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Ingredients

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Crust:

  • KNORR Mash Flakes
    KNORR Mash Flakes
    50 g
    Added to cart: KNORR Mash Flakes
  • Nuts, Pistacchiocrushed 20 g
  • Nuts, Almonds wholeroasted and flaked 20 g
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    5 g
    Added to cart: Robertsons Veggie Seasoning
  • Chicken piecescut into supreme, skin off 1 kg

Mash:

  • Milk 100 ml
  • Water 220 ml
  • Garlicroasted and pureed 11 g
  • KNORR Mash Flakes
    KNORR Mash Flakes
    50 g
    Added to cart: KNORR Mash Flakes

Veloute:

  • Knorr Chicken Stock Granules
    Knorr Chicken Stock Granules
    10 g
    Added to cart: Knorr Chicken Stock Granules
  • Flour, all purpose 50 g
  • Water (hot) 500 ml
  • Wholegrain mustard 25 ml
  • Parsley, fresh, chopped, roughly chopped 6 g
  • Butter 50 g

Assemble:

  • Carrots (diced) 82 g
  • Snow peas/ Mange tout 63 g
  • Beetroot, rawroasted 86 g

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.