BetterHomesAndGardensAustraliaDecember2015_

festivefeast

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pan to oven and roast for
15 minutes or until chicken
is cooked through. Transfer
chicken to plate and cover
loosely with foil to keep warm.
6 To make gravy, add stock,
onions, vinegar and marmalade
to same pan (being careful as
pan handle will be hot). Bring
to a boil over a high heat and
cook, stirring, for 10 minutes or
until liquid has reduced by ¹⁄³.
Season. Serve chicken roulade
with gravy on the side.

Sides

Stuffing cups with
macadamia, figs and herbs
Preparation time: 20 mins
Cooking time: 15 mins
Serves 6

Cooking oil spray, to grease
12 thin slices round pancetta
60g butter, melted
2 eggs
½ cup flat-leaf parsley
leaves, roughly chopped
1 Tbsp thyme leaves
2 cloves garlic, crushed
4 cups coarse fresh
sourdough breadcrumbs
½ cup unsalted
macadamia nuts
½ cup soft and juicy dried
figs, roughly chopped
30g parmesan, finely grated

1 Preheat oven to 180ºC.
Grease 12 holes of a ¹⁄³-cup
capacity muffin tin with a little
oil, then line each hole with
a pancetta slice.
2 Put butter, eggs, parsley,
thyme and garlic in a large
bowl, whisking to combine.
Add sourdough breadcrumbs,
macadamias, figs and
parmesan, tossing with hands
to combine. Spoon mixture
evenly into prepared holes and
bake for 15 minutes or until
golden brown. Serve.

Roast potatoes, sage and

bacon with sour cream

Preparation time: 15 mins

Cooking time: 30 mins

Serves 6

1 kg baby Red Delight

potatoes, halved

¼ cup extra virgin olive oil

2 cloves garlic, crushed

12 sage leaves

6 rashers rindless middle

bacon, thinly sliced

Sea-salt flakes and freshly

ground black pepper,

to season

SOUR CREAM DRESSING

½ cup sour cream

1 Tbsp wholegrain mustard

½ red onion, finely diced

1 tsp red vine vinegar

¼ tsp caster sugar

1 Preheat oven to 200ºC. Put

potatoes in a large roasting tray.

Add oil and garlic, tossing well

to coat, then arrange in a single

layer. Scatter over sage and

bacon, then season. Bake for

30 minutes, turning potatoes

halfway, or until potatoes are

tender and bacon is crisp.

2 Meanwhile, to make dressing

put sour cream, mustard, onion,

vinegar and sugar in a serving

dish, mixing well to combine.

Season. Serve roast potatoes

drizzled with a little dressing

and the rest on the side.

Brussels sprouts salad

with crispy bacon and

smoked almonds

Preparation time: 15 mins

Cooking time: 5 mins

Serves 6

4 Tbsp extra virgin olive oil

4 rashers rindless middle

bacon, sliced into batons

350g brussels sprouts

¼ cup red wine vinegar

½ clove garlic, crushed

60g parmesan, finely grated

¼ cup smoked almonds,

roughly chopped

¼ cup flat-leaf parsley

leaves

1 Heat 1 Tbsp of the oil in a

large non-stick frying pan over

a high heat. Add bacon and

cook, stirring occasionally, for

4 minutes, or until crisp. Drain

well on kitchen paper towel and

cool to room temperature.

2 Meanwhile, use a mandolin or

knife to shave brussels spouts.

Transfer to a large bowl. Add

vinegar, garlic and remaining oil,

tossing well to combine. Add

parmesan, almonds, parsley and

cooled bacon, tossing well to

combine. Spoon salad onto a

serving platter and serve.

Green bean, beetroot,

mint and feta salad

Preparation time: 10 mins

Cooking time: 10 mins

Serves 6

¼ cup extra virgin olive oil

Finely grated zest and

juice of 1 lemon

1 Tbsp honey

½ cup pearl couscous

200g green beans,

trimmed, halved

425g can baby beetroot,

drained, halved

1 cup mint leaves

100g Persian feta, crumbled

1 Put oil, lemon zest and

juice, and honey in a small bowl,

stirring well to combine.

2 Put couscous in a large

saucepan of boiling salted

water and cook over high heat

for 8 minutes or until al dente.

Drain well and transfer to a

large bowl. Stir in half of the

dressing then set aside to cool

to room temperature.

3 Meanwhile, cook beans

in another large saucepan of

Roast potatoes with sage

Brussels sprouts salad

Stuffing cups with figs

Green bean beetroot salad

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