VEGES

Central Otago Mirror - - CONVERSATIONS -

❚ 400g green beans, ends trimmed ❚ 1 cap­sicum, core and seeds re­moved, sliced 1cm-thick Pre­heat oven to 220C. Bring a medium pot of salted wa­ter to the boil. Pre­heat a baking dish (if us­ing).

Cook ku­mara in pot of boil­ing wa­ter un­til very soft, 15–17 min­utes. Drain and mash with milk and but­ter un­til smooth. Fold through spinach and sea­son to taste with salt and pep­per.

While ku­mara cooks, pre­pare the rest of the meal. Pat chicken dry with pa­per tow­els. In a medium bowl, com­bine flour and lemon pep­per spice. Heat a driz­zle of oil in an oven-proof fry-pan on medium-high heat and lightly coat chicken in flour/ lemon pep­per spice mix.

Cook chicken for 1–2 min­utes each side, un­til golden (chicken does not need to be cooked through). Set aside.

Re­turn pan to medium-high heat, add wine/stock and gar­lic to deglaze pan. Cook 1-2 min­utes un­til wine/stock has re­duced. Add browned chicken, lemon zest and juice. Sim­mer for 1 minute, spoon­ing juices over chicken. Place pan into oven and bake chicken for 6-8 min­utes, un­til cooked through.

While chicken is cook­ing, heat a driz­zle of oil in an­other fry pan on high heat. Stir-fry beans and cap­sicum for 3-4 min­utes, toss­ing reg­u­larly, un­til beans are bright green and just ten­der. Sea­son with salt and pep­per.

To serve, di­vide gold ku­mara mash be­tween plates and top with lemon pep­per chicken. Serve veges on the side and driz­zle over any cook­ing juices.

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