Roast Chicken & Prosciutto Greens for Dinner
with Burnt Basque Cheesecake for Dessert
Get ready to elevate your dining experience with this mouthwatering feast. Succulent chicken is roasted to juicy perfection and paired with a luscious peppercorn-spiked hollandaise. Finish things off on a sweet note with a dreamy slice of basque cheesecake, drizzled with a sweet and tart sauce.
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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
1 packet
half chicken
1 sachet
Classic Roast Seasoning
2
potato
1 packet
baby broccoli
1 packet
Brussels sprouts
½ packet
prosciutto
1 tsp
Cracked Black Pepper
1 packet
Hollandaise
(Contains Egg; )
1 packet
Parsley
½ packet
caster sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Cashew, Pistachio, Almond, Walnut. )
2 packet
cream cheese
(Contains Milk; )
1 packet
sour cream
(Contains Milk; )
1 packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1 packet
Passionfruit Lemon Sauce
(Contains Egg, Milk; )
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
40 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Season half chicken with a good pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, skin-side down, until browned, 5 minutes each side. • Meanwhile, combine classic roast seasoning and a drizzle of olive oil in a small bowl. • Transfer chicken to a lined oven tray, then top with spice mixture. Roast chicken until cooked through, 35-45 minutes. Set aside to rest, 5-10 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, bring a medium saucepan of salted water to the boil. • Peel potato and cut into bite-sized chunks. Slice any large stalks of baby broccoli in half lengthways. Halve Brussels sprouts. • Roughly chop prosciutto (see ingredients).
• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • In the last 7 minutes of cook time, place a colander or steamer basket on top, then add baby broccoli and Brussels sprouts. • Cover with a lid, then steam until greens are tender and potatoes can be easily pierced with a fork, 6-7 minutes. Transfer baby broccoli and Brussels sprouts to a medium bowl. Season, then set aside. • When the potato is done, drain and return to the saucepan. Add the milk, half the butter and a generous pinch of salt. Mash until smooth. Cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook prosciutto until golden, 2-3 minutes. • Transfer prosciutto to the bowl with steamed greens, then toss to combine.
• SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Return the frying pan to medium heat with a drizzle of olive oil. Cook the cracked black pepper until fragrant, 1 minute. • Remove pan from heat, then stir through hollandaise and a splash of water. Season to taste with salt.
• Slice the roast chicken. • Divide mash and prosciutto greens between plates. Top with chicken and peppercorn hollandaise. • Tear over parsley to serve. Enjoy!