
Cuisine:
Mediterranean Inspired
Keyword:
carrot, chicken, raisin, roast garlic, salad, sous vide, white bean puree
Servings:
4
people
Author:
Steve Paris
On a purée of white beans, yogurt, and roast garlic sits a sweet and sour salad of carrots, raisins, and walnuts, and some very succulent slices of chicken breast. Drizzled on top of the sous vide chicken breast is a balsamic honey reduction.
Print Recipe
Cook Mode
Prevent your screen from going dark
Equipment
sous vide device
Ingredients
White bean puree
400
g
can cannellini beans
drained
200
g
Greek yogurt
2
Tbsp
tahini
2
tsp
Dijon mustard
1
roast garlic
1/2
tsp
salt
1
tsp
ground white pepper
Carrot salad
3
cups
grated carrots
1/2
cup
raisins
about 100g
1/2
cup
walnuts
about 50g
1/4
cup
chopped parsley
2
spring onions
finely sliced
3
Tbsp
extra virgin olive oil
2
Tbsp
lime juice
2
Tbsp
orange juice
1
Tbsp
honey
1/4
tsp
salt
1/4
tsp
freshly ground black pepper
Chicken breasts
4
chicken breasts
skinless and boneless. If they are large, then 3 will be enough
4
cloves
garlic, finely diced
3
spring onions, finely diced
8
sprigs thyme
40
g
butter
salt and freshly ground black pepper
Chicken breasts - additional if not using sous vide
1
litre
dashi or chicken stock
Instructions
White bean puree
Roast the head of garlic per
these instructions
Squeeze the garlic cloves from the head.
Blend together garlic cloves and remaining ingredients in a food processor until smooth.
Press through a fine sieve to make even smoother.
Check seasoning and adjust if necessary.
Carrot salad
Grate the carrots.
Chop and toast the walnuts for a few minutes.
Combine the olive oil, lemon and orange juice, honey, salt and pepper in a shaker.
20 minutes before serving, toss together the dressing, carrots, raisins, walnuts, parsley, and spring onions.
Chicken breasts - sous vide
Season chicken generously with salt and pepper.
Add to sous vide bags together with the butter, garlic, thyme, and spring onion.
Expel the air with a vacuum sealer or the displacement method and seal the sous vide bag.
Sous vide at 63 degC for 1.5 hours.
Remove the chicken breasts from the bags, discard the aromatics, and slice into 15mm thick slices.
Chicken breasts - traditional poached
In a large saucepan, add the chicken breasts and pour over the dashi or stock. Add the salt, thyme, garlic, and spring onions.
Cover and put over a medium heat.
When the dashi or stock reaches a temperature of 70 degC reduce the heat a little and maintain that temperature.
Continue cooking the chicken until the thickest part of the chicken reaches 65 degC (45-60 minutes).
Remove the chicken from the broth and let rest.
Strain the broth and reserve for another use.
Slice into 15mm thick slices.
Plating
Spoon some white bean puree on to the plate. Smear into a donut shape, leaving an area in the middle for our salad.
Spoon some carrot salad into the middle of the white bean puree.
Top with a sliced chicken breast.
Drizzle with some reduced balsamic vinegar and honey.
Tried this recipe?
Mention
@delectabilia
or tag
#delectabilia
!