My EChef

Recipes Index

For full Gross Profit & Sales Price analysis please login 'or' register for free!!!!!!

Search for Recipes by

Save Recipe

You need to login or register to bookmark/favorite this content.

Chicken and Skirlie Ballotine with a Coq au Leekie Risotto

Ingredients

This recipe makes portion(s).

Ingredients List	Quantity	Cost
{{ ingredient.ingredients[0].title }} i		£{{ ingredient._costs }}

Required Sub Recipes

{{ sub_recipe.sub_recipe[0].title }} i		£{{ sub_recipe._costs }}
{{ ingredient.ingredients[0].title }} i		£{{ ingredient._costs }}
{{ recipe.sub_recipe[0].title }} i		£{{ recipe._costs }}

Equipment Needed

Serving plate
Pan (for risotto)
Saute pan (crisp the chicken)

Allergens

Sub-recipe Allergens

Method

Cook or reheat your risotto, ensure to reach a temperature above 75°c.

Swirl the prune puree on the base of the plate.

Follow the sub recipe for your chicken.

Remove the crisp skin to use as a garnish to add height to the plate.

Place the risotto on the centre of the plate and top with the chicken.

Finish with the jus and serve.

Nutritional Information

Nutritional data per portion, view full nutrition table

	Calories (kcal)	Protein	Total Fats	Of which Saturated Fats	Carbohydrates	Of which Sugars	Fibre	Salt
{{ line.title }}	{{ line.calories }}	{{ line.protein }}	{{ line.saturated_fats }}	{{ line.other_fats }}	{{ line.starch }}	{{ line.sugar }}	{{ line.fibre }}	{{ line.salt }}
Totals	{{ nutritional_info.totals.calories.value }}	{{ nutritional_info.totals.protein.value }}	{{ nutritional_info.totals.saturated_fats.value }}	{{ nutritional_info.totals.other_fats.value }}	{{ nutritional_info.totals.starch.value }}	{{ nutritional_info.totals.sugar.value }}	{{ nutritional_info.totals.fibre.value }}	{{ nutritional_info.totals.salt.value }}

Supported by The Idea Bureau
© 2021 - MyEChef Ltd, Registered in England & Wales #8612261. Chefs In Business Limited, Registered in England & Wales #07842736