Butterflied roasted chicken
Butterflying a chicken allows it to roast more quickly and evenly. This easy recipe places the chicken on a bed of lemon and garlic infuses it with amazing flavour as it roasts.
1 x 1.6kg whole chicken
4 bulbs garlic, halved horizontally
3 lemons, sliced into 2cm rounds
2 tablespoons extra virgin olive oil
sea salt and black pepper
1. Preheat oven or barbecue to 220°C.
2. Place the chicken, breast-side down, on a board so the back is facing up and the legs are pointing towards you.
3. Using sharp kitchen scissors or knife, cut closely along each side of the backbone. Remove the backbone.
4. Turn the chicken, breast-side up, and press down firmly on the breastbone to flatten the chicken.
5. Arrange the garlic and lemon on an oven tray lined with non-stick baking paper. Top with the chicken, breast-side up, tucking in the wing tips.
6. Brush the chicken with the olive oil and sprinkle generously with salt and pepper.
7. Roast for 35-40 minutes or until golden brown and cooked through.
Coconut Christmas stuffing
Whether it’s a turkey or chicken you need to stuff this Christmas, this modified recipe will have you wondering why you don’t stuff poultry more. Using day-old or stale bread for best results as it will absorb more flavour from the chicken cavity.
1 cup chopped onion
1 cup chopped celery
1 tablespoon butter
1 tablespoon virgin olive or coconut oil
1 tablespoon sea salt
1/2 cup coconut milk
3 cups day-old bread, cut into 1/2-inch cubes
1 cup dried fruit (raisins, apricots, berries)
1 cup chopped peanuts
2 whole eggs, beaten
2 teaspoons dried sage (or other herbs)
2 teaspoons fresh parsley (or other green herbs)
1/2 teaspoon freshly ground black pepper
1. In a frypan, toss the onion and celery with butter, oil and salt for a few minutes or until onions become translucent. Set aside to cool.
2. In a mixing bowl, combine the remaining ingredients with the onions and celery. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary.
3. Before stuffing the chicken, season the cavity well. Fill with stuffing but do not pack too tight otherwise the chicken will not cook evenly. Tie the legs together and roast.
Roast turkey rice congee
If you’re lucky to have turkey leftover from Christmas Day, try this aromatic savoury rice porridge. If not, roast chicken can be nearly as tantalising. If you have any turkey/skin left over, use this as well!
6 cups water
Roast turkey bones (leave some meat on them for more flavour)
1 chicken stock cube or 1 teaspoon chicken booster
¾ cup roast turkey, shredded with skin
Salt and pepper to taste
Chopped spring onion
Fried garlic
Boiled egg
1. In a small stockpot, place water, roast chicken bones and chicken cube. Bring to boil and simmer for approximately 45 minutes or until rice begins to breakdown and thicken. Add more water if necessary but mixture should be thick like porridge.
2. Add turkey meat, adjust taste by seasoning with salt and pepper, and simmer for a few minutes.
4. Ladle onto soup bowls, top with chopped spring onion, fried garlic and boiled egg, and serve. You can also cut up strips of wonton wrapper, fry in hot oil until golden, and top your congee with it for added crunch.
Christmas tree salad
1 bunch lettuce, cucumber or English cabbage sliced into thin ribbons
1 cup roasted pumpkin or sweet potato
1/3 cup pomegranate seeds (anaar)
3/4 cup red grapes, sliced
2 mandarins or oranges, chopped
1 small onion, diced
¼ cup chopped peanuts
2 tablespoons dried raisins or sultanas
1 small apple, chopped
Christmas dressing
2 tablespoon apple cider vinegar
1 tablespoon maple syrup or honey
¼ teaspoon sea salt
¼ teaspoon black pepper
Pinch coriander powder
Pinch of cayenne pepper or chilli powder
1/8 teaspoon turmeric powder
A few pinches of orange zest
Star topper: 1 slice of toast
1. Prep all your ingredients and toss them with the dressing in a large bowl. Toss and mix very well since this will help to distribute the flavors and infuse the salad ingredients with flavor. You can serve right away or chill in the fridge for up to 2 hours in advance before serving.
2. For the “star” tree topper, simply toast any slice of bread and using either your knife (free-hand) or a star-shaped cookie cutter, cut out a toast star to top the tree salad
