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
- 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.
- 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.
- 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.
- 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.
- 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.