Wasabi Mash with Poached Chicken. Indulge your tastebuds with this modern take on mash.
Serves 4
750g potatoes, peeled, cut into large pieces
40g butter
½ cup hot pure cream
¼ cup hot milk
1 tbsp freshly grated wasabi, or 1 tbsp wasabi paste
3 chicken-breast fillets
1 lemon, sliced
150g snow peas, shredded
1 cup edamame
¼ cup pickled pink ginger, drained
Place potatoes into a saucepan and cover with cold water. Place over high heat and bring to the boil. Simmer for 20 minutes, or until soft. Drain. Return potatoes to saucepan. Add butter, cream, milk, and wasabi. Mash until smooth.
Meanwhile, place chicken-breast fillets into a deep frying pan. Cover with water and slices of lemon. Place over medium heat and bring to a simmer. Simmer for 10 minutes. Remove from heat and cool in liquid for 10 minutes. Transfer to a plate. When cool enough to handle, shred meat.
Place snow peas in a bowl and edamame in another bowl. Cover peas and edamame with boiling water. Let stand for 1 minute, or until just tender. Drain. Place edamame in a serving bowl.
Spoon mash onto serving plates. Top with chicken, snow peas, and pickled ginger, and serve with edamame on the side.
TIP: If you can’t find fresh wasabi stems in time, try to look for a paste that contains as much wasabi as possible by checking the ingredients list. But it’s definitely worth trying to source fresh wasabi to achieve an authentic flavour.
