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Recipes

  • Whole Boneless Free Range Packington Chicken Caesar Salad

    Whole Boneless Free Range Packington Chicken Caesar Salad

    Ingredients: (Serves 6)

    1 Whole Boneless Free Range Garlic & Herb Chicken
    1 jar Le Mesurier's Classic Mayonnaise
    3 Free range eggs
    1 Lemon
    1 tsp Honey
    100g Parmesan cheese & extra for the garnish
    1 head Cos lettuce
    1 pack Little gem lettuce
    50g Croutons

     

    Method

    Preheat oven to 180ºC. Roast the chicken on a tray for 30-35 mins. Once cooked leave to one side covered with some tin-foil to rest. Boil the eggs for 5-6 mins for a nice runny yolk, longer for hard yolks.

    In a medium bowl add the jar of mayonnaise, honey, parmesan and zest and the juice of lemon. Cut the eggs in half and use to garnish, add freshly cracked black pepper and parmesan shavings as desired.

  • Flat Iron Chicken Curry with Fragrant Basmati Rice

    Flat Iron Chicken Curry with Fragrant Basmati Rice

    Ingredients: (serves 4)

    4 Flat Iron Free Range Chicken 
    2 Onions
    1 Yellow pepper
    300g Basmati rice
    1 Cinnamon stick
    1 Jar Nonya Secrets Panang Curry
    400ml Coconut milk
    Coriander and sliced chilli to garnish
    A dollop of plain yoghurt

     

    Method:

    Dice the onion and pepper into large pieces. Put a saucepan on a medium to high heat and add some oil.

    Cook the onions and pepper for 2 – 3 minutes. Add the curry paste to the pan and fry for another 2 – 3 minutes and then add the coconut milk. Turn down to a gentle simmer and season with salt and pepper if needed.

    Pre heat the oven to 180ºC and roast the Flat Iron Chicken Legs on a tray skin side up for 10-15 minutes. Once cooked dice and add to the saucepan of curry and leave to simmer for another 10 minutes.

    In another saucepan add the rice, a good pinch of salt, the cinnamon stick and 600ml of warm water. Bring to the boil then turn down to a simmer and cook on a low heat for 10 minutes, cover with a loose lid. When all the liquid is gone from the rice, turn off the heat and leave covered for 5 minutes until the rice is fluffy.

    In a bowl serve the rice, ladle the curry over and garnish with the coriander and chilli and the yoghurt if desired.

  • Roast Lamb Tacos with Pico de Gallo & Green Sauce

    Roast Lamb Tacos with Pico de Gallo & Green Sauce
    Ingredients: (Serves 4-6)
    1 Whole Bone-in Lamb Shoulder (around 2kg)
    500ml White wine
    1 Bulb of garlic
    1 Pack of tortillas or fresh corn tacos
    1 Large bunch of coriander
    2 Limes
    1 Red onion
    1 Red chilli
    300g Cherry tomatoes
    Salt and pepper
    1 tsp Cumin seed
    1 tsp Fennel seed
    0.5 tsp Szechuan peppercorns
     
    Method: 
    Preheat oven to 200ºC, put the lamb shoulder in a deep roasting tray and season well with salt and pepper. Place in the oven and cook for 10-15 mins to get some colour on the shoulder.
    Remove from the oven and add the white wine and the garlic bulb to the tray (hold back two large cloves for the green sauce), cover with foil and turn oven down to 150ºC.
    Cook the lamb for 3-4 hours until meat is falling off the bone. For the Pico de Gallo (fresh salsa) roughly chop the tomatoes, finely dice the red onion, chilli and a small amount of coriander.
    Season with salt and pepper and mix with the juice of one of the limes.
    For the green sauce place the rest of the coriander, garlic, lime juice, salt and pepper into a blender and blitz until smooth.
    In a pestle and mortar bash the cumin, fennel and szechuan pepper. Mix with one teaspoon of salt and a half teaspoon of pepper and set to one side.
    To serve shred the shoulder of lamb and season generously with the spice mixture and some of the juices from the roasting tray.
    Assemble the tacos with some of the lamb, the fresh tomato salsa and a nice dollop of the green sauce. Or lay it on the table for your guests to build their own.