Roast Chicken
Honey mustard roast chicken
Ingredients
- 1 x kg chicken
- 1 tablespoon oil
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- salt
Method
Set oven to 220oc and rub the oil all over the chicken and season with salt.
When the oven has reached high temperature, roast the chicken for 15 minutes then lower the heat to 180oc.
Cook for an hour then rub over half the glaze ( save the rest for the dressing)
Cook for 15 minutes or until golden and crisp.
Rest for 10 minutes before carving.
Iceberg wedge salad with crispy bacon, candied onions and smoked cheese dressing
Ingredients
- 1 iceberg lettuce,cut into 6 wedges
- 6 rashers streaky bacon
- 2 onions
- 1 tablespoon oil
- 1 tablespoon balsamic vinegar or red wine vinegar
- 1 teaspoon honey
Method
Place the bacon on a baking tray and cook until golden and crisp. Dry on kitchen paper, and crumble when cool.
Cut the onions through the root in half and then slice as thinly as possible.
Fry in the oil until golden and then add the vinegar and honey.
Cook to caramelize and then cool.
Season with a little salt and pepper.
Smoked cheese dressing
Ingredients
- 75g smoked cheddar, grated
- 2 chopped scallions
- 50ml olive oil
- reserved honey and mustard mixture
- 1 tablespoon white wine vinegar
- 100ml sour cream
Method
Place all the ingredients in a jug and whizz with a stick blender.
Place the iceberg on a serving plate and scatter over the onions, drizzle over the dressing and top with the bacon.
