Plain flour, potatoes, 12 uncooked green prawns, Perfect Italian parmesan mini sachet, 2kg free range Chicken (Barossa Fine Foods), white bread, 4 slices Speck bacon, eggs, 3 carrots, 2 parsnips, bunch sage and rosemary, unsalted butter, lemon, caster sugar, vanilla ice cream, strawberries, mince pies, milk, honey (if in the pantry), sea salt / salt and pepper
TOTAL COST = $45
Gnocchi with sauteed prawns and burnt butter sauce
1 kg desiree potatoes
2 tsp sea salt
200g plain flour
100g unsalted butter
12 small green prawns
1 bunch of sage leaves
Fill a large sauce pan with cold water, place in the potatoes, with the skin still on and bring to the boil. Cook for approximately 20 minutes or until tender.
Drain the potatoes in a colander, peel and then pass through a mouli or a potato ricer. Gently mix in the flour, egg and salt and work it into a smooth mound. Take a quarter of the potato mixture and roll it into a sausage shape. Cut the desired sized gnocchi from the mixture. Place onto a floured tray.
To make the sage butter, melt the butter in the fry pan, when it starts to foam add sage leaves and prawns and sautee for one minute.
Cook the gnocchi in a large pot of salted water. When the gnocchi has risen to the surface remove with a strainer and add to the prawn and burnt butter sage.
ROAST STUFFED CHICKEN WITH HEART VEGETABLES
1 whole free range chicken (2kg)
3 white potatoes
2 large carrots
3 slices of white bread
20g parmesan cheese
1 bunch rosemary
Sea salt and pepper to taste
1 tbsp olive oil
1 tbsp honey
Soak the white bread in water, remove and squeeze the moisture from the bread. Combine the white bread, egg, parmesan, a few sprigs of rosemary and salt and pepper to taste.
Rinse the cavity of the chicken with fresh water and dry with a paper towel. Stuff the cavity of the chicken with the prepared bread mixture. Season the chicken by rubbing olive oil and salt into the skin of the chicken.
Chop the vegetables and place into a roasting pan. Cover with olive oil, a pinch of salt and two springs of rosemary. Place the chicken on top of the vegetables, using the vegetables to create a bed for the chicken.
Roast the chicken and vegetables at 180 degrees for approximately an hour, occasionally basting with the accumulated juices.
Transfer the chicken and vegetables to a platter and serve.
BALSAMIC ICE CREAM AND MACERATED STRAWBERRIES
1 punnet of strawberries
10g castor sugar
Balsamic vinegar or sticky balsamic to taste
Chop the strawberries and place into a bowl with the castor sugar and half a squeeze of lemon. In another bowl whisk the vanilla ice cream, adding the balsamic to taste.
Place the strawberries on top of the balsamic ice cream in serving bowls. Can be served alongside mince pies.