All posts filed under: Nature

roast chicken

Recipe favourite: roast chicken with bacon, shallots, chili & thyme

This wonderfully tasty and quick-to-make meal is a great fall-back recipe for yourself, family or friends that is sure to please everyone who tucks into it. Based on a recipe by Australian restaurateur Bill Granger from the March 2012 issue of UK Delicious Magazine, it has been adapted by mio marito to suit his flamboyent taste buds and to take advantage of the wonderful herbs that fluorished in our garden despite the admittedly lightweight winter we had this year. The original recipe calls for a whole chicken to be cut up into eight pieces, but my resident masterchef de-bones the bird, adds far more herbs and spices as well as mushrooms and slivers of sun-dried tomatoes. An alternative to de-boning and entire chicken is to use 1kg of a cut called Supreme de Poulet (chicken breast and shoulder) that you might have to pre-order at the counter if you don’t find it already pre-packaged. Be sure to keep the skin on the pieces as this adds flavor to the dish. We’ve also taken to replacing chicken with pintade (guinea fowl), …

swiss cheese

Chilly evenings are just right for a Vacherin Mont-d’Or mini fondue

On cold, damp evenings such as we’re having now, one of my winter favourites, baked Vacherin Mon-d’Or served as a luscious mini fondue, makes for a warm, flavourful meal that’s great to share with family and friends (individual and double-sized portions are sold at most stockists)–or as a cosy meal à deux–along with some crisp Swiss white wine. Here’s a little information about this wonderful, seasonal cheese that literally needs to be scooped up during its limited availability in the shops: Vacherin Mont-d’Or AOC is made from September to April by a small group of dedicated Swiss affineurs in the Jura Mountains. It’s one of only six Swiss cheeses to carry the prestigious certified label of origin (AOC) awarded by Swiss PDO-PGI Association. To merit this certification, each stage of production must take place within the region of origin thus guaranteeing its distinct character and unmistakable identity. The cheese comes courtesy of cows brought down from high pasture to spend the cold winter months in stables, meaning it’s not available for very long. Like all good things that too …