Chicken Steak & Twice-Cooked Rosemary Potatoes
Take your cooking skills to the next level!
Time to unleash your inner chef! Tender rump steak is seared to perfection, and is topped with a home-made garlic and parsley compound butter. We think the real star of the show is the twice-cooked roast potatoes - don’t worry, we’ve given you all the tips to achieve your crispiest roasties yet!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
Potato
2 clove
Garlic
1 packet
parsley
½ head
cos lettuce
1
apple
1
radish
2 sprig
rosemary
1 packet
chicken breast
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
50 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • In a small bowl, add the butter and allow to come to room temperature. • Cut potato into large chunks. Peel garlic cloves. Finely chop parsley (see ingredients). • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cook potato and garlic in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes.
• Meanwhile, finely shred cos lettuce. Thinly slice apple and radish. Pick rosemary leaves (see ingredients). • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season on both sides with salt and pepper.
• Drain potatoes and transfer to a lined oven tray. Set garlic cloves aside. • Sprinkle over rosemary and drizzle with olive oil. Season generously with salt and pepper, and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. TIP: Roughing the edges helps the potatoes get extra crispy while roasting!
• When the potatoes have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest.
TIP: The chicken is cooked when it is no longer pink inside.
• To the butter, add parsley and cooked garlic. Season with salt and pepper and mash to combine. • In a medium bowl, combine cos lettuce, apple, radish and dill & parsley mayonnaise. Season with salt and pepper.
• Slice chicken. • Divide chicken, rosemary twice-cooked potatoes and Waldorf-style salad between plates. • Dollop mustard compound butter over chicken to melt. Enjoy!