I came up with this one on the weekend just wanting to do something a little different from my usual roast chicken and I had some veg in the fridge I wanted to use up. I have listed below what I used but you could use anything like eggplant, yellow zucchini, large tomatoes rather than cherry or even baby carrots so feel free to play around with that. I served ours with the vegetables and also some corn on the cob’s, we are trying not to eat to many carbs in the evenings, but it would be nice paired with roasted potatoes as well.
If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here
Ingredients
Olive oil
1.5kg Whole chicken
3 Tablespoons basil pesto, homemade or store bought
4 Small red onions, peeled and sliced in half
2 Green zucchini, sliced in wedges
4 Cloves garlic, peeled
200g Cheery tomatoes
Method
1. Pre Heat oven to moderate. Loosen skin on chicken breast by sliding your fingers between the skin and the flesh. Rub about 11/2 tablespoons of Pesto under the skin over the breast.
2. Rub the remaining 11/2 tablespoons of pesto over the outside of chicken, breast, legs and wings.
3. Place halved onions in a roasting pan drizzle about 1 tablespoon of olive oil over and place chicken on top.
4. Roast, uncovered in moderate oven for 30 Minutes.
5. Add garlic and zucchini to roasting pan, drizzle with a little extra oil and return to the oven for about 1 hour or until chicken is coked through.
6. If using cherry tomatoes add to roasting pan about 20 min’s before the end of cooking time.
Serve with fresh corn on the cob and roasted potatoes.
All photos taken by me unless otherwise stated.
I tagged this one to make for a game I am involved in as I love morels and especially when they are used in sauces. I served this over 2 very large fillet steaks topped with some prawns. You could serve this over veal, lamb or chicken but I much prefer it with a good steak for a special meal. To view other reviews of this recipe please click here.
If you have been keepi
ng up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Ounces morels (dehydrated mushrooms)
1 Cup red wine
2 Shallots, finely minced
1 Tablespoon butter
1 Cup heavy cream
1-2 Tablespoon beef base (I use Better-Than-Bouillon Beef Base, but you can use any condensed beef paste of your choosing)
Black pepper, to taste
Method
1. Soak the dried morel mushrooms in the red wine just long enough to rehydrate them, about 20-30 minutes is usually sufficient. (I use a plastic container with a lid for this step. That way, I can tilt the container occasionally or shake it around a bit, to be sure all the mushrooms are adequately rehydrating.).
2. After the mushrooms are rehydrated, place them in a colander and rinse with cool water to remove any grit from the mushrooms. Leave the colander in the sink to allow the excess water to drain from the colander.
3. Finely mince the rehydrated mushrooms; set aside. I minced half of them and cut the larger ones in half.
4. In a large skillet, saute the minced shallots in butter just until they are clear, about 3-4 minutes. Add the minced mushrooms and beef base, and stir well. While stirring, add the cream and pepper, continuing to stir constantly until the sauce is thickened.
Spoon the sauce over grilled steaks (I used fillet mignon), veal, lamb, grilled chicken breasts, or pasta.
All photos taken by me unless otherwise stated.
