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Ingredients

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Crust:

Mash:

  • Milk 100.0 ml
  • Water 220.0 ml
  • Garlicroasted and pureed 11.0 g

Veloute:

Assemble:

  • Carrots (diced) 82.0 g
  • Snow peas/ Mangetout 63.0 g
  • Beetroot, rawroasted 86.0 g

Served with Roasted Garlic Potato Puree, Steamed Mange Tout Peas, Carrots and a Wholegrain Mustard Veloute’, this dish is deliciously packed with flavour.

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Preparation

  1. Crust:

    • Combine the crust ingredients and coat the chicken supremes.
    • Heat the butter and grill chicken pieces.
    • Transfer to a greased oven tray, sprinkle remaining crumb mixture over chicken and bake for 20 to 25 minutes.
  2. Mash:

    • In a pot bring water to the boil, remove from heat and pour in the cold milk.
    • Stir In the Knorr Mash Flakes and garlic, and leave covered for 2 minutes
  3. Veloute:

    • Dissolve the Knorr Chicken Stock Granules in the boiling water
    • In a pot, melt the butter and add in the flour, allow to cook out. Stir in the Knorr Chicken Stock and whisk until sauce thickens.
    • Once the sauce has thickened, stir in the wholegrain mustard and the chopped parsley
  4. Assemble:

    • Cut chicken into 3 pieces at an angle.
    • Pipe mash in centre of plate.
    • Serve with roasted garlic, roasted beetroot and blanched mange tout.
    • Drizzle the mustard veloute around the rim of the plate.
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