Moving into Autumn Recipes
From Holly, Kerry, Lauren, Rebecca, Joseph, Marika, Amelia and Kellie
Roast chicken with cranberry and almond stuffing (serves 6)
1 chicken (1.5kg)
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
- Pre-heat oven to 180C.
- 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.
- 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.
- 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.
- Remove the chicken from the dish and discard string. Keep warm
- 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
- Blend fresh coriander, mint, garlic, ginger, chillies, cumin, ground coriander, sugar, lime juice and coconut milk in food processor until smooth.
- Lay a 30cm x 30cm square sheet of bake paper on a baking tray and place a salmon portion on top. Spoon 2 tablespoons of the spice mix over the salmon. Carefully wrap to make a neat parcel. Continue with remaining salmon.
- Place the tray into a pre-heated oven at 200C and bake for 15 minutes. Remove from oven and serve with salad or steamed greens.