HANOS catering wholesale
Become a customer
Foodxperience

Kippie, party fries and pineapple mousse

Butterflied poussin with pineapple purée with pepper, fresh mayonnaises of yogurt, pineapple, lime, and pepper.A surprising twist on chicken, fries, and applesauce.

Ingredients

4units.itemsPoussins
1lApple vinegar
1lMango vinegar
16gSalt
10gThyme
1lMango-passion smoothie
300mlCaptain Morgan Spiced
10gJuniper berry
green Tabasco
1units.itemsMango
2units.itemsOnions
4units.itemsLimes
10gSweet pimentón
8gSugar
2units.itemsLemongrass
180gOrange Delight rub

2Sweet pimentón
100gPineapple juice
265gLemon-pepper mayonnaise
2Chili powder
420gSour cream
Tabasco
100gFresh pineapple purée

58gEgg white
58gYogurt
220gSunflower oil
Pineapple juice

0.5Pineapple
Sugar
Salt

1bag of Fiesta fries
2units.itemsCorn cobs
Lime
Green jalapeños

Preparation

  1. To butterfly the poussin, remove the backbone from the poussin or have your HANOS poulterer do this for you.
  2. Mix all the ingredients for the brine in a container.
  3. Place the poussin in the brine and leave overnight in the refrigerator.
  4. After the night, pat dry thoroughly and let 'dry' for about 30 minutes outside the refrigerator.
  5. Rub the poussin well with the orange delight rub and heat the grill to about 160°C.
  6. Grill the chicken skin-side down to the desired color.
  7. Turn the chicken over and cook through to a temperature of about 70°C. 8. Salt afterwards if desired.

  1. Mix all the ingredients into a nice mayonnaise.
  2. If desired, you can make the mayonnaise a bit thicker with some more mayonnaise.

  1. Blend the egg white, yogurt, pineapple juice, and sunflower oil until it reaches a yogurt-like thickness.
  2. If desired, you can make the mayonnaise a bit thicker with some more sunflower oil.

  1. Puree half a pineapple together with sugar and salt to taste into a pulp.

  1. Fry the fiesta fries according to the instructions on the package.
  2. Grill the corn cobs and lime on the barbecue.
  3. Char the jalapeños on the barbecue as well.
  4. Use a squeeze bottle to drizzle the mayonnaises over the fries and arrange the pineapple mousse around the fries.
  5. Place the lime around and the butterflied poussin on top.
  6. Put the jalapeños and corn cobs in serving bowls.
  • Tip: Serve the dishes with a cocktail of your choice and, for example, use the cocktail foams from R&