CORIANDER PESTO CHICKEN

Serves 6

Ingredients:

3 cloves garlic, chopped

Salt and pepper, to taste

Zest and juice of 1 lemon

250ml (1 cup) fresh chopped coriander

60ml (¼ cup) olive oil

1 large chicken, spatchcocked

Method:

In a blender, make a paste of the garlic, seasoning, lemon zest and juice, coriander and oil. With a sharp knife, cut slits into the skin side of the chicken breasts, thighs and drumsticks. Rub the pesto all over the chicken, rubbing well into the slits. Cover and refrigerate for at least 1 hour, preferably overnight. Place chicken in a baking dish and bake at 180°C for 45-60 minutes, turning a couple of times during cooking. Serve with baked or new potatoes and a salad or steamed vegetables.

VEGETABLE RISOTTO WITH SMOKED CHICKEN

Serves 4-6

Ingredients:

30ml (2 tbsp) olive oil

2 onions, finely chopped

2 cloves garlic, chopped

500g risotto rice

150ml dry white wine

1.75 litres vegetable or chicken stock

250g frozen peas, defrosted

2 baby marrows, grated with skin on

4 green asparagus, each cut into 3 pieces

Large handful baby spinach leaves

Finely grated zest of 1 lemon

3 smoked chicken breasts, thinly sliced

50g grated parmesan cheese, plus extra to serve

Method:

Heat the oil in a heavy-based pan and fry the onions over medium heat for 6-8 minutes, stirring occasionally until softened. Add the garlic and rice and stir well to coat the rice. Pour in the wine and cook until absorbed.

Keeping the stock at a gentle boil in a separate pot, add a large ladle of stock to the risotto, stirring continuously until all the liquid has been absorbed before adding the next ladle. Once all the stock is absorbed (this process should take about 15-20 minutes), add the peas, baby marrows and asparagus and cook till just soft. Add the spinach, lemon zest, smoked chicken and parmesan and cook until the spinach has just wilted. Spoon into bowls and serve with extra grated parmesan.

MEDITERRANEAN CHICKEN

Serves 6

Marinade:

4 cloves garlic, peeled and crushed

5ml (1 tsp) dried oregano

125ml (½ cup) red wine vinegar

125ml (½ cup) olive oil

125ml (½ cup) pitted prunes, halved

125ml (½ cup) soft dried apricots, quartered

125ml (½ cup) green olives

60ml (¼ cup) capers

4 bay leaves

Salt and freshly ground black pepper, to taste

Other ingredients:

8 chicken breast fillets

100g (½ cup) brown sugar

125ml ( cup) white wine

Method:

This recipe must be prepared 24 hours in advance. Combine all the ingredients for the marinade and mix well. Spread the chicken fillets out in an ovenproof glass dish and pour over the marinade. Cover and refrigerate overnight. Next day, preheat the oven to 180°C. Remove the chicken from the fridge, sprinkle the brown sugar evenly over the chicken and pour over the wine. Bake for 30-40 minutes or until cooked through. Serve with couscous and a green salad.

SPRING MINESTRONE WITH CHICKEN MEATBALLS

Serves 4

Ingredients:

250ml (1 cup) freshly minced chicken

125ml (½ cup) fresh white breadcrumbs

90ml ( cup) finely grated parmesan, plus extra to serve

2 cloves garlic, crushed

30ml (2 tbsp) chopped fresh chives

1 extra-large egg

Salt and freshly ground black pepper, to taste

45ml (3 tbsp) olive oil

1 large leek, cut into rounds

2 cloves garlic, sliced

1.5 litres quality chicken stock

185ml (¾ cup) small pasta shapes, uncooked

1 large carrot, peeled and cut into rounds

250ml (1 cup) baby spinach leaves

Handful fresh basil, finely chopped

Method:

Combine the chicken mince, breadcrumbs, half the parmesan, the crushed garlic, chives, egg and seasoning. Mix well and shape into small balls. Heat 15ml (1 tbsp) of the oil in a non-stick pan and fry the balls until brown all over. Place on paper towel to drain.

In a pot, heat the remaining oil and fry the leek until just soft. Add the sliced garlic and cook for 1-2 minutes. Add the stock and bring to the boil. Stir in the pasta and carrot and simmer until just starting to soften. Add the chicken meatballs and cook for about 3-5 minutes. Add the spinach and cook till just wilted, then stir in the remaining parmesan. Adjust seasoning and serve sprinkled with extra grated parmesan and chopped basil.