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 avocado cream (TM6)
1 Std. 5 Min
Sous vide fillet steak with gin and peppercorn sauce
2 Std. 20 Min
Sous vide rare beef steak with béarnaise sauce (TM5)
2 Std. 20 Min
Rare beef steak with herb garlic butter
2h 15min
Sous vide kangaroo with rosemary (TM6)
1 Std. 15 Min
Sous-vide asparagus with poached eggs
1 Std. 5 Min
Sous-vide rare beef steak with béarnaise sauce
2 Std. 20 Min
Sous-Vide Drunken Chicken
2h
Sous-Vide Salmon
1 Std.
Salmon with fennel and apple salad
1 Std. 20 Min
Sous-vide Steak
1 Std. 30 Min
Beef cheek Bourguignon
5 godz. 25 min