Whether summer sunsets are glowing, autumn maple leaves are falling, a cold foggy haze is approaching or spring is setting in, this dish is suited to all seasons and senses. With a subtle sage sauce covering delicate pappardelle layers, this creation could be conceived as an Italian favourite re-constructed.
2 large Zucchinis
5 Chicken tenderloins
1 Sweet potato
1/2 cup of Walnuts
1/3 cup Almond milk
1 Garlic Clove
60g Organic butter
1 red chili
Bunch of Sage
Preheat oven at 155C.
1. Place cashews in a bowl of water and allow to soak.
2. Place tenderloins in a bowl with a tablespoon of olive oil, salt and pepper. Place chicken in a deep tray in the oven for 25 minutes.
3. Drizzle 40g of butter over walnuts and place on a tray with lined baking paper and cook until golden.
4. Bring a large pot of water to medium heat, peel zucchinis into long strips, add zucchini to the pot and blanche for 3 to 4 minutes. Using a ladle remove the pappardalle and place in bowl, then turn the heat to high bringing the water to the boil.
5. Chop sweet potatoes into small cubes, and add the cauliflower and cubes to the pot, cook for 6 minutes, remove cauliflower and continue to cook sweet potato for a further 10 minutes until soft.
6. Check the chicken and turn over
7. To make sauce, using a blender, add the cooked cauliflower, a handful of sage, lemon juice, almond milk, 60g goats cheese, 20g butter, cashews, a good drizzle of olive oil, salt and pepper and blend on high until smooth and creamy.
8. Finely slice onion, garlic, chili, leek and simmer in a pan on low heat. Then mix ingredients through sauce.
9. Bring chicken out of the oven and use a fork to shred the chicken as if it is slow cooked pulled pork. In a bowl, toss together the chicken, sweet potato and walnuts. Assemble zucchini pappardalle on a plate by curling and layering the strips. Pour sage sauce on top, add the chicken mix, and top off with a dollop of sage sauce.