MAY 2017 127
[ Family favourite]
A traditional roast chicken with delicious stuffing and buttery,
tender flesh is a wonderfully economical dinner and one
that never goes out of style.PHOTOGRAPHY BY JOHN PAUL URIZAR, STYLING BY MICHELE CRANSTON. FOOD PREPARATION BY ANGELA DEVLIN.
Spanish style
Stuffing:Heat 60g butter in a large
frying pan over medium heat; add
100g chopped chorizo, 1 each of finely
chopped red onion and red capsicum
and a clove of crushed garlic, and cook
until softened. Stir in 2 cups of fresh
breadcrumbs and ½ cupchopped
parsley. Season to taste.
Butter:Combine 2 cloves crushed garlic,
1 teaspoon smoked paprika, a generous
pinch of saffron threads, 2 tablespoons
finely chopped sun-dried tomatoes and
125g soft butter in a medium bowl. Spoon
onto a sheet of baking paper, roll up to
form a log and twist the ends to seal.
Roast:On a bed of sliced red capsicum,
zucchini chunks and red onion wedges.Asian style
Stuffing:Heat ¼ cup (60ml) peanut oil in
a large frying pan over medium heat;
cook 1 clove crushed garlic, 1 chopped
long red chilli, 1 tablespoon of finely
grated ginger and 3 finely sliced spring
onions until fragrant. Stir in 2 cups of
cooked brown rice and ½cup chopped
coriander leaves. Season to taste.
Butter:Combine 2 tablespoons of red
curry paste and 125g soft butter in a
medium bowl. Spoon onto a sheet of
baking paper, roll up to form a log and
twist the ends to seal.
Roast:On a bed of baby carrots, thickly
sliced ginger and lemongrass.Greek style
Stuffing:Heat ¼ cup (60ml) olive oil in
a large frying pan over medium heat;
cook 2 chopped onions and 2 cloves
crushed garlic until softened. Stir in
a teaspoon of dried Greek oregano,
1 tablespoon of finely grated lemon rind,
2 cups of fresh breadcrumbs and ½ cup
choppedparsley. Season to taste.
Butter:Combine 2 cloves crushed garlic,
½ cup of chopped green olives and 125g
soft butter in a medium bowl. Spoon onto
a sheet of baking paper, roll up to form a
log and twist the ends to seal.
Roast:On a bed of new potatoes, truss
cherry tomatoes and Kalamata olives.Greek styleAsian
style