OCTOBER 2019| The Australian Women’s Weekly 115
Salmonpâtéwithcrudité
andbaguette
SERVES 4 PREP AND COOK TIME 10 MINUTES
150ghot-smokedsalmon
½cup(120g)crèmefraîche
1 teaspoonfinelychoppedfreshdill
1 teaspoonfinelygratedlemon zest
1 teaspoonlemonjuice
¼teaspoongroundwhitepepper
1 tablespoon capers in brine, drained
120gcaperberries,drained
½bunch(250g) small radishes, trimmed
andhalved
½bunch(200g)Dutchcarrots, trimmed,
scrubbedandhalved
1 punnet(250g)babycucumbers,halved
50gsugarsnappeas,trimmed
½medium(150g)fennel bulb, sliced
2 smallbaguettes
1 Remove the skin from the salmon and
transferfleshtoa foodprocessor;add
crèmefraîche,dill,lemonzestandjuice,
whitepepperandcapers.Processuntil
almostsmooth.Transfertoa serving
dishandscatterwithdillsprigstoserve.
2 Arrangethecaperberries,radishes,
carrots,cucumbers,sugarsnappeas,
fennelandbaguetteslicesona
largeboardandserve withthe
salmonpâté.
Not suitable to freeze or microwave.
Roastchickenwithleeks
androsé
SERVES4-6PREPANDCOOK TIME
1 HOUR 45 MINUTES
1.6kgfree-rangechicken
2 tablespoonsbutter,softened
3 medium(1kg)leeks,trimmed and rinsed
1 cup(250ml)rosé
1 tablespoonextra-virgin olive oil
STUFFING
2 rashers(160g)bacon, rind removed
andchoppedfinely
2 clovesgarlic,choppedfinely
2 cups(140g) sourdough breadcrumbs
(fresh)
2 tablespoons finely chopped curly
parsley
2 tablespoonslemonjuice
1 Preheatoven200°C(180°Cfan-forced).
2 STUFFINGHeatthebaconin a non-
stickfryingpanandcookovera
lowheatuntillightlygolden;addgarlic
andcookfora further2 minutes.Add
remainingstuffingingredients;stirto
combine,removefromheatandcool.
3 Rinsechickenandpatdryinsideand
outwithpapertowel.Runyourfingers
carefullybetweentheskinandbreast
meat;fillthepocketswiththesoftened
butter.Fillchickencavitywiththestuffing
andsecurethelegswithkitchenstring.
4 Sliceleeksinto3cmroundsand
arrangeonthebaseofa roastingtin.
Pouroverroséandsitchickenontopof
leekpieces.Brushchickenwitholiveoil
andseasongenerouslywithseasalt
andfreshlygroundblackpepper.Roast
chickenfor 1 ½hoursoruntilgolden
brown.Totestif thechickenis cooked
through,pulllegsawayfromthebody–
thejuicesthatrunoutshouldbeclear.
Not suitable to freeze or microwave.
TESTKITCHEN
TIP
Oncethechickenhas
beenenjoyed,don’t
throwoutthecarcass.
Useit tomake
homemadechicken
stockforsoups
or risotto.
French fare
Roastchickenwith
leeks and rosé