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Milk-poached carrot-and-turnip mash with vino cotto-roasted butternut

1 hour

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Crumpled phyllo pork-and-tomato pie

40 minutes

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Deep-fried poached eggs with chakalaka

30 minutes

Cheese recipes

Smoked trout salad with ricotta fritters and buttermilk dressing

10 minutes

Christmas recipes

T-bone steak with buttermilk sauce and chakalaka

20 minutes

Chicken recipes

Mediterranean roast chicken and salad

1hr 15 minutes

Mediterranean roast chicken and salad

By TASTE

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1hr 15 minutes

Ingredients

whole chicken
olive oil
1 T roast chicken seasoning
1 lemon, halved
1 garlic head, halved
4 sprigs oreganum
4 Woolworths everyday potatoes, quartered
4 salad tomatoes, roughly chopped
½ cucumber, deseeded and roughly chopped
½ onion, thinly sliced

dressing:

¼ cup fresh mint leaves
¼ cup fresh parsley
¼ cup fresh basil
½ cup olive oil
½ lemon, juiced
1 t sugar
sea salt and freshly ground pepper, to taste

Method

1. Pre-heat oven to 220 C.
2. Rub the whole chicken with olive oil and seasoning.
3. Stuff chicken cavity with lemon and tie legs together.
4. Place chicken, breast side up in roasting dish with garlic halves, oreganum and potato wedges around it.
5. Place chicken in the oven, turn heat down to 200 C.
6. Roast for 1- 1hr 15min, basting in between, until cooked and golden.
7. Set aside to rest for 10min before serving.
8. To make the vinaigrette, finely chop all the herbs, mix with olive oil, lemon juice and a pinch of sugar. Season to taste
9. Toss tomatoes, cucumber and onion with dressing and serve with roast chicken.

Cost per Serving: R27.16*

*Prices calculated in December 2022

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Ingredients

Method