Roast Chicken

Preparation Time: 15 minutes
Cooking Time: 30 – 45 minutes

INGREDIENTS:

4 sage leaves, finely chopped
1 lemon
5 tbsp Cottage cheese
salt and pepper
olive oil
1 chicken
METHOD:

1. Mix all the ingredients except the baby chicken in a small bowl and season to taste.
2. Place your chicken on your chopping board and carefully pull the chicken skin away from the breast meat. Do this gently – you don’t want to tear the skin, as this is going to keep your amazing Lancewood Cottage Cheese mixture and the delicious flavours locked in.
3. Spoon the mixture between the chicken meat and skin and massage into your meat. Pull skin closed and season generously with Salt, pepper and a squeeze of lemon juice.
4. Roast for 30- 45 minutes at 180°C until skin is crispy and juiced run clear.
Cranberry Stuffing

Preparation time: 20 Minutes
Makes: 12-15 servings

Ingredients:

• 8 tablespoons unsalted butter
• 1 medium onions, minced
• 2 cloves of minced garlic
• 2 tablespoons minced, fresh parsley
• 1 teaspoon dried sage
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon marjoram
• 1/3 cup cranberries
• 1/3 cup of toasted almonds slices
• 1 loaf bread cut in cubes
• 1/2 tub of Smooth Cottage Cheese (optional extra)
• 2 cups hot water
• 250ml chicken stock
• 1/4 cup apple juice
• 1 large egg, beaten lightly
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper

Method:

1. Place your bread cubes on a baking tray and place in the oven for 30, you want to create croutons.
2. Mix the stock into the water and juice and set aside to cool.
3. Heat butter in frying pan over medium-high heat; add the onion and sauté, until softened, about 10 minutes.
4. Stir in garlic and then the parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute.
5. Add the almonds and cranberry, for 3-5 minutes.
6. Transfer into a very large mixing bowl and add the dried, cooled bread, stock, cottage cheese, eggs, salt and toss gently to distribute dry and wet ingredients evenly.
7. You can now stuff your chicken and cook or if you would like to serve the stuffing as a side turn mixture into buttered 9×13-inch baking dish.
8. Cover with foil and bake for 25 minutes, then remove the foil and continue to bake until golden, about 30 minutes longer.
9. Cool for 10 minutes before serving.

Bread Sauce

Preparation Time: 10 minutes
Cooking Time: 25 minutes

INGREDIENTS:

1 onion, chopped
50g butter
600ml milk
6 cloves
6 peppercorns
2 garlic cloves
1 bay leaf
3 thyme sprigs
100g white breadcrumbs
4 tsp Mascarpone cheese
pinch of nutmeg, freshly grated
salt and freshly ground black pepper

METHOD:

1. Fry the onion in the butter in a frying pan until soft. Don’t allow them to brown.
2. Add the milk, cloves, peppercorns, garlic and herbs, and simmer for 20 minutes.
3. Strain the cloves and peppercorns, and return the liquid to the pan.
4. Add the breadcrumbs and simmer for 3 to 4 minutes.
5. Stir in the mascarpone.
6. Add the nutmeg, season and serve.

TIP: This can be made up to 3 days in advance and heated up.