FRIDAY NIGHT ROAST CHICKEN

Serves 4

INGREDIENTS:

1 whole chicken (1.5kg)

70g butter, softened

2 tsp Dijon mustard

1 tbsp fresh tarragon, chopped, plus a small bunch for the cavity of the chicken

12 shallots, peeled

1 bulb of garlic, cut in half through the centre

4 sweet potatoes, peeled

1 small butternut squash, peeled

1 tbsp olive oil

sea salt and freshly ground black pepper

For the creamed spinach

50g butter

500g resh spinach

150ml cream

½ tsp freshly grated nutmeg

METHOD:

  1. Pre-heat the oven to 180C (fan).
  2. In a small bowl mix together the butter, Dijon mustard and chopped tarragon using the back of a spoon.
  3. Place the chicken on a roasting tray and season the cavity with salt and pepper, and place a small bunch of tarragon in the cavity. Smear the mustard and tarragon butter all over the chicken and season with salt and pepper. Arrange the peeled shallots and split garlic around the chicken, and cook in the pre-heated oven for 1 hour and 20 minutes,
  4. Cut the butternut squash and sweet potatoes into wedges, and toss in one tablespoon of olive oil and season with salt and pepper. Remove the chicken from the oven 40 minutes after it has been cooking, baste it in the juices and arrange the butternut squash and sweet potatoes around the roasting dish and return it to the oven.
  5. While the chicken and vegetables are roasting make the creamed spinach. Melt the butter in a saucepan over a medium heat, and then add the spinach, bit by bit, and keep stirring until it is wilted. Then pour in the cream, nutmeg and season with salt and pepper. Str and leave to simmer for 10 minutes.
  6. Carve the chicken, and serve on a warmed platter with the vegetables and

a warmed bowl of the creamed spinach alongside it.

CHICKEN STOCK

Makes approx. 2.5 litres

INGREDIENTS:

1 chicken carcass

1 carrot, peeled and sliced

1 stick of celery, sliced

2 shallots, onion or spring onion, chopped

1 fennel bulb, or mushrooms, or asparagus, chopped

1 bay leaf, torn

Any fresh herbs

METHOD:

  1. Place the chicken carcass and the vegetables in the largest saucepan that you have. Add 3 litres of cold water, and season with black pepper. Bring to the boil, then reduce the heat and allow to simmer for one hour. Strain through a sieve.

ROASTED BUTTERNUT SQUASH AND THYME RISOTTO

Serves 4

INGREDIENTS:

1 tbsp olive oil

1 butternut squash

Bunch of fresh thyme

50g butter

2 or 3 shallots (depending on the size), peeled and finely diced

2 cloves of garlic, crushed

300g risotto rice

100ml white wine

1 litre hot chicken or vegetable stock

1 tbsp mascarpone

50g freshly grated parmesan cheese

sea salt and freshly ground black pepper

METHOD:

  1. Pre-heat the oven to 200oC (fan).
  2. Cut the whole butternut squash in half lenghways, and place on a roasting tray. Drizzle with olive oil, a couple of sprigs of thyme, and a sprinkle of sea salt. Roast in the pre-heated oven for 25 minutes, or until cooked.
  3. Place a casserole dish or medium saucepan over a low to medium heat and melt the butter. Stir in the shallots and garlic, cover and sweat for 3 minutes. Remove the lid and stir in the rice and stir for a 3-4 minutes.
  4. Pour in the white wine, stir and leave to simmer until all the wine is absorbed, Next add the hot stock, ladle by ladle until all the stock is absorbed stiring every few minutes. It should take between 15 to 20 minutes for the rice to cook. But taste as you go, and season with sea salt and freshly ground black pepper.
  5. Once the butternut squash has roasted remove it from the oven, and discard the seeds. Using a large spoon, scoop the butternut squash into a bowl, and add the mascrapone and 2 teaspoons of chopped fresh thyme. Season with sea salt and freshly ground black pepper, and using a potato masher, mash until you have a puree.
  6. Stir the pureed butternut squash into the cooked risotto rice, and serve with grated parmesan cheese.