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Avocado Soup, Crispy Chicken Wings and Tomato Salad, Chocolate Mousse
Features:
Cuisine:
Ingredients
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12 Chicken wings
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500g Small potatoes
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6 Tomatoesmix green, red and yellow tomatoes, can replace with cherry tomatoes
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3 Cherry tomatoes
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1 Avocado
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2 Spinach
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2 Lemon
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1 Orange
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1 Bunch Basil leaves
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1 Bunch Coriander leaves
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2 Egg
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Tomato paste
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Garlic powder
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Curcuma
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Ground Cumin
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Paprika
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Oregano
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Espelette chilior Tabasco
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Cinnamon
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Tamarior Soy Sauce
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French strong mustard
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80g Dark chocolate70% Cacao minimum
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50ml Coconut milk
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Liquid honey (neutral taste)
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Coconut sugaror Erythritol or other granulated sugar replacement
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Balsamic cream vinegar
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Olive oil
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Basil flavored olive oil
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Salt
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Ground black pepper
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Ice cubes
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Optional
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Cognac
Overview
A refreshing summer menu with lots of precious herbs and vegetables, a wonderful chicken marinade that my teenager kids love and tasty chocolate mousse
Dishes
Utensils
- 1 Blender
- 1 Saucepan or 1 bowl for the microwave (to melt chocolate)
- Scissors
- 1 Large mixing bowl
- 4 Mixing bowls
- 1 Salad bowl
- 1 Baking tray
- 1 Sheet parchment paper1
- Whisk (electric or manual)
- 1 Thin grater
- 1 Spatula
Menu steps
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1
Done
10' Preparation + 35' Cooking
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Crispy chicken wings and tomato saladPrepare chicken marinade: Pre-heat oven to hot air (fan) 180C. In a large mixing bowl put 2 TBSP French strong mustard, 2 TBSP olive oil, 2 TBSP honey, ½ TBSP tomato paste, 1 TBSP cognac (optional), a TBSP oregano, 1 tsp garlic powder, ½ tsp curcuma, salt & ground black pepper. Mix into a paste. Add 12 chicken wings and mix until all wings are coated with the mixture Prepare wings for baking: Put the wings on a baking tray covered with a parchment paper, separate well 3. Prepare potatoes for baking : Cut 500g small potatoes in 2cm chunks, put next to the wings on the baking tray and sprinkle with salt 4. Bake wings : Bake wings and potatoes in the oven for 35 minutes |
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2
Done
10'
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Avocado soupPrepare soup: In a blender mix until you get a fully homogeneous and smooth soup : 2 handful fresh spinach (wash but no need to dry), 1 avocado, the juice of 1 lemon, 5 basil leaves, ½ bunch coriander leaves, 1 tsp ground cumin, 1 tsp paprika, 1 TBSP oregano, ¼ tsp Espelette chili (or 4-5 drops Tabasco), 6 ice cubes, ½ glass still water, salt to taste Refrigerate soup: Pour the mixture in individual soup bowls, reserve in the fridge until serving |
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3
Done
15'
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Chocolate moussePrepare whipped egg whites: Separate 2 egg whites from their yolks, add a pinch of salt to the egg whites and beat them until stiff using electric or manual whisk Prepare chocolate mixture: Melt 80g dark chocolate in the microwave (1 minute at 800W) or in a saucepan with ½ TBSP of water. Stir the melted chocolate. Grate some zest from an orange over the chocolate mixture, add 50ml coconut milk, ½ tsp cinnamon, 2 TBSP coconut sugar and the 2 egg yolks and stir well Finalize mousse : Add the chocolate mixture to the firmly whipped egg whites and lift and stir delicately with a spatula to keep an airy consistency with no more large egg white bits. Pour in individual cups, add some orange peel on top and reserve in the fridge until serving (minimum 1 hour) |
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4
Done
10'
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Crispy chicken wings and tomato saladPrepare tomato salad: Cut 6 tomatoes in little chunks, place in a salad bowl, add 2 TBSP basil favoured olive oil (or regular olive oil), ½ lemon juice, 6 basil leaves cut with the scissors. Add 1 TBSP Tamari (or soy sauce), salt & ground black pepper to taste. Mix together and reserve in the fridge until serving |
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5
Done
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Avocado soupTo serve: Add some coriander leaves, 1 cherry tomato cut in half and some balsamic cream vinegar in each bowl for decoration |
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6
Done
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Crispy chicken wings and tomato saladTo serve: Place 4 wings on each plate, add some potatoes and tomato salad. Alternatively place all 3 dishes on the table and let every one serve themselves |
