Chicken Nuggies & Cheesy Mountain Mash
with Broccoli Forest & Gravy
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! Embark on a delicious dining adventure as you and your little chef get to mashing, mixing and drizzling. This cheesy mountain mash tastes so good on its own, but even better when it’s served with homemade chicken nuggets, veggies and some gravy!
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.
Ingredients
3
potato
1 head
broccoli
1
carrot
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
chicken tenderloins
1 sachet
Aussie spice blend
1 packet
Panko Breadcrumbs
(Contains Wheat, Gluten; May be present: Soy. )
1 sachet
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk;)
40 g
butter
(Contains Milk;)
2 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
½ cup
boiling water
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cut broccoli into small florets, then roughly chop stalk. • Thinly slice carrot into sticks. • Cook potato in the saucepan of boiling water for 6 minutes (the potatoes will finish cooking in step 2).
Little cooks: Older kids can help peel the veggies!
• Place a colander or steamer basket on top of saucepan with potatoes, then add broccoli and carrot. • Cover and steam until the broccoli and carrot are tender and potatoes are easily pierced with a fork, 7-8 minutes. • Transfer steamed veggies to a bowl. Season to taste and cover to keep warm. • Drain potatoes and return to saucepan. Add Cheddar cheese, the milk, butter and a pinch of salt and mash until smooth.
Little cooks: Get those muscles working and help mash the potatoes!
• While potatoes are boiling, cut chicken tenderloins into 2cm chunks. • In a shallow bowl, combine the plain flour and Aussie spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken in the flour mixture, followed by the egg and finally into the breadcrumbs. Transfer to a plate.
Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.
• In a large frying pan, add enough olive oil to cover the base and heat over medium-high heat. • Cook crumbed chicken in batches until golden and cooked through, 5-6 minutes. Transfer to a plate lined with paper towel and season with a pinch of salt.
TIP: Add extra oil if needed so the nuggies do not stick to the pan. TIP: Chicken is cooked through when it is no longer pink inside.
• In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.
• Pile the cheesy mash on serving plates to resemble a mountain. • Surround mash mountain with the veggies and chicken nuggies. • Pour gravy over the mash to serve. Enjoy!
Little cooks: Help load up the mash mountain and drizzle over the gravy!