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Baked chicken dinner
- 8 chicken thighs on the bone (skin on)
- 8 baby desiree potatoes, halved
- 4 spring onions, halved
- 1 lemon, sliced
- 4 sprigs thyme
- 2 whole single clove garlic
- 1 tablespoon olive oil
- 4 slices prosciutto, halved
- 16 black olives
- Step 1Preheat oven to 230°C. Trim excess fat from chicken and make 3 slashes, 1 cm deep, into the meat to help cooking.
- Step 2Arrange chicken, potatoes and spring onions in a single layer in a large metal baking dish. Tuck lemon slices, thyme sprigs and whole garlic amongst chicken pieces and season well with salt and pepper. Drizzle over olive oil.
- Step 3Bake for 30 minutes then reduce heat to 200°C. Lay a slice of prosciutto onto each chicken thigh and add olive to pan. Bake for a further 15 minutes until chicken is cooked through and potatoes are tender
Goats' cheese and pea pasta
- 350g dried pasta
- 2 cups frozen or fresh peas
- 1 tablespoon olive oil
- 4 cups (1L) Massel chicken style liquid stock
- 240g soft goats' cheese
- 1 cup grated parmesan
- 2 tablespoons finely chopped basil
- Step 1Cook the pasta in a large saucepan of boiling salted water until al dente, adding the peas for the last 5 minutes of cooking. Drain, then toss in olive oil to prevent it from sticking. Set aside.
- Step 2Place chicken stock in a saucepan over medium heat and simmer until reduced by half. Crumble in goats’ cheese, whisking to form a smooth sauce. Season with salt and pepper.
- Step 3Pour boiling water through pasta and peas to reheat, then add to the sauce. Stir in half the parmesan and the basil, then toss together well. Serve with the remaining parmesan and black pepper.
Devilish devon subs
- 2 small dinner rolls
- Roasted capsicum dip
- 1 slice tasty cheese
- 2 slices devon
- Mixed salad leaves
- Step 1Cut a slit in the tops of 2 small dinner rolls, baked. Spread the inside of each roll with red capsicum dip. Fill each roll with 1 slice tasty cheese; 2 slices devon; and mixed salad leaves.
Middle Eastern spiced lamb pizza
- 1 red onion, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 250g lamb mince
- salt and pepper
- 175g butternut pumpkin, peeled, deseeded, thinly sliced
- 1 1/2 tablespoons tomato paste
- 2 large rounds Lebanese bread
- 150g feta, crumbled
- 2 tablespoons pinenuts
- 1 tablespoon chopped flat-leaf parsley
- Step 1Preheat oven to 200°C. When hot, place 2 flat baking trays in the oven to heat.
- Step 2Meanwhile, lightly spray a non-stick frying pan with oil spray and place over high heat. Cook the onion for 5 minutes or until golden brown. Add the cumin and coriander and cook for 1 minute. Add the mince, stirring to break it up with a fork, and cook for 5 minutes or until any moisture has evaporated. Season with salt and pepper and remove from heat.
- Step 3While the mince mixture is cooking, steam the pumpkin for 2-3 minutes or until just tender.
- Step 4Spoon the tomato paste over the Lebanese bread. Divide the pumpkin, lamb mixture, fetta and pinenuts between the 2 rounds of bread. Place on the preheated baking trays and bake for 8 minutes or until crisp. Scatter with parsley and serve immediately.
Couscous-crumbed chicken with chickpea and parsley salad
- 1/2 cup (75g) plain flour
- 2 teaspoons ras el hanout (see note) or Moroccan spice
- 1 cup (200g) couscous
- 2 tablespoons chopped fl at-leaf parsley leaves
- 2 eggs, lightly beaten
- 500g chicken tenderloins
- Olive oil, to shallow-fry
Chickpea & parsley salad
- 1 red onion, cut into 8 wedges, skin on
- 1 garlic clove, peeled
- 2 tablespoons olive oil, plus extra to drizzle
- 1 cup flat-leaf parsley leaves
- 3 tomatoes, seeds removed, diced
- 400g can chickpeas, drained
- 2 tablespoons lemon juice, plus wedges to serve
- Step 1Place flour and ras el hanout or spice in a bowl and season. Place the couscous and parsley in another bowl and the egg in a third bowl. Coat the chicken in flour, shaking off excess, then dip into the egg and then coat in couscous.
- Step 2Heat some olive oil in a large non-stick frypan over medium heat. In 2 batches, fry chicken for 5-7 minutes, turning, until golden and cooked. Drain on paper towel.
- Step 3Meanwhile, for salad, heat grill to high. Spread onion and garlic on a tray, drizzle with oil and season. Grill for 5 minutes, turning, until golden. Peel the onion, then toss onion in a bowl with parsley, tomato and chickpeas. Mash garlic with a fork and whisk with juice and oil. Season dressing, then pour over salad and toss to combine.
- Step 4Serve the chicken immediately with the salad and lemon wedges to squeeze over.
- Coliban or Lady Christl potatoes, unpeeled
- Sour cream
- Chopped fresh chives
- Step 1Preheat oven to 200°C. Wash potatoes and pat dry with paper towel. Prick the skin with a fork and rub with olive oil. Bake for 1 hour or until the skin is crisp and the flesh is tender.
- Step 2Cut a deep cross in the top of each potato. Use a clean tea towel to hold the base of the hot potato and gently squeeze to open up the top. Fill with sour cream and sprinkle with fresh chives.