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Pesto Roast Chicken
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.


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


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.

Roast Veal in Tuna Sauce – from the Madeira Islands, Portugal
I tagged this to make for a recipe swap game I play on recipezaar. I am so glad I did as I had my family over on Sunday for lunch and this went down a treat. I made it up on Saturday, rather apprehensively, as I am not a great anchovy lover unlike my brothers. I chose to make the recipe as stated, I did leave out the extra salt as I felt there would be enough saltiness from the anchovy paste. We all absolutely loved this and the tuna topping was awesome and would be great even served by itself as a salad topping. I served this as part of a lunch with several other antipasti dishes, a big green salad and some rustic crusty bread and it was delicious. To view the original recipe and to also check out other recipes by this chef please click here.


1 1/2kg Veal roast (from leg)
3 Tablespoons lemon juice
1 Cup water
1 Tablespoon anchovy paste
1 Teaspoon salt (I left this out)
1/2 Teaspoon pepper
2 Bay leaves
1/2 Sliced onion
2 Garlic cloves


170g Tuna, canned
1 Tablespoon chopped anchovy
1 Tablespoon chopped capers
2 Tablespoons lemon juice
Salt and pepper
3 Tablespoons mayonnaise
3 Tablespoons cream, whipped


Chopped stuffed olives
Lemon slice


1. Bind veal roast into roll, if necessary, and place in casserole.

2. Mix lemon juice, water, anchovy paste, salt and pepper, and pour over meat.

3. Add bay leaves, onion slices, and juice from garlic cloves, and roast in oven at 180C/350F for two hours. Leave to cool in liquid.


1. Squash tuna with fork, mix with chopped anchovies, chopped capers and lemon juice, season with salt and pepper, and fold in mayonnaise and whipped cream.

2. Remove veal from liquid, dry with absorbent paper, cut in thin slices.

3. Arrange on platter and pour sauce over meat.

4. Place in refrigerator overnight.

5. Garnish with olives, lemon slices and parsley.

A great summer dish with a nice big salad, some crusty bread and a good bottle of wine.

All photos taken by me unless otherwise stated.