Buttermilk & Garlic Mash … with Chicken
January 26, 2011 in Uncategorized
Lately I’ve been obsessed with using buttermilk in my baking. It just adds a different dimension to baked goods … but I wanted to know how else I could use it. I wanted to try something savoury … so I flipped through recipe books and googled the web to see what I could find.
I came across several recipes that use buttermilk as a marinade (apparently it works wonders to tenderise chicken) … and then I found a recipe for Buttermilk & Garlic Mash.
I also had some chicken breasts that I needed to use … so I decided to make Buttermilk & Garlic Mash … with Chicken!
You will need …
Potatoes (I used a bag of baby potatoes – and I didn’t bother peeling them because the skins are so thin!)
Buttermilk (as a guide I’d say 250mls … but you might need more or less than this. Basically ensure that the mash is soft, but not too stodgy or too runny.)
Garlic (4 cloves – minced)
Salt & Pepper
Chicken breasts (6)
Grated cheese (parmigiano)
Seasoning (I used smoked paprika)
First things first … the mash.
Boil the potatoes and once they are cooked and nice and soft, remove the water and add the buttermilk and garlic. Mash away and season with salt & pepper. The buttermilk will add a slightly tangy flavour to the mash but it’s not nearly as rich as using milk and butter – which of course you could do.
In a baking dish, lay the chicken breasts and sprinkle with a smidge of the paprika (or you could add some fresh thyme or other favourite seasoning). Smooth over the mash potatoes so that it covers the chicken breasts.
Sprinkle over a layer of grated cheese and add another dusting of paprika. Drizzle with some olive oil.
Bake in a hot oven (180deg) for 30 – 35 minutes – until the cheese on top has turned golden and crispy.
Serve with some steamed veg!
x Sim x