Tasting Menu At Tsogo Sun Tasting Table
STARTER: Smoked Chicken Breast Supreme
- 1 green pear
- 500 ml water
- 250g white sugar
- 2g saffron threads
- Peel the pears and core them, then add to the water and sugar, heat up the liquid then add the saffron and simmer for 10 minutes.
- Remove from the heat and set aside to cool then refrigerate.
Smoked Chicken Breast
- 50g roughly chopped walnuts
- 30g Gorgonzola cheese
- 3g micro greens
- Smoked chicken breast (can be bought ready-smoked or smoked in a portable smoker)
- 50g Walnut nuts roughly chopped and set aside to add to the plate
- 30g Gorgonzola cheese set aside to add to the plate
- 3g Micro greens to garnish and present the plate
Red Peppadew Dressing
In a thermo mix blend:
- 200g red Peppadews
- 5g Italian parsley
- 100ml olive oil
- 1g black pepper
- 5ml lemon juice
- Once all the mixture has come together, set aside and chill.
- Dress the dish to finish and serve chilled or at room temperature.