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Fall Margarita Pairing

Soy sauce and maple syrup chicken breat with mix of nuts, candied fruits and chestnut cream
created by chef Samuel Albert

To be paired with the Fall Margarita

Soy sauce and maple syrup chicken breat with mix of nuts, candied fruits and chestnut cream
created by chef Samuel Albert

To be paired with the Fall Margarita

Fall Margarita Pairing

Ingredients

  • FOR 20 PIECES
  • 5 Cooked chicken Breast
  • 20cl Maple Syrup
  • 10cl Soy sauce
  • 20g Chopped Hazelnuts
  • 20g Chopped Almond
  • 20g Dry Apricot
  • 500g Chestnuts purée
  • 5cl Vinegar
  • 10cl Cream
  • Salt and Pepper

instructions

  • Step 1

    Cut the chicken breast into medium diced pieces and marinate them in soy sauce and maple syrup.

  • Step 2

    Store in the fridge.

  • Step 3

    Mix the nuts and candied fruits together, season them and add vinegar.

  • Step 4

    Mix the chestnut purée with the cream and add salt and pepper.

  • Step 5

    Food presentation : In a verrine dish, put one tablespoon of chestnut cream then add a tablespoon of nuts mix. On top, add one tablespoon of marinated chicken.

  • Step 6

    (Chef tip) You can replace the chicken by tofu and the cream by soya for a vegetarian recipe. You can also cook the chicken breast at a low temperature for a better result at 140°C for 20 minutes.