Father’s Day Recipe Here’s an easy and hearty meal to make for the family this Father’s Day, from local chef, Shikaar Yadh. Roast Chicken and Butternut Gallitien with Butter Cream Pepper Sauce Ingredients: • 1 large chicken, deboned, whole (ask your butcher to do this for you if you don’t know how) • 750ml cubed butternut, steamed • 15ml chopped fresh thyme • 20 sage leaves • 50ml chopped garlic cloves • Fresh Ground Pepper • Salt to taste • 125g butter
For the sauce: • 125g butter • 250ml fresh cream • 60ml chooped red peppers • Salt and black pepper • 5ml chopped parsley Method: On a sheet of foil, lie chicken (skin down) and rub chicken with half the amount of butter. Season chicken with salt and pepper. Sprinkle with garlic and thyme. Now down the centre of the chicken, over the breast, place all the sage leaves and place the butternut over this, place the remainder of the butter
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on top of butternut, then roll the chicken up into a log, using foil to help hold its shape, twisting the ends up. Heat the oven to 190C and roast in foilfor 90 minutes. Once cooked, allow to rest before serving. Sauce: In 50g butter, suate peppers, add the rest of the butter an cream and allow to b oil until it thickens. Season, before mixing in parsley. Cut chicken into slices and serve with the sauce on the side. Serve with garlic rolls and enjoy with your favourite side.
