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30/03/2013

John Toal looks at health, relationships, hobbies and family along with great music and chat, big interviews, fascinating people and great craic, plus recipes from Paula McIntyre.

1 hour, 57 minutes

Last on

Sat 30 Mar 2013 10:03

Sicilian Stuffed Roast Chicken & as an Easter treat 'Lime & Coconut Chocolate Truffles'

Sicilian Stuffed Roast Chicken & as an Easter treat 'Lime & Coconut Chocolate Truffles'

1x 1.5kg chicken
2 small onions, peeled and chopped
2 cloves garlic, crushed
1 teaspoon fennel seeds
2 tablespoons olive oil
50g raisins
25g chopped almonds
Zest and juice 1 lemon
50g breadcrumbs
400g sausage meat
Handful chopped parsley

Cook the onions and garlic in the oil until soft and golden.
Lightly crush the fennel seeds with a rolling pin and add to the onion mixture and cook for 1 minute. Add the chopped almonds. Cook for a minute and then add the raisins and lemon zest and juice.
Cool and mix in to the sausage meat with the parsley and crumbs.

For roasting tray -
1 onion, peeled and quartered
1 stick celery, chopped
1 lemon halved

Stuff the neck end of the chicken and place on the onion and celery in a roasting tray.
Brush with a little oil and season.
Add 100ml water to the tray and cover with foil.
Place in a 180oc Pre heated oven and roast for one and a half hours (allow 1 hour for each kilo).
Remove the foil, mix a tablespoon of balsamic with a tablespoon of honey and brush over the chicken.
Cook for a further 25 minutes, basting occasionally, <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

 

 

Allow the chicken to rest and add all the vegetables and juices to a pan.
Add 300ml chicken stock bring to the boil.

Mix 1 tablespoon cornflour with a tablespoon of cold water and whisk into the hot liquid.
When thickened, strain. 

 



Lime and Coconut Chocolate Truffles

250g chopped dark chocolate
75g soft butter
Zest and juice 2 limes
1 tablespoon liquid glucose
2 tablespoons honey
100ml double cream
Splash spiced rum (optional)
1/2 teaspoon all spice
50g desiccated coconut, toasted until golden brown on a baking sheet in a 180oc oven

Mix the lime zest with the chocolate and butter.
Boil the juice with the glucose,honey,rum and allspice for 2 minutes.
Add the cream and bring to the boil.
Pour over the chocolate mixture and stir until melted.
Chill to set.
Dip a melon baller in boiling water and then into the chocolate mixture to make balls.
Roll in the coconut.

Chill to set and serve.

 

 

 

 

 

 

 

 

 

 

 

 

 

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