Month: July 2023

Garlic Butter Thyme Roast Chicken

 

Garlic Butter Thyme Roast Chicken

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Course Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

Garlic Butter

  • 4 teaspoons butter softened
  • 2 cloves garlic pressed or finely grated
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1/4 teaspoon each salt and pepper

Gravy

  • 4 teaspoons butter softened
  • 2 tablespoons all-purpose flour
  • 1/4 cup dry white wine
  • 1 cup low salt chicken stock
  • pinch pepper

Roast Chicken

  • 1 whole chicken 1.5 kg
  • 1/4 teaspoon each salt and pepper
  • 1 small onion quartered
  • 4 fresh thyme
  • 1 fresh rosemary

Instructions
 

  • Garlic Butter - In small bowl, stir together butter, garlic, thyme, rosemary, salt and pepper.
  • Roast Chicken - Sprinkle cavity of chicken with salt and pepper; fill with onion, thyme and rosemary. Rub chicken all over with Garlic Butter. Place, breast side up, on greased rack in roasting pan.
  • Roast in 190°C oven for 45 minutes, baste and continue to roast, basting occasionally, until instant-read thermometer inserted in thickest part of thigh reads 85°C, about 30 more minutes. Discard contents of cavity. Using tongs, tip chicken to pour juices into pan. Remove chicken to platter; cover loosely with foil. Let rest for 20 minutes before carving.
  • Gravy - Meanwhile, tilt pan so juices collect at 1 end. Skim fat from surface, reserving 1 tbsp. In small bowl, stir together butter, flour and reserved fat; set aside. Place pan over medium heat; whisk in wine. Cook, whisking and scraping up browned bits, until reduced by half, about 1 minute.
  • Whisk in stock, bring to boil. Gradually whisk in butter mixture, 2 tsp at a time, until smooth. Cook, whisking constantly, until thickened, about 2 minutes. Strain through fine-mesh sieve; stir in pepper. If necessary, stir in enough boiling water to loosen and yield 1 cup gravy. Serve with chicken.
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Author Posted on Categories Chicken

Sweet Strawberry Focaccia With Basil

Sweet Strawberry Focaccia With Basil

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Course Dessert
Cuisine Italian, Modern Australian
Servings 1 loaf

Ingredients
  

  • 400 g plain four
  • 100 g fine semolina
  • 2 g sea-salt flakes
  • 380 ml warm water
  • 7 g dried yeast
  • 1 tsp ⁄2caster sugar
  • 1 cup ⁄4extra virgin olive oil
  • Extra plain flour to dust
  • Extra olive oil to grease
  • Extra semolina to dust
  • 2 x 250g punnets strawberries hulled, sliced into rounds
  • 1 Tbsp balsamic vinegar
  • 1 cup ⁄3icing sugar mixture
  • 1 cup ⁄2basil leaves

Instructions
 

  • Combine flour, semolina and salt in a large bowl. In a medium jug, combine warm water, yeast, sugar and oil. Set aside for 3 minutes or until foamy.
  • Make a well in centre of flour mixture and gradually pour in yeast mixture. Using your hands, gradually combine ingredients to form a dough.
  • Turn out dough onto a lightly floured surface and knead for 5 minutes or until smooth. If dough is too sticky to work with, add up to 100g extra flour.
  • Lightly grease a large bowl with extra oil. Transfer dough to bowl, then cover with plastic wrap. Set aside in a warm and dry place for 45-60 minutes or until dough has doubled in size.
  • Dust an oven tray with extra semolina. Turn out dough onto prepared tray and shape into a rough oval. Dust with a little more extra semolina, cover with a clean dry tea towel and set aside to prove for 20 minutes.
  • Meanwhile, preheat oven to 180°C. Toss strawberry rounds with vinegar and 2 Tbsp of the icing sugar in a large bowl.
  • Stud dough with strawberry rounds, poking into indentations to stop dough from rising while baking. Dust with 1 Tbsp of the remaining icing sugar and drizzle over a little of the bowl juices from strawberries. Bake for 25-30 minutes or until golden.
  • Dust with remaining sugar and scatter over basil leaves. Slice into pieces and serve.
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Perfect Pork Loin Roast

Perfect Pork Loin Roast

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Prep Time 30 minutes
Servings 6

Ingredients
  

  • 1 1.8-2 kg pork loin roast
  • 2 tablespoons oil
  • 1 tablespoon sea salt

To serve:

  • Roasted vegetables potatoes pumpkin, carrots and parsnip
  • baby peas
  • gravy
  • apple sauce

Instructions
 

  • Remove pork loin roast from packaging taking note of weight and pat dry with paper towel.
  • Place roast onto a wire rack in the kitchen sink and pour over a jug of boiling water. Pat the rind dry with paper towel.
  • Place pork skin side up in a plastic dish and put it back in the fridge uncovered overnight to dry the skin out
  • When ready to cook remove the pork from the fridge an bring to room temperature.
  • Rub the rind well with oil and sea salt massaging well into the scored areas.
  • Place the pork loin roast on a wire rack in a deep roasting pan, then place in preheated oven at 240⁰C for 40 minutes. Do not open oven door during this period.
  • Reduce oven temperature to 180⁰C for the remaining cooking time allow 30-35 minutes per kg. (Roast prepared vegetables now).
  • Remove pork from the oven and allow to rest in the roasting pan for 10-15 minutes prior to slicing.
  • Slice loin and serve with roasted vegetables, freshly cooked peas, gravy and apple sauce.
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Author Posted on Categories Pork