What are the main ingredients in Waterford’s Chicken & Cauli Purée?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel, Butter

What is the nutritional information of Waterford’s Chicken & Cauli Purée?

Calories: 619, Carbs: 33 grams, Fat: grams, Protein: 45 grams, Sugar: 12.2 grams, Salt: 341 grams

How do I prepare Waterford’s Chicken & Cauli Purée?

ART ON A PLATE!: Smear the cauli purée on one side of the plate and lay over the tender chicken slices. Drizzle over the nut butter. Side with the braised leeks and fresh dressed leaves. Dig in, Chef! CREAMY CAULI: Rinse the leeks well and roughly chop ½ of the leeks. Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the grated garlic, the chopped leeks, and the cauli pieces until starting to brown, 5-6 minutes (shifting occasionally). Add the cream, cover with a lid, and simmer until soft. Remove from the pan and season. BLEND IT: When the leek & cauliflower mixture is done, place it in a blender and pulse until a smooth consistency. Cover. GOLDEN LEEKS: Return the pan to medium-high heat with a drizzle of oil and a splash of water. When hot, add in the remaining rinsed leek halves, cover with a lid and cook until tender, 2-3 minutes. Remove the lid from the pan and turn the heat to high. Fry off the leeks until the water has evaporated and the leeks start to brown, 3-5 minutes (shifting occasionally). JUICY CHICKY: Place a clean pan (that has a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. NUTTY BUTTER: Return the pan to medium-high heat with a drizzle of oil and 60g of butter. Once foaming, add the chopped nuts and fry for 1-2 minutes. Remove from the heat and set aside the nut-infused butter for serving. SIMPLE SALAD: Place the rinsed green leaves in a bowl along with the diced cucumber. Toss together with a drizzle of olive oil, the lemon juice and seasoning. Reheat the cauli pureé if necessary.

What should be prepared from my kitchen to make Waterford’s Chicken & Cauli Purée?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel, Butter

Waterford’s Chicken & Cauli Purée

Tender slices of chicken breast rests on top of velvety cauliflower purée. Accompanied by braised leeks, a simple dressed salad, and a pecan nut butter sauce for an extra sumptuous experience.

Waterford’s Chicken & Cauli Purée

with a pecan burnt butter & braised leeks

Hands on Time: 20 - 40 minutes

Overall Time: 30 - 55 minutes

Download the Recipe for 2

Ingredients:

Cauliflower Florets
Chicken
Cucumber
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Cream
Garlic Clove
Garlic Cloves
Green Leaves
Leeks
Lemon Juice
NOMU Oriental Rub
Pecan Nuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender
Paper Towel
Butter

Photo of Waterford’s Chicken & Cauli Purée

Serves 1

CREAMY CAULI
Rinse the leeks well and roughly chop ½ of the leeks. Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the grated garlic, the chopped leeks, and the cauli pieces until starting to brown, 5-6 minutes (shifting occasionally). Add the cream, cover with a lid, and simmer until soft. Remove from the pan and season.
BLEND IT
When the leek & cauliflower mixture is done, place it in a blender and pulse until a smooth consistency. Cover.
GOLDEN LEEKS
Return the pan to medium-high heat with a drizzle of oil and a splash of water. When hot, add in the remaining rinsed leek halves, cover with a lid and cook until tender, 2-3 minutes. Remove the lid from the pan and turn the heat to high. Fry off the leeks until the water has evaporated and the leeks start to brown, 3-5 minutes (shifting occasionally).
JUICY CHICKY
Place a clean pan (that has a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
NUTTY BUTTER
Return the pan to medium-high heat with a drizzle of oil and 30g of butter. Once foaming, add the chopped nuts and fry for 1-2 minutes. Remove from the heat and set aside the nut-infused butter for serving.
SIMPLE SALAD
Place the rinsed green leaves in a bowl along with the diced cucumber. Toss together with a drizzle of olive oil, the lemon juice and seasoning. Reheat the cauli pureé if necessary.
ART ON A PLATE!
Smear the cauli purée on one side of the plate and lay over the tender chicken slices. Drizzle over the nut butter. Side with the braised leeks and fresh dressed leaves. Dig in, Chef!

Leeks - 100g
Garlic Clove - 1
Cauliflower Florets - 200g
Fresh Cream - 40ml
Free-range Chicken Breast - 1
NOMU Oriental Rub - 5ml
Pecan Nuts - 20g
Green Leaves - 20g
Cucumber - 50g
Lemon Juice - 10ml

Download the Recipe

Serves 2

CREAMY CAULI
Rinse the leeks well and roughly chop ½ of the leeks. Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the grated garlic, the chopped leeks, and the cauli pieces until starting to brown, 5-6 minutes (shifting occasionally). Add the cream, cover with a lid, and simmer until soft. Remove from the pan and season.
BLEND IT
When the leek & cauliflower mixture is done, place it in a blender and pulse until a smooth consistency. Cover.
GOLDEN LEEKS
Return the pan to medium-high heat with a drizzle of oil and a splash of water. When hot, add in the remaining rinsed leek halves, cover with a lid and cook until tender, 2-3 minutes. Remove the lid from the pan and turn the heat to high. Fry off the leeks until the water has evaporated and the leeks start to brown, 3-5 minutes (shifting occasionally).
JUICY CHICKY
Place a clean pan (that has a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
NUTTY BUTTER
Return the pan to medium-high heat with a drizzle of oil and 60g of butter. Once foaming, add the chopped nuts and fry for 1-2 minutes. Remove from the heat and set aside the nut-infused butter for serving.
SIMPLE SALAD
Place the rinsed green leaves in a bowl along with the diced cucumber. Toss together with a drizzle of olive oil, the lemon juice and seasoning. Reheat the cauli pureé if necessary.
ART ON A PLATE!
Smear the cauli purée on one side of the plate and lay over the tender chicken slices. Drizzle over the nut butter. Side with the braised leeks and fresh dressed leaves. Dig in, Chef!

Leeks - 200g
Garlic Clove - 1
Cauliflower Florets - 400g
Fresh Cream - 80ml
Free-range Chicken Breasts - 2
NOMU Oriental Rub - 10ml
Pecan Nuts - 40g
Green Leaves - 40g
Cucumber - 100g
Lemon Juice - 20ml

Download the Recipe

Serves 3

CREAMY CAULI
Rinse the leeks well and roughly chop ½ of the leeks. Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the grated garlic, the chopped leeks, and the cauli pieces until starting to brown, 7-8 minutes (shifting occasionally). Add the cream, cover with a lid, and simmer until soft. Remove from the pan and season.
BLEND IT
When the leek & cauliflower mixture is done, place it in a blender and pulse until a smooth consistency. Cover.
GOLDEN LEEKS
Return the pan to medium-high heat with a drizzle of oil and a splash of water. When hot, add in the remaining rinsed leek halves, cover with a lid and cook until tender, 2-3 minutes. Remove the lid from the pan and turn the heat to high. Fry off the leeks until the water has evaporated and the leeks start to brown, 3-5 minutes (shifting occasionally).
JUICY CHICKY
Place a clean pan (that has a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
NUTTY BUTTER
Return the pan to medium-high heat with a drizzle of oil and 90g of butter. Once foaming, add the chopped nuts and fry for 1-2 minutes. Remove from the heat and set aside the nut-infused butter for serving.
SIMPLE SALAD
Place the rinsed green leaves in a bowl along with the diced cucumber. Toss together with a drizzle of olive oil, the lemon juice and seasoning. Reheat the cauli pureé if necessary.
ART ON A PLATE!
Smear the cauli purée on one side of the plate and lay over the tender chicken slices. Drizzle over the nut butter. Side with the braised leeks and fresh dressed leaves. Dig in, Chef!

Leeks - 300g
Garlic Cloves - 2
Cauliflower Florets - 600g
Fresh Cream - 120ml
Free-range Chicken Breasts - 3
NOMU Oriental Rub - 15ml
Pecan Nuts - 60g
Green Leaves - 60g
Cucumber - 150g
Lemon Juice - 30ml

Download the Recipe

Serves 4

CREAMY CAULI
Rinse the leeks well and roughly chop ½ of the leeks. Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the grated garlic, the chopped leeks, and the cauli pieces until starting to brown, 7-8 minutes (shifting occasionally). Add the cream, cover with a lid, and simmer until soft. Remove from the pan and season.
BLEND IT
When the leek & cauliflower mixture is done, place it in a blender and pulse until a smooth consistency. Cover.
GOLDEN LEEKS
Return the pan to medium-high heat with a drizzle of oil and a splash of water. When hot, add in the remaining rinsed leek halves, cover with a lid and cook until tender, 2-3 minutes. Remove the lid from the pan and turn the heat to high. Fry off the leeks until the water has evaporated and the leeks start to brown, 3-5 minutes (shifting occasionally).
JUICY CHICKY
Place a clean pan (that has a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
NUTTY BUTTER
Return the pan to medium-high heat with a drizzle of oil and 120g of butter. Once foaming, add the chopped nuts and fry for 1-2 minutes. Remove from the heat and set aside the nut-infused butter for serving.
SIMPLE SALAD
Place the rinsed green leaves in a bowl along with the diced cucumber. Toss together with a drizzle of olive oil, the lemon juice and seasoning. Reheat the cauli pureé if necessary.
ART ON A PLATE!
Smear the cauli purée on one side of the plate and lay over the tender chicken slices. Drizzle over the nut butter. Side with the braised leeks and fresh dressed leaves. Dig in, Chef!