Brewer's Yeast Chicken with Curry Cashew Nut Crust and Vanilla Tomato
Prep Time45 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 30 minutes mins
Servings: 5 people
For the brewer's yeast chicken:
- 5 Pc. Chicken breast fillets
- 300 g Cashew nuts
- 2 Pc. Chilli pepper
- 5 tbsp Brewer's yeast flakes
- 2 tsp Curry powder
- 1 Pc. Egg yolk
- Butter
For the porcini mushroom risotto:
- 50 g Dried porcini mushrooms
- 2 Pc. Onion
- 4 tbsp Olive oil
- 350 g Whole grain rice
- 300 ml White wine dry
- 50 g Butter
- 100 g Parmesan
- 2 l Poultry stock
- Salt
- Pepper
For the tomato salad with fresh basil:
- Tomatoes
- 1 Pc. Onion
- 3 tbsp Olive oil
- Paprika powder
- 1 pot Basil
- Salt
- Pepper White
For the cashew pesto:
- Basil
- 60 g Cashew nuts
- Parmesan
- Olive oil
- Salt
For the vanilla tomatoes:
- Cocktail tomatoes
- 50 g Sugar
- 100 ml Water
- 2 Pc. Star anise capsules
- 1 Pc. Cinnamon stick
- 1 Pc. Vanilla pod
Brewer's yeast chicken:
Salt the chicken and fry on both sides. Meanwhile, prepare the crust. Put cashew nuts, chilli peppers, brewer's yeast flakes, curry powder, egg yolks and butter in the blender and process into a coarse paste. Spread the paste on the meat and bake briefly in the oven.
Porcini mushroom risotto:
Vanilla tomatoes:
Put water and sugar on top. Scrape out the vanilla pods. Add the vanilla pulp with the pods, the star anise and the cinnamon stick to the sugar syrup. Pierce the cocktail tomatoes with a fork and leave to stand in the stock over low heat for about 15 minutes. Tip: Prepare the vanilla tomatoes the day before, then you can steep them in the spice stock overnight.
Serving: 100g | Calories: 212kcal | Carbohydrates: 11.6g | Protein: 7.1g | Fat: 14.7g