As the Apetina cubes absorb the heat from the other ingredients, the cheese blends smoothly into the dish without losing its structure and mild and creamy flavour
Use a mixture of sliced potatoes and parsnip (same preparation as the small potatoes) to add a different flavour to the dish
Pre-heat oven to 225*C and place an oven tray in the oven to heat up. Wash and boil the small potatoes for approx. 10 minutes before draining them and adding them to the pre-heated oven tray. Drizzle the potatoes with grapeseed oil and return the tray to the oven and roast for 12 – 15 min. (Toss the potatoes around on the tray every so often). Cut the green paprika into medium-small cubes and diagonally slice the white asparagus into bitesize pieces. Pre-heat a grill pan, add the butter and allow to brown slightly. Grill the chicken for 4 min. on each side and sprinkle the smoked paprika spice over the chicken. Add salt to taste and remove the chicken from the heat. Now add the asparagus pieces and green pepper cubes to te chicken and toss. After 1 min., add the red onion and the grill pan, which is cooling down. Finally add the potatoes and toss all the ingredients together. After serving, garnish with horse radish and chives.
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