Roast Chicken & Prosciutto Greens for Dinner
with Burnt Basque Cheesecake for Dessert- Milk
- Eggs
- Gluten
- Eggs
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
- Soy
- May contain traces of allergens
- Peanuts
- Traces of Pistachio
- Traces of Walnut
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. *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.*
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
(May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)
1 packet
Parsley
½ packet
caster sugar
(May be present: Gluten, Milk, Cashew, Almond, Sesame, Soy, Peanuts, Pistachio, Walnut)
2 packet
cream cheese
(Contains: Milk; )
1 packet
sour cream
(Contains: Milk; )
1 packet
cornflour
1 packet
Passionfruit Lemon Sauce
(Contains: Milk, Eggs; )
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!
