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Ingredients

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Ramen Salad

  • Noodles, glass 1 kg
  • Red bell peppers, cut into thin strips 700 g
  • Carrots, cut into thin strips 500 g
  • Cucumber , cut into thin strips 4 pc
  • Spring onion, sliced into rings, 2 bunches
  • Coriander, chopped, 2 bunches
  • Sesame-Soy Vinaigrette 240 ml
  • 333 Points
    Added to cart: Hellmann's Fine Whip Salad Cream 5kg
    Not available on webshop via your current trade partner
    Not available on webshop via your current trade partner
    *Indicative price (ex VAT)
  • Lime & Agave Syrup, to taste
  • Red chilli peppers, finely chopped, optional, 4

Half Baby Chicken

Foamed Sweet & Sour Hollandaise


A roast chicken, flipped. This half-baby bird is lacquered in honey-soy and paired with a cold ramen salad tossed in sesame vinaigrette. A foamed peri-peri hollandaise ties it all together – East meets West in every juicy bite.

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Preparation

  1. Ramen Salad

    1. Prepare the glass noodles according to the packet instructions, drain them, and place them in a large bowl. 
    2. Add the chopped vegetables and coriander to the noodles. 
    3. In a small bowl, mix the soy sauce, lime juice, sesame oil, sugar, and ginger. 
    4. Pour the dressing over the salad and mix well. Season with chilli to taste.
  2. Half Baby Chicken

    1. Mix the soy sauce, orange juice, honey, sesame oil, and Knorr Professional Honey & Soy Sauce together. 
    2. Bring to the boil once and use as a coating. 
    3. Place the poussin on a GN and season with salt, pepper, and paprika. 
    4. Place in the oven at 200 °C dry heat for approx. 40-50 mins. 5
    5. Brush with the varnish again and again after 15 mins.
  3. Foamed Sweet & Sour Hollandaise

    1. Blend Knorr Professional Peri-Peri Sauce with lime juice and add to Knorr Professional Hollandaise Sauce. 
    2. Pour the mixture into an Isi-whipper (cream gun) and add to the chicken as a foam.
  4. Plating

    1. Place a portion of ramen salad on each serving plate.
    2. Arrange a half baby chicken on top of the salad.
    3. Drizzle the foamed sweet & sour hollandaise over the poussin.
    4. Garnish with additional coriander leaves and sesame seeds if desired.
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