• Chicken And Avocado Gateau With Pickled Cucumber And Citrus

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    • 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 minced concasse)
    • 3 x Sun Dry Tomato Slices
    • 1 sprg Fresh Chervil
    • 1 pch Salt
    • 1 x Orange, (juiced)
    • 1 x Lemon, (juiced)
    • 1 x Lime, (juiced)
    • 1 dsp Icing Sugar
    • 100 ml Good Extra virgin olive oil Seasoning
    • 100 ml White Wine Vinegar
    • 50 ml Dry White Wine
    • 1 x STARTERspn Caster Sugar
    • 1 sprg Coriander, (minced) Salt and Pepper


    1. 1. Steam or possibly poach the chicken breast and allow to cold fully.
    2. 2. Prepare the citrus dressing by blending all the ingredients together, with a whisk.
    3. 3. Slice the chicken and marinade it in the above dressing for an hour in the fridge to allow flavours to penetrate.
    4. 4. Peel and thickly slice the avocado, pour over the lemon juice and season.
    5. 5. Peel and slice the cucumber and mix the pickle ingredients together.
    6. 6. Slice the cucumber on a mandolin and marinate in the pickle, for at least one hour.
    7. 7. In a neat circle in the centre of a plate, arrange the thin slices of pickled cucumber.
    8. 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 dry tomato and some minced basil.
    9. 9. Repeat this process 3 times till the ring is full and spread a little fromage frais over the top.
    10. 10. Garnish with a sprig of chervil and some minced tomato concasse and serve the dressing around.

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