Chicken Muffins With Pipped Mash
Preheat oven at 180º C. Place silicon cupcake moulds on a baking tray.
Heat olive oil in a non-stick pan. Add garlic, onion and celery and sauté for a minute. Remove from heat and cool to room temperature.
Take chicken in a bowl. Add sautéed garlic-onion mixture, breadcrumbs, egg, salt, crushed peppercorns, paprika and vegetable stock and mix well.
Fill a piping bag with the prepared mixture and pipe out the mixture into silicon cupcake moulds on a baking tray. Put the tray in the preheated oven and bake for 25-30 minutes.
To make potato mash, boil sufficient water in a non-stick pan. Add potatoes and cook till fully done. Strain the potatoes.
Heat a non-stick pan, add the boiled potatoes, add the butter and keep on mashing the potatoes avoiding lumps in it.
Add cream, salt, crushed peppercorns, nutmeg powder and mix well. Garnish with parsley and when the mixture comes to room temperature fill it into the piping bag fitted a with star nozzle.
Demould the muffins and cool to room temperature. Pipe the potato mash over the muffins. Serve.