Cold chicken salad

By Paul Beard

Serves 6 :

100	grams Onion
20	grams Olive Oil
1	tbsp Curry Powder
20	grams Tomato Paste
80	ml Port
15	grams Lemon Juice
1	Bay Leaf
1/4	tsp Fine Sea Salt
1/4	tsp Ground Black Pepper
25	grams Mango Chutney
150	grams Mayonnaise
150	grams Ricotta
600	gras Cooked Chicken Meat (leftover)
50	grams Sultanas
1	small handful chopped Fresh Coriander, leaves only

1	Add onion to metal bowl, EXPERT SETTING, 20 Seconds, Speed 13.
2	Add oil in mixing bowl then sauté EXPERT SETTING, 5 Minutes,120°C, Speed 2A
3	Add curry powder and salute EXPERT SETTING, 2 Minutes,120°C, Speed 2A
4	Add tomato puree, red wine, lemon juice, bay leaf, salt and pepper then cook EXPERT SETTING, 5 Minutes, 100°C, Reverse, Speed 2A
5	Transfer to a large bowl and set aside to cool
6	Once cool, remove bay leaf then place bowl on mixing bowl lid.
7	Weigh into bowl mango chutney, mayonnaise, creme fraiche, cooked chicken and sultanas.
8	Mix together thoroughly then serve with a scattering of freshly chopped coriander leaves