For this hearty bake, we’ve taken the classic match of corn and chook and added savoury leek and fluffy mash.
Ingredients
- 500g potatoes, peeled, cut into 2cm pieces
- 125ml (1/2 cup) pouring cream
- 1 tablespoon olive oil
- 1 leek, trimmed, halved lengthways, washed, thinly sliced
- 500g chicken tenderloins, halved crossways
- 375ml (1 1/2 cups) Massel chicken style liquid stock
- 1 tablespoon cornflour
- 3 teaspoons water
- 145g (1 cup) frozen corn kernels
- 1/4 cup chopped fresh continental parsley
- 40g (1/2 cup) coarsely grated cheddar
Method
- Step 1Place the potato in a saucepan of lightly salted water. Bring to the boil over high heat. Cook for 15 minutes or until tender. Drain. Return to the pan. Add 80ml (1/3 cup) cream and mash.
- Step 2Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Add the leek and chicken, and cook, stirring often, for 5 minutes. Add the stock. Reduce heat to medium. Cook for 10 minutes. Combine the cornflour and water in a small bowl. Stir into the chicken mixture. Cook for 5 minutes or until the mixture thickens. Stir in the corn, parsley and remaining cream. Season with salt and pepper.
- Step 3Preheat grill on medium-high. Transfer the chicken mixture to a 2L (8-cup) capacity baking dish. Spread mash over chicken. Sprinkle with cheddar. Cook under grill for 5 minutes or until light golden. Serve.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1897 kj
Energy
22g
Fat Total
11g
Saturated Fat
4g
Fibre
36g
Protein
113mg
Cholesterol
523.39mg
Sodium
4g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
Notes
Cooking tip: Halve leeks before washing as dirt may be trapped between the layers.
- Author: Anna Phillips
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
0