Plant-Based Crumbed Chick'n, Potato, Cauliflower & Thyme Gratin
with Pear Salad & Almonds
When you top roast plant-based crumbed chick'n, potato and cauliflower with a Dijon and Parmesan-laced cream sauce, you can't go wrong. Add the finishing touch with a thyme-panko crust, plus a simple pear salad for a touch of sweetness and tang.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 sachet
All-American Spice Blend
1
Red Onion
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Pear
2
Potato
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
2
Garlic
1 sachet
Vegetable Stock Pot
1 sachet
Thyme
1
Cauliflower
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Dijon Mustard
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Wheat, Soy;)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and cauliflower into bite-sized chunks. • Place veggies in a baking dish. Drizzle with olive oil and season to taste with a generous pinch of salt and pepper. • Toss to coat, then roast until tender, 20-25 minutes. TIP: If your baking dish is crowded, divide the veggies between two dishes.
• Meanwhile, thinly slice red onion. • Finely chop garlic. • Pick thyme leaves. • In a medium bowl, combine a generous drizzle of olive oil, thyme and panko breadcrumbs (see ingredients). Season with pepper.
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with the butter and a drizzle of olive oil. • Cook onion, stirring, until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. • Remove pan from heat. Add Dijon mustard, vegetable stock (see ingredients), light cooking cream and Parmesan cheese. Stir to combine. Season to taste.
• To the baking dish with roasted veggies, pour over the creamy sauce. • Sprinkle evenly with the breadcrumb mixture. • Bake until golden, 5-10 minutes. • In a large frying pan, heat enough olive oil to coat 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.
• While the gratin is baking, thinly slice pear into wedges. • In a second medium bowl, add a drizzle of balsamic vinegar and olive oil. Season to taste, then add pear and mixed salad leaves. Toss to coat.
• Slice plant-based crumbed chicken. • Divide plant-based crumbed chicken, potato, cauliflower and thyme gratin and pear salad between plates to serve. Enjoy!
