Garlic & Fresh Herb Roasted Chicken served with Pomme Puree and Mushroom Sauce Recipe

Garlic & Fresh Herb Roasted Chicken, Pomme Puree & Mushroom Sauce (Serves 4)

A versatile, but classic dish which can be used to impress family or friends...

Ingredients: 1 Medium-Sized Chicken (Whole)
                           1 Bay Leaf
                           3 Tablespoons Olive Oil
                           3 Sprigs of Rosemary
                           4 Sprigs of Thyme
                           1/2 Lemon (Juice Only)
                           6 Cloves of Garlic (5 Crushed, 1 Peeled & Sliced)
                           3 Onions (2 Peeled & Quartered, 1 Finely Diced)
                           4 Carrots (Roughly Chopped)
                           4 Sticks of Celery (Roughly Chopped)
                           600g Potatoes (Peeled & Quartered)
                           100ml Full-Fat Milk
                           150ml Double Cream
                           75g Salted Butter (Cubed)
                           225g Button Mushrooms (Sliced)
                           100ml White Wine
                           200ml Chicken Stock
                           2 Tablespoons Fresh Parsley (Finely Chopped)

Method:

1. For the roast chicken, make a herb rub out of 3 cloves of garlic, lemon juice, olive oil, thyme, rosemary, salt and pepper. By crushing together in a pestle and mortar, until a paste is formed. Rub thoroughly and evenly over the chicken, before covering and placing in the fridge to marinate for 2-3 hours.

2. Preheat the oven to 180 degrees Celsius, before placing the celery, 2 cloves of garlic, carrot, bay leaf and onion on a roasting tray creating a trivet. Spread another tablespoon of vegetable oil amongst the vegetables before topping with the chicken. Cook for 1 hour and 30 minutes, but after 45, scrape off any charred remains off the rub if starting to blacken.

3. Meanwhile, for the pomme puree, cook the potatoes in a large pan of boiling water for 30 minutes until the potatoes are soft. Pass the potatoes through a moulis or potato ricer. At this stage add the butter and fold in until the butter has melted and the puree starts to look shiny.

4. Heat 75ml of the cream and all the milk in a small pan up to a simmer before gradually adding to the puree. Season to taste before leaving on the side.

5. For the mushroom sauce- in a frying pan, fry the onion, remaining garlic and mushrooms for 15 minutes until softened. Add the white wine before reducing by half, add the chicken stock and reduce by half again on a high heat. Pour in any extra juice left by the resting chicken or any juice left at the bottom of the roasting tin. Once the sauce is thickening, pour in the cream to cook for a further 2 minutes. Take off the heat before stirring in the parsley and seasoning to taste.

6. Serve immediately with seasonal vegetables.

Ultimate Lasagne Recipe

Ultimate Lasagne

A simple, family meal. Packed with flavour...

Ingredients: 1 Onion (Peeled & Sliced)
                           500g Beef Mince
                           100g Mushrooms
                           2 Bay Leaves
                           1 Tablespoon Tomato Puree
                           150ml Red Wine
                           2 Tablespoons Worcestershire Sauce
                           3 Cloves of Garlic (Peeled & Finely Sliced)
                           250ml Passata
                           150ml Beef Stock
                           1 Teaspoon Dried Oregano
                           Small Handful of Basil (Finely Chopped)
                           Small Handful of Parsley (Finely Chopped)
                           Fresh or Dried Pasta Sheets
                           25g Plain Flour
                           25g Salted Butter
                           300ml Milk
                           100g Cheddar Cheese (Grated)
                           1 Teaspoon English Mustard
                           50g Mozzarella (Grated)
                   
Method:

1. Preheat the oven at 180 degrees Celsius. Sweat the onions, garlic, bay leaves and mushrooms in a large saucepan on a medium heat for 5-10 minutes until softened.

2. Add the mince and stir occasionally until browned.

3. Add the tomato puree and cook out for 1 minute. Pour in the red wine and reduce by half.

4. Follow that with the passata, worcestershire sauce and beef stock. Bring to the boil, before turning down the hob to a low heat to simmer for 30-35 minutes .

5. Meanwhile, to make the cheese sauce melt the butter in a small pan and once fully melted add the flour, to cook out for 1-2 minutes until a roux is formed.

6. Add the milk gradually, whisking first, before it starts to thicken and smooth. Once all the milk has been added, mix in 50g of the cheddar cheese and english mustard.

7. Take the bolognese off the heat and add all the fresh/dried herbs.

8. In a heatproof dish assemble your lasagne, layered in the order of bolognese at the bottom, top with lasagne sheets and than coat with cheese sauce. Repeat this process 2 or 3 times until the dish is filled to the top.

9. Sprinkle the remaining cheddar cheese and mozzarella over the top and bake in the oven for 30-35 minutes until golden brown.