Hi Everyone!
Well this week’s Delicious – Love to Eat recipe is definitely a bit different. Who would have thought that good old Vegemite would work with chicken, but work it does. The mixture created of Vegemite, butter and parsley to push under the skin of the chicken does not look particularly appetising. In fact it closely resembles what one would find in the nappy of a new born!
The flavour of lime in the cream along with the chilli in the pineapple and the chewy pav certainly makes for an interesting taste sensation. Could I taste the chilli? Well, not intensely as it was more of an after taste in my throat. One of my family members didn’t like it, the rest said they couldn’t taste the chilli at all and loved it, so you be the judge. Give it a go and let me know what you think. The one family member who didn’t like the chilli taste bought the overall score down to 7/10. (I’m sneaking this one onto the Xmas menu for us this year!)
Next week we will be doing a prawn pasta from Delicious – Love to Eat. It looks amazing.
So until then,
From my table to yours with love x
Vegemite Roast Chicken with Macadamia Couscous
Ingredients
Method
- Preheat oven to 180°c
- Using a wooden spoon, beat the Vegemite, butter and ¼ cup parsley in a bowl until combined. Alternatively, process in a small food processor.
- Rinse the chicken inside and out and pat dry with paper towel. Gently loosen the skin from the breast meat with your hands, pushing as far as possible without tearing the skin. Spread the butter mixture all over the breast meat, then pat down the skin to cover.
- Spread the onion over the base of a roasting pan, then place the chicken, breast-side up, on top. Rub 1 tbsp macadamia oil over the chicken and season. Place the reserved lemon inside the cavity, then truss the legs with kitchen string.
- Roast for 1 hour 10 minutes or until the juices run clear when the thickest pat of the thigh is pierced. Set chicken aside to rest, loosely covered with foil, for 10 minutes.
- Bring the stock to the boil in a saucepan over medium-high heat, then pour over the couscous in a bowl. cover with a clean tea towel and set aside for 10 minutes. Add 1 tbsp macadamia oil, season, then fluff with a fork. Add the macadamias, lemon zest, broccolini, roasted onion and remaining ¼ cup chopped parsley and stir to combine.
- Using poultry scissors, cut chicken into quarters and serve with couscous, drizzled with pan juices.
Notes
Chilli Pineapple Mini Pavs
Ingredients
Method
- Preheat the oven to 140°c.
- Line a baking tray with baking paper. Place egg whites and caster sugar in a bowl over gently simmering water. Using a large balloon whisk, whisk for 6-8 mins until the sugar dissolves.
- Transfer the mixture to the bowl of an electric mixer and whisk until thick and glossy. Using a metal spoon, fold in the cornflour and vinegar.
- Place 6 dollops of meringue on prepared tray, making a shallow indent in the centre of each one. Bake for 1 hour, then turn off the oven and leave meringues in the oven with the door propped open until the oven is cold, or overnight.
- Melt the butter in a frypan with the demerara sugar over medium heat, stirring until the sugar dissolves. Add pineapple and cook, turning, for 8-10 mins until the pineapple softens and the sauce starts to thicken. Add chilli, then remove from heat and set aside to cool.
- Whisk cream with the icing sugar to soft peaks, then whisk in lime zest and juice. Dollop cream mixture onto each meringue and top with chilli pineapple to serve.
Notes
