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Flambé Chicken with soy vegetables and creamy Lower GI potatoes

Flambé Chicken with soy vegetables and creamy Lower GI potatoes

$17.50 AUD

A Brazilian version of the famous shepherd's pie, using chicken thighs fillets cooked and flambéd in dry sherry, vegetables cooked in tomato and soy sauce topped up with a creamy sweet potato and lower carbs potato mash

This dish is a nice and very popular variation of Jerk beef Shepherd's Pie or "Escondidinho de Carne Seca" from Brazil's Northeast region. A true casserole that is made from meat, vegetables and creamy potato mash. Originally, this dish was made from Carne-Seca (dried meat) with mashed cassava and cheese on top. The recipe follows the same concept of a cottage pie that many people know as the shepherd's pie. Just like the shepherd's pie, the Brazilian version can have a large number of variations with different filings and so on. This flambé chicken with soy vegetables is one of my favourites.

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Contains: Milk and milk products, Soybeans and soybean products (eg Miso, soy milk etc)

Ingredients: Chicken thighs fillets, olive oil, dry sherry, onions , mushrooms, red capsicum, tomatoes, soy sauce, parsley, sweet potato, lower carbs potatoes, skim milk, butter, salt and pepper.

Reheating Instructions: You can either cook from frozen or defrost overnight in fridge. Remove the lid and cook in a pre-heated 180C oven for 50 - 65 (from frozen) or 30 - 45 mins (de-frosted) or until piping hot through the middle.
👩🏻‍🍳Hi, I'm Helen. I have been fascinated with cooking and baking since I was little. My first cooking memories are learning ingredients and flavours with my grandmother, in the South of Brazil. I was very young when I baked my first cake, I loved it so much that I would swap any other activity planned to stay at home baking. All my neighbours were always expecting that delicious treat on the weekends. I graduated from Tourism and Hospitality in 2004 and have been working in the events and hospitality industry since 2002. Firstly as an event planner, creating several theme parties and exhibitions, developing menus with chefs and mixologists. This was my pathway for diverse and inventive gastronomy. I moved to London in 2004 to acquire more knowledge and develop my career. While in London, I had the opportunity to travel to many different countries and get to know their beautiful culinary. Tasting their flavours and bringing that to my kitchen is one of my biggest passions.

I don’t have one style of cooking. When it comes to cooking, I follow a simple philosophy of believing all products should have great flavour, great texture and also be beautiful to look at. I love using natural wholefood ingredients, organic dairy, free range eggs, seasonal fruit and vegetables, nuts, seeds, dried fruits, spices and many more. I love creating delicious food and recipes that satisfy all our senses and bring people joy! Here in Australia, I have my own catering business, focused on healthy options, avoiding processed food, refined sugars and fried products.

For me, cooking means bringing joy to someone. It is my own way of bringing happiness.
Delicious served with a crisp salad or steamed vegetables.

Flambé Chicken with soy vegetables and creamy Lower GI potatoes

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Flambé Chicken with soy vegetables and creamy Lower GI potatoes

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