Roast Chicken with Ras el Hanout
1 x 1.5kg Chicken
1 stick of celery
1 to 2 tablespoons of ras el hanout
Turn your oven to 200c to pre warm.
Rinse your chicken and pat dry. Place a drizzle of olive oil in a roasting pan, enough to cover the bottom of the dish.
Place your chicken on the oiled pan. Put the celery, tomatoes and lemon inside the cavity of the chicken. Rub with oil and the ras el hanout and place in oven.
Roast for 30 mins per 500g or until chicken is golden brown and the juices run clear.
Serve with blanched green beans and roasted seasonal vegetables.
Kangaroo and Smashed Strawberry Salad with toasted hazelnuts.
half a punnet of ripe strawberries
200 to 300g of kangaroo fillet
2 to 3 handfuls of rocket
2 to 3 handfuls of mixed leaf lettuce
200g raw hazelnuts
2 tablespoons of red wine vinegar
2 tablespoons of olive oil
In a large salad bowl place vinegar and olive oil and salt to taste. Remove greens of strawberries and smash with edge of knife and coarsely chop. Add strawberries to vinegar/oil mix.
In a dry saucepan roast hazelnuts off until golden and smell is released. In another pan fry quickly kangaroo with a small amount of olive oil and salt to taste.
Toss salad greens through dressing. Top with hazelnuts and kangaroo.
Sour Cream Cheesecake
200g digestive biscuit ground
80g unsalted butter
500g sour cream
half cup of orange blossom honey
half punnet of strawberries hulled and chopped
1 mango sliced and de piped
Juice of lemon
1 tablespoon of orange blossom honey
Edible flowers (optional)
Pre heat your oven to 180c.
Melt butter and pour over ground biscuits. Press mixture into the base of a lined spring form cake tin (23cm) Place in oven for 10 to 15 minutes.
Separate your eggs into yolks and whites. Beat egg whites until peaks form. Cream honey and yolks and then add in sour cream until combined. Fold in egg whites carefully.
Pour mixture into cake tin and cook for 1 to 1 and a half hours until firm. Remove from heat and cool.
Combine lemon juice and honey in a bowl. Toss mango and strawberries through the honey/lemon mix and place on top of cooled cheese cake. Sprinkle with edible flowers.