Chicken quenelles

• 500 GRAM CHICKEN BREAST, cut
• 2 EGG WHITES
• 2 CUPS OF CREAM
• 1 ONION, chopped
• 100 GRAM BLUE CHEESE, cubed
• 4 TBSP WHITE WINE

• 1 CUP RICE
• 500 GRAM PRAWNS, shelled
• 100 GRAM STRING BEANS, cut small
• 1 1/2 CUP BEER
• 1 ONION, chopped
• 2 CLOVES GARLIC, chopped
• 2 CHILI PEPPERS, chopped
• 10 OLIVES, chopped
• 4 TBSP TOMATO PASTE
• 50 GRAM CHEESE, grated

Puree the chicken with one cup of cream, the egg whites and pepper and salt to taste. Bring a large pan of water to the boil. Make round shapes of the chicken mixture with two spoons and drop them carefully in the water. Poach them 6 minutes, turn halfway. For the sauce, stir fry the onions three minutes. Add the white wine and cook on high heat until reduced to half. Add the remaining cream and the cheese and stir until the cheese has dissolved. Serve the quenelles hot with sauce.

Bring the beer to the boil. Cook the shrimps 3 minutes in the beer and take them out. Stir fry the onion, the beans, the chilies and garlic for three minutes. Add the olives, tomato paste and 3 cups of water, the beer and salt and pepper to taste. Bring to the boil and add the rice. Simmer for 20 minutes, add the prawns and simmer 1 minute more. The rice is ready now and has the consistency of thick soup. Serve in bowls and sprinkle with cheese.