Friday, December 28, 2007

Roast chicken with rosemary - garlic paste


Ingredients
1/4 cup (loosely packed) fresh rosemary leaves, finely chopped, plus 3 whole fresh rosemary sprigs
2 garlic cloves, chopped
1/2 teaspoon black peppercorns
3/4 teaspoon fine sea salt
4 teaspoons olive oil
1 whole chicken (about 2kg), backbone and neck removed
1 punnet cherry tomato
1 punnet button mushroom
1 yellow or red bell pepper
1 large white onion
1 lemon
1 lettuce


Marinade
(Chicken can be marinade 8 hours ahead or overnight. Let stand at room temperature 1 hour before roasting)

Combine chopped rosemary, chopped garlic, black peppercorns and sea salt in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in olive oil. Rinse chicken and pat dry. Rub 1 teaspoon herb mixture over bone side of chicken. Turn chicken over and open like book; place chicken, skin side up, on work surface. Loosen skin from breast and thigh meat; rub remaining herb mixture over meat under skin. Rub any remaining herb mixture on outside of chicken. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before roasting.


Vegetables
Wipe clean the button mushrooms and cut into halves. Wash all other vegtables and cut into pieces (except lettuce).


Roasting
Preheat oven to 200°C. In a large ceramic or glass baking dish, place all vegetables (except lettuce) at the bottom. Place a wire rack in the baking dish over the vegetables. Place rosemary sprigs on the rack and place chicken, skin side up, atop rosemary sprigs in dish. Position rack in center of oven. Roast chicken uncovered for about 1 1/2 hours. Transfer chicken to platter and serve with lettuce and a wedge of lemon.

Monday, December 3, 2007

Poached Pear in Red Wine

This savory red wine poached pear recipe is a perfect dessert option for an elegant and fancy dinner.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:


4-6 Peeled, Cored Pears
2 cups of red wine (recommend Zinfandel, Shiraz or Merlot)
4 tbsp of granulated sugar
2 tbsp of lemon juice (can also add lemon zest if desired)
2 tsp vanilla




Combine all ingredients, except pears, and bring to a boil. Once the wine mixture is boiling, turn heat down to a simmer and add the pears.
Simmer pears for 10-12 minutes and then turn pears and simmer for an additional 8-10 minutes - until they are tender and are easily poked through with a fork.
Remove pears and let them cool. Boil wine sauce until the liquid has been reduced by half.
Pour sauce over pears and serve with vanilla ice cream or fresh cream.