Greek-style roast chicken

A tra­di­tional roast chicken with de­li­cious stuff­ing and but­tery, ten­der flesh is a won­der­fully eco­nom­i­cal din­ner and one that never goes out of style.

Australian Women’s Weekly NZ - - CONTENTS -

Spanish style

Stuff­ing: Heat 60g but­ter in a large fry­ing pan over medium heat; add 100g chopped chorizo, 1 each of finely chopped red onion and red cap­sicum and a clove of crushed gar­lic, and cook un­til soft­ened. Stir in 2 cups of fresh bread­crumbs and ½ cup chopped pars­ley. Sea­son to taste. But­ter: Com­bine 2 cloves crushed gar­lic, 1 tea­spoon smoked pa­prika, a gen­er­ous pinch of saf­fron threads, 2 ta­ble­spoons finely chopped sun-dried toma­toes and 125g soft but­ter in a medium bowl. Spoon onto a sheet of bak­ing paper, roll up to form a log and twist the ends to seal. Roast: On a bed of sliced red cap­sicum, zuc­chini chunks and red onion wedges.

Asian style

Stuff­ing: Heat ¼ cup (60ml) peanut oil in a large fry­ing pan over medium heat; cook 1 clove crushed gar­lic, 1 chopped long red chilli, 1 ta­ble­spoon of finely grated ginger and 3 finely sliced spring onions un­til fra­grant. Stir in 2 cups of cooked brown rice and ½ cup chopped co­rian­der leaves. Sea­son to taste. But­ter: Com­bine 2 ta­ble­spoons of red curry paste and 125g soft but­ter in a medium bowl. Spoon onto a sheet of bak­ing paper, roll up to form a log and twist the ends to seal. Roast: On a bed of baby car­rots, thickly sliced ginger and lemon­grass.

Greek style

Stuff­ing: Heat ¼ cup (60ml) olive oil in a large fry­ing pan over medium heat; cook 2 chopped onions and 2 cloves crushed gar­lic un­til soft­ened. Stir in a tea­spoon of dried Greek oregano, 1 ta­ble­spoon of finely grated lemon rind, 2 cups of fresh bread­crumbs and ½ cup chopped pars­ley. Sea­son to taste. But­ter: Com­bine 2 cloves crushed gar­lic, ½ cup of chopped green olives and 125g soft but­ter in a medium bowl. Spoon onto a sheet of bak­ing paper, roll up to form a log and twist the ends to seal. Roast: On a bed of new pota­toes, truss cherry toma­toes and Kala­mata olives.

Greek style Asian style

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