Moemoe Potatoes - a variety unique to New Zealand, Moemoe potatoes are known for their creamy flesh with streaks of purple. Their smooth texture and delicate, earthy flavours make them perfect for roasting or boiling. Try them in tonight’s dish for a delicious and vibrant twist!
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
1 sachet
Garlic & Herb Seasoning
1 packet
Panko Breadcrumbs
1 packet
Shredded Cheddar Cheese
640 g
Chicken Breast
1 packet
Chargrilled Capsicum Relish
1 packet
Rosemary
1
Broccoli
2
Potato
1 packet
Garlic Aioli
1 drizzle
olive oil
1 piece
egg
1 tbs
plain flour
• Note: This recipe is designed to be cooked with your child under adult supervision. • Preheat oven to 240°C/220°C fan-forced. Cut each potato in half lengthways. Cut or tear rosemary into 2cm sprigs. • Place 1 potato half flat-side down on a board between two wooden spoon handles (or chopsticks). Thinly slice potato without cutting all the way through.
• Place potato on lined oven tray, flat side down and repeat with the remaining potato. Season with salt and pepper and drizzle with olive oil. • Toss gently to combine and place rosemary sprigs into hasselback slits to resemble a hedgehog. Roast until tender, 30-35 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with shredded Cheddar cheese and bake until golden and crisp. Little cooks: Help with sprinkling over the seasoning and tossing the potatoes.
• Meanwhile, cut broccoli into small florets, then roughly chop stalk. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine garlic & herb seasoning and the plain flour. In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate. Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.
• When potatoes have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches, until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is cooking, add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave broccoli on high until just tender, 2-4 minutes. • Drain broccoli, then return to the bowl and season with salt and pepper.
• Divide herby crumbed chicken, cheesy hedgehog potatoes and steamed broccoli between plates. Serve with chargrilled capsicum relish. Enjoy!