Recipes Archive

Maize meal

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40 minutes

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10 minutes

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30 minutes

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5 minutes

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1 3/4 hours

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40 minutes

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30 minutes

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20 minutes

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Tuscan chocolate tart

20 minutes

Oven-poached whole chicken and vegetables with celery lemon salsa

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

1 whole free-range chicken
Sea salt and freshly ground black pepper, to taste
300 g leeks
300 g carrots
250 g celery sticks
2 garlic cloves, smashed
Thyme a few sprigs
1 bay leaf
500 ml organic liquid chicken stock
Hot cooked barley, for serving

For the celery lemon salsa, mix:

120 g celery leaves finely chopped
3 T chives, chopped
1 garlic clove, crushed
3 T olive oil
1 lemon, zested
1 T lemon juice
Sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 190°C.

2. Season the chicken and tie up the legs with string. Trim and halve the leeks lengthways, peel and halve the carrots lengthways and peel the celery.

3. Place all the vegetables in an ovenproof casserole dish. Place the chicken on top. Add the remaining ingredients.

4. Cover the breast with a piece of oiled baking paper, cover with a lid and bake for 1 hour or until everything is tender.

To serve, carve the chicken and spoon servings of chicken, vegetables and broth into bowls over the hot cooked barley. Sprinkle with the celery lemon salsa.

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Papizza

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Mixed tomato tart

Salted caramel popcorn

Beef goulash

Bread-and-butter pudding

Butternut salad with Peppadew dressing

Caesar salad with quail eggs

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Oven-poached whole chicken and vegetables with celery lemon salsa

Oven-poached whole chicken and vegetables with celery lemon salsa

Ingredients

Method