Tuesday 30 April 2013

This week’s menu uses Inglewood Organic Free Range Chicken. Inglewood Farms' whole chickens make a memorable meal. Hormone and antibiotic free, their flavour and texture are far superior to conventional chickens due to their longer life span and ability to exercise outside in the fresh air and sunshine.

A roast's crisp, salty skin, succulent breast meat and rich dark meat will offer something that will appeal to every member of your family. Organic chickens also have high beneficial fats that lower cholesterol, and increase the amount of Omega-3 Fatty Acids and Vitamins.

Here is this week’s new recipe – healthy, low GI and bursting with flavour!  With only 15 minutes preparation time and this week’s Malone’s special offer – you can afford to put your feet up.

Dukkah Marinated Organic Half Chicken with Candied Walnut, Pear and Leafy Green Salad.

Optional salad choice – or just add your own!

Ingredients
The Inglewood Organic Free Range Chicken is already prepared and contains:
Pistachios
Sesame seeds
Ground coriander
Ground Cumin
Paprika
Himalayan pink salt
Cracked Black Pepper
Organic Olive Oil

Candied Walnuts
2/3 cup chopped walnuts, toasted
1/3 cup sugar
Cooking spray
1/4 teaspoon salt

Dressing
2 tablespoons white balsamic vinegar (substitute with balsamic, champagne, or white wine vinegar)
1 1/2 teaspoons Dijon mustard
3 tablespoons extra-virgin olive oil
1 tablespoon capers, chopped

Salad
Ideal to use pre-prepared salad bags with the selection of different leaves
1 thinly sliced apple or pear
1/4 teaspoon salt
1/4 teaspoon black pepper
    
METHOD
    
Already marinated for your convenience, bake in the oven on 180 degrees for about 30- 35 minutes, then rest for fifteen minutes to settle the juices and ensure a tender mouth-watering dinner!
    
Whilst in the oven – prepare the salad.

For the Candied Walnuts, place sugar in a small, heavy saucepan over medium-high heat. Cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 1 minute).

Continue cooking for 1 minute or until golden (do not stir). Remove from heat. Carefully stir in nuts to coat evenly. Spread nuts on a baking sheet coated with cooking spray. Separate nuts quickly. Sprinkle with 1/4 teaspoon salt. Set aside until cool. Break into small pieces.

For the dressing, in a small bowl, combine vinegar and mustard, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in capers (or, shake up the dressing in a small jelly jar).

To make the salad for a large group, combine lettuces and radicchio, top with pear and candied walnuts. Drizzle dressing evenly over salad and sprinkle with remaining 1/4 teaspoon salt and pepper. Toss gently to combine.

To make the salad for one or two people, keep the greens separate from the rest of the ingredients, and only plate what you need. Top with pear slices and candied walnuts.

Drizzle a few spoonfuls of dressing evenly over your salad(s). Sprinkle with salt and pepper. Toss gently to combine.

To store your leftovers, combine the pear slices, candied walnuts, and dressing in a small bowl, and store the mixture in the refrigerator.