Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chicken with leek puree and macadamia nuts. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Chicken with leek puree and macadamia nuts is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Chicken with leek puree and macadamia nuts is something which I’ve loved my entire life. They’re nice and they look wonderful.
Packaged in the same facility as peanuts, tree nuts, soy, and milk products. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
To get started with this recipe, we have to first prepare a few components. You can cook chicken with leek puree and macadamia nuts using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chicken with leek puree and macadamia nuts:
- Prepare chicken
- Make ready 1 chicken breast
- Prepare 1 tbsp pistacchio dukkah
- Get 1 tbsp olive oil
- Take 1 tbsp butter
- Take leek puree
- Take 3 tbsp butter
- Make ready 1 leek
- Make ready 1/4 cauliflower
- Get 1 cup stock (fish; vegetable)
- Get macadamia crumbs
- Make ready 1/2 cup salted macadamias
- Prepare 1 zest of whole lemon
- Get 1 garlic clove
- Prepare 1 juice of whole lemon
- Make ready 1 tbsp fresh oregano leaves
I LOVE using salted dry-roasted macadamia nuts in white chocolate macadamia nut cookies. Macadamia Nuts: I used salted dry-roasted macadamia nuts. You can use unsalted, raw, and/or whichever macadamia nuts you love most. Transfer to paper towels to drain; season with salt.
Steps to make Chicken with leek puree and macadamia nuts:
- For the chicken step 1: - coat in oil and dukkah and set aside to marinade for 20 mins
- For macadamia crumbs: - place the macadamia nuts, lemon zest and garlic in a food processor and grind into small crumbs. - - Heat the butter in a frying pan and lightly toast the mixture, stirring regularly. - - Turn the heat off, add lemon juice and stir together.
- For the puree: - heat butter in a pan and sautee the leek until golden. Add cauliflower and stock and bring to the boil. Simmer until cauliflower is aldente. - - Transfer to a food processor and puree until smooth.
- For the chicken step 2: - Heat butter in frying pan on high heat, then turn to medium. Add chicken and cook for 10 mins each side, or until cooked through. - - Slice into 1cm slices.
- To serve: - Spoon the puree onto plates. Lay chicken slices across the puree, and sprinkle the macadamia crumbs and oregano leaves over the top.
Serve soup topped with harissa and crispy leeks. Recipe by The Bon Appétit Test Kitchen. , Photos by Yossy Arefi. This creamy mushroom chicken recipe combines my monthly cravings to combine more and more seasonal ingredients—like January's ombre colored Once cooked through, remove the chicken breasts to a plate and make the creamy mushroom and leek sauce. After the sauce has reduced and. Sage and Macadamia Crusted Chicken Breasts.
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