WEEK­END PRO­JECT CON­TIN­UED

Cuisine - - CHOP CHOP -

Crisp con­fit chicken & pota­toes with watercress, radic­chio & or­ange salad Use some of the con­fit oil to toss with cubes of potato, add some thyme, sea­son with salt and pep­per and roast in the oven un­til golden. Brown the chicken in a pan and then fin­ish cook­ing in the oven. Make a salad with watercress, radic­chio or other bit­ter leaves, add seg­ments of or­ange and serve with a cit­rus dress­ing.

Chicken, mush­room & sil­ver­beet fet­tuc­cine Blanch sil­ver­beet leaves then shred into lengths. Fry chopped mush­rooms with some of the con­fit oil, add slices of gar­lic (or the con­fit gar­lic) and shred­ded chicken meat, the blanched sil­ver­beet and cook un­til heated through. Add chopped pars­ley, lemon juice and then toss with cooked fresh fet­tuc­cine, a lit­tle of the pasta cook­ing wa­ter and gar­nish with parmesan.

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