Flavour­ful dishes that work well for mid­week meals or ca­sual dinners for friends.

Bold and punchy flavours make these dishes ab­so­lute knock­outs

NZ House & Garden - - CONTENTS - RECIPES & FOOD STYLING DE­LANEY MES STYLING LIANNE WHORWOOD PHO­TO­GRAPHS MANJA WACHSMUTH

Golden Crispy Chicken with An­chovy & Gar­lic But­ter

pic­tured page 132

An­chovies add the per­fect bal­ance of salti­ness to this tray bake. The but­ter is rubbed all over the chicken and as it melts it cre­ates per­fectly crispy, caramelised skin and moist meat, not to men­tion fab­u­lous flavour.

100g but­ter, at room tem­per­a­ture

5 an­chovy fil­lets, chopped, plus a lit­tle oil from

the jar

4 cloves gar­lic, crushed

2 lemons

Small pinch sea salt and cracked black pep­per 2 red onions

4-5 free-range chicken drums

4 bone-in free-range chicken thighs (skin on) 2-3 sprigs fresh thyme

2 ta­ble­spoons olive oil

Us­ing a fork, small food pro­ces­sor or stick blender, com­bine but­ter, an­chovies and an­chovy oil, gar­lic, the zest of 1 le­mon, salt and pep­per.

Heat oven to 220°C. Cut onions into thick slices and scat­ter over a roast­ing tray. Add chicken pieces. Spread the an­chovy but­ter over chicken, in­clud­ing get­ting it up un­der the skin. Add thyme sprigs to the tray and sea­son chicken well with salt and pep­per.

Cut both lemons (in­clud­ing the one with­out zest) in half and add to the tray. Driz­zle olive oil over and place in the oven for about 20 min­utes.

Take tray from oven and give it a good shake. Us­ing a fish slice, toss chicken and onions and check they aren’t stick­ing to the bot­tom of the tray. Re­duce oven to 180°C and cook for an­other 30-35 min­utes, bast­ing a few times through­out (open the oven, tip the tray and use a dessert­spoon to spoon the juices over the chicken). This will keep the skin golden and the meat juicy.

Serve straight from the tray, gar­nished with a lit­tle sea salt and some chopped pars­ley. Serves 4

Potato & Fennel Gratin

This creamy side dish is an ideal part­ner for roast meat or de­li­cious on its own as a veg­e­tar­ian main. If your fennel comes with del­i­cate fronds still at­tached, save some to use as gar­nish.

4 medium pota­toes, washed and thinly sliced

(agria work well)

1 fennel bulb, cut length­ways into ½cm slices 3 ta­ble­spoons but­ter

Olive oil

½ cup veg­etable stock

½ cup cream

5-6 stalks fresh thyme

½ cup grated parme­san

Heat oven to 190°C and grease a medi­um­sized, shal­low bak­ing dish.

Ar­range potato slices and fennel slices evenly in the dish, fin­ish­ing with a top layer of fennel.

Dot the but­ter through the veg­eta­bles and driz­zle over a lit­tle olive oil. Pour over the stock and cream.

Pull the leaves off the thyme and sprin­kle all over. Sea­son gen­er­ously with salt and pep­per and sprin­kle with parme­san.

Bake for about 45 min­utes, un­til crispy on top and soft and cooked un­der­neath. Serve gar­nished with fennel fronds if de­sired. Serves 4-5 as a side dish

Flat­bread with Pump­kin, Wal­nuts, Sage & Ricotta

This bread makes a great starter, or pass-around canapé when cut into smaller slices. Al­ter­na­tively, you could serve it as a light lunch with a salad. It’s best eaten fresh out of the oven, or at room tem­per­a­ture on the same day.

FOR THE BASE:

pic­tured page 133 2 cups plain flour 1 tea­spoon bak­ing pow­der 1 tea­spoon salt ²⁄³ cup olive oil ¾-1 cup warm wa­ter

FOR THE TOP­PING:

400g pump­kin, peeled and cut into chunks 1 ta­ble­spoon but­ter

Gen­er­ous pinch sea salt and cracked black

pep­per

Splash of milk or cream

¾ cup ricotta

Hand­ful sage leaves (about ½ cup loosely

packed)

3-4 ta­ble­spoons finely grated parme­san 3 ta­ble­spoons chopped wal­nuts Sprin­kle of chilli flakes

2 ta­ble­spoons olive oil

80g pro­sciutto or pancetta (op­tional)

To make the base, mix flour, bak­ing pow­der and salt in a large bowl. Make a well in the cen­tre and add oil.

Start to mix oil in us­ing a wooden spoon and slowly add wa­ter, be­gin­ning with al­most ¾ cup and ad­ding the rest if needed. The dough should come to­gether quite quickly.

Sprin­kle a lit­tle flour over dough and knead with your hands for about a minute un­til you have a smooth, soft ball. Cover bowl with a tea towel and set aside while pre­par­ing the top­ping.

Cook pump­kin in a pot of boiling wa­ter un­til very soft, about 25 min­utes. Drain, place in a bowl and add but­ter and cream or milk. Sea­son well. Us­ing a stick blender, food pro­ces­sor or masher, process un­til smooth.

Heat oven to 220°C. Roll out dough on a lined oven tray to make a large rec­tan­gle around 25 x 20cm and about 1cm thick­ness.

Spread pump­kin purée over dough in a thick layer. Dol­lop about half of the ricotta on top in small clumps.

Grate over the parme­san and sprin­kle over the sage leaves and chilli flakes. Scat­ter with wal­nuts then driz­zle with olive oil. If us­ing pro­sciutto or pancetta, scat­ter it over now.

Bake 25-30 min­utes, un­til the edges of the bread are golden. Re­move from the oven and dol­lop the re­main­ing ricotta on top. Makes 1 large flat­bread >

GOLDEN CRISPY CHICKEN WITH AN­CHOVY & GAR­LIC BUT­TER Recipe page 134

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