2 x Rosie & Jim Sweet Lemon Kiev (from your butcher or local supermarket)
500g potatoes, peeled
125g savoy cabbage, finely sliced
50mls milk
50g butter
Salt and freshly ground black pepper
1 Ciabatta Loaf
Garlic
To Cook the Rosie & Jim, Ballybrittas Chicken Kiev:
Preheat oven to 190ºC/375ºF/gas 5 (fan assisted ovens reduce temperature to 170ºC). Bake product for 25-30 minutes. Cooking from frozen, allow an additional 10 minutes on to cooking time.
To Cook the Colcannon:
Cook the potatoes in a pan of boiling salted water for 15-20 minutes until tender. Lid On.
To cook the cabbage, Heat a knob of butter and a splash of water in a heavy-based pan. When the butter has melted add the cabbage and a pinch of salt. Stir well, then cover and cook over a high heat for 1 minute. Stir again and cook for another minute. Drain off any excess liquid and season with pepper.
Drain the potatoes, add in the milk and mash until smooth (or use a ricer), then beat in the cabbage and the remaining butter. Season to taste with salt and pepper.
To make Garlic Bread:
Cut the Ciabatta Loaf into slices.
Toast for a minute or two.
Rub a garlic Clove into the slices.
Toast for another minute or two.
Serve the Rosie & Jim Sweet Lemon Kiev with Garlic Bread and Colcannon & a quater of lemon on the side.
