| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Sami |
Can’t, Cook, Won’t, Cook |
2 |
servings |
INGREDIENTS
| 450 |
g |
Potatoes; peeled and cut into |
|
|
; 1cm/ 1/2" slice |
| 4 |
lg |
Garlic cloves; roasted whole |
| 8 |
lg |
Sage leaves |
| 150 |
g |
Butter |
| 1 |
tb |
Sunflower oil and a knob of softened |
|
|
; butter |
| 2 |
|
100 g chicken breasts; with skin |
| 3 |
|
Baby courgettes |
| 3 |
|
Plum tomatoes |
| 1 |
|
Red onion |
| 50 |
ml |
Double cream |
| 2 |
tb |
Wholegrain mustard |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Balsamic vinegar |
|
|
Salt and pepper |
| 2 |
|
Braeburn apples |
| 50 |
g |
Ready-to-use apricots |
| 25 |
g |
Pecan nuts |
| 2 |
tb |
Maple syrup |
| 1 |
ts |
Cinnamon |
| 5 |
tb |
Creme fraiche |
INSTRUCTIONS
FOR THE BAKED APPLES
1 Add the potatoes to a large pan of boiling salted water and cook for 8-10
minutes until tender. Roughly chop four sage leaves and place in a small
bowl. Squeeze the garlic out of the paper case onto the sage, add 25g/1oz
butter and mix well. Season with salt and pepper.
2 Heat the oil in a large pan. Lift the skin from the chicken slightly and
spread the garlic sage paste over the chicken flesh, tuck the skin back
into place.
3 Place the chicken skin-side down in the pan and cook for 6-7 minutes on
each side.
4 Drain the potatoes and return to the pan over a gentle heat to dry out.
Mash the potatoes and add 50g/2oz butter, cream and mustard. Season with
salt and pepper, cover and place to one side.
5 Heat a griddle pan and brush with a little oil. Cut the tomatoes and
courgettes in half, and the red onion into 2.5cm/1" wedges.
6 Place the vegetables cut-side down on the griddle pan and cook for 3-4
minutes.
7 For the Baked Apples: Roughly chop the apricots and pecan nuts, and place
in a small bowl with the maple syrup and cinnamon. Mix well.
8 Core the apples and run the point of a small knife around the
circumference so that the cut just breaks the skin.
9 Place the apples in a small microwave-proof dish and divide the apricot
mixture between the two cavities, cover loosely with microwave clingfilm.
Pierce the clingfilm several times and cook on high for three minutes,
until soft and the filling is bubbling.
10 Turn the courgettes and onions over on the griddle. Roughly chop the
remaining sage leaves and add to a small pan with the remaining butter.
Gently heat.
11 Remove the vegetables from the griddle, place in a bowl and drizzle with
the olive oil and vinegar.
12 To serve place a mound of potato in the centre of the plate, top with
the chicken and vegetables and drizzle the sage butter around the plate.
Remove the apples from the microwave, carefully take off the clingfilm and
serve with the creme fraiche.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.
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