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Fruit Vinegar Reduction with Pineapple

 

 
”Creative”re-invented Vinegar and challenges your creativity...
 
 
From select fruit vinegars to which we added original specialties, we created a new line of vinegars which will bring a touch of originality to your dishes and salads.
Fruit vinegars with:
 
Figs & cinnamon
Lemon-honey and sea weeds
Ginger
Apples and honey
Red berries
Mango

 

Be Creative!

 

 

 

Receita Recipe:
 

 

Redução de Ananás

 

 

Chicken breast with Mediterranean potato and CREATIVE Pineapple Reduction

 

 

Ingredients (serves 4)

 

600g (21 oz) chicken breasts
30 g (1 oz) sliced dry-cured ham
50 g (1.7 oz) parmesan cheese
Sliced almonds
200 g (7 oz) new potatoes
50 g (1.7 oz) cherry tomatoes
Virgin olive oil
* CREATIVE Pineapple Reduction
Garlic
Lemon thyme
Rosemary

 

 

Preparation

 

Slice the chicken breast longitudinally and stuff with dry-cured ham and parmesan cheese. Season with salt and black pepper. Seal in a pan with olive oil.

 

Mix water, ice and flour. Coat the meat, first in this mixture and then in sliced almonds.  Fry in cooking oil heated to 160ºC (320ºF) until the meat is tender and the almonds golden brown. Cook the potatoes cut in halves, with peel. Season with salt. Heat the oven to 180ºC (356ºF). Put the potatoes in the oven for 20 minutes, face up, in a tray with olive oil, minced garlic, herbs and some tomato. When removing the tray from the oven, cover with the rest of the chopped tomato.

 

Serve with the potatoes, the Pineapple Reduction in two stripes and the chicken breasts cut into thick slices. Decorate with lemon thyme.

 

 

 

 

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