Autumnal Chicken with Apples & Sweet Potato Mash
This week our Junior Chefs are back on seasonality talking about apples and will prep and create a chicken dish with sautéed apples and a sweet potato mash. This autumnal chicken dish bags lot of flavour, we will be browning Chicken and then simmering with chopped apple, shallot, garlic, and a splash of cream, for a tasty cosy dish. You’ll want a firm, crisp apple, such as Braeburn, or Granny Smith.
Apples are one of the most widely cultivated tree fruits. There are over 7,000 varieties in existence, many of which are grown in Britain but, despite that, only around 12 varieties are commonly sold in UK supermarkets, of which many are imported.
Apples were a favourite of the ancient Greeks and considered a luxury fruit by the Romans.
Colours range from red, to yellow and green, but all varieties fall into one of two categories: eating, also sometimes called dessert apples or cooking, with the latter being more tart in flavour.
All apples are a good source of vitamins A and C, as well as fibre.
Availability; All year round, though British apples are at their best from September to November. When buying select firm fruit, with no blemishes, bruising or wrinkles. The fragrance of an apple is a good indicator of freshness and quality.
All ‘eating’ apples can be used in cooking but the opposite is not the case. Bramley is the definitive English cooking apple. For cooked dishes requiring a firmer texture Cox, Braeburn or Granny Smith are a good choice.
In this week’s dish we will be using the following skills:
Skills used include:
Washing, peeling, measuring, cutting, chopping, slicing, coring, mincing, sautéing, boiling squeezing, simmering and mashing.
