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Maple Black Pepper Pork Belly with Creamy Potato Salad

Recipe

A hearty dish for garlic lovers

Serves 4 people | Prep time: 15 mins | Cooking time: 30 mins  

British | Main  

Ingredients

  • 300g Chicken Breast Mini Fillets
  • Salt
  • 1 Tablespoon Whole Peppercorns
  • 1 Teaspoon Cracked Black Pepper
  • Oil
  • 2 Heaped Tablespoons Mascarpone
  • 1 Chicken Stock Pot With 200ml Boiling Water
  • 200g White Mushrooms, Sliced
  • 1 White Onion, Chopped
  • 1 Handful Of Fresh Parsley, Chopped
  • 1 Teaspoon Dijon Mustard
  • 2 Teaspoons Thyme
  • 2 Teaspoons Garlic Powder
  • 2 Tablespoons Worcestershire Sauce
  • 4 Potatoes, Peeled And Diced
  • Splash Of Milk
  • Knob Of Butter For The Mash
  • Search Ingredients

Method

  1. Peel the potatoes, dice and wash them then add them to a large saucepan of boiling, salted water. Boil them for 20 minutes until soft.
  2. Meanwhile, add chicken fillets to a bowl and season with 1 teaspoon garlic powder, 1 teaspoon of thyme and salt and pepper. Then heat up some oil in a large frying pan and add the chicken fillets in. Fry these on both sides over a medium heat for 5 minutes until golden and crispy on the outside and cooked through then remove and set aside.
  3. Add the chopped onion to the same pan and fry for a few minutes until the onion starts to soften, then add the garlic and 1 teaspoon of thyme and fry everything for a few more minutes before adding the sliced mushrooms and fry for 5 minutes until mushrooms have softened.
  4. Push the contents of the pan to the side and add the mascarpone, stock, peppercorns and pepper, dijon and worcestershire sauce and mix everything together with the veg to get a creamy sauce. Season with salt to taste then add the chicken back into the sauce with some freshly chopped parsley and simmer everything for a few minutes.
  5. Drain the potatoes and mash with a splash of milk and knob of butter to taste then spoon the mash into bowls. Add 2-3 fillets of chicken on top of the mash and spoon some sauce over the top and serve.