Baked chicken with lemon, potato and olives
13 October 2011

Serves: 4

Preparation time: 30 minutes

Cooking time: 60 min

Ingredients

  • 1 kg roasting potatoes, such as desiree
  • 1 red onion, peeled and cut into wedges
  • 75 g green olives
  • 1 lemon, sliced
  • 50 g pancetta, cut into strips
  • 2 bay leaves
  • 1 tbsp tomato purée
  • 1 tbsp balsamic vinegar
  • 120 ml chicken stock
  • 1.7 kg FREE RANGE chicken, jointed
  • 1 tbsp extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • chopped flat-leaf parsley, (optional)

 

Instructions

1. Preheat the oven to 180C/Gas 4 

2. Cut the potatoes into chunks and place in a roasting tin or ovenproof dish 
 
3. Scatter over the onions, olives, lemon, pancetta and bay leaves 
 
4. Stir in the tomato paste and balsamic vinegar into the chicken stock, and then pour over the potatoes 
 
5. Lay the chicken pieces on top, drizzle with the olive oil and sprinkle with salt and pepper 
 
6. Roast for 50 minutes or until the chicken is golden 
7. Transfer the chicken pieces to a warm plate, cover with foil and set aside to rest in a warm place 
 
8. Increase the oven setting to 220C/Gas 7 and return the roasting tin or dish to the oven for 10 minutes or until the potatoes, onion and lemon slices are well covered. 
 
9. Place the chicken back on top of the potatoes, scatter over some chopped parsley, if you like, and serve 

 

 

 

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Butterflied leg of lamb in Moroccan mint marinade
13 October 2011

Serves: 6 +
Preparation time: Overnight

Cooking time:30 minutes

Ingredients

  • 1 leg of lamb, 2.7kg in weight, boned and butterflied
  • salt
For the marinade:
  • 600 ml water
  • 150 ml olive oil
  • 6 tbsp fresh mint, roughly chopped
  • 8 clove garlic, finely chopped
  • 1 tbsp paprika
  • 1 tbsp salt
  • 1 tsp dried red chilli flakes
  • 2 tsp ground cumin
  • 2 tsp freshly ground black pepper
  • 3 bay leaves, finely chopped

Instructions

1. Place the lamb in a non-aluminium container. Combine all the marinade ingredients and rub over the lamb. 
 
2. Cover and refrigerate overnight to marinate or allow to stand for 2 to 3 hours at room temperature. 
 
3. Bring the lamb to room temperature, if refrigerated. Remove the lamb from the marinade (reserving the marinade) and sprinkle the lamb with salt. 
 
4. Heat a barbecue to cooking point or heat a griddle until very hot. 
 
5. Cook the lamb on the barbecue or griddle for 12-15 minutes on each side, basting often with reserved marinade. Serve at once.

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Corn & Avocado Salad
30 September 2011

 

Serves: 2
Preparation time: 5 minutes

Ingredients

  • 1 firm large ripe avocado, halved, stone removed, peeled, finely chopped
  • 2 cobs of corn kernels.
  • 3 shallots, ends trimmed, thinly sliced
  • 1/4 cup chopped fresh coriander
  • 2 tbs fresh lemon juice
  • a good pinch of smoked paprika

Instructions

Combine the avocado, corn, shallot, coriander and lemon juice in a medium bowl. Serve.

 

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San choy bau
30 September 2011

Serves: 4
Preparation time: 30 minutes

Ingredients

  • 1 iceberg lettuce
  • 1 tablespoon olive oil
  • 3 shallots, thinly sliced diagonally
  • 500g pork mince
  • 1 small carrot, peeled, grated
  • 1 zucchini, grated
  • 1 small red capsicum, deseeded, finely diced
  • 2 cobs of  fresh corn kernels, 
  • 1/3 cup Oyster Sauce
  • 1 tsp tomato paste
  • 1 fresh tomato diced

Instructions

With core of lettuce facing down, bang core on a flat surface. This will make it easy to remove whole core by twisting and pulling out. Remove damaged outer leaves. Discard. Separate leaves and place in a large bowl of icy cold water. Refrigerate until required.
 
Heat oil in a frying pan over medium heat. Add shallots and cook for 1 minute.
 
Increase heat to high. Add pork. Cook, stirring, for 4 minutes or until browned.
 
Add carrot, zucchini, capsicum, tomato and corn. Stir well.
 
Combine oyster sauce and tomato paste and add to mince mixture. Stir well.
 
Bring to the boil. Reduce heat. Simmer for 2 minutes.
 
Drain lettuce leaves. Pat dry with paper towel. Place lettuce cups on a platter. Spoon mince mixture into lettuce cups.
 
Serve

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Chicken with Tarragon Butter
23 September 2011

Serves: 2
Preparation time: 45 minutes

Ingredients

  • 100g butter
  • tarragon leaves, finely chopped
  • 2 chicken breasts (skin on)
  •  tarragon butter
  • salt and pepper
  • 200g broccoli, cut into florets
  • 1 Cup long grain rice
  • 1 red capsicum, sliced in half

Instructions

Tarragon Butter
Take out 100g of butter and allow to soften at room temp. Pick 20ish tarragon leaves and finely chop. Mix into the butter and place in the centre of a sheet of glad wrap. Fold the glad wrap in half and roll the butter in the wrap. Holding both ends; twist until you make a sausage shape. Place in freezer for an hour.

Chicken
Pre heat the oven to 180 degrees. Remove your tarragon butter from the freezer and slice into discs. With a small knife make a hole between the skin and the flesh and slide in one or two discs of butter. Lightly brush all of the chicken with oil and season well.

Clean the capsicum and remove all seeds and slice in half. Rub with oil and seasoning and place in baking tray. Add the prepared chicken breasts to the same tray and roast uncovered for about 20 minutes.

While the chicken is cooking prepare your rice and add two crushed garlic cloves to the water.

Cook your broccoli in salted water until cooked through, toss in butter and seasoning. Remove chicken from tray and place on plate. Spoon rice into capsicum halves and drizzle with tray juices. Serve with broccoli.

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