Ingredients

Serves 4-6

Roast Chicken (Yumi)
1 whole chicken, washed and patted dry
 
Stuffing:
1 cup shelled pistachios
1 really stiff chewy bread roll
Garden herb like mint, thyme and oregano
3 small onions
Salt
Pepper
Dash olive oil
Dash verjuice
 
Skin Rub:
2 pinches sumac
2 pinches salt
Good dash olive oil
Fresh crushed garlic (how smelly do you like your breath?)
Juice of 1 good lemon (optional)
 
To serve:
500gram bag of small potatoes, peeled
 
 
Mango Ice Cream Logo (Gorgi)
Serves 6
 
2 large ripe mangoes
1 lime, juiced
2 egg whites
1/3 cup caster sugar
300mls thickened cream
½ tsp vanilla extract or 1 vanilla bean, seeded
Fresh mango, strawberries and passionfruit to serve

 

Method

Roast Chicken (Yumi)
Preheat oven to 180°C.  Arrange the cleaned potatoes on the bottom of a roasting pan with a good dash of olive oil.
 
Wash and pat dry the inside and outside of your chook. This is to stop it from poaching and being soggy!  We want a lovely flavoursome roasted chook.
 
Put ALL the stuffing ingredients in the food processor. Whizz until it forms a lovely paste. The only thing is, I LOVE having chunks of the bread in the stuffing, so if, like me, you like your stuffing NOT so uniform, leave out half the bread roll and tear it into small, crouton-sized pieces and add them after the whizz. Shove the mixture inside the chook cavity. This is a large quantity so it may spill out but that's okay.  In fact, that's awesome.
 
Put some herbs under the skin of the chook, being careful not to tear the skin of the bird. (I get my girls to pick the herbs and do this part of the process. They are not squeamish about the skin and think it's fun. They often get to do this while I'm working on the stuffing. Then when we're eating the finished product they can actually see their handiwork. Little cuties!) 
 
Combine all the ingredients for the skin rub and massage it onto the outside of the chicken. Sumac is a lovely dark-red tangy herb and I'm sure it's the secret ingredient in those BBQ Chicken shops!  Also, the lemon juice is optional but yum.
 
Place the stuffed chook on top of the potatoes and stick the whole lot in the oven for about 1 hour. 
 
The beauty of this recipe is you don't have to use 2 roasting pans and you don't have to TURN the chicken, but because my oven cooks quite unevenly, I have to sometimes move the potatoes about because the ones UNDER the chook cook a little more slowly than the others. YUM! Good luck!
 
 
 

Mango Ice Cream Log (Gorgi)
1.  Remove all flesh from the mangoes and place in a food processor with the lime juice and vanilla. Process until smooth.
 
2.  Place the egg white in the bowl of an electric mixer with a pinch of salt and whisk until soft peaks form. Slowly add the sugar and continue to beat until thick and glossy. Fold into the mango mixture with the cream and spread into a 28 x 8cm loaf pan lined with cling wrap. Freeze overnight.
 
3. When ready to serve, place in the fridge for 15 minutes. Unmould onto a serving platter then slice and serve with slices of fresh mango, strawberries and passionfruit pulp.
 

Mango recipe compliments of Thomas Dux Grocer www.thomasdux.com.au