Ingredients for 4 people:
350 gr of Venus rice
50 gr fresh spinach
800 gr chicken breast
2 ribs of celery
1 red apple
Extra virgin olive oil
Salt and pepper
STEP 1: VENUS RICE WITH PUMPKIN AND SPINACH
Boil the Venus rice in plenty of slightly salted water, drain and cool quickly in the pre-cooled blast chiller with the function of blast chilling for about 30 minutes. Cut the pumpkin into cubes, spread it on a baking tray covered with oven paper, season with rosemary, oil, a pinch of salt and pepper cook it in the preheated oven at 180ºC for about twenty minutes. With the help of a couple, lay the rice as a base,
add the pumpkin cubes on top and decorate with the fresh spinach lightly seasoned.
STEP 2: CHICKEN, CELERY, APPLE AND WALNUT SALAD
Remove the central bones from the chicken breast, season with salt and pepper and lightly sear in a boiling pan. Then finish cooking in the preheated blast chiller with the function of cooking at low temperature at 75ºC for about 3 hours. Once cooked, cool it for a couple of hours with the blast chilling function. Cut the chicken into thin slices and season with a drizzle of oil, with the apple and celery cut into cubes and with the walnuts slightly crumbled.
STEP 3: WITH FREDDY YOU CAN…
Prepare a large amount of Venus rice and keep it in the refrigerator for a week as just done, thanks to the function of blast chilling.
You can also decide to freeze the pumpkin, maybe stocking it in season, with the function of shock freezing the blast chiller. This way you can keep it in the freezer for months.
Thanks to the blast chilling function of the blast chiller, you can store the chicken in the refrigerator for a week as just done.