Moving into Autumn Recipes

From Holly, Kerry, Lauren, Rebecca, Joseph, Marika, Amelia and Kellie

Roast chicken with cranberry and almond stuffing (serves 6)

1 cup cooked brown rice or quinoa

80g dried cranberries

50g almonds, coarsely chopped

½ bunch flat leafed parsley, coarsely chopped

juice and zest of ½ lemon

1 x 60g egg, lightly beaten

1 tbsp olive oil

2 cups (500ml) chicken or vegetable stock

 Method

1. Pre-heat oven to 180C.
2. In a bowl, combine the rice/quinoa, cranberries, almonds, parsley, juice and zest of lemon, and the lightly beaten egg.  Season as desired with salt/pepper.
3. Stuff the chicken and place, breast side up, in a lightly oiled baking dish.  Tie legs together with string and rub the chicken with the remaining olive oil.  Pour the stock into the dish.
4. Cover the dish with foil and bake in the oven for one hour.  Remove foil and bake for a further 30 minutes, basting with the stock regularly.
5. Remove the chicken from the dish and discard string.  Keep warm
6. Make a reduction sauce by simmering the stock in the baking dish over a moderate heat to reduce by half.  Season as desired and strain.  Serve hot with a selection of steamed or oven baked vegetables.

Spiced salmon parcels (Serves 6)

1 large bunch coriander, washed and chopped

1 small bunch mint, chopped

2 garlic cloves, finely chopped

2 tsp finely chopped ginger

1 large green chilli, seeded and chopped

2 tsp ground cumin

1 tsp ground coriander

2 tsp soft brown sugar

2 tbsp lime juice

160ml coconut milk

6 salmon steaks