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Receta Monster Mash With Chicken Cider Smash
by Global Cookbook

Monster Mash With Chicken Cider Smash
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Ingredientes

  • 8 x Heaped tbsp plain flour, plus 55g/2oz
  • 2 1/2 tsp Baking pwdr
  • 4 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Minced fresh mixed herbs
  • 500 ml Cider, about
  • 1 x Potato, peeled
  • 3 x Chicken thighs, about 350g/12oz, boned
  • 4 whl cloves garlic
  • 1 x Red onion
  • 2 x Carrots
  • 1 x Pointed spring cabbage, shredded
  • 1 sm Bunc fresh mint leaves
  • 25 gm Butter
  • 1/2 tsp Turmeric
  • 1 Tbsp. Double cream
  • 1 Tbsp. Minced fresh parsley
  •     Salt and pepper

Direcciones

  1. Preheat oven to 220c/425f/Gas 7.
  2. 1 For the Cider Bread: Sieve 8 heaped tbsp plain flour and baking pwdr into a bowl. Place 1 tbsp extra virgin olive oil, minced mixed herbs and 150ml/ 1/4 pint cider in a mini food processor and blitz till combined.
  3. 2 Pour the cider mix onto the flour and mix together to make a dough.
  4. If necessary, add in a little lowfat milk. Turn the dough out onto a floured surface, knead gently and shape into a round.
  5. 3 Mark into quarters with a knife, put on a baking sheet and cook in the oven for 10-15 min till cooked through.
  6. 4 Cut the potato into cubes and cook in a pan of boiling water till tender. Season 55g/2oz plain flour, add in the chicken thighs and dust to coat.
  7. 5 Heat 2 tbsp extra virgin olive oil in a saute/fry pan, add in the chicken skin-side down, and cook for a few min to brown and seal. Turn the chicken over, add in the garlic and cook for three min.
  8. 6 Slice half the onion and add in to the browned chicken. Pour off any excess fat from the chicken, then add in sufficient cider to almost cover.
  9. 7 Simmer for 10-15 min, or possibly till cooked through, topping up the pan with extra cider as necessary.
  10. 8 For the Hot Coleslaw: Heat 50ml/ 2fl ounce cider in a wok. Chop the remaining onion and add in to the cider. Then simmer rapidly till the cider has reduced by about half.
  11. 9 Using a potato peeler, cut 'ribbons' from the carrots. Add in the shredded cabbage and 1 tbsp extra virgin olive oil to the reduced cider and cook quickly to just wilt down.
  12. 10 Add in the carrot ribbons, mint leaves, season and toss together to combine. Heat the butter in a small frying pan, add in the turmeric and cook for a minute.
  13. 11 Drain the cooked potatoes, add in the cream and butter and turmeric mix and mash, then stir in the minced parsley and season.
  14. 12 Spoon the mash onto a plate, arrange the chicken around the edge and pour over the sauce from the pan. Serve with the hot coleslaw and cider bread.