• Yield: 8 portions
  • Prep Time: 5 minutes
  • Cooking Time: 20 minutes

 

  • Casserole

Ingredients

125g green beans – cut into bit size pieces

250ml white wine

2kg chicken breast – cut into bit size pieces

2L Chicken stock

300g onion – cut into fine dice

270g carrot – sliced

200g button mushrooms – cut into quarters

200g red pepper – diced

Beurre Manie

40g cake flour

40g butter

40ml vegetable oil

Technique

  1. Heat oil over medium heat in a large pot.
  2. Sean chicken with salt, brown in batches – keep aside
  3. Add onion allow to sauté until translucent and slightly golden brown.
  4. Add white wine, allow alcohol to cook off and reduce slightly.
  5. Add chicken back into the pot, cover & allow to simmer for 15-20 minutes.
  6. Add carrots, red peppers & mushrooms, cover with chicken stock and allow to simmer gently until chicken is tender.
  7. Add green beans and simmer for a further 5 minutes.
  8. Remove from the heat, adjust seasoning & consistency if needed with salt & extra stock.

NOTE: DO NOT store while warm, allow to cool completely!

Storage directions: Store in an air tight container pre-portioned. Label & Date with permanent marker. Suitable to freeze.

  • Roasted parsley Baby potatoes

Yield: 8 Portions

Ingredients

1.6kg Baby potatoes

20g Parsley – Finely chopped

50ml Vegetable oil

5g Fine Salt

Method

  1. Boil potatoes until cooked. Strain water and place in a roasting tray.
  2. Use a fork to just crush the potatoes open.
  3. Drizzle with oil and season with salt.
  4. Place in a pre-heated oven at 2000C
  5. Roast until golden brown & crispy – finish with chopped parsley

NOTE: Potatoes are not suitable to freeze, texture is compromised. Store in an airtight container in the fridge. Labelled & Dated.

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