Golden Whisk Competition
Description:
Welcome to gourmet at home! This dish is designed to excite children about basic chicken and mash by adding a nutritious twist.
The children will love the saltiness of the prosciutto and sweetness of the parsnip mash
While the parents will feel like they are having a restaurant quality meal.
Prosciutto wrapped chicken on parsnip mash
Serves 4
Chicken Portion
4 de-boned chicken thighs
4 Slices prosciutto (or bacon)
1 bag baby spinach
4 * 1cm Mozzarella, cubed
1 Tbls olive oil
1 cup Chicken Stock
Pre-heat oven to 180 C.
Lay thighs open (smooth side down) on a clean board, trim any residual fat. Lay the baby spinach over the chicken in one layer and place 1 cube of the cheese in the centre. Roll meat around the cheese away from you.
Lay the prosciutto flat on the board and place the chicken at one end. Wrap the prosciutto around the chicken making sure to cover the join where you have folded the chicken. This will hold it together. Repeat with remaining thighs.
Heat oil in a pan and add chicken. Cook for 2 minutes either side in a hot pan to brown. Transfer the chicken to a baking dish and pour in stock so it comes 1 cm up the side of the dish. Bake in pre-heated oven for 20 minutes.
While the chicken is cooking prepare the side dishes.
Parsnip Mash:
4 floury potatoes, peeled and chopped
2 medium parsnips, peeled and chopped
50g butter
¾ cup milk, or until mash reaches desired consistency
Salt and pepper to taste
Add potatoes and cook for 5 minutes, add parsnip and cook for a further 10 minutes. Drain and return to pot to mash. Add butter and milk and continue mashing until lumps are removed. Add salt and pepper to taste.
Green beans side:
1 bag green beans, rinsed
1 Tbls. Olive oil
1 clove minced garlic
¾ cup coarse bread crumbs
Juice of ½ a lemon
Heat the oil in a pan and sauté garlic for 1 minute on medium heat. Add the breadcrumbs and cook until browned and crispy. Add the lemon juice and cook for 30 more seconds or until liquid evaporates.
Steam beans in microwave with a little water for 1 ½ minutes or until tender.
Sauce:
Using the stock juices from the chicken pan, whisk ½ cup sour cream into it.
To Serve:
Place a large serving spoon of the mash on a plate and lay the chicken on top. Drizzle with the sauce.
Place asparagus in serving dish and sprinkle with crumb mix.
Notes:
This recipe passed the test of my very fussy brother, a man who at 23 years of age will mostly eat white food and never ventures outside his comfort zone, i.e. vegetables. So I knew it was a winner!
