Avocado Pea Cream
with Poultry Prune Skewers
Ingredients for 4 servings:
For the cream:
2 shallots
1 tablespoon oil
300 g frozen peas
200 ml vegetable stock (Instant)
2 ripe avocados (e.g. Hass)
150 g low-fat yoghurt
2-3 tsp. wasabi paste
For seasoning:
grated peel and juice of 1 organic lime
salt
For the skewers:
300 g chicken breast
salt, pepper
50 g bacon (lean, in thin stripes)
16 prunes from California (approx. 160 g)
1 tablespoon oil
Additionally:
wood skewers
add lime slices and some shiso cress to your taste
Instructions
1. Peel shallots and dice. Heat in oil in a pot and sauté shallots. Add peas and stock. Boil with lid on for approx. 15 minutes until soft. Halve avocados, remove stones and scoop flesh from the skin. Puree avocado, yoghurt and wasabi. Puree the peas inside the pot as well. Fold in the avocado cream and briefly heat while stirring. Season to taste with lime peel and juice, as well as salt.
2. Wash chicken breasts and dab dry. Cut meat into bite-sized pieces. Season with salt and pepper. Halve bacon along diagonally. Wrap every prune with one strip of bacon. Alternatingly place chicken pieces and dried prunes on wetted wood skewers. Heat oil in a coated pan. Fry the skewers from all sides for approx. 8-10 minutes.
3. Serve the avocado cream alongside the poultry and prune skewers. Garnish with lime slices and cress.
Nutrition value per serving approx.:
Energy: 470 kcal/ 2022 kJ Protein: 27,6 g Fat: 25,9 g Carbohydrates: 35 g
Preparation time: approx. 35 minutes