Chicken salad – IDDSI Level 4

Serves 10

Allergens  - Milk, Egg, Nuts, Sulphites

 

Chicken filling

Ingredients

450g chicken breast – poached and chilled

200g mascarpone cheese

200g mayonnaise

50g tomato pesto / tapenade

30g Sosa Gelcrem cold

Salt and pepper – to taste

Method 

  • Blend all the ingredients except the Sosa Gelcrem cold together until smooth and season to taste
  • Pass through a sieve to remove any particles
  • Use a hand blender to combine the Sosa Gelcrem cold with the chicken mixture
  • Leave to stand for 30 minutes in the fridge then blend a second time until smooth and glossy
  • Complete the IDDSI audit checks for Level 4

 

Salad coulis

Ingredients

200g iceberg lettuce – roughly chopped

200g cucumber – roughly chopped

75g rocket salad

Salt and pepper - to taste

25g Sosa Gelcrem cold

Method 

  • Blend all the ingredients except the Sosa Gelcrem cold together until smooth and season to taste
  • Pass through a sieve to remove any particles
  • Use a hand blender to combine the Sosa Gelcrem cold with the salad coulis
  • Leave to stand for 30 minutes in the fridge then blend a second time until smooth and glossy
  • Complete the IDDSI audit checks for Level 4

  

Avocado salad

Ingredients

150g avocado – ripe

40g lime juice

30g spring onions

10g coriander

5g garlic

Salt and cayenne pepper – to taste

 Method

  • Blend all the ingredients in a blender until smooth
  • Pass through a fine sieve to remove and particles
  • Season to taste
  • Complete the IDDSI audit checks for Level 4.
  • If necessary use Sosa Gelcrem Cold to texturise

 

Tomato salad

Ingredients

250g passatta

50g sugar

50g red wine vinegar

Salt and cayenne pepper – to taste

15g Sosa Gelcrem Hot 

Method

  • In a pan heat together the vinegar and sugar
  • Bring to the boil and reduce by half
  • Add the passatta, Sosa Gelcrem Hot and season to taste
  • Bring to the boil cook for 1 minute
  • Remove from heat and blend with a hand blender until smooth and glossy

 

Balsamic gel

Ingredients

150g balsamic vinegar

100g stock syrup

20g Sosa Gelcrem cold

Method

  • Use a hand blender to blend all the ingredients together
  • Leave to stand for 30 minutes then blend a second time until smooth and glossy
  • Complete the IDDSI audit checks for Level 4 

Tips – This recipe could be adapted for other IDDSI diet recommendations

Savoury