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Hello again Hardcase.
I am busy with a new menu at the moment, as soon as I can get some time I will post some recipes & photos thereof, point you can use the sliced biltong, but then grind it into dust, mix with raw lose underflap of chicken breast, and blend well into stiff consistancy, then pipe into center of breast, Hint you can also add a bit of fresh coriander to mix, or lemon grass, plating is as follows the new potato's are prepared with sauteed onion and bacon are placed in the center of the plate with only a tablespoon of vegetables placed on top, the rest are used to garnish the outer circle sprinkled with chopped fresh herbs, the Chicken breast is then nested on the vegetables and potato's, then the sauce is drizzeled over the breast. I hope this of help to you.
Chat again
Julian
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