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Return to Blogging: Cheesy truffle pasta bake

17 Jun

Yes it is true I have been away for a long time dear readers.

End of last year saw me slaving away over the last of my masters degree, followed by some wrist surgery that took me out of the cooking game for a while, a lengthy trial followed and some further surgery a couple of weeks ago,  this time to remove my wisdom teeth.

While the limitations on my abilities to cook created by my wrist surgery tested my patience, the removal of wisdom teeth accompanied by the inability to eat anything not in liquid form for almost 2 weeks, was almost a killer. I could cook but I couldn’t eat it. Dante never described this level of hell.

The liquid diet has since stopped, but I am still on the softer foods until the gums are all healed. The only good to come from such severe food limitations is that you have an increased appreciation for even the simplest of things.

Macaroni and cheese is one of those classic comfort dishes and as the weather gets colder, comfort food comes calling. This isn’t the kind of mac and cheese you get out of the box, although there is always a place for that too, this is a pasta and cheese bake for a person who has glimpsed gastronomical redemption.

There are so many variations on this classic and the use of  truffle cream brie in this recipe is really just  decadent excess for the sake of it. I know I am usually so restrained 😉 The truffle  just adds a little extra depth of flavour and makes the whole dish feel more grown up and elegant, you could use truffle oil, or actual truffles if you could get your hands on them, but there are times I have just used a good creamy brie instead.

Cheesy Truffle Pasta Bake

An original recipe by The Legal Tart

Serves 2

  • 300 gms Penne
  • 80 gms truffle brief
  • 80 gms of cheddar
  • 100 gms of Mozzarella
  • 1 Tablespoon of butter
  • Plain flour
  • 100 mls cream
  • 150 mls milk (reduced fat is fine)
  • Salt and pepper
  • Breadcrumbs for topping

1. Boil the penne until just tender and then drain and put aside. Keep in mind that the penne will be baked in the oven, so you don’t want the penne too soft.

2. Put the butter in a small sauce pan and melt,  then add approximately 2 tablespoons of plain flour. Start with one tablespoon and work it in to butter and then add some more until it comes together. Cook for 1-2 mins until the flour is cooked.

Flour and butter

Flour and butter

3.Add 100 mls of milk to break up the flour mixture and use a whisk until the milk and flour is combined and then add the cream. Continue to whisk until the cream thickens and there are no lumps.

4. Add the mozzarella and whisk into the cream mixture until melted and then add the other two cheese one at a time allowing each one to melt before the other one is added.

5. Use as much of the milk as need until the cheese sauce is thinned so that it has a loose dollop consistency that will easily coat the pasta. Season with salt and pepper.

Can be eaten greedily from the pan now.

Can be eaten greedily from the pan now.

6. Toss in the penne until all the pasta is coated.

7. Put the pasta into individual ramekins of a deep baking dish and top with breadcrumbs.

8. Bake for 20-30 mins or until bubbling at the sides and browned on top.

Crunchy and cheesy

Crunchy and cheesy


Birthday Feast: Cheats Duck Cassoulet

12 Sep

Last week was the 1st Birthday of the Legal Tart! How time has flown!

I first started this blog a year ago to give me an outlet from my legal work. Don’t get me wrong I do for the most part enjoy what I do, but there are times where I need to do something completely different, and while I still play with the idea of moving to Positano and selling tomatoes for a living, cooking and blogging seems a little less extreme 🙂

They say mindfulness is the key to happiness. Some people achieve this through yoga and meditation, others through going for a run, but my mindfulness comes through cooking and as a side bonus I get to eat the fruits of my labour and feed others.

I can’t pretend that blogging has been a completely joyful experience. There are times, largely when I am having technical issues like today, that blogging can feel like another thing on my to-do list. But when I see comments from all you lovely readers I am always glad I took the time to put down some thoughts and share a recipe.

Almost a one pot wonder!

This meal is a celebration meal. I keep promising myself that I am going to make a proper cassoulet, but time so far as worked against me. When I saw this short-cutted version I couldn’t believe my luck and marked it immediately for later cooking. You will be rewarded for your efforts with meltingly tender pieces of duck that simply fall from the bone and a rich sauce.

Cheats Cassoulet

Adapted slightly from Gourmet Traveller

Serves 6-8

  • 2 tbsp of duck fat
  • 1 duck (ask your butcher to carve it up for you or in the alternative buy breast and leg pieces)
  • 2 onions finely chopped
  • 2 cloves of garlic minced
  • 300 gms of speck chopped into 2 cm pieces
  • 400 gm can of chopped tomatoes
  • 400 gems of dried cannellini beans soaked overnight
  • 6 sage leaves
  • 3 bay leaves
  • 2 tsp of all spice
  • 2 litres of water
  • Fresh bread crumbs
  • 2 tbsp of olive oil
  • Salt and pepper

1. Soak beans in water overnight in a large bowl, the water height should be about 5 cm above the beans

2. Heat duck fat in a very large casserole pot and out on high heat

3. Season duck with salt and pepper on the skin side and then place skin side down into the hot duck oil.

4. Once the duck fat as rendered slightly and the skin looks golden flip the duck piece over and cook on the other side You may need to do this in batches.

5. Place cooked duck on a plate and set aside

6. Lower the heat to medium and add the onion garlic and speck and fry off until the onion has softened.

7. Return the duck to the casserole pot with the tomatoes, drained beans, sage leaves, bay leaves, allspice and 2 litres of water.

8. Place in the oven and allow to cook for 3- 3 ½ hours or until the beans are tender.

9. Once the beans are tender remove the duck pieces into a large shallow baking dish and then top with the bean and sauce mixture.

10. Scatter a coating of breadcrumbs on the top and drizzle with olive oil before returning to the oven. Turn the heat up to 200 degrees, allow the breadcrumbs to brown

11. Serve straight from the casserole dish with a green salad and some baguette.

Food Unity: Pork and Black Bean Mexican Burgers

6 Aug

Why go out for a burger when you can have a steak at home goes the old saying. Why? because sometimes nothing satisfies quite like a burger . Now I know what the saying was referring to and I am not suggesting that you start referring to your beloved as a burger, thought quite frankly I am not enamoured by being called steak either, actually lets just stay away from comparing anyone to meat products entirely so as to avoid any unsavoury punning 😉

While staring out my window at work, so as to avoid having the look at the confusing piece of legislation in front of me again, I got to thinking about what I wanted to make on the weekend. What did I feel like I pondered and I was torn between an overwhelming desire for both Mexican and burgers. In a moment of transnational food unity I decided to make a Mexican inspired beef pattie to be paired with toppings and crusty bread to make a Mexican style burger. Aye Carumba!

The patties are a little delicate, although they do keep their shape while being cooked, but I highly recommend placing them in the fridge for an hour before cooking to allow them to firm up. The Mexican seasoning is not overwhelming or hot, but gives a hint of smoky spiciness that distinguishes this burger from other more traditional burgers. Paired with whatever toppings take your fancy, cheese and guacamole being mandatory, this feels like a seeing an old lover with new eyes.

Do you prefer steak or burgers?



Pork and Black Bean Burgers

Recipe by the Legal Tart

serves 6

  • 500 gms of Pork mince
  • 1 red onion chopped finely
  • 1 garlic clove crushed
  • 1 chilli chopped finely
  • 1 can of black beans thoroughly trained and crushed lightly with a fork
  • 2 tbsp of taco seasoning
  • 1 tbsp of chipotle tabasco
  • 1 Egg beaten lightly
  • 1 Tbsp of tomato paste
  • Salt and Pepper


1. Fry off the onions, chilli and garlic until the onion is soft then add the taco seasoning and stir to coat the onion mixture. Cook for approximately 2 mins. Put aside to cool

2. Add the slightly crushed black beans to the mince then add the beaten egg and the tabasco.

3. Add the onion mixture and mix with your hands until the mixture feels well combined and is starting to stick together. Season with salt and Pepper

4. Make the mixture into patties and place on a tray in the fridge for at least 1 hour.

5. Place any patties you know you don’t need to cook immediately wrapped and in a container in the freezer or fridge.

6. Cook the remaining patties for several minutes on each side remembering to turn the patties gently to avoid any risk of them breaking up.

7. Serve in a crusty bread roll with guacamole sour cream, cheese and lettuce.



Reworking an Italian Classic: Pumpkin, Spinach and Goats Cheese Cannelloni

28 Jul

I had a cooking mistress in a class one day lament the acts of terrorism being committed against Italian cooking. Don’t worry no one is hijacking Cannoli for nefarious purposes or dropping gnocchi like missiles from planes, though quite like the idea of gnocchi dropping from the sky 🙂 What she meant was that much Italian food had become reinterpreted and short-cutted to such a point that the craft of the food was undermined. I totally put my hand up for committing some horrible acts and the following recipe is likely to be one of these.

While I like cheese sauce on many things, sometimes I feel that it can overcome the otherwise fresh flavours of foods and those cannelloni dishes I was served as a child in Italian restaurants were often so loaded with cheese sauce they could have filled the cannelloni with anything and you wouldn’t have been able to tell. For this reason I have tried to make a lighter version that is packed with lots of flavour but is also satisfying. I can not emphasise enough how roasting the pumpkin increases the flavour. Boiling it simply isn’t the same, and I quite like anything I can bung in an oven a leave for 30 mins while I get on with a glass of wine and a book, I call it time management. The red onions become sweet from being roasted and the goats cheese adds enough creaminess that you don’t feel that you need a béchamel sauce to cover it. Best of all you are getting a good dose of your vegetable needs in one dish!

Do you sometimes commit crimes against Italian food?

Pumpkin, Spinach and Goats cheese Cannelloni

A Legal Tart recipe

Serves 10-12

  • 1 butternut pumpkin chopped into chunks
  • 1 red onion cut into segments
  • 2 cloves of garlic
  • 100 gms goats cheese
  • 300 grams of chopped spinach(frozen) defrosted and squeezed of water
  • 100 gms of pinenuts toasted
  • 1 Egg
  • 250 gms Onion and Garlic Pasta sauce
  • Grated mozzarella

1. Roast the pumpkin with the red onion and some olive oil until soft and burnished. Cool the pumpkin. Squeeze the garlic out of its skin

2. Mash the pumpkin and garlic until slightly smooshed but with some texture. Then add the spinach, goats cheese pinenuts, egg and onion and combine with a fork. Add salt and pepper to taste

3. Spoon pumpkin mixture into the cannelloni sheets and roll then place in the baking tray. Repeat until all the cannelloni sheets are used.

4. Top with tomato pasta sauce and as much grated mozzarella as you prefer. I used about 2 handfuls.

5. Bake until skewer detects a tender pasta sheet and the cheese is golden and melted, about 30 mins.

*I did have some mixture left over. I used this in wonton wrappers to make ravioli. You can freeze the cooked cannelloni.

Peppers Craigieburn Bowral and Monfort’s Dining Room

23 Jul

I have discovered as I have got older, that I am not very good at doing nothing. Well I am great at doing nothing  as long as I am at work, but if I am at home I can’t just do nothing for extended periods of time and because work and uni can suck up a lot of my time I have a tendency to utilise every bit of free time to do things like housework, run errands and have the occassional drinkies, just the one of course! For this reason when a small window between trials finishing and uni starting again presented itself, I decided to pursue a little mini break. I settled on two days off work to go somewhere where I could not succumb to obligatory cleaning or ironing. So I picked my destination, Bowral and packed my bags.

Entry to the main house

I checked into Peppers Craigieburn and got my keys excited to see my room. I was a little disappointed because in my fantasy night away I was going to spend a good long time soaking in a bath with a glass of wine and a magazine, this room had no bath. So I returned to reception explained my dilemma to the lovely Nicole and she found me another room at a small additional cost. The new room was larger with a queen sized bed and a balcony.

Beautiful Sunset

The bed linen was thick and there was plenty of extra bedding if you happen to be someone who feels the cold like I do.

The bathroom boasted a bath and shower. The bath was neither long nor deep but it served the purpose I needed it for and I appreciated the roomy shower which is a change from some of the showers I have had at hotels in the past. There were Peppers branded toiletries and vanity kits and plenty of towels.

After a visit to the endota day spa on site, which left me feeling all floppy and relaxed and a long soak in my tub, I got ready for dinner at Monfort’s Dining Room which is located in the guesthouse through the lounge. The lounge deserves a special mention with its open fireplaces and big comfy sofas, but I didn’t have time to sit and enjoy as I had a much needed meal coming.

Monfort’s did have a Christmas in July special which involved 3 courses and a glass of house wine for $75.00 but I chose items on their standard menu.

Salty and Buttery

I had the dukkah crusted poached eggs with brioche fingers to start. The yolks were perfectly soft and runny and the dukkah added a lovely saltiness and contrast in texture. The brioche fingers were small but exactly the right amount for the eggs, given they were rich and buttery.

I followed my entrée with the slow roasted pork cheek in an apple cider reduction accompanied by pickled vegetables. The pork was divine, it simply melted in the mouth and was luscious and full of flavour. If you are not a pork lover you may find the taste of this pork cheek is too strong and while I can not claim that pork is my favourite meat, this was so unctuous and tender that I was in heaven. I was advised the pork is cooked for 12 hours. 6 hours at an extremely low heat and a further 6 hours at a higher heat. The reduction coated the pork and added a lovely sharpness and stickiness.

Slow cooked Pork Cheek

The vegetables were apparently pickled but I could not detect a strong pickled flavour. They were a good crunchy accompaniment to the pork. The only complaint I would have is that they were so firm that cutting them with a normal knife was difficult and I was concerned that another diner would end up with one in their lap due to it flying of the plate as I tried to saw through it.

While I don’t always go for dessert I thought in the name of a complete review I would on this occasion. I am so self sacrificing 😉

Gourmet Doughnuts!

I had the apple and ricotta fritters. They arrived hot and aromatic with cinnamon and sugar. They were accompanied by a raspberry coulis and a cider jelly. I have to say the dipping sauce and jelly left me perplexed as I didn’t think that the three textures and flavours integrated that well. The fritters however were light, crispy on the outside and with a distinctive apple flavour that combined with the cinnamon reminded me of strudel.

I would definitely go again but in the interim must heed the sirens call of ironing…..

Being led up the garden path

Peppers Craigieburn

Centennial Road, Bowral

Endota Day Spa

Monforts Dining Room

Food Fixations: Anglo-Asian Prawn Noodle Stir fry

16 Jul

Sometimes I get absolutely fixated on a particular food group. Usually it is chocolate or chocolate related but this time it was noodles. I simply had to have them, nothing else would do. I wandered through the grocery store, clutching a packet of noodles, wild eyed and wondering what meal I could create that would be almost instant, so as to quell the urge for noodles.

I need to start this post by saying that I have no skills when it comes to Asian cooking. I lack the patience for all the chopping and I know very little about the techniques involved. I say all of this because despite the Asian inspiration of this dish it is very much a anglo version of an otherwise Asian noodle stirfry, but that doesn’t mean it isn’t tasty

I will say that this stirfry did leave an enviable aroma in the house, I absolutely love the combination of garlic, chilli and ginger and this dish gave me my noodle fix. If you are looking for a quick noodle dish with minimal chopping and a light fresh flavour, this could be for you. I can’t promise you will transported to an exotic Asian destination while you eat it, but you will feel immense relief at satisfying your food fixation.

Do you get fixated on certain foods?

Anglo Asian Prawn and Noodle Stirfry

Serves 2

  • 200gms of rice noodles
  • 1 chilli finely sliced
  • 2 cm length of ginger peeled and finely sliced
  • 2 cloves of garlic minced
  • 150 gms of green prawns peeled
  • 1 carrot finely chopped into battons
  • Small bunch of  brocollini chopped into 3 pieces
  • 3 tablespoons of soy sauce
  • 2 tablespoons of fish sauce
  • 2 tablespoons of lime juice
  • 2 tsp of brown sugar


1.Cover the rice noodles with boiling water and leave to steep

2. Combine the sauces, lime juice and brown sugar in a bowl and set aside.

3. Steam brocollini for 5 mins or until starting to become tender.

4. Put some oil in a wok and heat until very hot and then throw in your carrots garlic, ginger and chilli, fry off for a few minutes.

5. Add the prawns and fry for a few minutes until starting to turn pink.

6. Add the sauce mixture and turn down the heat.

7. Drain the rice noodles reserving a ½ cup of the steeping liquid then add noodles to the wok along with the broccollini and toss to combine. Add some of the water if it looks dry.



Adventures in Eggs: SMASH the musical and Creamy Smoked Trout Pasta.

27 Jun

I am not a huge watcher of TV. I often have it on while I am at home, but if you asked me what I watched last night I would probably not be able to tell you. I have a few exceptions such as my beloved Mad Men. More recently I have become completely addicted to the TV series Smash, it is currently playing on Foxtel (as reruns and I am watching it again). It is a fictional series following the creation of a Broadway musical about Marilyn Monroe. It combines some of my favourite things……. show tunes, the theatrics of people in the arts and old Hollywood starlets.

I love musicals. In another life I was a dancer and as a result I know far too many show tunes and as previously disclosed have a tendency to shimmy in public places when I like the music. When I was a kid there was always a hand or foot practising steps and routines even while pushing the shopping trolley.

We record Smash in our house and usually save it for a Friday night, when Miss Wallflower and I sit down with our Friday night fishbowl of wine and watch it. I confess sometimes there are excited squeals as it starts and often we gasp in theatrical horror at the back stabbing of our favourite characters. Given that Smash has such an elevated position in our watching repertoire, I thought it was only appropriate that I create a special meal for it. This pasta was gorgeous… Miss Wallflower had seconds! The smokiness is balanced by the creaminess and the snow peas add crunch. This was also a way to use up some of those eggs I had accumulated. Lights, Camera, Action!

Do you have a favourite musical?

What to eat while singing along to a showtune!

Creamy Smoked Trout Pasta

Adapted from Ultimate Pasta by Delicious

  • 200 gms penne
  • 100 gms hot smoked trout
  • 2 eggs and 1 yolk
  • 100 mls of thickened cream
  • Large handful of grated parmesan
  • 100 gms of snow peas sliced in half
  • 1 Garlic clove crushed
  • Chives chopped
  • Olive oil
  • Squeeze of lemon juice

1. Boil penne in salted water.

2. While penne is boiling combine eggs cream and parmesan in a bowl and beat until combined

3. Heat a small amount of oil in a pan over medium heat and add snow peas and garlic. Heat until snowpeas are slightly softened and garlic is aromatic.

4. Remove half a cup of pasta water from the boiling pot and then drain the pasta, return the pasta to the dry pot.

5. Flake in the trout and then add the pasta water and egg mixture, tossing the pasta continuously as you add the eggs so they don’t scramble.

6. Toss in the snow peas and garlic.

7. Serve with some chopped chives and a squeeze of lemon.

Adventures in Eggs: Smoked Trout Omelette

21 May

This is not really a recipe that requires a post but it does make a fairly regular appearance in my weekly menu plans usually on a Tuesday night when leftovers from the weekend are used up and my mind is still plagued by that beginning of the week brain fog.

I make an omelette with more variations that I can think of and it is a useful way to use up some eggs, which as previously mentioned I currently have in plentiful supply.  You can of course use cream, I don’t, not out of any desire to avoid the extra fat but rather just because I like my omelette a bit more light. Sometimes I add a teaspoon of good pesto for a different flavour or even left over roast veges. I suppose this may not be traditionally considered an omelette as I don’t flip it, but on a Tuesday night who has the dexterity to manage that!

Do you suffer from beginning of the week fog?

Smoked Trout, Baby Spinach and Fetta Omelette

Serves 1

  • 2 large eggs
  • 1 tablespoons of milk
  • 50 gms smoked trout torn
  • 2 large mushrooms sliced
  • Handful of baby spinach
  • 25 gms of fetta crumbled

1. Heat frypan with 1 tsp of butter and 1 tbsp of oil on high.

2. Crack 2 eggs into a bowl and add milk whisk until combined

Light Golden Colour

3, Add eggs to the pan and then add sliced mushrooms. Turn the heat down to low

4. Lift the sides of the omelette away from the pan and scrape into the middle allowing the eggy fluid to spill out over the edges into the hot pan ( this makes it easier to remove from the pan in my experience and produces a fluffy edge)

5. Strew the smoked trout into the egg mixture and then top with fetta.

Edges slightly fluffy

6. When the fetta has melted slightly add the baby spinach and gently press into the omelette so that some parts of the spinach are covered in some of the eggy liquid.

7. Pop under a grill for a few minutes until set on top. Fold the Omelette in half and serve by itself or with hot buttered bread.

Weeknight Serenity: Meatballs in Tomato Sauce

28 Mar

The days are getting shorter and the nights are getting colder and my longing for comfort food as started to rouse from its slumber. I am not completely ready to give up yet on some decent weather but when I pulled the heaters out of the loft this week I knew I couldn’t deny the inevitable much longer.

One of the things that I love about the colder weather is the slow cooked meals and the robust flavours. Standing at the stove making slow cooked food is my Bonnydoon, it is all about the serenity. But weeknight serenity is not always feasible so I have  Clayton’s serenity food, relatively quick to make, doesn’t require constant supervision but gives you the comfort you are looking for.

Weeknight Comfort

What is your favourite Comfort food?

Meatballs in Tomato sauce.

Serves 4


  • 500 gms beef mince
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp mixed herbs
  • 1 tbsp Worcestershire
  • 2 tbsp ketchup
  • handful of parmesan

For sauce

  • 1 onion chopped
  • 1 chilli chopped
  • 2 cloves of garlic crushed
  • 1 can of crushed tomatoes
  • 1 jar of pasta sauce of your choice
  • 1 cup of white wine
  • Bacon stock cube
  • water

1. Fry onion chilli and garlic together in a  pot with some olive oil.

2. Add the white wine and boil until reduced by half.

3. Add the  tinned tomatoes and fill half the can with boiling water and add stock cube. Mix until stock cube dissolved, then add to the sauce.

4. Allow sauce to simmer and reduce slightly before adding the pasta sauce.

5. Leave sauce to simmer gently while you make the meatballs

6. Mix the mince, herbs, salt, pepper, Worcestershire sauce, parmesan and ketchup in a bowl, best to do this with your hands until  it feels combined

7. Form into small balls, I used approximately 1 heaped tsp per ball.

8. Drop the meatballs into the simmering sauce and cook for 15 mins.

9. Serve with vegetables or short pasta.

Sunday Roast: Roast Chicken with Caramalised Verjus and Figs

6 Mar

Hello my lovelies! I apologise for not posting sooner, my internet connection and I have not been getting on. But all seems well today. 🙂

Miss Meat and I were discussing our childhood eating habits the other day. Despite now being a vegetarian, Miss Meat was not a lover of vegetables when she was a kid and only ate a very limited variety. She was not a great lover of meat or fish either, though she didn’t need much encouragement when it came to sausage rolls 🙂

I on the other hand didn’t have too many issues with veges. Yes, to this day I am not a great fan of peas, although I will eat them, but generally I have never had a vegetable aversion. For me the main food issues I had, besides the food touching ones, was with meat, particularly anything that came on the bone or roasted. I used to dread the weekend roast. I would happily help myself to no end of vegetables but would always try and find the smallest slice of meat to place on my plate. As if to annoy Mutti more with my meat fussiness, on the odd occasion she served us steak and despite her best efforts, I could always find the one part of marbled fat in the steak. I would cut it away along with half the beef and put it to the side of my plate in disgust, We actually have a photo of me at Christmas surveying ham and turkey with my bottom lip stuck out so far in protest I am surprised it ever returned to a normal shape again.

I still can’t get myself to be a great lover of meat, but I have started to do a roast chook on the occasional weekend. Not only is it nice to smell it cooking in the house, but it makes for perfect leftovers to add to lunches during the week.

Bronzed Beauty

Last week I made a roast chook utilising some Caramelised Ver Jus I bought at Orange Mountain Wines and some figs. They had punnets of figs at the supermarket for some ridiculously cheap price and even though it wasn’t on my list I bought a punnet assuring myself I would make something with them and they wouldn’t go to waste. At the end of the week I still had some figs left, so I decided to add them to the roast chicken and see what would happen. Turns out that roasted figs are just to die for, they become soft and aromatic during roasting and the juice they leak into the pan combines with the chickeny pan juices to make a lovely sauce. Served with a side of sweet potato mash and asparagus and accompanied by a bottle of red, it proved a very civilised way to pass Sunday evening.

Were you a fussy eater as a child?

Roast Chicken with Caramelised Verjus and Figs

Serves 4

  • 1.6 kg chicken
  • 2 tablespoons of Caramelized Verjus
  • 4-6 Figs Whole
  • One onion sliced
  • 4 garlic cloves
  • 1 sprig Rosemary
  • Olive oil

1. Slice and onion and place it on the bottom of a baking dish. This will act as the base for your chicken to rest on

2. Rinse the chiken and pat dry inside and out

3. Bruch on Caramelised Verjus and then rub in olive oil. Season with salt and pepper.

4. Place Chick breast side down on the onions and rosemary to the baking dish.

5. Place chicken in a 200 dgree oven. The chicken needs approximately 20 mins for every 500 gms.

6. When half way through the cooking time turn the chicken over and add the figs to the roasting dish around the chicken.

7. Finish cooking time being sure to cover the chicken if the skin becomes to brown.

8. Serve the chicken with pan juices poured on top or reduce the pan juice and add some cornflour to make a gravy.





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