Just before I started researching the recipes for this gluten free week, I was taken to a really lovely restaurant where I had pea puree for the first time. I wasn’t sure at first as I’m not that keen on mushy peas, but this is a long way from them. The peas are blitzed with fresh mint and taste delicious.
The bite size roast potatoes were also part of the meal, and along with the GF breaded free range chicken kiev this makes a great start to our Gluten free week. Just swapping the breadcrumb and flour means that everyone can enjoy the same food.
Cheese and tomato toasted sandwich
Homemade Chicken Kiev, mini potoatoes with pea and mint puree
Couple of digestive biscuits with cheese
2 chicken breasts cut from the whole chicken
Cupful of gluten free flour
Crust from the gluten free bread made into breadcrumbs
2 cloves of garlic crushed
Fresh or dried parsley
2 large potatoes
Oils for cooking
For the pea puree
1 small onion,finely chopped
600g frozen peas
125ml vegetable stock
Small handful of fresh mint leaves
Firstly mix the butter, garlic and herbs in a bowl and put in the fridge while you get the other ingredients ready.
Secondly make your breadcrumbs the put them in a shallow bowl. Beat the egg with a pinch salt and pepper and put this in another shallow bowl, and a third bowl for the flour.
Put the oven on about 200°C or Gas Mark 6 and chop the potatoes about the size of dice then with a little oil roast in the oven until crispy and golden.
While the potatoes are cooking cut a small hole in the underside of your chicken breast at an angle being careful not to go right through to the other side.
Next put the firmed butter mixture in to the hole you have made and press the chicken closed around it.
Dip the chicken firstly in the flour then the egg then the breadcrumbs coating well.
Fry the chicken on both sides for about 5 minutes each until golden being careful not to squeeze the garlic butter out of them. Then put them on a tray in the oven to finish cooking the chicken.
For the pea puree melt the butter over a medium heat onion and cook, stirring, for a few minutes until softened.
Add the frozen peas and vegetable stock and turn up the heat until the peas have thawed and are hot. Reduce the heat slightly and simmer for 5 minutes.
Stir in the fresh mint leaves and cook for a further few minutes. Spoon the mixture into a food processor and blend to a purée, stop blending when you have the consistency you like. Season to taste.
Serve with the roasted potatoes and chicken kievs.