- 2 Gluten Free Rosie & Jim Garlic Chicken Kiev
- Potatoes, peeled and chopped in half
- 1 or 2 sprigs of Spring Onion chopped – the white side only
- Splash of Milk
- Tablespoon of Butter
- 10-12 Medium sized Asparagus, chop the ends off
- Lemon juice, freshly squeezed
- Olive Oil
- Salt / Pepper
Heat the oven to 190oC or 170oC for fan assisted ovens.
Place the Rosie & Jim Chicken Kiev’s on a baking tray and bake for 25-30 minutes (35-40 minutes if frozen). Set a timer, just in case!
While they are cooking, chop the potatoes into chucks so that they will cook in 30 minutes.
Boil or steam the potatoes – whichever you prefer, until cooked.
Top Tip – * If your family love mashed potato and you hate mashing, we highly recommend you invest in a Potato Ricer. Smooth mashed potato in minutes without the hard work – it’s a very handy gadget for the kitchen!*
Chop the Spring Onion thinly – using only the white end of the onion.
Steam the Asparagus for 5-6 minutes. If they are very thick they may need another minute, but you want them al dente and crisp.
When the potato is cooked, mash the potatoes in a pan; add a splash of milk, the butter and season with salt and pepper. When it’s nice and creamy add in most of the Spring Onion, but keep a little for plating up.
When the Asparagus are cooked, but still have a little bite, take them off the heat and add a pinch of salt, pepper and a little drizzle of olive oil.
The Rosie & Jim Garlic Chicken Kiev should be ready now, so take them out of the oven and plate up –
Spoon some of the creamy mashed potato on the plate.
Add the Chicken Kiev on top.
Place the Asparagus on the plate and squeeze a little Lemon Juice over it.
Sprinkle the remaining Spring Onion on top
Serve up to your waiting loved one and wait to hear the Mmmmmmmm…!