Category Archives: Recipes

Salami Roses

salamiroses

Photography Andy Arnfield – The Gourmet Grocer

You may have seen, in a previous post, a recipe for rosy apples ,which are delicious slices of apples in cased in puff pastry to create a sweet crumbly dessert, well moving on from this idea I decided that a savory version was in order, so combining some of my favourite ingredients cheese, salami, mustard and sun dried tomatoes I came up with these tasty treats. They are so simple to make and  are sure to wow your friends as a snack, party table or picnic hamper. In this recipe I used cheddar but you can experiment with any melty cheese or antipasto type ingredients. Enjoy !!

Ingredients

1 sheet puff pastry thawed
18 slices salami
Sun-dried tomatoes
Dijon mustard
Cheddar cheese
Spray olive oil
Flour for dusting

Thaw the frozen puff pastry sheet at room temperature by placing them on the counter for 40 minutes. Once thawed, preheat an oven to 375 degrees, and lightly spray a 12-hole cupcake pan with olive oil or another non-stick cooking spray. Wipe any excess oil off the pan with a paper towel to ensure a thin coating that does not prevent the puff pastry from rising. Dust your work space with flour, and then use a rolling pin to roll the puff pastry sheets out to a length of 18″. cut into 3″ wide strips. You should have six strips  Next, spread each strip with a light smear of Dijon mustard. Cut the round salami slices in half and  lay down the half circle meat slices so the flat side is down and the top of the rounded edge is above the puff pastry strip.

Once all of the salami slices are laid down, spread a little bit of finely grated cheddar cheese and sun-dried tomatoes across the puff pastry strip. Now fold the bottom half of the puff pastry upwards and onto the top half. You should see a strip of puff pastry with the semicircles of meat exposed along the top edge, while the sun-dried and cheese are contained within the folded pastry. Gently roll the puff pastry strips up and place them into the cupcake pan meat side up.

Place the pan in your preheated oven, 220c or 200c fan forced and bake for about 30 minutes checking on them periodically. Remove from the oven when the puff pastry appears done.  Serve hot and enjoy!

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Spicy Smokey Bacon Mac and Cheese

Smokey Bacon Mac and Cheese

Photography – Andy Arnfield

From being a child one of my favourite dishes was mac and cheese, now all grown up and sporting a wider pallet, adding yummy ingredients like gourmet cheese and chilli just comes naturally. I have just been on a fantastic BBQ course and had a juicy, smokey rack of pork ribs cooking, I needed something delicious to accompany so what better than Spicy Smokey Bacon, Mac and Cheese. Delicious ! Enjoy!

SERVES 4

½ tsp sea salt + more for pasta water
250g smoked bacon, uncooked
2 Tbsp unsalted butter
1 cup chicken stock
¼ cup all-purpose flour
½ teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon chili powder
1 tablespoon paste
½ tablespoon Worcestershire sauce
2 cups milk
100g extra sharp cheddar, grated
100g smoked provolone cheese, grated
100g asiago  cheese, grated
250g dry Macaroni
2 slices of day old bread
1 red chilli

Bring a covered pot filled with water to a boil over high heat. Once it boils, add a handful of salt and pasta. Reduce heat to medium high and cook uncovered to al dente. Drain and set aside.

Meanwhile warm a large 12” pan over medium-high heat. Cut bacon into bite size pieces and add them into the pan. Stir occasionally as needed. Cook until crisp. While the bacon is cooking, grate cheeses and prepare remaining ingredients. Once bacon is cooked through, remove bacon onto kitchen towel with a slotted spoon to drain. Reserve 2 tablespoons of bacon fat and discard the rest. Add butter. Once melted add flour and whisk to combine to make a roux Add spices, chili paste, Worcestershire, chicken broth. Whisk to combine. Allow to come to a bubble for 3 minutes until thickened. Add milk. Whisk to combine. Bring back to a bubble and add cheeses. Stir until cheese is melted and smooth.

Add pasta to sauce and stir to combine. Add bacon. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce.

In a blender blitz bread into fine bread crumbs. Toast in a frying pan until crispy and sprinkle over the macaroni. Garnish with sliced red chilli

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Strawberry and Watermelon Trifle with Rose Scented Cream

Strawberrywatermelontrifle

Inspired by the famous Strawberry Watermelon Cake from Black Star Pastry in Sydney, I thought I would use the amazing flavours to create this delicious trifle.  The layers of, subtle rose flavoured jelly, sweet strawberries, crisp watermelon, rose rented cream, followed with strawberries and grapes macerated in rose water, finally topped off with crunchy pistachio and rose petals, is simply delicious.  This dessert is so simple to make and is sure to be a showstopper. I have made these trifle’s in stemless wine glasses for and individual serve, but you could double the ingredients to make a large bowl to serve at the table. Enjoy

Photography Andy Arnfield

Recipe Inspired by Christopher The, Black Star Pastry, Sydney

Ingredients

250g seedless watermelon, thinly sliced
60 ml (¼ cup) rosewater
4 tbsp caster sugar
500g strawberries (about 2 punnets), halved
10 seedless red grapes, halved
1 tbsp slivered pistachios
1 tbsp dried rose petals

Rose Jelly
500mls water
6 sheets titanium strength gelatine leaves
1/4 cup dried rose petals
1 tbs rosewater
1/4 cup sugar
1 cup strawberries

Almond dacquoise
150g almond meal
150g pure icing sugar, sieved
5 egg whites
135g caster sugar

Rose-scented cream
300 ml thickened cream
30 gm caster sugar
2 tbsp rosewater

 

Serves 4

Prep time 45 mins, cook 15 mins (plus cooling, macerating, chilling and setting of the jelly)

To make the rose jelly steep 1/4 cup dried rose petals in 500mls of boiled water add 1/4 cup sugar and 1 tablespoon of rose water and stir until all the sugar has dissolved. Add 6 sheets of softened titanium gelatine sheets to the liquid and stir until dissolved and allow to cool but not set.

For almond dacquoise, preheat oven to 200C. Process almonds in a food processor until finely ground, then combine in a bowl with icing sugar. Whisk eggwhites in an electric mixer until soft peaks form (3-4 minutes), then gradually add caster sugar and whisk until stiff peaks form (1-2 minutes). Gently fold through almond mixture, spread on a 30cm x 40cm oven tray lined with baking paper and bake until golden (10-15 minutes). Set aside to cool on tray, then cut in half lengthways.

Cut dacquoise into squares to fit inside the glass you are going to serve the trifle from and cover the bottom. Now arrange a layer of strawberries to about one inch of the glass. Pour in the cooled rose jelly liquid and pop into the refrigerator until set 4 hours or over night.

Arrange watermelon slices in a single layer on a wire rack. Sprinkle with 20ml rosewater, then scatter with 2 tbsp sugar. Stand to macerate (30 minutes), then pat dry with absorbent paper.

Meanwhile, for rose-scented cream, whisk cream and sugar in an electric mixer until soft peaks form, gradually add rosewater and whisk until stiff peaks form (do not over-whisk).

Now that the jelly has set pipe a layer of the rose cream into the glass and then one more layer of dacquoise. Top with the watermelon and one more layer of cream and refrigerate until firm (1-2 hours).

Combine strawberries, remaining rosewater and remaining sugar in a bowl, toss to combine and set aside to macerate (15 minutes) then carefully arrange on top of the trifle, gently pushing into cream. scatter over grapes, pistachios and petals, and serve.

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Lamb Biryani with Saffron Butter and Whole Spices

Biriyani

 

Photography Andy Arnfield – The Gourmet Grocer

Recipe Maunika Gowardhan

I just love the flavours of Indian food and one of my favourites it the good old Biryani.  There are a multitude of recipes out there and is made differently depending on where you are in India or Pakistan, but this is one I love and use all the time. There are various communities in India that make finger licking biryanis with recipes handed down through generations and are renowned for melt in your mouth slow cooked pots of meat & rice ensuring the juices are soaked in by the rice grains. Sealed pots ensure the moisture is intact and opening dish at your dinner table serving out the biryani with the steam and aromas wafting through make for a delightful meal. You could always use chicken in this recipe instead of the lamb and reduce to cooking time to suit.  I also like to top mine off with fried red onions and fresh green chilli. Enjoy !

Ingredients

Serves 6

600gms shoulder of lamb on the bone cut into cubes
1 tsp turmeric powder
3 tbsp Greek yoghurt
Pinch of salt

To cook the lamb;

4 tbsp vegetable oil
1 bay leaf
5 green cardamom pods
4 cloves
3cm cinnamon stick broken
2 medium onions finely sliced
6 cloves of garlic pounded to a paste
2” peeled ginger pounded to a paste
1 tsp Kashmiri red chilli powder
1 tsp cumin powder
½ tsp fennel powder
2 tbsp tomato puree
80mls water
2 tbsp melted butter
Generous pinch of saffron infused in 2tbsp of warm water
1 tbsp finely chopped mint
1 tbsp finely chopped coriander
Red onion, lemon wedges and mint chutney to serve

For the rice;

500gms basmati rice washed & drained
2 bay leaves
3 green cardamom pods
1lt water or vegetable stock
Salt to taste

Method

In a mixing bowl add the lamb, turmeric powder, Greek yoghurt and salt. Mix well making sure all the pieces are well coated. Set aside and leave to marinate for 2 hours or overnight.

Heat the vegetable oil in a heavy based pan and add all the whole spices. As they start to crackle add the chopped onions. Sauté the onions on a medium heat for 10-12 minute until they soften and turn light brown. Add the garlic and ginger paste and fry stirring well for a couple of minutes. Add the powdered spices and cook for a further two minutes. At this stage add the marinated meat stir well making sure to mix the spices with the lamb pieces. Tip in the tomato puree and fry sealing the lamb cubes for a 3-4 minutes. At this stage add the water. bring to a simmer and cover the sauce pan cooking the lamb for 45minutes. Give it a stir half way through making sure the lamb is tender and the masala thickens. The masala should reduce and coat the lamb pieces.

Preheat the oven to 180c (Gas mark 4). Ten minutes before the lamb is ready bring a large sauce pan with a litre of water to boil. Add the rice, bay leaf, cardamom pods and salt. Bring to a boil and cook the rice for 7-10 mins until three quarters done (the rice grain if broken should have a slight bite to it) Drain the rice and set aside.

Brush the base of a deep casserole with melted butter. Cover the base with a layer of rice about a third followed by a third of the lamb along with its sauce followed by another layer of rice and a teaspoon of the saffron water. Repeat each layer finishing off with a layer of rice and a drizzle of saffron water, chopped mint and leftover melted butter. Cover the dish with grease proof paper and a tight fitting lid. Place the dish in the oven for a final cooking time of 25minutes. Once done fork the rice gently, garnish with coriander and serve warm with onion rings, mint chutney and lemon wedges.

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French Onion Soup

frenchonionsoup

Photography Andy Arnfield – The Gourmet Grocer

Recipe Delia Smith

There are loads of recipe’s around for this amazing hearty delicious soup, but I always use the one from my all time favourite cook Delia Smith. The secret to a good French Onion Soup is letting the onions brown down slowly, as the darker your onions the deeper rich colour your soup will be.  Also using  a good quality Gruyere such as Compte from France makes a real difference in the texture and flavour of this classic dish.  Enjoy ;0)

Serves 6

Ingredients
700 g onions, thinly sliced
2 tablespoons olive oil
50 g butter
2 cloves garlic, crushed
½ level teaspoon granulated sugar
1.2 litres good beef stock (see related recipe below)
275 ml dry white wine
2 tablespoons Cognac
salt and freshly milled black pepper
For the croutons:
French bread or baguettine, cut into 1 inch (2.5 cm) diagonal slices
1 tablespoon olive oil
1-2 cloves garlic, crushed
To serve:
6 large or 12 small croutons (see above)
225 g Gruyère, grated
Pre-heat the oven to gas mark 4, 350°F (180°C).

Method

First make the croutons – begin by drizzling the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using your hands, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn over each one so that both sides have been lightly coated with the oil.

Bake them in the oven for 20-25 minutes till crispy and crunchy.

Next place the saucepan or casserole on a high heat and melt the oil and butter together. When this is very hot, add the onions, garlic and sugar, and keep turning them from time to time until the edges of the onions have turned dark – this will take about 6 minutes.

Then reduce the heat to its lowest setting and leave the onions to carry on cooking very slowly for about 30 minutes, by which time the base of the pan will be covered with a rich, nut brown, caramelised film. After that, pour in the stock and white wine, season, then stir with a wooden spoon, scraping the base of the pan well.

As soon as it all comes up to simmering point, turn down the heat to its lowest setting, then go away and leave it to cook very gently, without a lid, for about 1 hour.

All this can be done in advance but, when you’re ready to serve the soup, bring it back up to simmering point, taste to check for seasoning – and if it’s extra-cold outside, add a couple of tablespoons of Cognac!

Warm the tureen or soup bowls in a low oven and pre-heat the grill to its highest setting. Then ladle in the hot soup and top with the croutons, allowing them to float on the top of the soup. Now sprinkle the grated Gruyère thickly over the croutons and place the whole lot under the grill until the cheese is golden brown and bubbling.

Serve immediately – and don’t forget to warn your guests that everything is very hot!

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Roast Pork Loin with Macadamia Stuffing and Cider Maple Sauce

blogporkstuffingmaplesyrup

By now you have probably guessed I love pork and I’m always on the hunt for new flavours to make Sunday lunch extra special. In this recipe, I have added a crunchy apple macadamia stuffing and a cider maple sauce. Serve this dish with all the trimmings of cauliflower cheese, roast potatoes and Yorkshire puddings oh yes of course brussels sprouts with a big knob of butter and white pepper. Enjoy ;0)

Photography Andy Arnfield – The Gourmet Grocer

2 tablespoons olive oil

1 brown onion, finely chopped

4 slices pancetta, finely chopped

2 garlic cloves, crushed

1/2 cup (80g) macadamias, coarsely chopped

1/4 cup (45g) toasted pine nuts

1 cup (70g) dried breadcrumbs

2 tablespoons finely shredded sage

1 tablespoons thyme leaves picked

1 egg, lightly whisked

1 (about 1.5kg) boned rolled loin or leg pork

1 teaspoon fennel seeds

1 teaspoon sea salt flakes

350mls apple cider

1 tbs plain flour

1/2 cup tablespoons Noble Handcrafted maple syrup

500mls chicken stock

 

Preheat oven to 230°C. Heat half the oil in a large frying pan over medium heat. Add the onion, pancetta and garlic and cook, stirring, for 5 minutes or until onion softens. Add macadamias and cook, stirring, for 3-4 minutes or until nuts are lightly golden. Remove from heat and set aside to cool slightly. Transfer to a medium bowl. Add the pine nuts, breadcrumbs, sage, thyme and egg and stir to combine. Season with salt and pepper.

Place the pork loin, rind-side up, on a clean surface. Pat dry with paper towel. Turn pork over and use a small, sharp knife to make a 5cm-deep cut under the eye of the meat to make a cavity for the stuffing. Place the stuffing across the centre of the pork. Roll pork to enclose the filling. Secure with kitchen string, tying at 2cm intervals. Place in a roasting pan. Drizzle with remaining oil and sprinkle with fennel seeds and salt. Use your hands to rub into the rind.  Roast in oven for 30 minutes. Reduce heat to 180°C and roast for a further 45 minutes or until pork is tender. Now Crank your oven back up to high to finish off the crackling making sure you don’t burn.  Remove from heat and cover with foil. Set aside for 15 minutes to rest.

Place the tin the pork was cooked in on the hob and add 1 tablespoon of flour to make a basic roux.  Add  cider to deglaze add maple syrup and 500mls chicken stock whisk together until sauce thickens and season to taste.

 

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Lamb Pea and Peach Salad

peachIMG_1705

I decided to do a bit of shopping at Gourmet Grocer HQ, and decided to use three of my favourite products in this yummy salad. Noble Handcrafted French Orleans White Wine Vinegar infused with Egyptian Heirloom Organic Lemon Peel. Noble Handcrafted Bourbon Barrel Maple Syrup and Joseph La Casetta balsamic, barrel aged for a minimum of five years following a slow woodfire reduction. Lingering, madeirized and slightly sweet, this powerful vinegar instantly transforms any dish. This salad is delicious and is always a show stopper enjoy. ;0)

Serves 4

Ingredients

2 tablespoons Joseph La Casetta balsamic vinegar
1 tablespoon Noble Handcrafted maple syrup
2 tablespoons olive oil
2 teaspoons Dijon mustard
1 teaspoon light soy sauce
1 clove garlic, finely chopped
3 x 250g lamb backstraps

For The Salad Dressing

2 tablespoons extra virgin olive oil
1 tablespoons Noble Handcrafted White Wine  vinegar
2 teaspoons Dijon mustard
salt and pepper to taste

For the Salad

1/2 small red onion, thinly sliced
2 ripe peaches, halved, stoned, cut into thin wedges and charred
100g frozen peas
100g snow peas, blanched
1 Lebanese cucumber halved and sliced
1 tablespoon pine nuts, roasted
150g Persian feta cheese
1 cup mint leaves

Method

Place vinegar, maple syrup, oil, mustard, soy sauce and garlic in a ziplock bag. Add the lamb and give the bag a good rub making sure the meat is well coated, make sure there is no air left in the bag and refrigerate for 3 hours or overnight.

Heat an oiled chargrill pan or barbecue over medium–high heat. Drain lamb and reserve marinade. Cook lamb, turning every minute and lightly basting with reserved marinade, for 6 minutes for medium-rare or until cooked to your liking. Rest, loosely covered with foil, for 8 minutes. Season with salt.

Meanwhile, to make salad dressing, combine oil, vinegar, and mustard in a small bowl and whisk until emulsified. Season with salt and pepper

Combine onion, peaches, snow peas, peas cucumber and pine nuts in a large bowl. Drizzle over dressing and toss gently to combine.

Cut each lamb backstrap on the diagonal into thick slices. Divide salad among plates, then top with lamb. Scatter with feta cheese and season to serve.

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Chicken Braised with Mushrooms and Thyme

chickenmushIMG_1664

Recipe Neil Perry   Photography Andy Arnfield – The Gourmet Grocer

The winter warmers just keep on coming at the moment, and tonight it comes in the way of a Neil Perry special. Not a tricky recipe and is ready within an hour or two.  Juicy chicken with a delicious rich creamy sauce.  I served this with brown rice but you could use anything from mash to pasta.  Enjoy ;0)

Serves 4

Cook time 1-2 hours

Ingredients

10g dried porcini mushrooms

100g button mushrooms

150g swiss mushrooms

150g portobello mushrooms

3 tbsp olive oil

2 small brown onions, sliced

2 tsp chopped thyme leaves

80g rindless pancetta, 1⁄2 cm dice

1 tsp sea salt

600g skinless chicken thigh fillets, cut in quarters

1⁄2 tbsp Worcestershire sauce

1/2 tbsp dijon mustard

1⁄4 cup white wine

1 cup chicken stock, approximately

1 cup pouring cream

freshly ground pepper

Method

1. Soak porcini mushrooms in boiling water for 20 minutes or until soft. Drain and chop. Slice button and swiss mushrooms. Cut portobello mushrooms in half and slice.

2. Heat half the oil over medium-high heat in a deep, wide saucepan with a tight-fitting lid. Cook the onions with the thyme, pancetta and salt for three minutes then add the mushrooms (except porcini). Cook until all the ingredients turn golden brown. Remove from pan and set aside.

3. Add remaining oil to pan. Brown chicken pieces then return mushroom mix to pan. Add the porcini mushrooms, Worcestershire sauce and mustard and cook for one minute. Deglaze with wine, scraping the bottom of the pan with a wooden spoon. Add stock and bring to a boil. Turn the chicken, reduce the heat, and simmer with the lid on for five minutes.

4. Add the cream and continue to simmer until the chicken is tender and the sauce has thickened. Add pepper, check the seasoning, and serve.

 

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Lamb Shank Guinness Pot Pie

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Photography Andy Arnfield – The Gourmet Grocer

Pulling out the winter warmers at the moment so a visit to my local butcher Darling Street Meats to get some delicious lamb shanks is in order. I love lamb shanks as when slow cooked you can do loads of stuff with them from sliders to soups and pies to stews. Here is a show stopper that always gets a gasp when it is brought to the table! It’s a really easy dish to prepare and the result are not only stunning but delicious. Tip! in my opinion the best store bought puff pastry is by Careme which is available in good gourmet food stores and deli’s. Enjoy ;0)

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Serves 4

Ingredients

100g plain flour
2 tbsp olive oil
4 lamb shanks, approx. 350g each
1 red onion, peel, roughly chopped
1 celery stalk, chopped
1 parsnip, chopped
2 carrots, chopped
3 garlic cloves, peel, chopped
4 sprigs fresh rosemary, chopped
4 large dates, pitted, roughly chopped
1 tbsp Worcestershire sauce
350ml Guinness
750ml good quality chicken stock
1 tbsp tomato paste
Juice of 1 lemon
2 sheets good quality store-bought puff pastry
Egg yolk mixed with a little milk for glazing
Olsson’s sea salt
Freshly ground black pepper
Method

Preheat the oven to 160C.
Place the flour in a plastic bag, add a pinch of salt and pepper, add the lamb shanks and shake well to coat.
Heat 1 tbsp of olive oil in a large pan, add shanks and cook to brown then remove to a plate.
Add onions, carrot, celery, and garlic to the pan with the rest of the oil and cook for 5 minutes until softened.
Stir in the remaining flour from the bag. Add rosemary, dates, Worcestershire sauce, Guinness, stock, tomato paste, and lemon juice, and stir well to incorporate. Bring to the boil.
Return lamb shanks to the pan, cover with a heavy lid or foil and place in the oven to cook for 3-3½ hours, or until the meat is falling off the bone easily. The sauce should be nice and thick – if it’s not, boil it down to reduce it a little more.
Take the lamb shanks from the oven and set aside to cool.
When cool enough to handle, remove the meat from the bones (keeping the bones to one side for presentation later) and cut into chunks.
Mix with the thickened sauce and divide between 4 small (500ml) oven-safe bowls.
Turn the oven up to 200C.
Cut out lids from the pastry, making sure that they are about 2cm larger than the bowls all the way around and cut a small criss-cross in the centre of each.
Stand the bone in the middle of each pie then place the pastry over the top, with the bone sticking up through the criss-cross and the edges of the pastry overhang the sides of the bowl.
Brush pastry lids with a little egg wash and return to the oven to bake for 20-25 minutes, until pies are hot and the pastry is puffed and golden. Serve.

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Chicken Quinoa Salad with Maple Poached Pears Pomegranate Dressing and Crispy Chicken Crackling

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Photography by Andy Arnfield – The Gourmet Grocer

Today I received one of the first bottles of the amazing Joseph First Run 2015 EVOO and I just had to crack open the bottle and indulge It’s always an exciting time of year when this delicious top notch all Australian product arrives! Along with some of our Noble Handcrafted maple syrup and some seasonal pears I decided to roast a chicken to create an amazing salad which is made with fresh ingredients and packed full of flavour! If you want a bottle of this amazing home grown EVOO then goto www.gourmetgroceronline.com.au Enjoy

  • 1 medium whole chicken
  • 1 lemon
  • 1 cup quinoa
  • 1 pear sliced into 1/8
  • 2 tbs maple syrup
  • 1tbs butter
  • 1 tbsp olive oil
  • 300g green beans, trimmed and halved
  • seeds from 1 pomegranate
  • 1 red onion sliced
  • 50g toasted flaked almonds
  • 200g  feta cheese, crumbled
  • large bunch flat-leaf parsley, chopped
  • small bunch mint, leaves picked

For the dressing

  • 100ml pomegranate juice
  • 3 tbsp pomegranate molasses
  • 3 tbsp Joseph First Run 2015 extra virgin olive oil
  • 2 preserved lemons, middles scooped out and discarded, skins finely sliced
  • juice of 2 lemons
  • 1 tbsp clear honey

 

Preheat oven to 220°C. Lightly grease a roasting pan. Place a wire rack into roasting pan. . Season cavity with salt and pepper

Gently squeeze the juice from half the lemon over chicken, rubbing juice into skin. Place both lemon halves into chicken cavity. Tie legs together with kitchen twine.

Brush both sides of chicken with oil. Season chicken all over with salt and pepper. Place, breast-side up, onto rack in roasting pan. Roast for 1 hour or until juices run clear when chicken thigh is pierced with a skewer. Stand, covered, for 10 minutes. . Remove browned skin and place on roasting dish and place back up into the oven until crisp.

Place butter with a tablespoon of oil in pan and brown pears. When browned add maple syrup and cook for 2 mins until sticky and caramelised.

In a small saucepan place one cup of quinoa and 2 cups of water. Bring to the boil and then simmer covered for 15 mins or until cooked and still with a little bite.

Bring a pan of salted water to the boil, add the green beans and cook for 2-4 mins until tender but still with some bite and plunge into a bowl of iced water

Whisk together all the dressing ingredients with plenty of seasoning.

When the chicken is cool enough to handle, shred the meat  from the bones. Transfer to a platter with caramelised pears, pomegranate seeds, red onion, quinoa, green beans, flaked almonds, feta and herbs. Toss everything together gently with the dressing and sprinkle with the crispy chicken skin.. Serve immediately

 

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