{"id":10493,"date":"2022-10-29T22:56:10","date_gmt":"2022-10-29T20:56:10","guid":{"rendered":"https:\/\/www.vins-bergeracduras.fr\/recette\/chicken-toasties-with-perigord-walnuts-and-curry\/"},"modified":"2022-12-08T10:37:53","modified_gmt":"2022-12-08T09:37:53","slug":"chicken-toasties-with-perigord-walnuts-and-curry","status":"publish","type":"recette","link":"https:\/\/www.vins-bergeracduras.fr\/en\/recette\/chicken-toasties-with-perigord-walnuts-and-curry\/","title":{"rendered":"Chicken toasties with P\u00e9rigord walnuts and curry"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">1\/ Blitz chicken breasts, season and add egg white. Blitz again until smooth. Slowly add cream and P\u00e9rigord walnuts. Season to taste with curry powder and chopped coriander.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2\/ Put a slice of bread in a cake tin and gently spread chicken mousse on top. Top with a second slice of bread.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3\/ Cover with cling film. Cook in a bain marie for half an hour at 90\u00b0C. Leave to cool and slice into bite-size pieces.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4\/ Whisk yoghurt, olive oil and chopped coriander. Season and garnish with curry powder.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">5\/ Toast sandwiches on both sides. Serve with yoghurt sauce.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>By Chef Vincent Arnould<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1\/ Blitz chicken breasts, season and add egg white. Blitz again until smooth. Slowly add cream and P\u00e9rigord walnuts. Season to taste with curry powder and chopped coriander. 2\/ Put a slice of bread in a cake tin and gently spread chicken mousse on top. Top with a second slice of bread. 3\/ Cover with [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9859,"template":"","tax_recette":[20,19,26,25,18],"class_list":["post-10493","recette","type-recette","status-publish","has-post-thumbnail","hentry","tax_recette-bergerac-blanc-sec","tax_recette-bergerac-rose","tax_recette-cotes-de-duras-blanc-sec","tax_recette-cotes-de-duras-rose","tax_recette-montravel-blanc-sec"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chicken toasties with P\u00e9rigord walnuts and curry - Vins de Bergerac et Duras<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.vins-bergeracduras.fr\/en\/recette\/chicken-toasties-with-perigord-walnuts-and-curry\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chicken toasties with P\u00e9rigord walnuts and curry - Vins de Bergerac et Duras\" \/>\n<meta property=\"og:description\" content=\"1\/ Blitz chicken breasts, season and add egg white. 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