Corned Beef with Spinach Mash & Mustard creamsauce. when you are nearly ready to eat peel some potatoes agria are my favorite ,boil in salted water until tender enough for mashing, drain, mash with masher add butter salt pepper sliced springnions,andfinely chopped spinach mix around with a fork you my need to add a little cream, taste to check seasoning put lid on until you are serving up
Just have a little bit of everythingin each mouthful. The 3 sauces of awesome (that is what Finn calls them) bring it all together. The 3 sauces of awesome are tarmari soy sauce, kewpie mayonaise and sweet chile sauce. There is something about the combination of all 3 that is just deliciousness. The chickentenderloins are coated in rice or corn flour dipped in beaten egg then crumbed in panko and glutenfree crumbs for Finn and of course 2-3 tablespoons of sesame seeds
Thinly slice chicken breast and place inoverlapping pieces on the spinach. Heat oil in a large frying pan and cook onion rings for a few minutes, set aside and then add spinach to the pan and cook until completely wilted
Combine the chicken, sour cream, cheese, chives, salt and pepper. These Chicken pies are delish – they are super tasty and look pretty special in their individualramekins
CLICK HERE FOR THE FULL RECIPE & DIRECTIONS. The chicken breasts cook until they are tender, and then you smother them in a rich, creamysauce that has a combination of herbs, spices, onions, mushrooms, and of course — dijon mustard
For this recipe, other than sticking to the marinadesauce and chicken, you can have your own variation for the rest of the ingredients by adding veggie too
I made a virtuous sauce from fat-free plain yogurt and a little garlic puree, and spooned this along with some rocket into my pitta bread, and tore off the chicken with my hands and filled the pitta
The Argentine’s love it with a steak, and it it works great with chicken & vegetables. Put the garlic & shallot in a food processor and process until finely chopped, all all of the remainingingredients and pulse until the herbs are finely chopped
To make the sauce, slowly melt the butter in a small saucepan without stirring. To make the aioli, place the egg, garlic and lemon juice in a small food processor and blend until well mixed
salt & pepper to taste. Chicken thighs are browned and simmered in a sauce of sauteéd leeks, chicken broth and white wine before serving up on creamy mashed potatoes and steamed baby carrots
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