Shanna's Chicken Avocado Gateau Pickled Corn Cucumber
250 gm Chicken Breast, (steamed and cooked)
1 x Ripe Avocado
1 x Lemon, (juice)
100 gm Fromage Frais
1/2 x Cucumber, (peeled)
2 x Tomatoes, (skinned and seeded and chopped concasse)
3 x Sun Dried Tomato Slices
1 sprg Fresh Chervil
1 pch Salt
DRESSING
1 x Orange, (juiced)
1 x Lemon, (juiced)
1 x Lime, (juiced)
1 dsp Icing Sugar
100 ml Good Olive Oil
Seasoning
PICKLE
100 ml White Wine Vinegar
50 ml Dry White Wine
1 x STARTERspn Caster Sugar
1 sprg Coriander, (chopped)
Salt and Pepper
Method :
1. Steam or poach the chicken breast and allow to cool fully.
2. Prepare the citrus dressing by blending all the ingredients together, with a
whisk.
3. Slice the chicken and marinade it in the above dressing for an hour in the
fridge to allow flavours to penetrate.
4. Peel and thickly slice the avocado, pour over the lemon juice and season.
5. Peel and slice the cucumber and mix the pickle ingredients together.
6. Slice the cucumber on a mandolin and marinate in the pickle, for at least one
hour.
7. In a neat circle in the centre of a plate, arrange the thin slices of pickled
cucumber.
8. Place a ring (cutter - approximately 3 1/2 inch) on top of the cucumber and
start constructing the dish by firstly adding a layer of the chicken then the
avocado, a piece of sun dried tomato and some chopped basil.
9. Repeat this process 3 times until the ring is full and spread a little
fromage frais over the top.
10. Garnish with a sprig of chervil and some chopped tomato concasse and serve
the dressing around.