Photography recipe
Fotografía Chef Signature Chef

METHOD

  1. Place a pot with chicken stock on a medium flame; once boiling, add the chicken and cook until tender and cooked through; remove and drain.
  2. Clean and drain the green onion, celery, peeled carrot, red bell pepper and apples. 
  3. Chop the pepper, carrot, green part of the celery and green onion into little cubes.
  4. Shred...

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METHOD

  1. Place a pot with chicken stock on a medium flame; once boiling, add the chicken and cook until tender and cooked through; remove and drain.
  2. Clean and drain the green onion, celery, peeled carrot, red bell pepper and apples. 
  3. Chop the pepper, carrot, green part of the celery and green onion into little cubes.
  4. Shred the chicken by hand.
  5. Cut the green olives into large pieces.
  6. In a large bowl, add the chicken, the chopped vegetables and the pieces of olive.
  7. Season with salt to taste and add in the mayonnaise, cream and olive oil; stir the ingredients so they mix smoothly; emulsify the cream with the mayonnaise and the olive oil.
  8. Slice the apples and moisten with lemon juice so they do not oxidise.
  9. Position a slice of red and a slice of green apple and cover with a little of the chicken cocktail; spread nuts on top and complete with the remainder of the preparation; serve the snacks cool.
 

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Ingredients 4 persons
  • 600 g chicken supreme
  • 2 green onions
  • 1 celery stick to taste
  • ½ red bell pepper
  • 1 carrot
  • 10 green olives
  • 50 g peeled nuts
  • 3 spoonfuls mayonnaise
  • 100 cc single cream
  • 3 spoonfuls olive oil
  • 2 red apples
  • 2 green apples
  • 1 lemon
  • Salt to taste.
Recipes. The Cook & Chef Institute