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Asian chicken carpaccio
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 549
  • Fat about 30g
  • Carbohydrates about 27g
  • Protein about 39g
This is needed
This is needed for 4 people
  • 5 dl chicken bouillon
  • 2 dl white wine
  • 1 star anise
  • 3 cm ginger, thinly sliced
  • 0.5 tsp white pepper, crushed
  • 3 chicken breasts (approx. 180 g each)
  • 1 tbsp hot curry powder
  • 3 tbsp sweet mango chutney
  • 120 g Dessert Extrafin (sour milk)
  • salt and pepper to taste
  • 50 g butter, soft
  • 2 cm ginger, finely grated
  • 1 tbsp chervil, finely chopped
  • 2 pinches salt
  • a little pepper
  • 6 slices toast bread, toasted
  • 1.5 tbsp lemon juice
  • 1 tsp mild mustard
  • 2 tbsp rapeseed oil
  • 2 tbsp mild soy sauce
  • 1 shallot, finely chopped
  • salt and pepper to taste
  • 120 g lambs' lettuce
  • 25 g cashew nuts, roughly chopped, toasted
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And that's how it's done
And that's how it's done
Bring the stock and wine to the boil along with all the other ingredients up to and including the pepper. Reduce the heat. Add the chicken breasts and allow to infuse for approx. 15 mins. on a low heat. To make the curry sauce, set aside approx. 100 ml of the stock. Cover the chicken and leave to cool a little in the remaining stock.
Puree the reserved cooking stock, mango chutney, curry and Dessert Extrafin, season.
Mix the butter, ginger and chervil, season. Spread the seasoned butter onto the slices of toast.
To make the dressing, mix the mustard with all the other ingredients up to and including the pepper. Mix the dressing with the lamb's lettuce shortly before serving and sprinkle with the nuts.