Herby Plant-Based Crumbed Chick'n & Irish-Style Colcannon
with Baby Broccoli & Gravy
- Gluten
- Soy
- Wheat
- Sulphites
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Bring the cosy warmth of a classic pub meal straight to your kitchen with this comforting Irish-inspired winter winner. We've packed the mash with steamed kale and spring onion for a traditional colcannon twist, making it the perfect bed for juicy, herby plant-based crumbed chick'n and tender baby broccoli. Smothered in a rich, savoury gravy, it’s a hearty plate of pure satisfaction.
Ingredients
2
Potato
1
Kale
2
Spring Onion
1
Baby Broccoli
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
1 packet
Gravy Granules
(Contains: Gluten, Soy, Sulphites, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
½ cup
boiling water
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced.
- Peel potato and cut into large chunks.
- Thinly slice kale, discarding any larger pieces of stalk. Thinly slice spring onion.
- Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways.
- Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt.
- Cook chopped potato in the boiling water for 12 minutes. Place a colander or steamer basket on top and add kale.
- Cover and steam until kale is wilted and potatoes are easily pierced with a fork, for another 2-3 minutes.
- Drain potatoes and return to saucepan. Add the milk, butter and a pinch of salt and mash until smooth. Stir through steamed kale and spring onion, sover to keep warm.
- Meanwhile, baby broccoli on a lined oven tray, drizzle with olive oil and turn to coat.
- Bake until cooked through, 10-14 minutes.
- Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
- Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.
TIP: If your oven tray is crowded, divide between two trays.
- Just before serving, in a medium bowl, combine gravy granules and the boiling water, whisking, until smooth, 1 minute.
- Divide Irish inspired colcannon, baby broccoli and crumbed chick'n between plates. Pour over gravy to serve. Enjoy!
ELEVATE ME: If you've added extra ingredients to this recipe, stir horseradish sauce through the colcannon. In a small microwave-safe bowl, microwave red wine jus until melted and warmed through, 30 seconds. Pour over red wine jus and tear over parsley to serve.
