Video recipes from chef Mark Weatherley
Chicken Kiev With Fluffy Mash, Smashed Peas Beans & Snow Peas
1 pack Colonial Farm Chicken Kiev (4 per pack),
800g (8-9) Sebago potatoes or a good mashing variety, peeled and, quartered,
100g chopped butter,
1/2 cup milk,
20g butter or canola oil,
1/4 leek, pale section only, washed, dried, and thinly sliced,
200g ( 1 1/2 cups) frozen peas,
150g chopped beans,
150g chopped snow peas,
60ml (1/4 cup) chicken or vegetable stock,
3-4 leaves chopped fresh mint,
Freshly ground white pepper, and
Place Chicken Kievs in a preheated oven (200oC) for 25 to 30 mins
Cook potato in a large saucepan of boiling, salted water for 15 minutes or until tender. Drain and return potato to pan. Reduce heat to low and stir for 1 minute (see tip).
Add 100g butter and the milk. Mash until smooth. Season with salt and pepper. It is now ready to serve and keep warm.
Meanwhile, heat the remaining butter (20g) or oil in a medium saucepan over low heat. Add the leek and cook, stirring for 2 minutes or until soft.
Boil kettle and pour over beans and snow peas. After 30-40 sec strain and place in a bowl. Add the frozen peas and stock to the leek mix and simmer for 4 minutes or until peas are tender. Add bean mix and use a potato masher to coarsely mash the pea mixture. Stir in the mint and season with salt and pepper. Set aside and keep warm until ready to serve.
Divide the smashed pea mixture and potatoes amongst the serving plates and place the cooked Kiev's on top. Alternatively place in the middle of the table and serve yourself.