The Australian Women\'s Weekly - June 2018

Royal roast chicken
SERVES 4 - 6 PREP AND COOK TIME 2 ¼ HOURS

30g butter
1 large (200g) onion, chopped
fi nely
2 cloves garlic, crushed
2 cups (150g) coarse fresh
breadcrumbs
1 egg, beaten lightly
¼ cup chopped parsley
¼ cup (35g) dried cranberries
¼ cup (40g) natural almonds,
roasted, chopped
2 teaspoons grated lemon rind
2kg whole chicken
¼ cup (60ml) extra virgin olive oil
1 cup (250ml) chicken stock
6 (1.3kg) Dutch cream potatoes,
unpeeled

1 Preheat oven to 180°C using the Electrolux
steam assist function.
2 To make the seasoning, heat butter in a
medium frying pan over medium heat. Cook
onion, stirring, for 10 minutes or until soft.
Add garlic; cook, stirring, for 1 minute. Transfer
to a medium bowl; cool. Add breadcrumbs,
egg, parsley, cranberries, almonds and rind to
bowl; season and stir well.
3 Pat chicken dry inside and out. Tuck wings
under body. Fill cavities with seasoning. Rub
skin all over with 2 teaspoons of the oil; season
with sea salt. Tie legs together with kitchen
string. Place chicken on a large wire rack in
a roasting pan. Pour half the stock into pan.
4 Roast chicken for about 1 hour 20 minutes
or until chicken is cooked through (see Tip on
previous page), basting occasionally with pan
juices. Add extra stock if needed to base of
pan. Transfer chicken to a plate; cover loosely
to keep warm. Rest for 10 minutes.
5 Meanwhile, place scrubbed potatoes in a
shallow roasting pan. Loosely cover with foil.
Roast on separate shelf in oven with chicken
for 1 hour or until almost tender. Stand potatoes
until cool enough to touch. Make cuts three-
quarters of the way into potatoes, 5mm apart.
Brush potatoes with remaining oil; season with
sea salt flakes. Roast uncovered for 20 minutes.
6 While chicken rests, increase temperature to
220°C fan-forced; roast potatoes for 10 minutes
or until browned. Pour chicken pan juices into
a jug; stand for 5 minutes. Skim fat from juices,
strain into a small saucepan; reheat pan juices.
7 Serve chicken, pan juices and potatoes with
extra herbs and steamed greens, if desired.

Majestic salmon

with quick pickled

onions

SERVES 4 - 6 PREP AND COOK TIME

40 MINUTES

1 lemon

750g trimmed salmon or ocean trout

fi llet, pin-boned

1 tablespoon extra virgin olive oil

6 dill sprigs

2 teaspoons baby capers in brine,

drained

QUICK PICKLED ONIONS

1 large (200g) red onion, sliced

thinly into rounds

¼ cup (60ml) red wine vinegar

2 teaspoons caster sugar

CAPER MAYONNAISE

¾ cup (180g) good-quality

mayonnaise

2 teaspoons lemon juice, or to taste

1 tablespoon baby capers in brine,

drained, chopped

2 anchovies, chopped finely

1 Remove rind from lemon using a

zester; slice half the lemon thinly

(reserve remaining lemon for juice

for Caper Mayonnaise). Pat salmon

dry with paper towels. Place lemon

rind and slices over salmon fillet.

2 Place salmon into a large vacuum

sealing bag. Place into the AEG

Vacuum Sealing Drawer and Vacuum

on setting 3 and Seal on setting 3.

Place bag onto a wire rack on shelf

position 3 in oven. Cook on SousVide

setting at 60°C for 25 minutes. Rest

in the bag for 10 minutes.

3 QUICK PICKLED ONIONS

Meanwhile, combine ingredients in

a medium bowl; season with sea

salt flakes. Stand for 15 minutes or

until the onion changes colour and

softens slightly.

4 CAPER MAYONNAISECombine

all ingredients in a small bowl.

5 Transfer salmon to a platter,

drizzle with the olive oil and scatter

with the dill and capers.

FRAN’S

TIP

In a conventional oven,

omit step 2. Roast

trout on a lined oven

tray, covered with foil,

at 200°C (180°C

fan-forced), for 10-15

minutes or until

medium-rare or

cooked as desired.

Majestic salmon with

quick pickled onions

JUNE 2018 | The Australian Women’s Weekly 13