Gooood very early morning, I am quickly getting this sorted before heading to the airport for a flight to Fiji, wooo hoooooo – bring it on, I can’t wait! I can’t believe how quickly the last six months have flown by, and now Christmas is fast approaching – I swear time goes faster every year. I must say I am hanging out for this trip – it is for work (and of course a blog post), but also for the opportunity to take a few moments just to sit quietly (fingers crossed) in the warm air, swim in the sea and just literally escape for a few days. I know when I get back, this is exactly the kind of meal I will be looking forward to – a classic herby stuffed roast chook with sweet braised baby leeks with herbs and fennel – a perfect welcome home dinner π
When I was approached by New World to do a l’il collaboration as part of their 14th annual New World Wine Awards I was hardly going to say no – are you kidding, I may not be an expert but it would be fair to say that I do love wine! So – every year 13 wine judges blind taste over 1,300 wines sold for under $25 and award gold medals to the very best. In a secret squirrel fashion I was sent a list of the top 50 to choose from – three wines that I would normally happily buy, and to pick one which I would then create a recipe to match. I selected the Giesen Riesling 2015, Clearview Estate Beachhead Hawkes Bay Chardonnay 2015 and Sandalford Estate Reserve Cabernet Sauvignon 2014 – and then realised I had made my decision very difficult indeed, given they are three such different wines. I really struggled because I seriously loved all three (and I still want to make some mini crab cake bites to go with that riesling, it is utterly delicious) – but in the end I decided to go with the chardonnay. These days (observationally) I would say that chardonnay is just starting to gain a little popularity again after years of being overshadowed by sauvignon blanc. The Clearview one I selected (which was also the category champion) is described as having ‘ripe, sweet stone fruit and warm tropical fruits, integrated oak and a long creamy textured palate’ – and I can confirm is jolly fine indeed. Anyhoo – getting to the point – I decided to match it with a recipe that suits late spring in New Zealand, a crispy skinned roast chicken packed with aromatic herbs served with sweet, braised baby leeks, fennel and peas. The combination was perfect – totally luscious…and easy!
In exciting news I also have a fab and super easy COMPETITION for you! To be in to WIN a $150 New World Voucher (think of all the loverly ingredients you could buy for your pre Christmas entertaining!) all you need to do is comment in the βpost a commentβ section below, telling me your favourite recipe from From the Kitchen. The lucky winner will be drawn on November 19th, so donβt forget to check back in here (or at my Facebook page) to see if youβve won!
Preheat the oven to 200ΛC, pat the chicken dry and put it in a roasting dish. Pop the onion, garlic, lemon and herbs inside the main cavity, and use a little cooking twine to tie the legs together as pictured. Use the skewer to secure the opening so that your aromatic goodies don’t escape. Rub the chicken all over with herb butter and roast for 1 hour and 20 minutes or until the thigh juices run clear when tested. Baste with cooking juices 2-3 times during roasting. Rest for 10 minutes before serving with sweet braised baby vegetables. I also served mine with a kumara and potato gratin as it was a rainy night, but in finer weather some small boiled new potatoes with a little sea salt, ground pepper and butter would also be perfect!
1 small onion, quartered
3 cloves garlic
2 bay leaves
a sprig of thyme
1 small lemon, quartered
1 sprig rosemary
1 sprig sage
1 skewerHerb butter:
sea salt and freshly ground black pepper
Whiz all together and use to smear liberally all over chicken. This butter is also delicious on steak, lamb and even fish!
1 1/2 cups baby peas
Heat oil and butter in a large frying pan with a lid. Cook the fennel and leeks for 2 minutes then add the wine, zest, garlic and sugar. Cover and cook over a gentle/medium heat for 15 minutes – check every 5 minutes and if drying out add a splash more wine. Remove the lid and add the cream and peas. Cook a further 5 minutes then remove from the heat and serve immediately sprinkled with reserved fennel fronds and a little extra lemon zest.
Serves 6
Hi Sarah
It is nigh on impossible to select just one favourite recipe from your blog but the one my husband regularly asks for is your Smoked chicken pasta salad with romesco sauce.
Hope you get a chance to relax a little in Fiji!
Bev
Thanks Bev, I love that one too π
Our family fave would have to be the Swedish meatballs, but I'm super keen to give this Roast Chicken recipe a blast for Christmas Day!! Yummy
Oh yay, glad the family likes them! π
I love all your recipes (seriously, I have never not wanted to try one you post!!) however your pizza with lentils, salmon and pea puree is to die for. The combination is unexpected and takes pizza to a new place!
Oh I love it too, thanks so much, i must make it again!
I love your lemon cheesecake tart. Such a simple but delicious recipe
Awesome – thank you so much Hayley!
My favourite so far is Chickpea & Sweet Potato Fritters with Cumin Spiked Caramelised Onion & Garlic Yoghurt – so many more to try!
Excellent – so glad you like it! π
YUMMMMMMMMMY!
Haha – thanks!
My favourite is the Mulligatawny Soup with home made yoghurt flatbreads all those blended spices indian and english just what i love.
Can't beat that Anglo Indian combo, thanks Eddy π
I love your recipe for Carrot, Zucchini and Corn fritters with avocado, yoghurt and dukkah π It is both delicious and wholesome, and it's a great vegetarian dish. I'll try this latest recipe soon to see if it's my new favourite! <3
Fantastic stuff thanks Holly π
Hi Sarah, I love all your food, it is so hard to choose. I can't wait to try your double baked cheese soufflΓ©. Thank you for inspiring us and can't wait for your cookbook!
Thanks so much – I appreciate it π
I love the idea of Banana Maple Daty Walnut Muffins with Maple Butter for breakfast. Might try this for the weekend. Yum!
Let me know how you like them! π
Definitely the lemon cheesecake tart ! Yum .
Good choice Nic!
I love the WELSH-ISH RAREBIT WITH FRIED EGGS!
Oh me too! π
Smoked chicken pasta sounds scrumptious
Thanks π
White chocolate and raspberry cheesecake is the ultimate compliment to end a meal
Thanks Amy, keep an eye out for a new white chocolate and roast rhubarb cheesecake next week π
Hi Sarah,
I have made your double baked cauliflower souffle so many times now and each time it has been a highlight of the party. We love it.
I'm so glad – thanks Alka! π
Wooooo hoooooo Alka – CONGRATULATIONS – you are the winner of the $150 New World Voucher!!! Please email me your address and details to
fr************@ic****.com
so that I can arrange the prize to be sent to you π
The lemon cheesecake tart! I've made it three times for dinners I've hosted and it always gets an amazing response. I act humble but secretly I know it deserves the praise haha.
Awesome! Thanks Suzannah π
Banana Maple Daty Walnut Muffins with Maple Butter sound amazing
Thanks Pauline π
An impossible task to choose a favourite but loved the Rhubarb Croissant Bread and Butter Puddy Cake. It was a huge crowd pleaser!
Oh great, I'm so glad you liked it! π
Love the Gingery Gingerbread Loaf, which was awesome with some blue cheese & honey (and wine!).
Great combination – that was clever! π
Because I'm a bit of an avid forager I adore your Creamy Mushrooms with Sherry, Garlic & Thyme on Soft Polenta… Walking along the Taylor River Floodway here in Marlborough, I often find giant puffballs which replace traditional mushrooms, and I can usually find some wild garlic too. It's a lovely recipe for anytime of day, and always goes down a treat. PS, Wild fennel grows everywhere here at the moment, so will give the Braised Baby Leeks, Peas & Fennel a go at the weekend with the gorgeous roast chook!
Thanks so much Sam – what a wonderful part of the country to live! π
My fave is definitely the Rhubarb & Raspberry Clafoutis – so special! π
So glad you like it Laura π
Omg that's easy hands down Mulligatawny soup was like heaven in a bowl and even better the next day for lunch at work
Oh yay, so glad you liked it! π
I am a big fan of your Indian Spiced Mango Chicken Salad, but the Romesco Pasta Salad is close behind! I love so many of your recipes, I know everyone I try will be perfect. =)
Wow, that's such a compliment, thank you π
Its hard to choose, but if you must make me pic, it'll be the one I intend to make for christmas dessert… The blackberry vanilla custard cheesecakey tart. I mean, simply the title suggests that this is the best thing since sliced bread and I cant wait to try it.
Haha – great, thanks Jane π
Porcini mushroom rissotto!
Thank yooou! π
Mine is left over lamb curry.
In a house full of fussy children who don't like lamb this was perfect, and what's amazing is they ate it.
Yay – I'm so glad, thanks Millica π
Swedish meatballs but those greens in this latest post look awesome
Thanks so much Gill!
Brown sugar pavalova ?
Nice!
OMG, so many yummy recipes! But just looking at picture of the Indian Barbecue Chicken with Spinach, Mango & Avocado Salad makes my mouth water!
Thanks so much Helen π
Do you have a recipe for the kumara and potato gratin? That sounds so yummy! I can't wait to try out the chicken – stuffing is way overrated!
I love the croque monsieur recipe – the adults version of a ham and cheese sandwich,and the French Onion Soup is the icing on the cake!
Hi Philippa – if you look in the index for Retro night beef wellington, I used the gratin recipe there, but used half kumara and half potatoes π
Swedish meatballs are on top of my list yum
Thanks so much Theresa π
My favourite would have to be Dark Chocolate Brownies with White Chocolate and Sea Salt
I came across your Spicy Fish Tacos recipe a few months ago and fair too say I have made it several times ever since! I've actually made several of your recipes and all are so delicious!
Thanks so much Samantha, yay! π
I love love LOVE the Tropical Bircher Muesli with Chia, Mango, Coconut and Passion Fruit!! So freaking gooood!!
Awesome – so glad you like it! π