Local Produce Recipes

Pan-Roasted Chicken and Vegetables

RECIPE Lenard's Chicken

Ingredients 2 tbsp olive oil 4 Lenard's chicken thighs 1 bulb garlic 1 zucchini, sliced 1 red onion, sliced 8 cherry tomatoes ½ pumpkin, sliced 1 tbsp parsley 1 tsp rosemary 1 tsp thyme Salt and pepper, to taste

Method

Preheat oven to 220°C and oil a baking tray or ovensafe pan.

In a small bowl, mix together the parsley, rosemary, thyme and salt and pepper. Lay out the chicken thighs on a plate, drizzle with oil and sprinkle half of your herb mixture over, making sure to coat both sides of the chicken.

Lay the chicken out on the baking tray, and arrange the vegetables around the chicken thighs. Sprinkle with the other half of your herb mixture. Cut a garlic bulb in half horizontally and place on the baking tray in between the veggies. Place baking tray in oven and bake until the chicken is golden-brown and the vegetables tender; about 35 minutes, turning halfway.

Remove baking tray from oven and serve hot. Enjoy!

Meet the Local Owners:

Visit Lenard’s Chicken in Redlynch and say hello to local owner Allison, or head on down to Lenard’s Chicken in Raintrees and speak to local owner Suria.

Lenard's Redlynch, Shop T32 Redlynch Central Shopping Centre, 20 Larsen Road, Redlynch Q 4870 Lenard's Raintrees, Shop T2 Raintrees Shopping Centre, Alfred Street, Manunda Q 4870

Carrot, Ginger and Macadamia Cake with Orange Cream Cheese Icing

RECIPE Michelle Bell-Turner, Mungalli Creek Dairy

Ingredients

3 cups plain flour 1 ½ cups caster sugar 2 cups grated carrot 1 ½ cups olive oil 440g tin crushed pineapple 3 eggs 2 tbsp preserved ginger, finely chopped 2 tsp vanilla essence 1 tsp bicarbonate of soda 1 tsp baking powder

Method 1 tsp each ground cinnamon, nutmeg and ginger 2 tsp cardamom powder 125g Wondaree macadamias or walnuts, finely chopped Zest of 1 orange

Icing

250g Mungalli Creek cream cheese or ricotta ½ cup icing sugar 2 tbsp butter, softened Zest of 1 orange

Preheat oven to 180°C. Line a large baking dish with baking paper. Beat the eggs and sugar until thick. Add oil and continue beating for three minutes. Add the vanilla, pineapple (and juice from tin), carrot, ginger, zest and macadamias and combine.

Sift together the flour, bicarbonate of soda, baking powder and spices. Fold flour into carrot mixture. Pour batter into baking dish and bake for an hour. Remove from oven and rest for 10 minutes before turning onto a wire rack to cool.

For the icing, place ingredients into a food processor and process until smooth. Once the cake has cooled, cut in half and spread the middle and top with icing. Decorate with nuts.

Mungalli Creek Dairy www.mungallicreekdairy.com.au