Plant-Based Crumbed Chick'n & Herb Hasselback Potatoes

Name: Plant-Based Crumbed Chick'n & Herb Hasselback Potatoes with Honey-Mustard Gravy & Cucumber Salad
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; butter; water; honey; 2 Potato; 1 Thyme; 1 Corn; 1 Cucumber; 1 Plant-Based Crumbed Chicken; 1 Gravy Granules; 1 Dijon Mustard; 1 Mixed Salad Leaves

with Honey-Mustard Gravy & Cucumber Salad

Get up to $200 off!

Plant-based crumbed chicken, pan-seared to perfection, sure sounds like a winner protein to us. Level up thyme potatoes by making them hasselback style and team with some corn, an easy salad and a honey-mustard gravy for a flavour profile that feels like hitting a homerun!

Tags:

Kid Friendly

•Veggie

Allergens:

Milk

•Gluten

•Soy

•Wheat

•Sulphites

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Potato

Thyme

Corn

Cucumber

Plant-Based Crumbed Chicken

Gravy Granules

Dijon Mustard

Mixed Salad Leaves

Not included in your delivery

olive oil

butter

water

honey

Nutritional Values

Energy (kJ)4389 kJ

Calories1049 kcal

Fat37.2 g

of which saturates14.8 g

Carbohydrate120.6 g

of which sugars19.7 g

Dietary Fibre25.2 g

Protein78 g

Sodium1926 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut each potato in half lengthways. Pick and finely chop thyme. • In a small microwave-safe bowl, add thyme and half the butter and microwave in 10 second bursts, until melted. • 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 on lined oven tray, flat side down and repeat with the remaining potato. Brush over thyme butter and season with salt. Toss gently to combine and roast until tender, 30-35 minutes.

Little cooks: Take the lead by brushing the thyme butter onto the potatoes!

• Meanwhile, cut corn cob in half. Thinly slice cucumber into half-moons. • When potatoes have 20 minutes remaining, brush corn with olive oil and season. Place on oven tray with potatoes. • Roast until tender and slightly charred.

• Meanwhile, in a large frying pan, heat a small drizzle of olive oil over high heat. • Cook beef sausages, turning occasionally, until browned and cooked through, 10-12 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Cook the Plant-based crumbed chicken

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.

• When potatoes have 5 minutes remaining, in a medium bowl, combine gravy granules and the boiling water, whisking, until smooth, 1 minute. • Stir through Dijon mustard, the honey and remaining butter, until combined.

• In a large bowl, combine mixed salad leaves, cucumber and a drizzle of the vinegar and olive oil. Season.

Little cooks: Help wash and toss the salad!

• Divide beef sausages, thyme hasselback potatoes, corn cobs and cucumber salad between plates. • Pour honey-mustard gravy over sausages to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide plant-based crumbed chicken, thyme hasselback potatoes, corn cobs and cucumber salad between plates. • Pour honey-mustard gravy over sausages to serve. Enjoy!