John Myers
Contents
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Ingredients
Chicken with cauliflower mash
- 4 Cloves of garlic (large)
- 200 g Small tomatoes
- 3 tbsp Rapeseed oil
- Salt, gourmet pepper to taste
- 1 Cauliflower (small)
- 200 ml Milk
- Medium hot mustard to taste
- Basil, fresh to your taste
Instructions
Baking sheet
- Peel the garlic cloves and cut the large ones in half. Wash small tomatoes. Take an oven tray and line it with parchment paper. Spread the halved garlic & small tomatoes on top. Preheat the oven to 200 ° degrees top / bottom heat. Brush both with rapeseed oil and pour in, bake for about 20 minutes.
- Wash the chicken breast fillets, pat dry with kitchen paper. Then cut the pieces in half. Brush with rapeseed oil and rub / sprinkle with salt or gourmet pepper to taste. Then spread them out on the baking sheet. Bake for another 20 to 40 minutes. (maybe longer because every oven is different!)
pot
- Wash cauliflower and cut into florets. Pour the measured amount of milk into a saucepan and bring to the boil. Add the cauliflower florets and cook for about 20 minutes. Then drain the whole thing, catching some of the milk.
- Put cauliflower florets back in the pot or in a bowl. Pour in the milk, add the mustard and puree the whole thing with a magic wand. Then season with salt and gourmet pepper. Now take two flat plates, equip them and serve.
