Almond Tarator with Roast Chicken Jus
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Almond Tarator with Roast Chicken Jus
Recipe by Michael Weldon
Ingredients
1 chicken
1 x 500g pouch chicken stock
2 leeks
500g almond meal
1 x apple cider vinegar
1 x dill
2 x lemon
Olive oil
Sea salt
METHOD
In a large bowl, soak the almonds in boiling water for 2-3 hours.
Drain and place almonds in a high-speed blender. Add in 1 cup of olive oil, 1/2 cup of water, and spinach with sea salt. Blend until smooth. Once smooth add a splash of apple cider vinegar and salt to taste.
Serve with roast meats and vegetables. Or as a dip.
Can add the roasting chicken element to make this longer if needed.
