Silky cauliflower puree with chicken
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 15 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 3 Tbsp olive oil, to drizzle
- 225 g Butter
- 4 free-range chicken breasts, cut into chunks
- 80 g desiccated coconut, plus extra for rolling
- 2 tsp fresh sage leaves, finely chopped
- 2 medium cauliflower, cut into chunks
- 125ml fresh Ayrshire cream
- a pinch sea salt, plus extra to taste
- black pepper, ground
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Cooking Instructions
- Place a large frying pan over a medium to high heat and add the oil and 1 Tbsp of butter. Dust the chicken pieces in the coconut to coat. Pan-fry until golden and crisp.
- Remove the chicken from the frying pan and keep warm. Add the sage to the remaining pan juices and fry until wilted and fragrant.
- Make the cauliflower purée. In a saucepan, blanch the cauliflower pieces and drain. Add the cream, the remaining butter, salt and pepper to tatse, then purée with a stick blender until smooth and creamy. Reheat if necessary until warmed through.
- To serve, ladle the purée into separate bowls and top with the chicken pieces and a few wilted sage leaves. Serve immediately.
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