Delicious Lemon and Olive Roast Chicken

Ingredients:

1 whole chicken

2 lemons, quartered

6 sprigs thyme

500g baby potatoes, halves

4-6 cloves of garlic, whole

2 red onions, quartered

100g green olives, pitted’

80g chorizo, sliced (optional)

Olive Oil

Maldon Salt

Black Pepper

Method:

Preheat oven to 200°C.

Place the potatoes and 1 lemon in a large roasting dish. Drizzle with olive oil, and season well with salt and pepper.

Take the other quartered lemon, and place it inside the cavity of the chicken, along with half of the thyme.

Rub the chicken with olive oil, and season well with Maldon salt and pepper. Place the chicken in the centre
of the vegetables. Place in oven and roast for 45minutes.

Remove from the oven and add the garlic,  red onion, olives, chorizo and the rest of the thyme the dish.

Turn the oven down to 180°C and roast for a further 15-25 minutes, depending on the size of your chicken.

THE MOST AMAZING SPAGBOL EVER

Spaghetti Bolognaise

Ingredients:

30ml olive oil

1 onion, roughly chopped

250g button mushrooms

500g lean beef and ostrich mince (you can just use beef)

2 bay leaves

1 clove garlic, crushed

60ml tomato paste

2 tins chopped tomatoes

125ml tomato sauce

500ml beef or vegetable stock

45ml dried oregano

15ml dried marjoram

Cayenne pepper to taste

250ml cream

Salt and pepper

500g spaghetti, cooked

Method:

In a large pot heat the olive oil and fry the onions until translucent. Add the sliced mushrooms and cook until golden.

Add the mince, bay leaves and garlic and fry until the mince is well browned.

Add the tomato paste cook until fragrant stirring continuously. Then add the chopped tomatoes, tomato sauce, stock, oregano and marjoram and allow it to come a boil. Turn the heat down to a simmer and place the lid on the pot. Simmer for 45 minutes-1hour stirring occasionally, and adding more water if necessary.

Remove the lid and allow the sauce to reduce. Season well with salt and pepper, and add cayenne pepper to taste. I like adding lots to make a delicious spicy sauce.

Just before serving add the cream.

Serve the spaghetti with the sauce, and serve with parmesan cheese.

Chocolate Cupcakes with Meringue Icing



Chocolate Cupcakes with Meringue Icing



Makes 12 cup cakes

Ingredients:

125ml fresh cream

200g dark chocolate

3 eggs

80g castor sugar

70g cake flour

15ml cocoa powder

2.5ml baking powder

Icing:

3 egg whites

1 cup sugar

½ cup water

Frosted rose petals:

1 rose

60ml castor sugar

1 egg white

Glitter

Method

Preheat oven to 180°C

Line muffin tins with paper cases and set aside.

Place the cream and chocolate in a small, heavy-based saucepan over low heat and stir until smooth. Cool slightly.

 Beat the eggs and castor sugar until light and creamy in colour. Beat in the chocolate mixture.

 Sift the flour, cocoa and baking powder into a mixing bowl and gently fold into the chocolate mixture.

Pour mixture into the prepared tins, filling each paper case three-quarters. Bake for 20minutes or until a skewer inserted into the centre comes out clean. Set aside to cool completely.

Icing:

Place the sugar and water in a saucepan and stir until all the sugar has dissolved. Place on the heat and boil until the sugar to 121°C.

In the meantime beat the egg whites until stiff. Then slowly beat in the hot sugar syrup.

Beat in the food colouring of your choice and place in a piping bag. Pipe onto the cupcakes.

Frosted rose petals:

Use a pastry brush to brush egg white onto the rose petals. Dust the petals in castor sugar and allow them to dry.

Use the petals to decorate the cupcakes and dust them with edible glitter.