Wheat free Archives

Home
Recipes
Wheat free

Beans recipes

Maple-and-balsamic duck skewers with charred corn salad

10 minutes

Breakfast recipes

Organic Bright Lights spinach frittata

15 minutes

Chocolate recipes

Warm lentil salad with couscous and vegetables

45 minutes

Asian recipes

Honeybush-poached pear-and-biltong salad

45 minutes, plus cooling time

Breakfast recipes

Pork shoulder braised in milk with baby onions

3 hours, plus 20 minutes' resting time

Chicken recipes

Lemony chicken with waterblommetjies

45 minutes

Chicken recipes

Ultimate roast chicken with creamy leek-and-fennel sauce

1 ¼ hours

Chicken recipes

Roast chicken with porcini and hazelnut crust

1 hour and 50 minutes

Roast chicken with porcini and hazelnut crust

Serves 8

Difficulty Medium

Prep Time 45 minutes

Cooking Time 1 hour and 50 minutes

Ingredients

25 g dried porcini mushrooms, finely chopped
100 g hazelnuts, roasted and chopped
10 g thyme, leaves only
3 garlic cloves, grated
3 lemons
30 g brown sugar
5 T olive oil
2 free-range whole chicken
12 potatoes, peeled and halved
200 g butter
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C.
To make the crust, combine the porcini, hazelnuts, thyme, garlic, zest of 1 lemon, sugar and 2–3 T olive oil. Season to taste.
Wash and dry the chickens and pat the crust mixture onto the surface of each bird.
Parboil and drain the potatoes, return them to the hot saucepan and toss with 100 g butter, sea salt to taste and 1 T of the olive oil. Transfer to a large baking tray and top with the remaining butter and 1 T olive oil, seasoning once more.
Nestle the chickens among the potatoes. Halve the 3 lemons and stuff some into the cavities of the birds and place others around the tray.
Roast for 1 and 1⁄2 hours or until the chickens are golden, the potatoes crisp and the lemons jammy.

Cook’s note: Turn up the oven for the last 5 minutes for a golden finish on the chicken, taking care not to let it burn.

Tip: The best cuts are those with a lot of marbling (fat spread throughout the meat) to keep the meat moist when dry-roasting - including beef topside, lamb shoulder, pork belly and good old roast chicken. For best results either start the oven at a higher temperature (for chicken and pork belly) or sear the meat first (lamb shoulder) to start the Maillard reaction. This is the chemical reaction that happens when meat proteins are exposed to high heat, and guarantees better colour and much better flavour.

See more chicken recipes here.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Bom bom beans

Maple-and-balsamic duck skewers with charred corn salad

Organic Bright Lights spinach frittata

Icy hot drink

Warm lentil salad with couscous and vegetables

Fragrant Pho

Honeybush-poached pear-and-biltong salad

Scrambled sweetcorn

Pork shoulder braised in milk with baby onions

Lemony chicken with waterblommetjies

Ultimate roast chicken with creamy leek-and-fennel sauce

Roast chicken with porcini and hazelnut crust

Roast chicken with porcini and hazelnut crust

Ingredients

Method