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Recipes continued
Roast Chicken with Mushroom Stuffing
Serves: 4
Preparation: 20 minutes
Cooking: 1 hour and 30 minutes
10g dried porcini mushrooms
6 slices day old bread, roughly chopped
8 large sage leaves
1 tablespoon olive oil
1 onion, chopped finely
100g swiss brown mushrooms, chopped
100g butter, softened
1.8kg whole fresh chicken
Olive oil, extra
1. P re heat oven to 200°C.
2. P lace porcini mushrooms into chopper
bowl. Process until almost fine. Add bread
and sage; process until mixture forms
breadcrumbs. Place into a large bowl.
3. H eat oil in a frying pan, cook onion until
softened; add mushrooms and cook,
stirring, until mushrooms have softened.
Remove from heat; cool. Add to bread
mixture with remaining ingredients; mix
well. Season with salt and pepper.
4. W ash and clean chicken thoroughly. Pat
dry with paper towelling.
5. P lace the stuffing inside the cavity of the
chicken. Tuck the wings back and tie the
base of the chicken with cooking string
so that the legs are crossed and securely
positioned.
6. B rush the chicken with oil and season with
salt and pepper.
7. P lace the chicken onto an oiled wire rack
over an oven dish. Roast uncovered, for
approximately 1 hour and 30 minutes or
until cooked through.
Note: To check the chicken to see if it has
cooked thoroughly, insert a skewer into the
thigh. The chicken is cooked when the juices
run clear.
Pasta with Classic Tomato Sauce
Serves: 4
Preparation: 10 mins (+ cooling time)
Cooking: 40 mins
1 tablespoon olive oil
1 large brown onion, chopped
1 kg vine-ripened tomatoes, chopped
2 cloves garlic, finely chopped
1 tablespoon brown sugar
1 tablespoon red wine or balsamic vinegar
2 tablespoons finely chopped fresh oregano
leaves
400g spaghetti
1. H eat oil in a large saucepan over medium-
high heat. Add onion and cook, stirring, for
3 minutes or until soft. Add tomato and
garlic and cook, stirring, for a further 2
minutes or until well combined.
2. S prinkle over sugar and stir to combine.
Cook, stirring, for 1 minute or until sugar
dissolves. Add vinegar and stir to combine.
Reduce heat to low and simmer, stirring
occasionally, for 30 minutes or until sauce
thickens. Remove from heat. Set aside to
cool to room temperature.
3. M eanwhile, bring a large saucepan of
salted water to the boil. Using the stick
blender, process sauce until smooth, using
a gentle up and down action. Return sauce
to a low heat stir until mixture is hot. Taste
and season with salt. Stir in oregano.
4. C ook pasta until al dente; drain and serve
immediately with sauce.
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