Autumn has arrived, which means the nights are getting cooler and a little longer. This week, I thought I’d get you all inspired with my super simple (and delicious) Sunday-night roast chicken with mash. We’ll be stuffing the chicken with semi-dried tomatoes, this gives a little drama and surprise when you carve into it and we’ve added a little magic with a corn and turmeric sauce to bring it all together.
Simon’s mashed potatoes
Who doesn't love mash? Did you know that cooking potatoes and then cooling them before you eat them lowers their GI, even
if you later reheat them. Adding butter and cream also helps to lower their GI.
Serves: 6
2kg agria potatoes, peeled and chopped
100g butter, cubed
1 cup cream
- Place the potatoes in a saucepan and cover with cold salted water, bring to the boil and simmer until just tender.
- Drain and pass the potatoes through a potato ricer or mash with a potato masher.
- In a small saucepan combine the milk and butter and gently heat. Return the potato to the heat and add the milk mixture, stirring until the mixture is smooth and free of lumps.
- Season with flake salt and freshly ground pepper to taste.
Semi-dried tomato roast chicken
Corn and turmeric sauce
This sauce is so delicious, it works well with steak, over steamed or roast veges and even goes well with fish such as hapuku. Get the recipe
