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Ingredients
2
Servings
1 planted.chicken Green Paprika & Lime by Tim Raue
1/3 Cucumber
1/2 fresh green chili, seeded
80 g Sushi rice vinegar
30 ml Lemon juice
20 ml Water
30 g Cane sugar
8 g Mustard seeds
50 g yellow lentils
1 Organic orange
200 g Tobinambur
100 ml vegan cream
canola oil or vegan ghee
salt
2 piece of pappadam chips
watercress or coriander
1/3 Cucumber
1/2 fresh green chili, seeded
80 g Sushi rice vinegar
30 ml Lemon juice
20 ml Water
30 g Cane sugar
8 g Mustard seeds
50 g yellow lentils
1 Organic orange
200 g Tobinambur
100 ml vegan cream
canola oil or vegan ghee
salt
2 piece of pappadam chips
watercress or coriander
Preparation
1
Braised cucumbers
Peel cucumber, remove seeds and cut into approx. 2x2 cm cubes, cut chili into strips. Bring cucumber, chili, rice vinegar, lemon juice, water and cane sugar to a boil in a small pan, then remove from heat and let steep for about 30 minutes. Boil mustard seeds in enough water for15 seconds, then rinse with cold water and repeat this process five times with fresh water.
Peel cucumber, remove seeds and cut into approx. 2x2 cm cubes, cut chili into strips. Bring cucumber, chili, rice vinegar, lemon juice, water and cane sugar to a boil in a small pan, then remove from heat and let steep for about 30 minutes. Boil mustard seeds in enough water for15 seconds, then rinse with cold water and repeat this process five times with fresh water.
2
Jerusalem artichoke puree
Peel Jerusalem artichoke and cut into small cubes, then sauté in 1 tablespoon canola oil or ghee and season with a pinch of salt. Add cream and cook for approx. 20 min. until very soft, then finely puree and fill into a piping bag.
Peel Jerusalem artichoke and cut into small cubes, then sauté in 1 tablespoon canola oil or ghee and season with a pinch of salt. Add cream and cook for approx. 20 min. until very soft, then finely puree and fill into a piping bag.
3
Yellow lentils
Prepare yellow lentils according to the instructions on the package and let cool slightly. Then season with 1 tablespoon of canola oil, a pinch of salt and the zest of ¼ orange.
Prepare yellow lentils according to the instructions on the package and let cool slightly. Then season with 1 tablespoon of canola oil, a pinch of salt and the zest of ¼ orange.
4
planted.chicken Green Paprika & Lime
Heat approx. 2 tbsp. canola oil or ghee in a frying pan, planted.chicken Fry for 3-5 minutes until golden brown and crispy and season with a pinch of salt. Add half of the sauce and reduce a little so that the sauce caramelizes slightly.
Heat approx. 2 tbsp. canola oil or ghee in a frying pan, planted.chicken Fry for 3-5 minutes until golden brown and crispy and season with a pinch of salt. Add half of the sauce and reduce a little so that the sauce caramelizes slightly.
5
Remove the braised cucumbers from the broth and mix them with the mustard seeds, then arrange them flat on a plate together with the lentils. First spread the Jerusalem artichoke puree on top in dots, then add the planted.chicken and spread the rest of the sauce on top. Garnish with broken pappadam chips and watercress.
