CAPER, LEMON AND BUTTERROASTED CHICKEN WITH PARMESAN CAULI RISOTTO

“This cauli rice risotto is good on its own with grilled mushrooms if you’re vegetarian.”

Serves 4 to 6

EASY

Preparation: 20 minutes Cooking: 40 minutes

butter 3T free-range chicken breasts with skin and bone 4 capers 12 lemon juice ¼ cup salt, to taste crème fraîche 150 g, for serving (optional)

For the cauli risotto: olive oil 1T butter 1T shallot 1, finely chopped garlic 3 cloves, minced Woolworths cauliflower couscous 1 x 380 g bag cream 1 cup pecorino 80 g, grated sea salt and freshly ground black pepper, to taste

1 Preheat the oven to

180°C. Melt the butter in an ovenproof pan. Add the chicken, skin-side down, and fry until golden. Turn and cook for a further 5 minutes. 2 Add the capers and lemon juice, then bake for 15 minutes.

3 To make the cauli risotto, melt the oil and butter in a pan over a medium heat and cook the shallot until soft.

Add the garlic and cauliflower and cook for 2 minutes. Add the cream and simmer for 10 minutes. Stir in the cheese and season to taste. Top with the crème fraîche.

WHEAT- AND GLUTEN-FREE WINE: Woolworths Neil Ellis Elgin Chardonnay

Fish that can be cooked from frozen is always a winner. Long-life cream also works as well as fresh cream. Add frozen peeled prawns if you’re feeling fancy, and frozen corn or peas for extra veg.

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