Italian parsley Archives

Home
Recipes
Italian parsley

Canned food

Niçoise-style salad with blackened trout

15 minutes

Cheese recipes

Roasted tomato sauce with ricotta and pine nuts

10 minutes

Anchovy recipes

Rib-eye with anchovy salsa verde

1 1⁄2 hours, plus 30 minutes' resting time

Christmas recipes

Porchetta with mushroom-and-sage stuffing

1 1⁄2 hours

Bacon recipes

Rainbow Ricotta cakes with chipotle bacon

20 minutes

Loadshedding recipes

Marinated mushrooms and radishes

Fritter recipes

Vietnamese scrambled eggs with pork mince, lettuce and herbs

20 minutes

Breakfast recipes

Organic Bright Lights spinach frittata

15 minutes

Chicken recipes

Ultimate roast chicken with creamy leek-and-fennel sauce

1 ¼ hours

Ultimate roast chicken with creamy leek-and-fennel sauce

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 ¼ hours

Ingredients

1 whole free-range chicken
Sea salt and freshly ground black pepper, to taste
⅓ cup extra virgin olive oil, plus extra for dressing the beans
200 g leeks, washed and sliced
100 g baby fennel bulbs, washed and shalved lengthways
2 T chicken stock powder
1 ½ cups cream
1 thyme, sprig
150 g fennel fronds, chopped
150 g French beans, trimmed
¼ cup Italian parsley, chopped, to garnish

Method

Preheat the oven to 200°C. Rub the chicken with salt and pepper and half the olive oil. Roast the chicken for 1 hour, or until golden and crispy.
Meanwhile, heat the remaining olive oil in a pan. Gently fry the leeks and fennel. Add the chicken stock powder and cream, stirring frequently. Add the thyme and simmer for 6–10 minutes. Remove from the heat and discard the thyme. Add the fennel fronds and stir through. Set aside until ready to serve.
Blanch the beans for 2 minutes. Drain and toss in olive oil and season to taste.
Once the chicken is cooked, remove it from the oven and allow to cool slightly. Roughly pull the meat (with skin on) from the carcass. Arrange the meat on a serving platter and spoon over the leek-and-fennel sauce. Top with the French beans and garnish with the parsley.

Khanya on cooking: “I believe that being able to cook is definitely like possessing a type of magic. There’s nothing quite like the feeling of having to figure out what to make with the last can of beans and an onion at the end of the month. Learn about ingredients so that you can always enjoy what you eat, no matter what it is. I grew up around a lot of abject poverty in the Eastern Cape, and that environment taught me plenty about what enjoying food really means and how powerful the ability to cook a meal with next to nothing can make you.”

See more tantalising roast recipes here.

Cornflake marshmallow treats

Fried cauliflower

Aglio e olio with spinach

Posh sardines on toast

Niçoise-style salad with blackened trout

Roasted tomato sauce with ricotta and pine nuts

Rib-eye with anchovy salsa verde

Porchetta with mushroom-and-sage stuffing

Rainbow Ricotta cakes with chipotle bacon

Marinated mushrooms and radishes

Giant baby marrow fritter

Herb mayonnaise

Vietnamese scrambled eggs with pork mince, lettuce and herbs

Organic Bright Lights spinach frittata

Ultimate roast chicken with creamy leek-and-fennel sauce

Ultimate roast chicken with creamy leek-and-fennel sauce

Ingredients

Method