diningin
Roast chicken with morello cherry & pistachio stuffing Ready in | 2 hours serves | 6 1 large chicken 4- 6 good-sized potatoes, peeled and cut into large chunks 1 lemon 8 cloves garlic, unpeeled Rosemary sprigs Olive oil Stuffing 1 onion, finely chopped 1 carrot, finely chopped 12 small sprigs thyme 4 large sausages, skins removed 1 celery stick, diced Large bunch parsley, chopped ½ cup pistachio nuts, chopped 1 cup morello cherries, pitted (dried apricots could be used instead) 1 clove garlic, finely chopped 1 egg 1½ cups fresh breadcrumbs
Roast cauliflower & pancetta risotto Ready in | 1¾ hours serves | 4-6 1 cauliflower 60g butter ½ cup olive oil 1½ litres chicken stock 1 onion, finely chopped 1 stick celery, diced 6 rashers pancetta or streaky bacon, diced 2 cloves garlic, finely chopped 300g arborio rice ½ cup white wine 1 cup freshly grated parmesan cheese Herb croutons, for garnish (optional)
112 taste ts0710dining in.indd 112-113
1 Preheat oven to 180°C. Roughly chop the cauliflower. Set aside about 1 cup small florets. Put the larger florets in a roasting dish with a knob of the butter, a splash of olive oil, ½ cup of the chicken stock and salt and pepper. Cover with foil and roast until tender, about 1 hour. 2 Put the smaller florets and any cauliflower left on the chopping board in a separate dish, with a little bit of butter, olive oil and salt and pepper. Roast uncovered for around 25-30 minutes (until they get some colour but retain some crunch). 3 Heat the remaining chicken stock in a saucepan until hot. 4 In a heavy-based pan, gently heat a splash of oil and 1 Tbsp butter, then add the onion, celery, half the pancetta and the garlic and sauté until soft but not browned, about 3-5 minutes.
5 Add the rice, turn up the heat and give it a good stir so all the rice gets lightly toasted and coated. Add the wine and boil rapidly to reduce. 6 Add the large cauliflower florets, then add a ladleful of the hot stock, stirring until the liquid has been absorbed. Continue adding stock in this way until the rice is cooked – it should be al dente and have a creamy consistency. 7 In a separate pan, fry the remaining pancetta until crispy. 8 When the risotto has reached the correct consistency, remove from heat and add most of the parmesan and a knob of butter. Season with salt and freshly ground black pepper. Serve garnished with the crunchy pancetta, uncovered roast cauliflower and remaining parmesan. To add crunch, sprinkle with herb croutons.
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1 Preheat oven to 180°C. To make the stuffing, sauté the onion and carrot in a pan with the thyme until soft but not coloured. In a bowl, mix the sausage meat with celery, parsley, pistachio nuts, morello cherries, the sautéed onion mix, garlic, egg, some salt and pepper and enough breadcrumbs to make the mixture manageable. Stuff into the bird’s cavity; any remaining stuffing can be rolled into balls and added to the roast 40 minutes before the end of cooking. 2 Place the stuffed chicken on its side in a roasting dish, surrounded by the potatoes. Squeeze over the juice from the lemon and add the garlic, rosemary, some salt and pepper and a good glug of olive oil. Roast for about 1 hour 40 minutes or until the juices run clear and the whole roast is well coloured, turning the chicken once halfway through.
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Confit garlic Slice tops off 6 whole garlic bulbs to show the peak of each clove. Place bulbs in a small deep saucepan and cover with oil (ideally use olive oil, but cheaper alternatives are also fine). Add 1 Tbsp fennel seeds, a few sprigs of fresh thyme, salt, pepper and a dash of sugar. Put on the lowest heat possible, bring almost to the boil and leave to cook slowly until the garlic is tender, about 30 minutes. Be careful not to overfill the pan. Remove garlic from the oil and serve on an antipasto platter. Ready in: 40 minutes Makes: 6
taste 113 13/10/2010 3:00:18 p.m.