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
Waterford’s Chicken & Cauli Purée
with a pecan burnt butter & braised leeks
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Waterford’s Chicken & Cauli Purée?
The preparation time for Waterford’s Chicken & Cauli Purée with a pecan burnt butter & braised leeks is between 20 and 40 minutes.
What is the total time required to make Waterford’s Chicken & Cauli Purée with a pecan burnt butter & braised leeks?
The total time required to make Waterford’s Chicken & Cauli Purée with a pecan burnt butter & braised leeks is between 30 and 55 minutes.
How many servings does Waterford’s Chicken & Cauli Purée provide?
4 servings
What are the main ingredients in Waterford’s Chicken & Cauli Purée?
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
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?
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
How many calories does Waterford’s Chicken & Cauli Purée have?
619 calories
How much fat content does Waterford’s Chicken & Cauli Purée have?
grams
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