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Filet of farmhouse chicken with tomato carpaccio of Coeur de boeuf and asparagus

Students Hotel School VTI Spijker

Students Hotel School VTI Spijker

dinner

30

minus

Recipe for

2

person

persons

30

minutes

2 Coeur de Boeuf tomatoes

Vinaigrette / foam of tomato broth

50 g shallot

Finely chopped chives

Juice of 1 lime

2 dl nut oil

100 g peas

1 bunch of green or white asparagus (marinated in white wine vinegar)

500 g string beans

100 g watercress

1/2 piccantina green

20 g sunflower oil

300 g fillet of farmyard chicken

Roadmap

Slice the coeur de boeuf tomatoes as thinly as possible and arrange them on a large plate
Then make the vinaigrette/foam of tomato stock. When doing so, it is important to mix the ingredients (shallot, chives, lime and nut oil) and check for taste.
Spread this over the carpaccio
Then chop the vegetables and cook them al dente in boiling salted water
Refresh with ice-cold water
If necessary, add some spices and oil
Then chop the pepper very finely and mix it with the vegetables
Season and fry the farmhouse chicken fillet for 3 minutes on each side
Divide into diagonal pieces, arrange on the tomato carpaccio, finish with cold green vegetables

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

2

persons

person

2 Coeur de Boeuf tomatoes

Vinaigrette / foam of tomato broth

50 g shallot

Finely chopped chives

Juice of 1 lime

2 dl nut oil

100 g peas

1 bunch of green or white asparagus (marinated in white wine vinegar)

500 g string beans

100 g watercress

1/2 piccantina green

20 g sunflower oil

300 g fillet of farmyard chicken

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Preparation

30

minus

Slice the coeur de boeuf tomatoes as thinly as possible and arrange them on a large plate
Then make the vinaigrette/foam of tomato stock. When doing so, it is important to mix the ingredients (shallot, chives, lime and nut oil) and check for taste.
Spread this over the carpaccio
Then chop the vegetables and cook them al dente in boiling salted water
Refresh with ice-cold water
If necessary, add some spices and oil
Then chop the pepper very finely and mix it with the vegetables
Season and fry the farmhouse chicken fillet for 3 minutes on each side
Divide into diagonal pieces, arrange on the tomato carpaccio, finish with cold green vegetables

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Slice the coeur de boeuf tomatoes as thinly as possible and arrange them on a large plate
Then make the vinaigrette/foam of tomato stock. When doing so, it is important to mix the ingredients (shallot, chives, lime and nut oil) and check for taste.
Spread this over the carpaccio
Then chop the vegetables and cook them al dente in boiling salted water
Refresh with ice-cold water
If necessary, add some spices and oil
Then chop the pepper very finely and mix it with the vegetables
Season and fry the farmhouse chicken fillet for 3 minutes on each side
Divide into diagonal pieces, arrange on the tomato carpaccio, finish with cold green vegetables

Recipe for

2

person

persons

30

minutes

2 Coeur de Boeuf tomatoes

Vinaigrette / foam of tomato broth

50 g shallot

Finely chopped chives

Juice of 1 lime

2 dl nut oil

100 g peas

1 bunch of green or white asparagus (marinated in white wine vinegar)

500 g string beans

100 g watercress

1/2 piccantina green

20 g sunflower oil

300 g fillet of farmyard chicken

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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