There’s nothing new about sauté methods to cook our food with. All it means is to cook on a high heat with little oil, but moving the food around so that it doesn’t burn while it cooks. We could do it by tossing the pan or moving around the food with an implement.
Mashed potatoes are easy, and can make a lovely accompaniment to some dishes we’d usually eat with rice, cous cous or pasta.
- 5lb King Edward, Maris Pipers or other potatoes that are suitable for mashing.
- 3 medium slices Leeks
- 1 Medium Onion
- 200g Sock or 1 stock pot.
- 1 pinch Salt & pepper.
- Peel the potatoes and set them on to simmer with a couple of teaspoons of salt to cook with.
- Cut the chicken breast into small strips, slice the leeks and chop the onion.
- Use a thick bottomed saucepan or a wok, or cast iron sauté pan. Heat the pan up to very hot and use a little oil in the pan.
- Add the chicken for the first 5 minutes and then add the onion, leek and stock, moving the food all the time. The chicken must be cooked all the way through.
- Cooking for a further 10 minutes, ensure all the ingredients are fully cooked, add salt and pepper to taste and set aside with a lid on the pan. The heat will be retained for the few minutes it takes to prepare your potatoes.
- When potatoes are fully cooked, drain and mash. Don’t be tempted to add butter or milk, or the potatoes will go too smooth and be the wrong consistency to make into a potato pie shape.
- Place a patty sized heap of potatoes onto a plate and simply serve the sautéed chicken and leek on the top.
- Decorate the sides of the mashed potatoes using a fork, and serve immediately.