recipes_Australia_June_2017

JUNE 2017 recipes+ 71

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PHOTOGRAPHY

ROB SHAW

Roast Fetta-stuffed

Chicken

SERVES 6 PREP 30 minutes

COOK 1 hour 35 minutes

+ TOP TIP To fry sage leaves, melt 20g of

butter in a frying pan over moderate heat.

Add 10 sage leaves; cook for 30 seconds or

until golden brown. Drain on paper towel.

1.4kg fresh or frozen thawed whole chicken

1 cup soft fresh breadcrumbs

100g fetta, crumbled

2 bacon rashers, rind removed, chopped

3 green onions, sliced

2 tablespoons chopped sun-dried tomatoes

1 tablespoon chopped sage

2 cloves garlic, crushed

1 tablespoon vegetable or olive oil,

plus 2 tablespoons extra

4 floury potatoes (such as coliban),

coarsely chopped

500g pumpkin, coarsely chopped

20g butter

2 tablespoons plain flour

2 cups boiling water

2 large chicken stock cubes

Fried sage leaves, to serve (optional)

1 Preheat oven to 180ºC/160ºC fan-forced.

Place a wire rack in an ovenproof dish.

Rinse chicken cavity under cold water;

pat dry with paper towel. Pat chicken dry

with paper towel.

2 Combine the breadcrumbs, fetta, bacon,

onion, tomato, sage, garlic and oil in a bowl.

Spoon breadcrumb mixture into chicken

cavity. Using unwaxed white kitchen string,

tie legs together. Place chicken on prepared

rack; drizzle with half the extra oil. Bake for

1 hour 20 minutes or until golden brown

and cooked. Remove from oven. Transfer

the chicken on rack to a heatproof plate.

Cover with foil; rest for 5 minutes.

3 Meanwhile, place the potato and

pumpkin on an oven tray. Drizzle with

remaining extra oil. Bake for 1 hour or

until browned and tender.

4 Drain juices from pan; reserve. Add the

butter to pan; melt over moderate heat.

Add flour; cook and stir for 1 minute or

until thick. Gradually stir in boiling water

and crumbled stock cubes until combined.

Bring to the boil, stirring. Boil for 5 minutes

or until gravy thickens. Stir in the reserved

pan juices; gently boil for 5 minutes or until

reduced slightly. Serve the chicken with

gravy, vegetables and fried sage leaves

(if using, see tip).

Roast Chicken with

Sweet Onion

Panzanella

SERVES 4 PREP 15 minutes

COOK 45 minutes COST $3.40 a serve

1.4kg whole fresh or frozen thawed

chicken

½ loaf stale ciabatta bread,

torn into 1cm-thick pieces

2 tablespoons light olive oil,

plus 1 tablespoon extra

2 red onions, cut into thick wedges

1 tablespoon lemon juice

4 sprigs lemon thyme, chopped

250g cherry tomatoes, halved

2 tablespoons balsamic vinegar

⅓ cup loosely packed basil leaves (optional)

1 Preheat oven to 220ºC/200ºC fan-forced.

Line a large ovenproof dish with baking

paper. Rinse chicken cavity under cold

water; pat dry with paper towel. To butterfly

chicken, place chicken, breast-side down,

on a cutting board. Using kitchen scissors,

cut along both sides of backbone; remove

and discard backbone. Turn chicken

over. Using hand, push chicken breast

down to flatten.

2 Place bread, in a single layer, in prepared

pan; brush with the oil. Arrange onion

around bread. Top with chicken. Drizzle

with extra oil and juice. Scatter with thyme.

3 Roast chicken for 40 minutes or until

chicken is cooked (juices run clear when

thigh joint is pierced with a skewer).

Transfer chicken to a chopping board.

Cover with foil; rest for 5 minutes.

4 Preheat an oven-grill to high. Transfer

bread to an oven tray. Grill for 5 minutes or

until crisp. Toss tomatoes, vinegar and

bread through pan juices with onion. Top

bread mixture with chicken. Serve

sprinkled with basil (if using).

BUDGET

WINNER

$3.25

A SERVE