RECIPES
WITH QUINOA STUFFING AND HONEY CARROTS INGREDIENTS 1.8kg Lilydale Raised Slow whole chicken ½ cup tri-colour quinoa 2 tbsp. olive oil 1 red onion, chopped 1 tsp Moroccan spice mix 1/3 cup chopped mint 1/3 cup chopped parsley ¼ cup pistachios, chopped 2 tsp finely chopped preserved lemon Pistachio Rub 1 tbsp. olive oil 2 tbsp. pistachio dukkah Honey & Pistachio Carrots 1 small red onion Juice of 1 lime 50g butter 3 bunches Dutch carrots, ends trimmed, peeled 2 tsp honey 1 cup coriander leaves ¼ cup chopped pistachios
METHOD 1. Preheat oven to 160 0C (Fan Forced) or 180 0C (Conventional).
2. Place quinoa in a small saucepan with 1 cup of water.
Cook, covered, on medium heat for 10 mins or until quinoa is tender and water has been absorbed. Rinse under cold water, and then transfer to a bowl. 3. Heat oil in a small frying pan on medium heat. Cook onion, stirring for 3-4 mins until softened. Add spice mix and stir to combine. Add to quinoa with mint, parsley, pistachios and preserved lemon. Stir to combine. 4. Remove chicken from packaging and pat dry inside and out with kitchen paper. Fill cavity with quinoa mixture. Secure legs with twine. Place chicken in a baking dish. 5. For the Pistachio Rub, drizzle oil over chicken and season well. Bake for 1 hr. Baste with pan juices then sprinkle over Pistachio Dukkah. Bake for another 45 mins or until internal temperature reaches 750C and juices run clear. 6. Make Honey & Pistachio Carrots. Combine red onion and lime juice in a small bowl. Set aside for 10 minutes to pickle slightly. Heat butter in a large frying pan. Add carrots and cook, tossing regularly for 5-10 mins or until just tender. Add honey and toss to coat. Transfer to a serving platter. Top with pickled onion, coriander and pistachios.
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