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Roast Chicken with Cauliflower Puree

Sitting down to a Sunday roast has never looked so good. Mix up the usual potato mash for a silky and light puree of beautiful in-season cauliflower.

Roast Chicken with Cauliflower Puree

Serves 6

2 x 1.2kg chickens
20g butter, melted
Sauteed spinach and 
gravy, to serve

Apple Stuffing
1 onion, finely chopped
1 leek, finely chopped
2 garlic cloves, crushed
100g pancetta, finely chopped
2 tbsp sage leaves, chopped
1 large pink lady apple, grated
1 cup sourdough breadcrumbs
⅓ cup parsley leaves, chopped
1 egg, lightly beaten

Cauliflower Puree
1.25kg large cauliflower, leaves removed and trimmed
1 tbsp olive oil
15g butter
1 onion, chopped
1¼ cups milk
3 tsp Dijon mustard
½ cup parmesan, finely grated
1 tsp nutmeg, finely grated

To make stuffing, heat an oiled frying pan over medium heat. Add onion, leek, garlic, pancetta and sage. Cook for 3 minutes or until tender. Add apple and cook, stirring, for 2 minutes. Stir in breadcrumbs. Transfer to a bowl. Cool. Add parsley and egg and combine.

Preheat oven to 190˚C. Rinse chickens under cold water. Pat dry with paper towels. Fill cavities with stuffing. Truss legs with kitchen string. Brush with melted butter and season. Place chickens breast side down in a large oiled roasting pan. Cook for 40 minutes. Turn breast side up. Baste with juices and cook for 35 to 40 minutes, or until juices run clear.

To make puree, cut cauliflower into florets. Reserve 2 cups for roasting and chop remaining stem. Place in a roasting pan with 1 tablespoon of oil and season. Roast for 35 minutes until tender.

Meanwhile heat butter in a saucepan over a medium-low heat. Add onion. Cook, stirring for 3 minutes or until tender. Add remaining chopped cauliflower, milk and Dijon. Bring to the boil. Reduce heat and simmer, covered, until for 12 to 15 minutes or until tender. Stir in parmesan and nutmeg. Puree until smooth. Serve roast chicken with the puree, spinach and gravy. Garnish with roasted cauliflower.

Tip: To make gravy, gently boil 500ml chicken stock, 1/3 cup dry white wine, 2 sprigs thyme and 2 sliced onions for 15 minutes. Add any pan juices. Thicken with cornflour. Strain through a sieve. Season and reheat if necessary

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