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Avocado and Chicken Ring
A little butter; for greasing
6 Chicken breasts; cooked, skinned, boned and cubed
250 g Soft cream cheese; (8oz)
300 ml Double cream; ( 1/2 pint)
1/2 ts Salt
1/2 ts Ground black pepper
4 Ripe avocados
2 Ripe tomatoes; skinned and de-seeded
2 Green chillies
1 Onion; chopped finely
2 tb Olive oil
1 Lime or lemon; juice of
1 tb Mayonnaise
25 g Chopped pecan nuts or flaked almonds; (1oz)
Butter a 23cm (9-inch) ring mould. Mix the cubed chicken with the cream cheese, cream and half the salt and pepper.
Cut two of the avocados in half and remove the flesh with a tablespoon. Pur‚e the avocado flesh, tomatoes, chillies, onion, olive oil and half the lime or lemon juice in a food processor.
Press half the chicken mixture into the ring mould, spoon on the avocado mixture and then the remaining chicken mixture. Press with the back of a wooden spoon to ensure there are no cavities. Cover with cling film and refrigerate for about 2 hours.
Run a spatula round the edge of the dish to loosen the mixture without breaking it and then invert the mould on to a serving dish. Halve and mash the remaining avocados with the mayonnaise and the remaining juice, salt and pepper and cover the chicken ring with this mixture. Garnish with the chopped pecan nuts or almonds and serve immediately.
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