Herb Stuffed Turkey Breast Wrapped In Bacon

Herb Stuffed Turkey Breast Wrapped In Bacon

Course Main Dish
Cuisine Modern Australian
Servings 6

Ingredients
  

  • 1 1/2 cup bread crumbs
  • 1/2 cup low salt chicken stock
  • 1 Tbsp finely chopped garlic
  • 2 tsp finely chopped fresh rosemary
  • 2 tsp finely chopped fresh oregano
  • 1 tsp grated lemon zest
  • 1/2 tsp Sea salt flakes
  • 1/2 tsp Freshly ground pepper
  • 500 g streaky bacon rashers
  • 1 boneless skinless turkey breast, butterflied

Instructions
 

  • Preheat oven to 180C
  • Pound the turkey breast to an even thickness.
  • Combine the stuffing ingredients in a bowl. The stuffing should be moist, mounding nicely on a spoon, but should not be sopping wet. Add more broth if needed.
  • Spread the stuffing evenly over the turkey breast.
  • Roll up the breast lengthwise to create a cylinder. Arrange the bacon slices on a work surface in 6 tightly spaced parallel stripes, overlapping the ends of 2 slices to make each stripe.
  • Place the rolled turkey breast in the centre of the bacon and then crisscross the bacon around the turkey. Tie the turkey with butcher’s twine to create a uniform roast and to secure the bacon.
  • Cook in a roasting pan, until the internal temperature reaches 75 degrees C, turning occasionally to ensure the bacon gets crispy on all sides ( around 1 to 1.5 hours). Let rest for 10 minutes, remove the string, slice and serve.
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Posted on Categories Festive

MIDDLE EASTERN ROAST CHICKEN WITH COUSCOUS

MIDDLE EASTERN ROAST CHICKEN WITH COUSCOUS

Course Entree, Main Dish
Cuisine Middle Eastern
Servings 4

Ingredients
  

  • 2 tsp ground ginger
  • 1 tbs ground cumin
  • 1 tbs ground coriander
  • 1/3 cup olive oil 80ml
  • 4 chicken marylands or 4 chicken drumsticks and 4 thighs
  • 2 onions sliced into thick rounds
  • 1 in large sweet potato cut3cm wedges
  • 1 garlic bulb halved
  • 2 tbs harissa paste
  • 1 cup Greek-style yoghurt 280g

Couscous

  • 1 cups ½ couscous cooked to packet instructions, 300g
  • leaves ½ bunch coriander chopped, plus extrato serve
  • leaves ½ bunch parsley chopped
  • 100 g dried apricots soaked in warm water then chopped
  • Finely grated zest and juice of 1 lemon
  • cup ¼ extra virgin olive oil 60ml
  • 1/3 cup pistachios chopped, 55g

Instructions
 

  • Preheat oven to 180°C. Combine the ginger, cumin, ground coriander, olive oil and 1 tsp each salt and pepper.
  • Rub over the chicken, onion, sweet potato and garlic, then place all in a lined roasting tray. Place in the oven and cook for 40 minutes or until golden and cooked through.
  • For the couscous, combine all the ingredients in a bowl and keep warm.
  • Combine the yoghurt and harissa. Set aside. Remove chicken from the oven and serve with couscous, yoghurt and top with fresh coriander.
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Posted on Categories Chicken

Thai Style Sticky Chicken Wings

Thai Style Sticky Chicken Wings

Course Entree, Main Dish, Platter
Cuisine Asian
Servings 6 as a side

Ingredients
  

  • 18 whole chicken wings split at the joint
  • 1/2 cup of Asian chilli sauce
  • 4 tbsp palm sugar or light brown sugar
  • 3 tbsp soy sauce
  • 1/2 cup water
  • 2 tbsp ginger minced
  • 1 clove of garlic minced
  • 2 tbsp rice vinegar
  • 2 tbsp lime juice
  • 1/2 cup chopped peanuts
  • 1/2 cup fresh corinader chopped
  • 1/2 tsp chili flakes
  • 2 shallots thinly sliced
  • pinch Generousof salt
  • pinch Generousof cracked black pepper

Instructions
 

  • Preheat an oven to 180C and line a large baking tray with parchment paper.
  • Lay the chicken wings on the tray, and generously season with salt and pepper allow to sit for 10 minutes.
  • Place in the oven on a middle rack and cook for about a two hours turning the wings as they get a dark golden and almost crispy texture. Continue cooking until the flipped side gets nice and crispy.
  • During this cooking time, make the sauce. Add everything but the shallots, coriander, and peanuts to a pan. Cook on medium, to medium high heat, stirring along the way, until it begins to boil, then reduce the heat to a simmer, and continue cooking until you have reduced the sauce in half.
  • Remove the wings from the oven.
  • Pour the sauce into a large mixing bowl, then add in the wings and toss to coat.
  • Pour the wings and sauce back on to the tray and return to the oven for 10 minutes.
  • Take that same mixing bowl and toss in the shallots, coriander, and chopped peanuts.
  • Once the wings are cooked, remove and add them back into the bowl, tossing with the green onions, cilantro, and peanuts.
  • Gently slide everything onto your serving dish, and dig in!
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Posted on Categories Chicken

BBQ yogurt-marinated lamb chops

BBQ yogurt-marinated lamb chops

Course Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 1 tsp heapedcumin seeds
  • 1 tsp heapedcoriander seeds
  • 1 garlic clove crushed with a little salt
  • 2 tbsp yogurt
  • pinch A bigof chilli flakes
  • 1/2 tsp paprika
  • 2 tbsp olive oil
  • Juice of 1/2 lemon and wedges, to serve
  • 8 lamb chops loin or cutlets
  • Handful of coriander leaves to serve

Instructions
 

  • Place the cumin and coriander seeds in a mortar and grind with a pestle to a coarse powder. Transfer to a bowl and stir in the garlic, yogurt, chilli, paprika, oil and lemon juice. Add the lamb chops and rub in the marinade.
  • Marinate in the fridge for at least two hours.
  • Heat a griddle pan or barbecue until medium-hot.
  • Season the lamb with a little salt and grill for 2-3 minutes on each side until char marks appear, but still pink inside.
  • Leave to rest for a couple of minutes before serving.
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Posted on Categories BBQ