It's no surprise that we all like a little dinner inspiration from time to time - even the greatest Cooks amongst us. So here are 4 recipes you could add to the menu this week. To make it easy, simply head to the Package Deal  page, find the recipe you are after and add the goodies to your cart. Your Dinner Package will then be delivered to your door with your recipe sheet.

We know that you may not require all the ingredients in every package - like Olive Oil, most of us have that in the pantry...so simply remove this item from your cart.

Happy cooking !

Packages available 11th - 21st December 2017


Roast chicken with bacon and sage stuffing

A recipe from the Good Food collection.

Ingredients
2 × 1.2 kg (2 lb 11 oz) chickens
4 slices of bacon
2 tablespoons olive oil
1 small onion, finely chopped
1 tablespoon chopped sage
125 g (4½ oz/1½ cups) fresh breadcrumbs
1 egg, lightly beaten

Wine gravy
2 tablespoons plain (all-purpose) flour
2 teaspoons worcestershire sauce
2 tablespoons red or white wine
560 ml (19¼ fl oz/2¼ cups) beef or chicken stock

Method
1. Preheat the oven to 180°C (350°F/Gas 4). Wipe the chickens and pat dry with paper towels.
2. Finely chop half the bacon. Heat half the olive oil in a small frying pan, then add the onion and chopped bacon and sauté for 7–8 minutes over medium heat, or until the onion is soft and the bacon is starting to brown. Transfer to a bowl, allow to cool, then add the sage, breadcrumbs and egg. Mix well and season to taste with sea salt and freshly ground black pepper. Divide the mixture among the chicken cavities.
3. Fold the wings back and tuck them under the chickens. Tie the legs of each chicken together with kitchen string. Place the chickens on a rack in a large flameproof baking dish, making sure they are not touching, and brush with some of the remaining oil. Pour 250 ml (9 fl oz/1 cup) water into the baking dish.
4. Cut the remaining bacon into long, thin strips and lay them across the chicken breasts. Brush the bacon with a little more oil. Bake for 45–60 minutes, or until the juices run clear when a chicken thigh is pierced with a skewer. Remove from the oven, cover loosely with foil and leave to rest in a warm place while making the gravy.
5. To make the wine gravy, discard all but 2 tablespoons of the pan juices from the baking dish. Heat the dish over medium heat, stir in the flour and cook, stirring, until well browned. Remove from the heat and gradually add the worcestershire sauce, wine and stock. Return to the heat, stir until the mixture boils and thickens, then simmer for 2 minutes. Season to taste and serve with the roast chickens.

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Almond Cake with Roasted Strawberries & Rhubarb on Top

Author: Cookie and Kate

Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 minutes
This maple-sweetened, gluten-free almond cake topped with roasted strawberries and rhubarb is a simple springtime dessert! Recipe yields one 9-inch cake.

Ingredients:

Cake
2 cups (225g) almond flour or almond meal, firmly packed into measuring cups
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine-grain sea salt
1/4 teaspoon ground cinnamon
3 eggs, beaten
2/3 cup maple syrup or honey
1/4 cup extra-virgin olive oil
1 orange, preferably organic

Topping
450g  strawberries, hulled and sliced into thin pieces
275g (about 2 stalks) rhubarb, sliced vertically into 1/2-inch wide strips, then sliced crosswise into small pieces, about 1/4-inch by 1/2-inch
1/4 cup maple syrup or honey

Instructions:
1. Preheat the oven to 325 degrees Fahrenheit with a rack in the middle and a rack in the upper third of the oven. Grease a round 9-inch springform pan or cake pan and dust with almond flour/meal. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
2. In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, salt and cinnamon.
3. In another bowl, combine the beaten eggs, maple syrup or honey, olive oil and the zest of your orange. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then pour the mixture into your prepared 9-inch pan.
4. Combine the strawberries and rhubarb on your prepared baking sheet. Drizzle with 1/4 cup maple syrup or honey and mix well. Arrange the mixture in an even layer on the sheet.
5. Place the cake on the middle rack and the strawberry-rhubarb mixture on the upper rack. Bake for about 40 minutes, until the cake is golden brown and the center is firm to the touch (it shouldn’t jiggle when you shimmy the pan). Toss the strawberry-rhubarb mixture every 15 minutes or so, and keep an eye on it in the last 10 minutes of baking—it’s done when the strawberry and rhubarb are cooked through, tender and jammy. (If you used honey, watch the edges especially and pull the pan before they burn.)
6. Place the cake on a wire rack to cool. Slice your orange in half and squeeze the juice of half the orange over the strawberry-rhubarb mixture. (You’ll have half an orange left to use as you please!) Stir to combine.
7. Once the cake has cooled for ten minutes, you can release it from the springform pan by popping off the side piece. If you used a cake pan, you might want to wait longer before turning the cake onto a large plate just to be safe, or serve it right from the pan.
8. Use a large spoon to top the cake with the roasted strawberry-rhubarb mixture and all of its juices.
9. Use a sharp knife to slice into 8 pieces and serve.

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Healthy Gingerbread (and a lovely spice mix to gift)

By Georgia Harding

PREP 20 MINUTES
COOK 10 MINUTES
TOTAL 30 MINUTES
SERVES: 20 BISCUITS
 
Healthy Ginger bread and spice mix
This Gingerbread recipe is versatile and delicious. Make it into biscuits, gingerbread boys or girls, or any shape you like really.

Ingredients
Spice mix
2 tablespoons cinnamon, ground
2 tablespoons ginger, ground
1 tablespoon mixed spice, ground
1 teaspoon nutmeg, ground
1 teaspoon clove, ground
¼ teaspoon turmeric, ground
Pinch black pepper, ground

Gingerbread biscuit
180 g (1½ cup) wholemeal spelt flour (gluten-free variation below)
1-2 tablespoons spice mix how much you add depends on how ginger-y you like your biscuits
¼ teaspoon bicarbonate soda
Pinch sea salt
50 g (¼ cup) butter, melted
30 g (3 tablespoons) milk (of your choice)
85 g (¼ cup) pure maple syrup

Method
Preheat your oven to 150℃.
In a mixing bowl, combine the flour, spice mix, bicarbonate of soda and salt.
In a blender or food processor, mix melted butter, milk and maple syrup until well combined.
Add the wet to the dry ingredients and mix together until dough forms. If the mixture seems a little wet, add a little more flour (it shouldn't stick to your fingers).
Roll into a ball, wrap in baking paper and refrigerate for 30-60 minutes.
Place the dough between two pieces of baking paper and roll to approximately 2-3 millimetres thick. 
Cut shapes with a cookie cutter, place on a lined or greased baking tray and bake for 10 minutes or until golden (gluten free may need a bit longer).
Leave on the tray until completely cooled. They firm as they cool.

Store
Store in an airtight container in the fridge or freezer.

Variations
Gluten and grain-free
Substitute spelt flour with 180g almond meal plus 2 tablespoons arrowroot powder. Or, for a firmer gluten-free cookie use half buckwheat/almond meal.
Dairy-free and vegan
Choose a non-dairy milk and replace the butter with coconut oil (it will produce a tougher biscuit once cooled).
Low-fructose
Replace the maple syrup with rice malt syrup as your sweetener.

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Apple Blueberry Crumble

By Luce @ Bake, Play, Smile.

Ingredients:
5 large apples, peeled and sliced
1 cup (250g) water
1/2 cup (115g) caster sugar
2 tbs lemon juice
1/2 tsp ground cinnamon
1/2 tsp nutmeg
500 g frozen blueberries
1 1/3 cups (120g) rolled oats
1/2 cup (100g) brown sugar
50 g plain flour
115 g butter

Method:
Preheat oven to 190 degrees Celsius (180 if using fan-forced).
Grease a large oven-proof baking dish with butter and set aside.
Place the peeled and sliced apples into a medium saucepan with the water, caster sugar, lemon juice, cinnamon and nutmeg.
Bring to a low simmer for 5-10 minutes or until just softened. Drain off the excess liquid.
Place the stewed apples into the baking dish.
Sprinkle over the frozen blueberries.
To make the crumble, place the oats, brown sugar, plain flour and butter into a bowl. Use your fingers to squeeze and break up the lumps of butter until crumbs have formed and all of the oats and flour are completely combined with the butter.
Sprinkle the crumble over the apple and place into the preheated oven.
Cook for 35 minutes or until the crumble is golden and crunchy.

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