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Whats for Dinner?
Second helpings
by Romilla Arber, £20, directly
from the group, or plus p+p
www.honestygroup.co.ukRECIPE
Roast chicken with mascarpone
and herb stuffing and fennel gratin
The mascarpone cheese keeps the chicken breast nice and succulent during
the roasting time. If you stuff the chickens carefully they look beautiful when
they come out of the oven.
Serves 6
2 x 1.5kg chickens (you can get away with one chicken if you
have small mouths to feed – in which case halve the stuffing recipe)
olive oil
sea salt
freshly ground black pepper
Mascarpone and herb stuffing
1/2 red onion, finely chopped
2 tbsp mascarpone cheese
1 tbsp finely chopped flat-leaf parsley
1tbsp finely chopped basil
1 dsrtsp finely chopped tarragon
sea salt
freshly ground black pepper
Fennel gratin
1 tbsp olive oil
1 onion, finely sliced
2 bulbs of fennel, trimmed and sliced thinly across
150ml double cream
2 tbsp finely grated Parmesan cheese
sea salt
freshly ground black pepper
n
Preheat the oven to 190°C/Gas 5. Put all the ingredients for the stuffing in
a mixing bowl and mix until well combined.
n
Put the chickens on the work surface. Gently lift the skin on the breast
of 1of the chickens and slide some stuffing underneath the skin with your
fingers. Spread it over the breast as best you can, using about half of the
stuffing mixture. Repeat with the other chicken.
n
Place both birds in a roasting tin. Drizzle them with olive oil and season
well with salt and pepper, then roast in the oven for 11/2 hours. Set aside to
rest for 15 minutes before carving and serving with the fennel gratin.
To prepare the fennel gratin
n
Heat the olive oil in a saute pan. Add the onion and fennel and cook over
a low heat for 15 minutes, stirring occasionally. Season with salt and pepper.
n
Place the onion and fennel in a gratin dish, then pour on the cream and
sprinkle the cheese on top.
Place under a hot grill for five minutes or so until the top of the gratin is
tinged with brown.
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