Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken, leek puree & macadamia paste. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Chicken, leek puree & macadamia paste is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Chicken, leek puree & macadamia paste is something which I’ve loved my entire life. They are fine and they look fantastic.

Boil the rigatoni and strain once al dente. Drizzle with olive oil and mix with the leek puree. Place the rigatoni in a baking dish, then add the shredded chicken, the remaining ricotta, the fava beans, the sautéed leeks set aside, a few pats of butter, and some grated cheese.

To get started with this recipe, we have to first prepare a few ingredients. You can have chicken, leek puree & macadamia paste using 19 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Chicken, leek puree & macadamia paste:

1. Prepare chicken
2. Make ready 1 large Chicken breast
3. Get 1 tbsp Dijon mustard
4. Prepare 3 clove Garlic
5. Get 20 ml Virgin Olive oil
6. Make ready 1 tsp Coconut oil
7. Prepare leek puree
8. Prepare 3 tsp ghee
9. Get 2 leek
10. Take 250 grams Cauliflower
11. Prepare 1/4 cup Dry white wine
12. Prepare 3/4 cup Vegetable stock
13. Make ready Macadamia paste
14. Take 1/2 cup Macadamias
15. Get 1 Lemon zest
16. Take 1 clove garlic
17. Prepare 2 tbsp Macadamia oil
18. Get 2 tbsp lemon juice
19. Make ready 1 tsp Oregano

With pumpkin as a base, this dish has a mild, slightly sweet taste that makes it a favourite with many a little puree eater. Method; Place all ingredients into TM bowl. Heat a small amount of vegetable oil in a frying pan over a medium-high heat. Pan-fry the chicken breast skin-side down until golden.

Instructions to make Chicken, leek puree & macadamia paste:

1. Coat the chicken breast slices with a mix of dijon mustard, crushed garlic and virgin olive oil in a bowl and set aside to marinate for 20 minutes
2. For the puree, slice the leek then heat three teaspoons of ghee in a medium saucepan and saute the leek for ten minutes
3. Add cauliflower, white wine and vegetable stock and bring to the boil. Turn heat to medium(ish) and cook uncovered for 5 minutes or until cauliflower is al dente
4. Blend the cauliflower until smooth, return it back to a saucepan to reheat just before serving
5. Place macadamia nuts, lemon zest and garlic in a food processor and grind into small crumbs.
6. Heat the oil in a frying pan to medium and add macadamia mixture.
7. Pan fry for 3-4 minutes, stiring every 10-15 seconds until the nuts and garlic start to brown slightly. Turn the heat off, add the lemon juice and stir. Transfer to a bowl, taste testing in the process (hmmm)
8. Heat coconut oil in a frying pan until sizzling hot and turn the heat to medium.
9. Add marinated chicken slices and cook for 5 minutes on each side. Set aside to rest for a couple of minutes before slicing
10. Serve chicken breast slices on top of cauliflower and leek puree, sprinkled with a few teaspoons of macadamia crumbs
11. Pig out and say yum

This dish works nicely as a smooth puree, or as a chunky soup with soft pieces that baby can chew. As babies shouldn't have salt added to their food, we always recommend a low sodium chicken stock. Put the leeks in a saucepan or kettle and add enough water to cover. Put the leeks into the container of a food processor or blender and puree until fine. Scrape the mixture into a saucepan and start beating.

So that is going to wrap it up with this special food chicken, leek puree & macadamia paste recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!