Recipe of Quick Chicken, leek puree & macadamia paste

Hello everybody, it is John, welcome to our recipe site. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Homemade Chicken, leek puree & macadamia paste. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Chicken, leek puree & macadamia paste, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken, leek puree & macadamia paste delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken, leek puree & macadamia paste is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken, leek puree & macadamia paste estimated approx 20 mins.

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

Ingredients and spices that need to be Take to make Chicken, leek puree & macadamia paste:

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

Instructions to make 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

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