serves
2
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
Ingredients
- 300 g butternut pumpkin, cut into 1 cm chunks
- 1 large potato, cut into 1 cm chunks
- 2 carrots, roughly chopped
- 1 ½ litres chicken stock
- ½ broccoli, cut into florets
- 2 zucchini, roughly chopped
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp butter, softened
- Salt and black pepper
- 1 cooked ear of corn, kernels stripped
- ½ cooked barbecue chicken, meat shredded
- Plain papadums, fried or microwaved, to serve
Instructions
- Place the pumpkin, potato and carrot into a large saucepan. Pour over the chicken stock and bring to a boil over high heat. Cook for 10 minutes, then add the broccoli florets and zucchini and cook for 5 minutes further, or until tender. Drain well.
- Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, until softened. Add the drained vegetables and butter and then crush with a masher or fork. Season to taste with salt and black pepper. Stir through the corn and chicken.
- Divide between plates and serve with papadums on the side.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
