Pollo - Quinoa - Beans
advanced
·Benefits
Reduced costs
Increased whipped volume
Ingredients
1 pcs.
bay leaf
0.25 pcs.
coriander stalks
80 g
Quinoa
1 pinch
olive oil
100 g
peeled potatoes
1 pcs.
bunch of soup greens
20 g
dried beans
1 tbsp
tomato paste
0.5 pcs.
lemon(s)
100 g
Basic Textur
15 g
butter
1 pcs.
tomato(es)
2.5 g
Bonito flakes
1 tbsp
parsley
2 ml
Fishsauce
1 pcs.
organic chicken
1 pinch
Salt and pepper from the mill
5 g
Wasabi paste
20 ml
soy sauce
Steps to prepare
1.
Chicken soup & chicken breasts
For the soup, remove the breasts, brown the remaining chicken from the side, and later roast in the oven. Dice greens, sauté and tomato. Add roasted chicken, fill with water, and supplement with bay leaf.
Roast the skin in the oven at 180 °C convection oven until crispy.
Marinate the breast with soy sauce, fish sauce, wasabi, and bonito flakes.
After 24 hours of marinating, cook the breasts sous vide until juicy.
After 2-3 hours of light simmering, strain the soup, then add the cilantro and peeled potatoes to bind, and after another 20 minutes, strain and puree again.
Add a little salt and pepper to taste.
Add Bonito Flakes, some fresh lemon juice, soy sauce, and fish sauce to taste and enrich with Basic Texture.
Pour through iSi Funnel & Strainer into a 0.5 L iSi Gourmet Whip, screw on 1 iSi Cream Capsule, and shake vigorously 6-8 times. Keep the iSi unit warm at max. 75 °C in the bain-marie or in a water bath.
2.
Quinoa
Cook quinoa in enough water until al dente. Then lightly fry in a pan with oil and butter, season with a little olive oil, salt, pepper, peeled diced tomatoes and parsley.
3.
White and black beans
Soak the beans and peel them. Then cook in a little salted water until al dente. Sauté in olive oil and season with salt and pepper.
Arrange ingredients in a deep plate, serve soup separately or portion in front of guest and garnish with remaining ingredients.
Garnish options: roasted corn on the cob, fresh cilantro leaves, amazon nuts.
Benefits
Reduced costs
Increased whipped volume