Chicken and Blue Cheese Sauce
with roasted potatoes
Red meat and blue cheese are, of course, a timeless combination paired together for a reason. Their richness complements without overpowering. Though some elements of this dish may be an acquired taste, if you're feeling daring, this meal won't disappoint.
Tags:
Calorie Smart
•Protein Rich
•Family Friendly
Allergens:
Milk
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
55 grams
Blue Cheese
(Contains: Milk)
1 unit(s)
Garlic
110 grams
Creme Fraiche
(Contains: Milk)
500 grams
Baby Potatoes
2 unit(s)
Carrot
1 sachet(s)
Dried Thyme
320 grams
Irish Chicken Breast
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2669 kJ
Energy (kcal)638 kcal
Fat26.1 g
of which saturates14.9 g
Carbohydrate57.2 g
of which sugars10.4 g
Dietary Fiber0 g
Protein51.4 g
Cholesterol0 mg
Salt1.31 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks and pop onto a lined baking tray.
- Toss with thyme, salt, pepper and a drizzle of oil.
- Spread out in a single layer.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Peel and grate the garlic (or use a garlic press).
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
3
- Pop the carrots onto a large (lined) baking tray.
- Toss with the garlic, salt, pepper and a drizzle of oil. Spread out in a single layer.
- Roast in the middle shelf until tender, 20-25 mins. Turn the tray halfway through.
4
- Meanwhile, place a pan over high heat with a drizzle of oil.
- Season the beef with salt and pepper.
- Once the oil is hot, fry the beef until browned, 1-2 mins each side for medium-rare.
- Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
NOTE: Swapping to chicken breast? Slice through the breasts to make thin steaks, season as instructed and fry in the hot pan, 3-6 mins each side.
5
- Place a pot over medium heat and pour in the creme fraiche.
- Add the blue cheese and allow to melt and the sauce to warm through.
- Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper.
TIP: Not a fan of blue cheese? Don't worry, this sauce will still be delicious without!
6
- After the beef has rested for 1-2 mins, thinly slice.
- Divide the roasted potatoes and carrots between plates.
- Serve the beef alongside with the blue cheese sauce drizzled over.
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