PATATAS BRAVA

By Laborie Wine Estate

Serves 4

Ingredients

• 1kg medium sized potatoes

• 60ml of Willowcreek

Parmesan flavoured olive oil

• 2 large white onions, chopped

• large knob of butter

• 5ml dried chilli flakes

• 5 cloves grated garlic

• 125ml prepared stock

• 1 tin chopped tomatoes

• 2 springs rosemary

• 5 springs thyme

• 15ml soft brown sugar

Method

1. Place potatoes skin on in a large pot of cold water. Bring to the boil and cook for 5 minutes. Strain water off and slice potatoes lengthways. Place on a large roasting tray and cover with the parmesan oil and season with salt and pepper.

2. Roast at 220C until golden brown and cooked for about 35 to 40 minutes.

3. Pan fry onions with the butter in a mediums sized saucepan until golden brown. Add the chilly and then the garlic.

4. Fry for about 5 minutes taking care that the garlic doesn’t burn.

5. Add the chicken stock, tomatoes, rosemary, thyme and sugar. Cook gently through for about 10 to 15 minutes.

6. Season with salt and pepper.

CITRUS & HERB CHICKEN

By Hush In My Kitchen

Serves 6

INGREDIENTS

• 6 chicken thighs (on the bone)

• 1 teaspoon garlic powder

• ½ teaspoon freshly cracked black pepper

• 2 teaspoons fine salt

• 1 tablespoon smoked paprika

• 1 tablespoons olive oil

INGREDIENTS for the sauce

• 2-3 tablespoons olive oil

• ½ teaspoon chilli flakes (optional)

• 1 teaspoon dried sweet basil

• ¼ cup (60ml) ginger & sesame flavoured soy sauce

• 2 tablespoons chutney

• 1 teaspoon apricot flavoured harissa paste

• 6 garlic cloves, crushed

• 2 teaspoons crushed ginger

• 1½ teaspoons chopped fresh thyme

• 2½ medium-sized oranges (1 orange thinly sliced, 1 orange zested and juiced and ½ orange juiced)

• salt & pepper

• fresh parsley or micro herbs for garnish

CITRUS & HERB CHICKEN

Method

1. Mix chicken seasoning ingredients in a bowl , coat chicken and rub with 2 teaspoons of olive oil then cover and refrigerate for 2 hours (for best results, overnight).

2. Preheat the oven to 190°C.

3. In a large pan, heat 1-2 teaspoons olive oil and brown the chicken, skin-side down, for 5-10 mins over medium to high heat, turn half way through.

4. Once browned, add ¼ cup of the orange juice and allow to caramelize into a syrup.

5. Add half of the zest, allow to simmer for about 2 minutes. Once done, turn off the heat and set aside.

6. In a bowl, mix all the sauce ingredients except garnish, salt and pepper. Stir in the remaining zest and the orange juice to the sauce.

7. Transfer the chicken and the juices in the pan to an oven dish.

8. Pour the sauce over the chicken.

9. Place orange slices between the chicken thighs and top with thyme sprigs.

10. Cover and bake for 55-60 minutes, halfway through scoop sauce over the chicken and bake uncovered.

11. Adjust setting to grill and grill for a further 2-3 minutes for a crispy chicken skin.

12. Remove from oven, let rest for 5-8 minutes and scoop sauce over the chicken.

13. Before serving garnish with micro herbs or parsley.

Bacon And Nectarine Stuffed Chicken Breasts

By Jenny Morris

Serves 4

Ingredients

• 4 skinless chicken breast fillets, butterflied

• 16 rashers of streaky bacon

• ¼ cup crispy bacon bits

• 100g grated parmesan cheese

• 2 firm nectarines, finely chopped

• 1 cup ricotta cheese

Bacon And Nectarine Stuffed Chicken Breasts

• 2 cloves crushed, garlic

• 2 spring onions, chopped

Method

1. Mix the bacon bits, parmesan cheese, nectarines, ricotta cheese and spring onions in a bowl and season with salt and pepper.

2. Place chicken breast on a clean work surface.

3. Divide the filling into four portions and spoon it down one side of the chicken breast, flip the chicken over the filling.

4. Place four rashers of bacon on a piece of plastic wrap.

5. Place a breast on the edge of the bacon and roll it up.

6. Heat a pan with a little oil and place the breast seam side down in the pan and fry for 3 minutes or until the bottom is sealed.

7. Turnover and give the top a little colour. Place the chicken in a baking dish and bake for 25 minutes.

8. Remove from the oven and rest before serving with spicy potato wedges and a big green salad.

@juicydelicioussa