2019-10-01_Australian_Womens_Weekly_NZ

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