Author Archives: penny

Walnut torte

Posted on by

Walnut torte
Prep time: 
Cook time: 
Total time: 
Print
Ingredients
  • 12 eggs, yolks separated
  • 1 cup sugar
  • Pinch salt
  • 2 tablespoons water room temperature
  • 1 cup ground walnuts
  • 5 tablespoons plain flour
  • 1 teaspoon vanilla essence
For frosting
  • ½ cup milk
  • ¾ cup caster sugar
  • 3 tablespoons plain flour
  • 1 egg slightly beaten
  • 1 tablespoon instant coffee
  • 225 gms butter
  • 3 tablespoons icing sugar
  • 1 teaspoon vanilla
  • ½ cup finely ground walnuts
Method
  1. Preheat oven to 175 C
  2. Beat egg yolks, sugar and salt until thick (about 10 minutes)
  3. Add water, beat another 2 minutes
  4. Add walnuts, flour and vanilla, mix well.
  5. Then beat egg whites until stiff and fold gently into the egg yolk mixture so as not to break down the whipped egg whites.
  6. Pour into 2 prepared pans. Bake 20 mins. Use toothpick to check for doneness.
  7. Cool completely in pans.
For frosting
  1. In a medium saucepan combine milk, caster sugar, flour, eggs and coffee
  2. Stirring constantly cook about 7 mins until thick enough to coat back of wooden spoon.
  3. Cool 10 minutes.
  4. Add butter, icing sugar and vanilla and beat with an electric mixer for 10 minutes. The frosting will thicken upon mixing.
  5. Frost the top of bottom layer. Place top layer over the bottom. Frost the top and sides of cake.
  6. Sprinkle walnuts evenly over top and refrigerate until an hour before serving.

 

Lemon cheesecake

Posted on by

Lemon Cheesecake
Cook time: 
Total time: 
Print
Adapted from epicurious.com and foodess.com
Ingredients
For lemon curd
  • 1 teaspoon finely grated fresh lemon zest
  • ½ cup fresh lemon juice
  • ½ cup sugar
  • 3 large eggs
  • ¼ cup butter, cut into small pieces
For crust
  • 1⅓ cups finely crushed biscuit crumbs
  • 5 tablespoons melted butter
For filling
  • 3 (250 gm) packages cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • ¾ cup greek yoghurt (not non-fat)
  • 1 teaspoon vanilla
Method
Tips
  1. The batter may not all fit into a 20cm springform pan
  2. Try not to add air to the mixture
  3. When mixture is in springform pan, (gently) drop the pan on a bench several times to remove air bubbles.
To make Lemon Curd
  1. In a small saucepan over medium-low heat, whisk together lemon zest, juice, sugar and eggs.
  2. Stir in butter and cook, stirring constantly, until curd thickens, about 5 minutes.
  3. Strain through fine mesh sieve and refrigerate, stirring occasionally, until completely cooled.
To make Crust
  1. Stir together biscuit crumbs and melted butter (1 tablespoon melted butter at a time, until biscuits form into a clump).
  2. Press into a 20cm springform pan.
  3. Place in fridge while preparing cheesecake mixture
To make Cheesecake
  1. Preheat oven to 150 degrees C.
  2. In food processor or mixer beat together cream cheese and sugar. Do not over beat.
  3. Reduce speed to low and beat in eggs, one at a time, until incorporated.
  4. Lightly beat in yoghurt and vanilla.
  5. Pour two-thirds of the cheesecake batter into the crust, and top with half of the lemon curd.
  6. Swirl gently with a knife.
  7. Top with remaining cheesecake batter and lemon curd, and repeat swirling.
  8. Bake in centre of oven for 45-55 minutes, until set (centre may still jiggle a bit, it will firm up).
  9. Turn oven off, open over door and leave in oven to cool.
  10. Cool completely before serving.
Serving suggestion
  1. Before serving, spread a thin layer of double cream on top of cheesecake

 

Lamb and apricot pilaf

Posted on by

Lamb and apricot pilaf
Print
Ingredients
  • 2 tablespoons olive oil
  • 500g diced lamb
  • 1 large brown onion, chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 chicken stock cube, crumbled
  • 2½ cups water
  • 1½ cups basmati rice, rinsed
  • ⅓ cup currants
  • ½ cup dried apricots, halved
  • ¼ cup flat-leaf parsley, chopped
Method
  1. Heat 3 teaspoons of oil in a large saucepan over medium-high heat. Add half the lamb. Cook for 3 minutes or until lightly browned. Remove to a plate. Repeat with oil and remaining lamb.
  2. Heat remaining oil in saucepan over medium heat. Add onion, garlic and spices. Cook, stirring, for 4 minutes or until soft.
  3. Add lamb, stock cube and ½ cup water to saucepan. Cover. Cook, stirring occasionally, for 20 minutes. Stir in remaining water, rice and dried fruit. Cover. Cook for 10 minutes. Remove from heat. Stand, covered, for 10 minutes. Stir through parsley. Serve.

 

Spinach, mint and pinenut gozleme

Posted on by

Spinach, mint and pinenut gozleme
Print
Ingredients
  • For the pastry:
  • 1 teaspoon instant dried yeast
  • ½ teaspoon caster sugar
  • 2 cups plain flour
  • ¼ teaspoon salt
  • 3 teaspoons olive oil, plus extra
  • For the filling:
  • 400g spinach leaves
  • 1 lemon
  • ⅓ cup pine nuts
  • 200g feta cheese
  • 2 large branches mint
  • Black pepper
Method
  1. For the pastry: Measure the yeast, sugar, flour and salt into the bowl of the stand mixer and mix lightly. Then add the olive oil and 180ml to 200ml lukewarm water and mix on low for 8 minutes to form a soft dough until smooth and elastic.
  2. Turn the dough out on to a floured surface and knead for a minute or two and then place dough into a lightly oiled bowl, cover with cling film and leave in a warm place to double in size for an hour or two, or into the fridge if needed the next day.
  3. For the filling: Wash the spinach in several changes of water and spin dry, and then slice handfuls into 2cm wide ribbons. Measure out the pine nuts and dry-toast carefully in one of the frying pans.
  4. Wash the lemon, wipe it dry, then zest it into a small bowl before cutting it into wedges and reserving for garnish. Wash the mint and spin it dry. Pick the leaves and then using scissors, snip into thin ribbons. You will need about 3 tablespoons’ worth of mint.
  5. When the pine nuts are toasted, reserve in a small bowl and then heat up a tablespoon of olive oil in the same frying pan, and when hot cook the spinach over a medium heat for a few minutes. Remove with tongs into a sieve and drain any excess liquid. Place in a big bowl and allow to cool for a minute before stirring in the lemon zest, pine nuts and mint. Crumble in the feta and then season with black pepper. Wipe the frying pan clean with paper towel.
  6. Divide the dough into 8 small balls. Using a rolling pin, roll each ball into a circle about the size of a large dinner plate and lift each one onto a medium floured chopping board. Divide the filling equally between the circles, spooning over one half of the circle, leaving a 2cm border. Fold over the other half and press the edges together to secure.
  7. Heat the frying pans with a tablespoon of olive oil in each and then carefully slide a gozleme into each and cook for about 3 minutes on medium. Brush the other side with a little more oil then flip over and cook for a further 2-3 minutes. Keep warm under a clean tea towel while you cook the remaining gozleme.
  8. Cut into slices and divide among serving plates with the lemon wedges.

 

Gingerbread

Posted on by

Gingerbread
Print
makes one family sized house
Ingredients
  • 375gm butter
  • 200gm brown sugar
  • 250 ml golden syrup
  • 3 eggs separated
  • 1125g plain flour
  • 3 tablespoons ginger
  • 3 tablespoons mixed spice
  • 3 teaspoon bicarb soda
  • for icing
  • 300 gm pure icing sugar sifted (+ egg whites from above separated eggs)
Method
  1. Preheat oven to 180 degrees
  2. Line 2 baking trays
  3. Beat butter and sugar until breamy
  4. Add golden syrup and egg yolk and beat until combined
  5. Stir in flour, spices and bicarb soda
  6. Tip onto lightly floured surface, knead until smooth
  7. Place in fridge for 30 mins covered with cling wrap
  8. Remove from fridge and roll/cut to shape (1cm think)
  9. Bake 8-10 minutes
  10. (for 'glazed windows' crush boiled lollies and place in precut window holes halfway through cooking)
  11. For icing lightly whisk 3 egg whites, gradually add icing sugar and mix until mixture is smooth and holds a soft peak. Spoon into piping bag.
  12. Decorate with lollies

 

Haloumi, grilled tomato and prosciutto salad

Posted on by

Haloumi, grilled tomato and prosciutto salad
Print
Ingredients
  • 6 tomatoes quartered
  • 4 slices prosciutto
  • spinach leaves
  • basil leaves for garnish
  • haloumi
  • For dressing:
  • ½ cup basil leaves
  • ¼ cup extra virgin olive oil
  • 1½ tablespoon balsamic vinigar
  • 1 tsp brown sugar
Method
  1. preheat over to 180 degrees (160 fan-forced)
  2. Arrange tomatoes cut side up on baking tray - pepper lightly
  3. Arrange prosciutto on baking tray
  4. Bake 10-15 minutes until prosciutto is crisp and tomatoes have collapsed slightly
  5. Break prosciutto into pieces and toss together with spinach and tomato. Set aside
  6. Whisk together dressing ingrediaents until combined
  7. Heat enough oil in frying pan to brown haloumi
  8. Scatter haloumi over sald and drizzle over dressing
  9. Garnish with basil

 

Spiced cranberry and macadamia rice salad

Posted on by

Spiced cranberry and macadamia rice salad
Print
Ingredients
  • 1 tablespoon olive oil
  • ½ medium red onion
  • ½ teaspoon all spice
  • ½ teaspoon ground cumin
  • ½ cup chopped macadamia nuts
  • ½ cup cranberies diced
  • 1 cup cooked rice (white or brown)
  • 1 teaspoon grated orange rind
  • 1 teaspoon chopped parsley
  • 2 teaspoon fresh thyme
Method
  1. Heat oil in frying pan and cook onion over low heat for 2 minutes
  2. add nuts, spices and cranberries. Stir as they heat through
  3. Add cooked rice and oriange rind and parsley and thyme
  4. Server warm or cold

 

Chicken, macadamia and roast vegetable salad

Posted on by

Chicken, macadamia and roast vegetable salad
Print
Ingredients
  • 100g macadamia nuts
  • 1-2 cups roast chicken
  • 2 cups roast vegies
  • 1 bunch rocket/spinach leaves chopped
Method
  1. Toast the macadamia nuts in a dry pan over a medium heat, moving them constantly with a wooden spoon until lightly coloured.
  2. Set aside to cool and then roughly chop.
  3. Shred or slice the chicken meat into bite-sized pieces and place in a large bowl.
  4. Cut the roast vegetables into smaller pieces and add to the bowl.
  5. Add the leaves and cooled nuts.

 

Lemon curd

Posted on by

Lemon curd
Print
Ingredients
  • 500gm sugar
  • 125gm butter
  • 4 eggs
  • rind and juice of 1 lemon
Method
  1. Wash the lemons thoroughly and cut off any scabs.
  2. Grate only the yellow parts of the lemon rind (avoid the white part as it is bitter).
  3. Juice the lemons and strain the juice to use immediately. Beat eggs a little. Hint: for a finer curd just use the yolks.
  4. Put all ingredients into a saucepan and cook slowly until thick and smooth for about 15 minutes. Hint: Do not use an aluminium or cast iron saucepan because the acid from the lemons will react with those metals. Instead use stainless steel, enamel or one with a non-stick surface.
  5. Pour into hot sterilised jars (see tips on how to sterilise jars below) and cover when cold. Store in the refrigerator and it will keep for months.

 

Lemon curd meringues

Posted on by

Lemon curd meringues
Print
Ingredients
  • ½ cup caster sugar
  • ½ cup cream whipped
  • 2 egg whites
  • ¼ cup lemon curd
  • 6 strawberries sliced
Method
  1. Preheat oven to 120 °C or 100 °C fan. Line a large baking tray with non-stick baking paper (oil the tray first to hold the paper in place when you spread the meringue). Beat egg whites in a large bowl until soft peaks form. Add sugar a little at a time, beating well after each addition until mixture is thick and glossy.
  2. Make 6 mounds of meringue on the prepared tray, leaving room between them for spreading. Use the back of a spoon to shape to 8cm rounds and indent the centre.
  3. Bake meringues for 90 mins. Turn off the oven and leave to cool completely with door ajar.
  4. To serve, gently fold together cream and lemon curd. Spoon into cooled meringues and top with strawberry slices.

 

Choclate snowcap biscuits

Posted on by

Choclate snowcap biscuits
Print
Ingredients
  • 100g soft butter
  • 150g granulated sugar
  • 2 medium eggs
  • ½ tsp vanilla extract
  • 160g plain flour
  • 30g cocoa powder
  • ½ tsp baking powder
  • Pinch of salt
  • 60g icing sugar
Method
  1. With an electric mixer, beat butter and sugar until pale. Add eggs one at a time, beating well, then vanilla extract. Sift in the flour, cocoa powder, baking powder and salt, working with a rubber spatula until smooth. Cover and chill for 2 hours.
  2. Preheat oven to 170C.
  3. Place the icing sugar in a shallow bowl. Take a tablespoon of the mixture and roll into a ball. Roll in the icing sugar until heavily coated.
  4. Place on a baking tray lined with greaseproof paper, leaving room for spreading, and bake for 14-15 minutes until firm outside but still a little squidgy inside. Leave to cool on the tray for 5 minutes, then cool completely on a wire rack.
  5. For hot white chocolate
  6. Gently heat 250ml milk without boiling. When hot, remove from the heat and add 50g chopped white chocolate, stirring. Beat with an electric mixer until frothy, pour into small glasses, cups or beakers and serve with the snowcap biscuits.

 

Christmas pudding

Posted on by

Christmas pudding
Print
Ingredients
  • 8oz (250gm) raisins
  • 8oz (250gm) currents
  • 4oz (125gm) sultanas
  • 4oz (125gm) mixed peel
  • 4 nips each rum and brandy
  • 8oz (250gm) butter
  • rind of 1 orange
  • 8oz (250gm) brown sugar
  • 4 large eggs
  • juice of one orange
  • 4oz (125gm) soft breadcrumbs
  • ½ tsp mixed spice
  • ½ tsp cinnamon
  • 8oz (250gm) plain flour
  • pinch salt
  • ½ tsp bicarb soda
  • 2oz (60gm) chopped almonds
Method
  1. prepare fruits - raisins, currents, sultanas, mixed peel by placing in bowl and soaking overnight in rum and brandy
  2. cream butter, orange rind, brown sugar
  3. beat and add eggs
  4. stir in orange juice, soft breadcrumbs, mixed spice, cinnamon, plain flour, pinch salt, bicarb soda, chopped almonds and fruit mixture
  5. flour 1 cloth wrap pudding in it
  6. boil 4 hrs, let dry, put in fridge
  7. on christmas day boil further 2 hours
  8. eat

 

Spritz geback

Posted on by

Spritz geback
Print
Ingredients
  • 200gm butter
  • 200gm icing sugar
  • 1 pckt vanilla sugar
  • Pinch salt
  • Orange rind
  • 3 egg yolk
  • 375gm flour
  • 2 tablespoons cocoa
  • 1 heaped tablespoon of baking powder
  • 2-3 tablespoon milk
  • White chocolate
Method
  1. Beat butter
  2. Add sugar, salt, orange rind and mix
  3. Mix in egg yolk
  4. Fold in flour, cocoa, baking powder
  5. Add milk and mix
  6. Put in piping bag or biscuit press and make shapes (approx 3cm in size)
  7. Bake 200'C for about 10 minutes
  8. When cold drizzle with melted white chocolate (spider web style)

 

Engelsaugen

Posted on by

Engelsaugen
Print
Ingredients
  • 100gm flour
  • 40 gm icing sugar
  • 1 pckt vanilla sugar
  • Orange rind
  • 1 pinch salt
  • 2 egg yolk
  • 60gm butter
  • 3 tablespoons jam
  • Chocolate
Method
  1. Mix flour, sugar, vanilla, orange rind and salt.
  2. Add egg yolks and chopped butter and mix (with hands) into a soft dough
  3. Let stand for ½ hour in fridge
  4. Make small balls on place on tray with baking paper
  5. Make thumb holes and put in small amount of jam
  6. Cook 200'C for about 15 minutes
  7. When cold dip the back of the biscuit in melted chocolate
  8. And dust top with icing sugar

 

Berry pancakes

Posted on by

Berry pancakes
Print
Ingredients
  • 1 tsp cinnamon
  • 1 cup SR flour
  • ¼ cup brown sugar
  • ⅔ cup carnation light milk
  • 1 egg
  • 1 cup low fat vanilla yoghurt
  • 4 tsp golden syrup/maple syrup
  • 2 cups mixed berries
Method
  1. Toast cinnamon over low heat 3-4 minutes. Cool
  2. Sift flour, add cinnamon and sugar. Stir to combine
  3. Whick carnation milk and egg. Make well in dry mixture and pour in milk and egg mixture. Whick until batter is smooth and combined
  4. Spray pan with oil. Drop tablespoon of batter and cook 2-3 minutes or until bubbles on edge. Flip and cook 2 minutes on remaining side.
  5. Servce topped with yoghurt, golden syrup and berries

 

Scrolls – spinach, feta and pinte nuts

Posted on by

 

Scrolls - spinach, feta and pine nuts
 
Author: 
Prep time: 
Cook time: 
Total time: 
Print
Ingredients
  • for the dough
  • 4½ cups plain flour
  • 1½ tsp salt
  • 85g unsalted butter
  • 1½ cups milk
  • 2 tbsp Greek-style yoghurt
  • 1 egg, lightly beaten
  • 2 tsp instant yeast
  • for the filling and topping
  • 200g spinach
  • 75g pine nuts, toasted
  • 200g feta cheese, crumbled
  • oil, for greasing
  • 1 egg, lightly beaten
  • 3 tbsp freshly grated parmesan
Method
  1. Combine the flour and salt in a large bowl, and rub in the butter with your fingertips until mixture resembles breadcrumbs.
  2. Heat the milk to scalding point. Pour into a separate bowl with the yoghurt, egg and yeast. Whisk to combine, then pour into the dry mixture. Mix to form a very sticky dough. Cover the bowl with cling wrap and leave to rise for 1 hour.
  3. Knead the dough on a floured worktop for a few seconds, to knock out any air. Cover and leave in a warm place for a further 15 minutes.
  4. Roll the dough out onto a floured surface to a rectangle about 30cm x 40cm. Scatter with spinach, pine nuts and feta. Roll up tightly like a Swiss roll and cut into 18 buns.
  5. Preheat the oven to 220°C. Lightly grease a large baking tin with oil. Place the buns in the tin, keeping 1cm between each. Cover and leave to rise for 30 minutes. Glaze with egg and sprinkle with parmesan. Bake for 18-20 minutes or until cooked through. Cool on a wire rack.

  7. Freeze any leftover buns in a zip-lock bag then reheat them from frozen. They're also a great lunch-box alternative to sandwiches.

Carla’s lemon slice

Posted on by

 

Carla's lemon slice
Prep time: 
Cook time: 
Total time: 
Print
Ingredients
  • 1 cup plain flour
  • ½ cup melted butter
  • ¼ cup icing sugar
  • 2 eggs
  • 1 cup caster sugar
  • 1 teaspoon baking powder
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
Method
  1. Heat over 180C
  2. x8inch pan
  3. Line pan with baking paper
  4. Mix flour, melted butter and icing sugar and spread over base of pan (use plastic bag covered hand to spread it evenly and pat down)
  5. Bake for 15-20 minutes and remove from oven.
  6. Mix the egg, caster sugar, baking powder, lemon juice and lemon zest.
  7. Pour on top of base and bake for 25-30 minutes or until browned on top.

Vegetarian rice paper rolls / stirfry mix

Posted on by

 

Vegetarian rice paper rolls
Prep time: 
Total time: 
Print
adapted from here http://www.woodendps.sa.edu.au/SchoolSite/documents/sakg/recipes/Veggies/Vegetarian%20Vietnamese%20Rice%20Paper%20Rolls.pdf
Ingredients
  • 150 g rice vermicelli
  • bunch coriander
  • 2 carrots
  • 2 cups bean sprouts
  • 5 shallots
  • 12 snow peas
  • 15 mint leaves
  • rice paper wrappers (18)
  • (opt) 1 tablespoon fish sauce
  • (opt) 1 teaspoon dried chili
Method
  1. Break up rice vermicelli into a large bowl. Fill with hot water and soak for 10 minutes.
  2. Drain and snip with scissors so they are short lengths.
  3. Place in large bowl.
  4. Grate carrots and chop the bean sprouts, shallots, snow peas, coriander and mint leaves. Place in same bowl as the vermicelli and combine until things are evenly distributed.
  5. Add chilli and fish sauce and combine.
  6. Follow instructions on rice paper wrappers and fill with the above mixture.
  7. note: you can use other veges/flavours
  8. Alternate use of filling: The above vegetable/vermicelli mixture is good for a stirfry. You can add in egg (cook the egg into an omelette, then chop up in the frying pan. Then stirfry with the veges.Add in sweet chili sauce or 2 teaspoons curry powder
  9. For the rice paper rolls dipping sauce use ¼ cup sweet chili sauce with 1 teaspoon fish sauce and 1 tablespoon lemon juice

Lime and ginger shortbread

Posted on by

 

Lime and ginger shortbread
Prep time: 
Cook time: 
Total time: 
Print
adapted from here: http://nombudsman.wordpress.com
Ingredients
  • 250g butter
  • ½ cup caster sugar
  • lime zest and juice from 1 lime
  • 2 cups plain flour
  • ¼ teaspoon salt
  • ⅓ cup crystallised ginger, chopped into very small bits
Method
  1. beat butter and sugar
  2. beat in lime juice and lime zest (30 secs)
  3. add in flour and salt - mix into a dough with a knife
  4. add in ginger and mix through with a knife.
  5. lay sheet of gladwrap on bench
  6. take half the mixture and shape into a long sausage on the gladwrap. The circumference of the sausage shape you make is the size of the biscuit. Wrap gladwrap around the biscuit mix and place in fridge.
  7. Do this for other half of mixture.
  8. After 2 hours remove from fridge.
  9. Heat over 160C degrees
  10. Remove gladwrap and slice. Each slice is a biscuit. Place on tray and bake 25-30 mins until cooked (v lightly browned).

Smashed roast potatoes

Posted on by
Smashed roast potatoes
Recipe type: Mains
Prep time: 
Cook time: 
Total time: 
Print
Ingredients
  • 1 kg baby potatoes washed with skin on
  • 1 tsp coriander seeds
  • sea salt
  • 2 tablespoons extra virgin olive oil
Method
  1. Prick the potatoes with a fork
  2. Place in microwave ovenproof dish with a lid and microwave on high for 10-12 minutes
  3. Put olive oil in baking pan and place in 220C oven until hot
  4. Add the potatoes and turn on the hot olive oil to coat.
  5. Press down on each potato with a potato masher until squashed
  6. Sprinkle over coriander seeds and salt to taste
  7. Bake 45-55 mins until potatoes are crisp
Yummy baked potatoes

Yummy baked potatoes

Shortbread

Posted on by
Shortbread
Recipe type: Cakes and biscuits
Prep time: 
Cook time: 
Total time: 
Print
Ingredients
  • 250g butter
  • ⅔ cup caster sugar
  • ½ cup rice flour
  • 1⅔ cups plain flour
Method
  1. Preheat over to 160C
  2. Lightly grease a baking tray
  3. Beat butter and sugar until creamy
  4. Add sifted plain flour and rice flour and mix in with a knife to a soft dough
  5. Transfer onto a lightly floured surface and knead 30 secs
  6. Flatten until about 8mm thick
  7. Using a cookie cutter*, cut into shapes and place on baking tray (you can also cut with a knife if you want rectangles)
  8. Bake for about 30 minutes until lightly golden.
  9. (can also add chopped up dried cranberries, chopped up nuts)
  10. When cool remove from tray
  11. *I have some very nice cookie cutters - see the leaf shape shortbead in the photo?
  12. Shortbread just out of the over
  13. Shortbread shaped with my nice cookie cutter

Chicken with brown shallots and wine

Posted on by

 

Chicken with brown shallots and wine
Recipe type: Mains
Prep time: 
Cook time: 
Total time: 
Print
Ingredients
  • 1.5kg chicken pieces (about 8)
  • 150g bacon diced
  • 10 brown (french) shallots (peeled) (see picture below - these are different to brown onions)
  • several thyme and rosemary sprigs
  • 1 teaspoon dried chilli flakes
  • ground pepper and salt
  • 2 tablespoon extra virgin olive oil
  • 250ml white wine or 250 ml chicken stock (if you haven't had visitors lately who have left their wine)
  • green salad and crusty bread (or rice or mash and veges) to serve.
  • Brown shallots
  • Ready for the oven
Method
  1. Preheat oven to 220C
  2. Put chicken pieces in large roasting dish
  3. add in bacon pieces, brown shallots, thyme, rosemary and chilli flakes
  4. add salt and pepper to taste, and drizzle with olive oil
  5. Roast 20 minutes
  6. Add wine* and roast for a further 20-25 minutes until chicken is cooked
  7. *this is a good recipe for using up wine, left by visitors, that fills up your fridge
  8. Goes well with the roast potatoes here
  9. Serve with veges and roast potatoes