Recipes
Date posted: 22/02/2018
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.