22 Feb Deboned and stuffed whole chicken wrapped in bacon | Whole baked trout with fennel and lemon served with Pearly Bay dry and sweet white
Deboned and stuffed whole chicken wrapped in bacon and served with green vegetable skewers | Whole baked trout with fennel and lemon served with caper, orange and rosemary butter and roosterkoek served with Pearly Bay dry and sweet white
|
Print Recipe
|
| Servings | Prep Time |
| 6-8 people | 20 minutes |
| Cook Time | Passive Time |
| 1 hour | 4 hours or overnight |
|
|
Ingredients
Deboned and stuffed whole chicken
- 1 whole deboned chicken, ask your butcher to do it for you
- 1 onion peeled, halved and sliced
- 4 Garlic cloves peeled and minced
- 200 grams prepared herb pesto
- 100 grams baby spinach leaves,
- 100 grams feta cheese
- 400 grams streaky bacon
- 350 grams Baby Marrows cut on the bias into 2 pieces each
- 1 broccoli head, cut into florets
- 200 grams green patty pans
- A handful of fresh parsley, chopped
- 2 Garlic cloves peeled and chopped
- Zest and juice of 1 lemon
- 100 ml Extra Virgin olive oil
Whole baked trout
- 1 large seawater or freshwater trout, scaled and cleaned with the head on
- 1 fennel bulb with leaves
- 1 large lemon
- Salt and pepper to taste
- Some kitchen twine
- 250 grams Butter
- 15 ml fresh chopped rosemary
- Zest and juice of 1 orange
- 10 caperberries stalks removed and chopped
- 1 kg white bread dough from your local supermarket
Instructions
Deboned and stuffed chicken
- Heat some olive oil in a frying pan and fry the onion and garlic until cooked. Cool down.
- Place the chicken skin side down on a chopping board and spread the pesto on the meat side.
- Place the onion mix on top together with the feta and spinach leaves.
- Roll the chicken up making sure the stuffing stays inside.
- Place the bacon strips on a large piece of cling wrap making a bacon bed.
- Place the chicken roll on top and roll closed so that the bacon covers the chicken.
- Roll the chicken in a log with some more cling wrap, making sure it is tightly wrapped. Place in the fridge for 30 minutes to set.
- Bring a large pot of water to the boil and submerge the chicken roll inside. Turn down the heat to the lowest setting and let the pot simmer for 45 minutes.
- Take the chicken out of the water and cool down to room temperature.
- Place in the fridge for 4 hours or overnight to let the chicken set.
- Skewer the vegetables on wooden skewers and grill until well charred on a griddle pan.
- Mix the parsley, garlic, lemon zest and juice and olive oil together and drizzle over the veg skewers.
- Place the chicken in the oven and roast for about 30-40 minutes.
- Let the chicken rest for 5 minutes and slice into thick slices.
- Serve the chicken with the vegetable skewers and parsley sauce.
Whole baked trout
- Cut off the leaves from the fennel bulb and keep aside and thinly slice the fennel bulb with a mandoline slicer.
- Cut the lemon into thin slices and stuff the inside of the trout with the lemon and sliced fennel bulb.
- Place the fennel leaves on top of the fish and tie about 6 pieces of kitchen twine around the fish, securing the stuffing and the fennel leaves.
- You can bake the fish in the oven or roast on open coals for approx. 15-20 minutes or until the fish is just cooked.
- Mix the butter, rosemary, orange zest and juice and capers together and place in a bowl to serve with the fish.
- Dust the bread dough with flour and cut into 12 equal sized balls.
- Bake the roosterkoek on a griddle over low heat until cooked and slightly browned.
- Serve the fish with the butter and roosterkoek.