Photo: Lily Banse
Poached chicken with pea ravioli and cheese 'foam'
29 ingredients
2 hr + 1 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1105
Calories
61g
Protein
50g
Fat
106g
Carbs
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Peas | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Semolina | not in our table | 0 |
| Pea Shoots | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g/7oz unsalted butter
- 1 sprig fresh thyme
- 2 cloves garlic
- 2 x 175g/6oz chicken breasts
- 200ml/7fl oz chicken stock
- drizzle olive oil
- 2 banana shallots
- 1 clove garlic
- 400g/14oz fresh peas
- 1 sprig fresh thyme
- 1 bay leaf
- 300ml/10½fl oz chicken stock
- 2 tbsp crème fraîche
- 3 gelatine
- 150g/5oz semolina
- 100g/3½oz pasta
- pinch salt
- 1 tbsp olive oil
- 4 free-range eggs
- 200ml/7fl oz milk
- 200ml/7fl oz single cream
- 1 gelatine
- 150g/5oz Caws Mynydd Du cheesecheese
- ½ tsp xanthum gum (available online and from specialist suppliers)
- handful pea shoots
- commercial vacuum pack machine
- vacuum pack bags
- temperature-controlled water bath
- espuma gun with one gas charger
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes