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Seared tuna with sweet vine tomatoes and basil pesto

15 minutes

Warm roasted duck and turnip salad

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Seared chicken and asparagus with homemade mayo and crisps

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Christmas dessert

Christmas pudding trifle

10 minutes or one hour, depending on method

Cooking with

Christmas turkey with lentil salad and lemony mushrooms

2 hours 30 minutes

Cheesecake recipes

Hot fast-roast chicken and brinjal on greens

45 minutes

106 of 122

Hot fast-roast chicken and brinjal on greens

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

1 free-range chicken (about 1.2 kg)
3 T olive oil, plus extra for drizzling
2 cloves garlic, crushed
1 t dried oregano
Sea salt and freshly ground black pepper
2 slim, medium-sized brinjals (about 350 g), sliced lengthways
1 x 110 g pillow pack rocket, watercress and baby spinach
Flaky salt

Method

Cut out the backbone of the chicken (freeze it for stock). Wash the chicken then dry well. Open out and give it a good thump to flatten.
Mix the olive oil with the garlic, oregano and some seasoning, then set aside. Arrange overlapping slices of brinjal in an oiled roasting pan. Season and moisten with olive oil.
Place the prepared chicken, skin side up, over the brinjal. Gently lift the skin, snipping with scissors to loosen, if necessary. Pour over the flavoured oil and rub into the flesh. Rub any leftover oil into the skin. Season lightly with flaky salt.
Roast at 230°C for 40 minutes, or until crisp and golden. Quarter the chicken then spoon the chicken and brinjal over piles of greens moistened with lemon juice and seasoned to taste.
Per serving: 3035 kJ, 43.4 g protein, 57.1 g fat, 4.3 g carbs

TASTE’s take:
The greens will begin to wilt from the heat of the chicken and, best of all, absorb the flavours of the chicken and brinjal.

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Hot fast-roast chicken and brinjal on greens

Ingredients

Method