Chicken spice with pepper fruit coulis

Ingredients for Chicken spice with pepper fruit coulis

Instructions for Chicken spice with pepper fruit coulis

To prepare the Chicken spice with pepper fruit coulis recipe, please follow these instructions:

Salt the chicken meat easily and let it draw 1/2 hour. Place the sawdust in the bottom of a cast iron pan and turn on high heat. Place half of the chicken meat in a sieve or steam insert and place it over the smoking sawdust. Lay the lid on and back 5-6 min. Peel the meat and season both the smoked and fresh chicken meat in the mouthpiece pieces. Break the shield of the virgin tail tails. Blancher leaves celery in salted water 2 min. Put chicken pieces and virgin peas on rosemary twigs alternately with artichoke buns, cherry tomatoes and celery pieces. Brush with oil and spice with salt and pepper. Grill the spears on the outdoor grill or grill them in the oven approx. 3 min. on every side. Server pebersauce and bread for.

Pebersauce: Sauter peppers, chili and sun dried tomato in oil stirring 5 min. Add broth and cook 10 min. Pure in a blender and taste with salt and pepper.

tips:
Friskogte artiskokbunde: Buy the great French artichokes. Cut with a large cookie knife all the leaves of approx. 3 cm from the bottom. Remove the coat with a spoon. Remove the stem and cut the bottom of the leaves around the bottom away. You do not have to cut the leaves completely away, but just cut the outermost darkness of the leaves. Immediately place the bases in water with a little lemon. Bring approx. 1 l of salted water in boil and pre-mix the bottoms for 10 minutes. Take them up and let them cool off. Taste the boil water. If it has a nice mild taste of artichoke it can be used for soup or boiled a little and used instead of broth for pebersauce.

Instead of lobster tails you can use crayfish tails or large shrimps. If you can not have long rosemary stems, you can use wooden spikes that have been for half an hour in water.