Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Artichoke filling
- 20 g fresh tarragon leaves (see Tips)
- 80 g artichoke hearts in oil, drained
- 100 g ricotta
- 20 g lemon juice
- ½ tsp salt
- ½ tsp ground black pepper
Chicken ballotine and red capsicum sauce
- 4 skinless chicken breast fillets (approx. 180 g each)
- salt, to season
- ground black pepper, to season
- water, to fully submerge bags (not higher than the 2L maximum fill level)
- 30 g lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder
- 2 red capsicums, deseeded and cut into halves
- 4 garlic cloves, unpeeled
- 40 g olive oil
- ¼ tsp salt
- 2 pinches ground black pepper
- Nutrition
- per 1 portion
- Calories
- 1476 kJ / 351.4 kcal
- Protein
- 60.9 g
- Carbohydrates
- 7.1 g
- Fat
- 7.8 g
- Saturated Fat
- 3.3 g
- Fibre
- 4.3 g
- Sodium
- 652.3 mg
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
Alternative recipes
Sous vide salmon with greens (Diabetes, TM6)
1h 35min
Sous-Vide Salmon
1h
Sous vide rare beef steak with béarnaise sauce (TM5)
2h 20min
Sous vide salmon with avocado cream (TM6)
1h 5min
Sous-vide rare beef steak with béarnaise sauce
2h 20min
Sous-vide asparagus with poached eggs
1h 5min
Browned beef cubes (medium)
15 min
Browned eschalots (250-350 g)
25 min
Caramelised onions (400-500 g)
25 min
Rare beef steak with herb garlic butter
2h 15min
Pork fillet wrapped in prosciutto with barbecue butter
1h 30min
Duck breast à l`orange with orange zabaglione
2h 20min