Out & About April 2017

RECIPE Roast chicken with mascarpone and herb stuffing and fennel gratin The mascarpone cheese keeps the chicken breast nice and succulent during the roasting time. If you stuff the chickens carefully they look beautiful when they come out of the oven. Serves 6 2 x 1.5kg chickens (you can get away with one chicken if you have small mouths to feed – in which case halve the stuffing recipe)

olive oil sea salt

freshly ground black pepper Mascarpone and herb stuffing 1/2 red onion, finely chopped 2 tbsp mascarpone cheese 1 tbsp finely chopped flat-leaf parsley 1tbsp finely chopped basil 1 dsrtsp finely chopped tarragon sea salt freshly ground black pepper

Fennel gratin 1 tbsp olive oil 1 onion, finely sliced 2 bulbs of fennel, trimmed and sliced thinly across 150ml double cream 2 tbsp finely grated Parmesan cheese sea salt freshly ground black pepper

n Preheat the oven to 190°C/Gas 5. Put all the ingredients for the stuffing in a mixing bowl and mix until well combined. n Put the chickens on the work surface. Gently lift the skin on the breast of 1of the chickens and slide some stuffing underneath the skin with your fingers. Spread it over the breast as best you can, using about half of the stuffing mixture. Repeat with the other chicken. n Place both birds in a roasting tin. Drizzle them with olive oil and season well with salt and pepper, then roast in the oven for 11/2 hours. Set aside to rest for 15 minutes before carving and serving with the fennel gratin. To prepare the fennel gratin n Heat the olive oil in a saute pan. Add the onion and fennel and cook over a low heat for 15 minutes, stirring occasionally. Season with salt and pepper. n Place the onion and fennel in a gratin dish, then pour on the cream and sprinkle the cheese on top. Place under a hot grill for five minutes or so until the top of the gratin is tinged with brown.

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Whats for Dinner? Second helpings

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