Asparagus With Ricotta Dumplings

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Asparagus With Ricotta Dumplings
Servings
Ingredients
Dumplings
  • 2 cups ricotta drained (it shield be dry and crumbly
  • 1 cup finely grated parmesan plus more (for serving)
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 2.5 teaspoons Sea salt flakes plus more
  • 1/2 plain flour plus more
Asparagus and Assembly
  • 250 g asparagus trimmed, cut into 3cm pieces
  • 2 cups chicken stock or low-sodium chicken broth
  • 1 shallot stalk green and white parts, thinly sliced
  • 3 tablespoons unsalted butter cut into pieces
  • 2 tablespoons Chopped chives
  • 2 teaspoons fresh lemon juice
  • Sea salt flakes freshly ground pepper
  • olive oil for drizzling
Servings
Ingredients
Dumplings
  • 2 cups ricotta drained (it shield be dry and crumbly
  • 1 cup finely grated parmesan plus more (for serving)
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 2.5 teaspoons Sea salt flakes plus more
  • 1/2 plain flour plus more
Asparagus and Assembly
  • 250 g asparagus trimmed, cut into 3cm pieces
  • 2 cups chicken stock or low-sodium chicken broth
  • 1 shallot stalk green and white parts, thinly sliced
  • 3 tablespoons unsalted butter cut into pieces
  • 2 tablespoons Chopped chives
  • 2 teaspoons fresh lemon juice
  • Sea salt flakes freshly ground pepper
  • olive oil for drizzling
Instructions
Dumplings
  1. Pulse 1.5 cups of the ricotta with the parmesan, egg, egg yolk, and salt in a food processor just until smooth. Sprinkle flour over ricotta mixture and pulse again until just combined. Transfer dumpling batter to a medium bowl.
  2. Dust a greaseproof lined baking tray with flour. Using a metal spoon, scoop out 2–3 tsp. dumpling batter and scrape spoon against side of bowl at a 45° angle to smooth batter. Using your finger tip, push batter off spoon and let drop onto baking sheet (this may take a few tries). The dumpling will slightly curve at each ends. Dust tops with more flour. (You should have about 65 dumplings.)
Asparagus and Assembly
  1. Bring a large pot of lightly salted water to a boil. Add asparagus and cook until almost tender, 2–3 minutes. Transfer to a bowl of ice water; drain and pat dry. Reserve pot.
  2. Meanwhile, bring chicken stock to a simmer in a large skillet over medium heat.
  3. Return pot of water to a gentle simmer and add dumplings (one by one so they don’t crush each other), stirring occasionally, until they’re almost double in size and cooked through and tender, about 4 minutes (dumplings will quickly float to surface).
  4. Transfer dumplings to pan; add butter and green garlic. Cook, tossing often, until sauce has thickened and garlic has slightly softened, about 3 minutes. Add asparagus, chives, and lemon juice and toss to warm asparagus; season with salt and pepper. Serve dumplings with more cheese and drizzle with olive oil.

Linguine with Red Pesto and Corn

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Linguine with Red Pesto and Corn
Cuisine Italian
Servings
Ingredients
  • 500 g dried linguine
  • 4 ripe roma tomatoes
  • 15 basil leaves
  • 1 tablespoon celery leaves
  • 1 tablespoon parsley leaves plus more for serving
  • 1 clove garlic
  • 1 pinch salt
  • 1/2 cup sliced almonds or whole
  • 1/4 teaspoon black pepper
  • 6 tablespoons olive oil
  • 3 ears fresh corn
  • Parmesan for serving
Cuisine Italian
Servings
Ingredients
  • 500 g dried linguine
  • 4 ripe roma tomatoes
  • 15 basil leaves
  • 1 tablespoon celery leaves
  • 1 tablespoon parsley leaves plus more for serving
  • 1 clove garlic
  • 1 pinch salt
  • 1/2 cup sliced almonds or whole
  • 1/4 teaspoon black pepper
  • 6 tablespoons olive oil
  • 3 ears fresh corn
  • Parmesan for serving
Instructions
  1. Bring a large pot of salted water to boil. Add the pasta and cook until al dente, following the instructions on the package. Plunge into an ice bath, drain, and let cool. Bring another pot of water to boil. Drop the tomatoes in for about 1 minute, until their skins split. Transfer them to a bowl of ice water to stop the cooking. Once cool, peel the skins and remove the seeds. In a food processor or blender, combine the peeled tomatoes, basil, celery leaves, parsley, salt, garlic, almonds, pepper, and olive oil. Process until smooth. Shuck the corn and slice the kernels off of the cob. In a large bowl, toss the pasta with the sauce and the raw corn. Serve topped with chopped parsley or grated Parmesan.

TOMATO, AVOCADO AND MOZZARELLA SALAD ON GRILLED GARLIC TOAST

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TOMATO, AVOCADO AND MOZZARELLA SALAD ON GRILLED GARLIC TOAST
Servings
Ingredients
  • 1 in large baguette slicedhalf
  • 6 tablespoons roasted garlic oil
  • 3 to 4 heirloom tomatoes thinly sliced
  • 2 avocado thinly sliced
  • 1/2 red onion thinly sliced
  • 2 balls fresh buffalo mozzarella cheese
  • leaves fresh basil and oreganofor topping
quick herb drizzle
  • 2 tablespoons fresh basil
  • 2 tablespoons fresh oregano
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 1 tablespoon champagne vinegar
  • pinch of salt and pepper
  • 1/3 cup olive oil
Servings
Ingredients
  • 1 in large baguette slicedhalf
  • 6 tablespoons roasted garlic oil
  • 3 to 4 heirloom tomatoes thinly sliced
  • 2 avocado thinly sliced
  • 1/2 red onion thinly sliced
  • 2 balls fresh buffalo mozzarella cheese
  • leaves fresh basil and oreganofor topping
quick herb drizzle
  • 2 tablespoons fresh basil
  • 2 tablespoons fresh oregano
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 1 tablespoon champagne vinegar
  • pinch of salt and pepper
  • 1/3 cup olive oil
Instructions
  1. Heat the grill on the highest setting. Once hot, place the bread cut-side down on the grates until golden brown and toasty. Remove from the grill and place on a large baking sheet. Drizzle the toast with the roasted garlic oil, about 3 tablespoons for each side. Layer on the sliced tomatoes and avocado. Liberally season the tomatoes and avocado at this point.
  2. Add on the sliced red onion – as much or little as you’d like. Drizzle about half the herb dressing on now, then cover the top with pulled mozzarella. Drizzle the rest of the herb dressing on. Cover with the fresh basil and oregano leaves. A sprinkle more of salt and pepper if you’d like – and serve!
quick herb drizzle
  1. Add the herbs, vinegar, salt and pepper to a food processor or blender. Blend until the herbs are finely chopped. Stream in the olive oil until the mixture comes together.

Pumpkin Cannelloni with Sage Brown-Butter Sauce

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Pumpkin Cannelloni with Sage Brown-Butter Sauce
Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 700 g pumpkin
  • 1 1/2 Tbsp Extra virgin olive oil
  • 3 large garlic cloves
  • 1/2 cup ricotta
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 1/2 tsp. finely chopped fresh sage
  • 1/2 tsp. salt
  • 1/2 tsp. Freshly ground pepper
  • 1 packet oven-ready lasagna sheets
  • 6 tbsp. unsalted butter
Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 700 g pumpkin
  • 1 1/2 Tbsp Extra virgin olive oil
  • 3 large garlic cloves
  • 1/2 cup ricotta
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 1/2 tsp. finely chopped fresh sage
  • 1/2 tsp. salt
  • 1/2 tsp. Freshly ground pepper
  • 1 packet oven-ready lasagna sheets
  • 6 tbsp. unsalted butter
Instructions
  1. Preheat oven to 180°C.
  2. Place pumpkin, along with 3/4 cup water, in a large pan over medium heat. Cover and steam until tender, 20 minutes. Remove to a medium bowl and mash until smooth.
  3. Heat 1 1/2 tablespoons olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, then crush to a paste. Stir cheeses, chopped sage, salt, pepper, and garlic paste into mashed pumpkin. Set aside.
  4. Bring a large pot of water to boil. Cook lasagna sheets until tender, about 2 minutes. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve 1/4 cup pasta water.
  5. Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add 4 tablespoons pumpkin mixture to centre of lasagna, roll into a cannelloni tube, then transfer to prepared baking dish. Repeat with remaining sheets.
  6. Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes. Cook butter and sage leaves in small skillet over medium-high heat until golden-brown. Drizzle over pumpkin cannelloni and serve immediately.

Pasta with Burst Cherry Or Grape Tomato Sauce

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Pasta with Burst Cherry Or Grape Tomato Sauce
Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 500 g spaghetti
  • Sea salt flakes
  • 1/2 cup olive oil
  • 2 large garlic cloves finely chopped
  • 3 punnets cherry/grape tomatoes
  • 1/2 tsp Freshly ground black pepper
  • Pinch of sugar
  • 1 cup coarsely chopped fresh basil
  • Freshly grated Parmesan for serving
Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 500 g spaghetti
  • Sea salt flakes
  • 1/2 cup olive oil
  • 2 large garlic cloves finely chopped
  • 3 punnets cherry/grape tomatoes
  • 1/2 tsp Freshly ground black pepper
  • Pinch of sugar
  • 1 cup coarsely chopped fresh basil
  • Freshly grated Parmesan for serving
Instructions
  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
  2. Meanwhile, heat oil in a frying pan or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.
  3. Toss pasta with tomato sauce and basil.
  4. Top with Parmesan & enjoy!

Blueberry Pizza W. Whipped Ricotta + Caramelised Shallots

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Blueberry Pizza W. Whipped Ricotta + Caramelised Shallots
Servings
Pizza
Ingredients
Dough
  • 1 1/8 cups warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 2/3 cups whole wheat flour
  • 1 teaspoon salt
Pizza
  • 1 tablespoon olive oil
  • 2 tablespoons Butter
  • 4 French shallots sliced
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • 2 garlic cloves minced
  • 1/2 cup ricotta cheese
  • 2 lemons zested
  • 250 g mozzarella cheese grated
  • 2 tablespoons fresh thyme
  • 1 cup fresh blueberries
  • 2 tablespoons Parmesan cheese
Servings
Pizza
Ingredients
Dough
  • 1 1/8 cups warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 2/3 cups whole wheat flour
  • 1 teaspoon salt
Pizza
  • 1 tablespoon olive oil
  • 2 tablespoons Butter
  • 4 French shallots sliced
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • 2 garlic cloves minced
  • 1/2 cup ricotta cheese
  • 2 lemons zested
  • 250 g mozzarella cheese grated
  • 2 tablespoons fresh thyme
  • 1 cup fresh blueberries
  • 2 tablespoons Parmesan cheese
Instructions
  1. In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 2/3 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
  2. While the dough is rising, heat a large skillet over low heat and add olive oil and butter. Add in the shallots and the salt and cover, cooking for 30 minutes and stirring occasionally and reducing the heat more if they begin to brown too much. Stir in the brown sugar and the garlic and cook for 5 more minutes. Set aside.
  3. Add the ricotta to a food processor and blend until smooth. Add in the lemon zest and puree until combined. After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas - this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
  4. Preheat your oven to its hottest setting (usually 220C) - or if you're using a pizza stone, follow the manufacturers directions. Spread the ricotta on the dough and cover it with half of the mozzarella. Add the shallots and the thyme, then cover it in the blueberries. Add the remaining cheese. Bake for around 20 minutes, or until the crust is golden and the cheese is bubbly. (Time will vary a lot depending on oven, so allow up to 30 minutes) Remove and serve with parmesan on top.

Osso Buco in a Red Wine Sauce

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Osso Buco in a Red Wine Sauce
Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 3 hours
Servings
Ingredients
  • 4 Osso Buco
  • 1 teaspoon kosher salt
  • teaspoon ¾ground black pepper
  • 2 tablespoons Dijon mustard
  • 1 cup all-purpose flour
  • 2 tablespoons duck fat or butter
  • 2 shallots finely minced
  • 1 carrots finely minced
  • 12 cloves garlic finely minced
  • 1 tablespoon red curry paste (you can use tomato paste in its place but the curry paste definitely elevates the dish)
  • teaspoon ⅛caraway seeds
  • 1 cup good red wine (do not use Two Buck Chuck for this people)
  • 2 cups ½beef stock
  • 3 sprigs fresh thyme (or any other fresh herbs you have - rosemary would work well too)
  • crusty bread for serving
Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 3 hours
Servings
Ingredients
  • 4 Osso Buco
  • 1 teaspoon kosher salt
  • teaspoon ¾ground black pepper
  • 2 tablespoons Dijon mustard
  • 1 cup all-purpose flour
  • 2 tablespoons duck fat or butter
  • 2 shallots finely minced
  • 1 carrots finely minced
  • 12 cloves garlic finely minced
  • 1 tablespoon red curry paste (you can use tomato paste in its place but the curry paste definitely elevates the dish)
  • teaspoon ⅛caraway seeds
  • 1 cup good red wine (do not use Two Buck Chuck for this people)
  • 2 cups ½beef stock
  • 3 sprigs fresh thyme (or any other fresh herbs you have - rosemary would work well too)
  • crusty bread for serving
Instructions
  1. Preheat your oven to 160C. Dry the meat with paper towels, then tie each shank with twine once around, if you have it (it will help to keep them from falling apart, as they become very tender when fully cooked - if you don't have twine, it'll be fine, but they will probably fall apart a bit - they will still be delicious). Rub the meat with salt and pepper, then with the dijon mustard. Dredge the meat in flour, and set aside.
  2. Add your duck fat (or butter) to your pan over medium-high heat. Place your veal in the pan and sear on all sides for about 4 minutes, until well browned. Transfer the browned meat to a plate and set aside.
  3. In the same pan, add another tablespoon of duck fat or butter. Add in the shallots and carrots and stir for 5 minutes over medium heat, until softened, then add in the garlic and cook for 1 minute, until fragrant. Add in the curry paste, then the wine and stock and scrape up any browned bits. Place the meat back in the pan, along with the sprigs of thyme. Place a lid on the pan and place in a 160C for 2 to 2½ hours, until tender. Serve alongside some crusty bread and be sure to scrape out all of the bone marrow!

Chicken Caesar Salad Croquettes

Print Recipe
Chicken Caesar Salad Croquettes
Course Entree, Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Croquettes
  • 200 g of chicken thigh
  • 1 lt of chicken stock
  • 20 g of unsalted butter
  • 100 g of plain flour
  • 50 g of Parmesan
  • 30 g of anchovy chopped
  • 2 garlic clove crushed
  • 20 g of parsley chopped
  • salt
  • vegetable oil for frying
Caesar dressing
  • 2 egg soft boiled
  • 2 tbsp of white wine vinegar
  • 3 tbsp of Dijon mustard
  • 2 anchovy
  • 100 ml of olive oil
  • 150 g of Parmesan finely grated
  • worcestershire sauce to taste
  • lemon juice
To coat the croquettes
  • plain flour
  • eggs
  • breadcrumbs
To plate
  • 2 leaves romaine lettuce head only
  • 400 g of spinach
  • Parmesan shavings
  • Cress or rocket
Course Entree, Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Croquettes
  • 200 g of chicken thigh
  • 1 lt of chicken stock
  • 20 g of unsalted butter
  • 100 g of plain flour
  • 50 g of Parmesan
  • 30 g of anchovy chopped
  • 2 garlic clove crushed
  • 20 g of parsley chopped
  • salt
  • vegetable oil for frying
Caesar dressing
  • 2 egg soft boiled
  • 2 tbsp of white wine vinegar
  • 3 tbsp of Dijon mustard
  • 2 anchovy
  • 100 ml of olive oil
  • 150 g of Parmesan finely grated
  • worcestershire sauce to taste
  • lemon juice
To coat the croquettes
  • plain flour
  • eggs
  • breadcrumbs
To plate
  • 2 leaves romaine lettuce head only
  • 400 g of spinach
  • Parmesan shavings
  • Cress or rocket
Instructions
  1. For the croquette filling, pour the chicken stock into a small saucepan and season with salt. Add the chicken thighs, bring to a simmer and poach for 12–14 minutes until the chicken is just cooked. Leave to cool in the liquid. Once cool, remove the chicken and chop into small pieces. Reserve the stock for the béchamel
  2. Make a roux with the butter and flour, stirring all the time, and gradually add the stock until a thick béchamel is achieved. Add the Parmesan, anchovies and garlic, then transfer to a blender and blitz until smooth. Fold through the parsley and chopped chicken and season to taste with salt
  3. Transfer the mix to a tray and place in the fridge until set and firm. When the mixture is set, divide into 12 balls and retain in the fridge
  4. To make the Caesar dressing, blend the egg, vinegar and the mustard until smooth. Add the anchovy, then slowly add the olive oil in a steady stream while whisking, as if you were making a mayonnaise
  5. Once emulsified add the finely grated Parmesan, Worcestershire sauce and adjust the consistency with a touch of warm water and lemon juice. The dressing should be a little loose
  6. Prepare three bowls for crumbing: one with flour, one with egg wash and one with breadcrumbs. Roll the croquettes through each bowl, ensuring that the croquettes are completely covered in the breadcrumbs. Store in a tray of breadcrumbs until needed
  7. Bring a large pan of lightly salted water to the boil and blanch the lettuce and spinach for 2 minutes. Drain well and squeeze out any excess water before transferring to a blender. Blitz until smooth and pass through a fine sieve. Chill in a bowl over ice until needed
  8. Preheat the vegetable oil in a deep saucepan or deep fryer to 180°C
  9. Once the oil is up to temperature, fry the croquettes for 2–3 minutes until golden
  10. To serve, swirl the lettuce purée around the bottom of the plate, add 3 croquettes per portion and a dot of Caesar dressing. Garnish with lettuce leaves, shaved Parmesan, cress and anchovies

PORCHETTA – ITALIAN ROAST PORK – A PERFECT FESTIVE FEAST

You need to start this the day before you cook it, but the end result is well worth the effort. The combination of Fresh and Dried Fennel (seeds) really impart a flavour that has to be tried to be understood and the pan juices? Amazing – Only matched by the crispiest crackling you’re likely to taste!

Print Recipe
PORCHETTA - ITALIAN ROAST PORK
Course Main Dish
Cuisine Italian
Prep Time 30 mins
Cook Time 4 hours
Passive Time 24 hours
Servings
Ingredients
  • 3 - 4 kg pork shoulder boned and rolled with rind on
  • Sea salt flakes
  • Freshly ground pepper
  • 1 tablespoon fennel seeds
  • Fresh fennel fronds from the top of two fennel bulbs
  • 1 teaspoon dried chilli flakes
  • 10 cloves garlic
  • 3 tablespoons olive oil
  • 10 tender fennel branches
  • 1 bottle dry white wine
  • 2 cups water
Course Main Dish
Cuisine Italian
Prep Time 30 mins
Cook Time 4 hours
Passive Time 24 hours
Servings
Ingredients
  • 3 - 4 kg pork shoulder boned and rolled with rind on
  • Sea salt flakes
  • Freshly ground pepper
  • 1 tablespoon fennel seeds
  • Fresh fennel fronds from the top of two fennel bulbs
  • 1 teaspoon dried chilli flakes
  • 10 cloves garlic
  • 3 tablespoons olive oil
  • 10 tender fennel branches
  • 1 bottle dry white wine
  • 2 cups water
Instructions
  1. The day before you are wanting to cook the pork, unroll the shoulder and place rind side up on a large board. Pat the rind dry and score it at 2cm intervals diagonally ensuring you don't cut down to the flesh (or the juices of the pork will escape when cooking and it will dry out your pork)
  2. Turn over and season the flesh with two handfuls of sea salt flakes and a generous amount of freshly ground pepper. Dot the 10 garlic cloves on the flesh, pushing them into the flesh where possible. Sprinkle all over with fennel seeds, dried chilli flakes and fennel fronds (in that order).
  3. Gently and tightly re-roll the shoulder (noting that it will be harder to roll with the filling) and tie with butchers twine (or re-use the elastic twine if your pork came with it). Place on a rack, lightly cover with cling film, and place in your fridge overnight.
  4. Remove the pork from the fridge two hours before you want to cook. 30 minutes before your pork goes into the oven, preheat it to 220 c.
  5. Drizzle the olive oil on the pork 1 tablespoon at a time and massage it into the scoring. Then, taking 2-3 generous handfuls of sea salt flakes and press it into the rind ensuring you have a visible layer of salt on the rind. Ensure you have a roasting tray with a roasting rack large enough for your pork. Cut your fennel branches in half, then lay them on the roasting rack making a bed for your pork, and transfer the pork to the tray. Into the bottom of the tray pour 2 cups wine and 1 cup water.
  6. Place in the oven and bake at 220° for 20 minutes, then turn down the oven to 180° and roast for 40 minutes per kilogram - turning it around every hour or so and adding the remaining wine and water halfway through.
  7. Remove from oven and transfer the pork to a large board. Cover with aluminium foil and rest for 30 minutes before serving. To serve, remove the crackling, breaking it up into pieces. Slice the pork in large rounds and serve with the pan juices.

Indian Style Roast Free Range Chicken

This recipe is a great way to jazz up a traditional roast, where the chicken is marinated in yoghurt and spices making it incredibly tender. The flavours here are really fantastic and it’s worth the marinating time. When served on a bed of cardamom couscous, this really becomes something special.

Print Recipe
Indian Style Free Range Chicken w. Cardamom, Almond & Corriander Coucous
Cuisine Italian
Servings
Ingredients
  • 1.5 kg whole chicken Bannockburn Free Range Chicken
  • 2 large onions peeled and cut into thick slices
  • 1 tbsp rapeseed oil
  • 1 lemon halved
  • For the marinade:
  • 2 large garlic cloves crushed
  • 1 tbsp freshly grated root ginger
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • 1 tsp hot paprika
  • 1 tbsp ground turmeric
  • 2 tbsp rapeseed oil
  • 250 ml natural yogurt
  • sea salt and freshly ground black pepper
  • 3 cardamom pods
  • 200 g couscous
  • 2 tsp vegetable stock granules
  • handful fresh coriander leaves roughly chopped
  • 100 g toasted silvered almonds
Cuisine Italian
Servings
Ingredients
  • 1.5 kg whole chicken Bannockburn Free Range Chicken
  • 2 large onions peeled and cut into thick slices
  • 1 tbsp rapeseed oil
  • 1 lemon halved
  • For the marinade:
  • 2 large garlic cloves crushed
  • 1 tbsp freshly grated root ginger
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • 1 tsp hot paprika
  • 1 tbsp ground turmeric
  • 2 tbsp rapeseed oil
  • 250 ml natural yogurt
  • sea salt and freshly ground black pepper
  • 3 cardamom pods
  • 200 g couscous
  • 2 tsp vegetable stock granules
  • handful fresh coriander leaves roughly chopped
  • 100 g toasted silvered almonds
Instructions
  1. To make the marinade, mix the garlic, ginger, cumin, coriander, garam masala, turmeric, paprika, olive oil and yogurt in a large bowl and season with salt and pepper. Slash the chicken legs several times with a sharp knife, then rub the marinade all over the chicken, both inside and out. If time allows put the chicken in a large food bag, or covered in a non-metallic dish, and leave to marinate for at least 4 hours, or up to 24 hours is best.
  2. Take chicken out of the fridge 30 minutes before it goes into the oven. Preheat the oven to 230°C. Lay the onions in an oval casserole dish or non metallic roasting pan and then drizzle over the grapeseed oil. Season with salt and pepper and sit the chicken on top.
  3. Put the lemon inside the chicken’s cavity and place in the oven and immediately reduce the heat to 200C. Cover the chicken loosely with foil and roast for 30 minutes. Remove the foil and roast for another 50 minutes, basting the chicken halfway through cooking.
  4. Meanwhile, prepare the couscous. Bash the cardamom pods with the back of a knife and place them in a bowl with the couscous. Add the stock granules and cover with boiling water, cover with cling film and leave until all the water has been soaked up and the couscous is nice a plump. Using a fork fluff up the couscous when it’s ready and fold in the coriander and almonds.
  5. Let the chicken rest for 10 minutes before you carve it, then arrange on warmed serving plates with the onions and couscous to serve then drizzle with pan juices.
Recipe Notes

NOTE: You will need a non metallic roasting dish so the acid in the lemon juice doesn't react with it.