PESTO STUFFED CHICKEN
SERVES 4-6
375ml basil leaves
2 cloves of garlic, crushed
180ml grated Parmesan cheese
50g pine nuts
125ml olive oil
salt and pepper
1 chicken, spatchcocked
250ml chicken stock
Put the basil and garlic into the bowl of a food processor and roughly chop. Add the cheese and pine nuts and pulse again. Then with the machine running slowly add the olive oil.
Adjust the seasoning to taste. Scrape the mixture into a bowl. Slip your fingers under the skin of the chicken and loosen it gently without tearing it. Work half the pesto mixture under the chicken skin. Rub the chicken with any remaining pesto.
Place the chicken in a roasting pan, add half the stock to the pan and roast at 180ºC for 45-60 minutes until it is cooked.
Baste with pan juices from time to time. Top up the pan juices with the stock if it gets dry (use this to make a gravy with a little cornflour mixed with water).Remove from the oven and put the chicken on a carving board, cover with foil and rest for 10 minutes before carving.
Serve either hot or cold.
ARTICHOKE AND PEPPER FLATBREAD
SERVES 10-12
750ml flour
5ml salt
15ml sugar
10g sachet of instant yeast
60ml olive oil
200-300ml warm water
TOPPING
30ml olive oil
2 onions, sliced into thin wedges
10ml chopped garlic
1 red pepper, seeded and sliced
400g can of artichoke hearts, drained and quartered
salt and pepper
100g black olives, pitted
Combine the flour, salt, sugar and yeast in a bowl. Add the olive oil and enough warm water to make a dough that is soft but not sticky.
Knead well until smooth and elastic.
Put the dough in an oiled plastic bag and leave to rise for 20 minutes.
Remove the dough from the bag, knead gently and roll out on a lightly floured surface to form a large oval. Place the dough on a greased baking tray and pile the topping on it.
Bake at 200ºC for 20-25 minutes until dough is golden brown and crisp. Remove and cut into slices for serving.
TOPPING: Heat the olive oil in a frying pan and fry the onions over a medium heat until soft.
Add the garlic and pepper and cook for five minutes until the peppers are soft.
Remove from the heat and add the artichokes, seasoning and olives.
STRAWBERRY AND BASIL YOGHURT
SERVES 6-8
700g strawberries, washed and hulled
250ml basil leaves
60ml orange juice
30ml lemon juice
300ml Greek yoghurt
250ml sugar
Cones, for serving
Put the strawberries, basil leaves, lemon and orange juice in a blender and process until a puree has formed.
Add the yoghurt and sugar and blend until smooth. You may want to add more sugar.
Pour the mixture into a shallow metal container and freeze until the mixture is slushy.
Beat it well with electric beater or a hand whisk.
Return to the freezer and repeat the process. Alternatively, churn the mixture in an ice cream machine.
Store in an airtight container. Serve in cones or as desired.
APPLE , PEAR AND HALOUMI SALAD
SERVES 4-6
300g haloumi cheese, cut into slices
flour for dusting
oil for frying
2 apples, cored and cut into thin wedges
1-2 pears, cored and sliced into thin wedges
3-4 radishes, thinly sliced
2 carrots, peeled and cut into thin julienne strips
a pillow packet of mixed lettuce
60g pecan nuts, chopped
DRESSING
45ml olive oil
30ml orange juice
15ml honey
5ml wholegrain mustard
5ml chopped garlic
Dip the slices of haloumi lightly in flour and fry in a little olive oil until golden brown on both sides. Drain on paper towel.
Put the apples, pears, radishes and carrots in a bowl and toss to combine.
Line a serving dish with the lettuce. Add the mixed apple and pears. Add the cooked haloumi, scatter over the nuts and drizzle with the dressing. Serve immediately.
DRESSING: Put all the ingredients in a screw-top jar and shake well to combine.
ANGELA DAY
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