Thyme Paprika Chicken
1.3 tablespoons fresh thyme leaves, plus extra sprigs for brushing, 3 tablespoons fresh thyme leaves, plus extra sprigs for brushing, 2-3 cloves garlic, crushed, grated zest of 1 lemon, teaspoon paprika, teaspoon sea salt, teaspoon freshly ground black pepper, 1 tablespoon olive oil, plus extra for drizzling, 1.5kg chicken, 2-3 heads garlic, halved crosswise, 2-3 lemons, halved.
Grind the thyme, garlic, lemon zest, paprika, salt and pepper to a coarse mix in a mortar and pestle or small food processor. Add the olive oil and combine to form a paste.
Gently slide your hand under the skin on the breast of the chicken to loosen, trying to reach the leg and thigh, and being careful not to split the skin. Massage in the herb and oil paste, rubbing it under and over the skin.
Place the chicken in a roasting dish, put the garlic around the chicken, drizzle with olive oil and roast for 1 hour, basting the chicken occasionally with a brush made by tying together the sprigs of thyme. Add the halved lemons to the pan after 30 minutes. Serves 4-6.
Featured on Issue 130 September 2008 cover
500g chicken tenderloins, 1 cup flour, 2 eggs, beaten with salt and pepper, 1 cup panko crumbs, small bunch parsley, finely chopped, 4 large Agria potatoes, peeled or scrubbed, 3 tablespoons olive oil, 1 tablespoon sweet smoked paprika, 2 teaspoons sea salt, 2 teaspoons sea salt, 2 teaspoons sea salt, 2 teaspoons sea salt,1 cup light olive oil, 1 lemon, cut into wedges, Wilted Greens with a Tart Dressing, 1 cup peas (frozen are fine), 2 cups broccoli florets, 4 cups spinach leaves, 2 tablespoons red wine vinegar, 6 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, salt and freshly ground black pepper to taste.
A riff on chicken and chips, using tenderloins properly crumbed in flour, egg and panko crumbs and served with roasted potato wedges rolled in sweet paprika, and salad of wilted greens. Serve with Chardonnay.
Pat the chicken dry. Dust each tenderloin with flour, shaking off any excess, dip in the beaten egg then immediately into the crumbs mixed with the chopped parsley to coat completely. Place the tenderloins on a clean, dry tray until ready to fry.
Preheat the oven to 200 Cut the potatoes into wedges 8cm-10cm long and 4cm thick, and pat dry. Place in a bowl, add the olive oil and, with your hands, turn them until lightly coated. Sprinkle with paprika and salt, place in a roasting pan and cook for 30 minutes or until golden and tender.
Heat the light olive oil until almost smoking. Fry the tenderloins in batches, turning once, until golden and crisp. Place on paper towels and keep hot in the oven while the remaining batches are cooked. Serve with the potatoes and garnish with lemon wedges. Accompany with the following greens. Serves 6.
Wilted Greens with a Tart Dressing
Bring the peas to a simmer in plenty of water, add the broccoli and continue to cook until they start to soften but remain bright green. Tip out all but 2-3 tablespoons water, then add the spinach leaves. Continue to cook for 1 minute on high heat until the water evaporates. Place on a serving plate.
Mix together the vinegar, olive oil, mustard, salt and pepper, then dress the vegetables with this mixture. Serves 4
Fettuccine with Blue Cheese Sauce
40g butter, 125g creamy-style blue vein cheese, chopped (remove rind if it is strong), 170ml cream, salt, 300g fresh fettuccine (or tagliatelle) noodles, or Italian dried egg noodles, 6 tablespoons freshly grated parmesan cheese*, plus extra for serving
Choose a large saucepan which is big enough to hold all the pasta once it is cooked. Put the butter, blue vein cheese, 100ml of the cream, and a good pinch of salt in the saucepan. Mash the ingredients using a potato masher or strong wooden spoon, and warm through over a medium
Meanwhile, bring a large saucepan of water to the boil. Salt well, then put in the pasta. Cook gently for 2-3 minutes or until al dente.
Drain the pasta and add to the warmed sauce. Pour in the rest of the cream and toss gently. Sprinkle with the parmesan cheese. Toss gently and serve immediately from the saucepan.
Serves 4 as a starter.