Dairy Council Northern Ireland

Milk it for all it's worth


Recipes

Chicken stack with roasted maple vegetables and peppercorn sauce

Serves 2

The cooking challenge

Northern Ireland has become a popular destination for tourists from around the world. Students are invited to plan a two course meal for four visitors using local products to enrich the tourists’ experience of Northern Ireland
Chicken stack with roasted maple vegetables and peppercorn sauce

Alexandra King

Young Cook Finalist Recipe

  • Mrs C McTernaghan
  • Lagan College, Belfast
  • Key Stage 4

Ingredients

  • Chicken:
  • 2 chicken fillets
  • 4 slices of white bread
  • 50g plain flour
  • 2 eggs
  • ½ tsp freshly ground pepper
  • ½ tsp salt
  • 3 sprigs of parsley, chopped
  • Mash:
  • 2 scallions, finely chopped
  • 3 medium potatoes
  • 20g Northern Ireland butter
  • 50ml Northern Ireland whole milk
  • 1 sprig of parsley
  • Roast vegetables:
  • 1 carrot, chopped
  • 1 parsnip, chopped
  • ½ sweet potato, chopped
  • 2 cloves garlic, chopped
  • Vine of tomatoes
  • 2 tbsp maple syrup
  • 1 tbsp olive oil
  • ½ tsp freshly ground pepper
  • Peppercorn sauce:
  • 2 tbsp peppercorns, crushed
  • 60g Northern Ireland butter
  • 1 shallot, chopped
  • 100ml beef stock
  • 60ml Northern Ireland double cream

Method

  • To make the chicken, firstly pre–heat oven to 180°C. Blitz the bread , and mix in a bowl with the parsley, pepper and salt. Slice the chicken fillets in half, and coat in egg, followed by flour and then breadcrumbs. Place in oven for 30 minutes.
  • To cook the vegetables, place the chopped parsnip, sweet potato, garlic, carrot, and vine of tomatoes in a roasting tin. Rub olive oil and maple syrup into the vegetables. Sprinkle pepper over the top and place in oven for 35 minutes at 180°C.
  • Put the potatoes on to boil and heat butter, and milk in a saucepan before adding the scallions for 3–4 minutes. Strain and mash potatoes, add the milk and scallion mixture and mash again.
  • To make the sauce, melt the butter in a saucepan and add the shallots. Sauté until soft. Stir in the beef stock, followed by double cream and crushed peppercorns. Reduce the heat, and simmer until the sauce thickens.
  • To serve the meal, stack the chicken pieces on top of each other, drizzle some peppercorn sauce over the chicken and serve with the roasted vegetables and champ.

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From the farm to the fridge, the Dairy Council for Northern Ireland acts on behalf of the dairy industry, advertising and promoting the natural goodness and quality of Northern Ireland milk and dairy products.

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