Ingredients
- Farmstead farm quality chicken breast fillet 150g
- Shallots 1
- Chestnut mushrooms 6
- Pistachios 15g
- Thinly sliced red and white onion 1
- Almond encrusted goats cheese 40g
- White wine 10ml
- Olive oil 5ml
- Everyday Favourites salted butter 25g
- Salt and pepper to season
Method
- Cut the chicken breast into small cubes, then mix with the chopped shallots, green pistachios, salt and pepper.
- Form the chicken patties into a rough rectangular shape by hand or use a mould.
- Fry them in olive oil for 5 minutes on each side until seared.
- Add a knob of butter at the end of cooking in order to achieve a golden brown colour.
- Baste with butter.
- Fry the mushrooms in butter. Add salt and pepper.
- Cut 4 slices of almond and pineapple encrusted goats cheese.
- Slice the Crois'Sandwich and begin to layer the components.
- Serve with side salad and garnish.
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