Atlas Masterclass

Paprika chicken, gnocchi, mustard sauce

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INGREDIENTS:

Chicken

Paprika and mustard sauce

Gnocchi

Tomato

Cucumber

Capsicum (1/2 of supplied)

Lemon (1/2 of supplied)

Dill (1/3 of supplied)

White onion (1/2 of supplied)

Vegetarian:

Fried paprika breadcrumbs, runner beans

 

YOU’LL NEED‭:‬ Knife, chopping board, medium frying pan, medium saucepan, colander or sieve

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed), salt

ALLERGENS: Garlic, onion, gluten

These instructions are to serve 2 people. When cooking for 1, 4 or 6 the same techniques apply but the preparation and cooking times may change slightly.

 

METHOD: 

1. Bring a medium saucepan of salted water to the boil.

2. Cook the chicken: Heat a splash of oil in a medium frying pan over medium heat. Add the chicken and season generously with salt. Cook for 10 minutes or until brown on both sides. Remove from the pan to rest.

3. Prepare the salad: Wash all the vegetables. Dice the cucumber, tomato and capsicum. Slice the white onion finely. Pick the dill leaves. Slice half of the dill finely. Reserve the remainder for serving. Combine the vegetables with the juice of the lemon and some salt.

4. Cook the gnocchi: Put the gnocchi into the salted boiling water. Cook for 6 minutes, or until they float. Drain the gnocchi through a colander when cooked.

5. Heat the paprika and mustard sauce: Place the paprika and mustard sauce and the gnocchi into the pan where the chicken was cooked. Place the pan over a medium heat and gently stir until the sauce is warmed through.

6. To serve: Divide the gnocchi  and the salad between serving plates. Place the chicken on the gnocchi and sprinkle with the remaining dill.

 

VEGETARIAN METHOD:

1. Bring a medium saucepan of salted water to the boil.

2. Prepare the salad: Wash all the vegetables. Remove the stems from the runner beans. Dice the cucumber, tomato and capsicum. Slice the white onions finely. Pick the dill leaves. Slice half of the dill finely. Reserve the remainder for serving. Combine the vegetables with the juice of the lemon and some salt.

3. Cook the gnocchi: Put the gnocchi into the salted boiling water. Cook for 6 minutes, or until they float. Drain the  gnocchi through a colander when cooked.

4. Cook the beans: Heat a splash of oil in a medium frying pan over medium heat. Cook the runner beans for 5 minutes or until blistered and cooked through. Remove from the pan.

5. Heat the paprika and mustard sauce: Place the paprika and mustard sauce and the gnocchi into the pan where the beans were cooked. Place the pan over a medium heat and gently stir until the sauce is warmed through.

6. To serve: Divide the gnocchi and the salad between the serving plates. Place the runner beans on the gnocchi. Sprinkle with the fried breadcrumbs and with the remaining dill.

For downloadable pdf version, click here.