Almonds | Bunbury Farmers Market

Apricot & Almond Slow Roasted Lamb

Ingredients:
1 boneless lamb leg
2 tablespoons olive oil
1 cup chicken stock
250 grms apricots
175 grms almonds, chopped roughly
1 cup verjus
Serving Suggestion – Cous Cous, cooked as per packet instructions

Method:
In an oven proof dish mix together the olive oil, chicken stock, apricots, almonds and verjus. Add the lamb and baste over stock mix until lamb is well covered. Cover with baking paper and alfoil. Place in refrigerator and allow to marinate for at least 1 hour or overnight, if possible. Preheat oven to 180°. Cook lamb, covered, for 1 hour and 15 minutes. Remove from oven and baste with pan juices. Place back in oven, uncovered for 15 minutes. Remove from oven. Cover with foil and rest for at least 20 minutes. Remove lamb from juices and slice. Serve on a bed of cous cous and spoon over pan juices.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Lemon Infused Roast Chicken with Cous Cous Stuffing

Ingredients:
1.5 kilo Mt Barker Free Range Whole Chicken
½ cup flat leaf parsley, chopped
125 grm Butter, softened
12 almonds, lightly toasted and chopped
6 dried apricots, chopped
½ cup Ricci Cous Cous
250ml Chicken Stock, warmed
1 cup lemon rind
Salt and Pepper to taste
½ cup parsley

Method:
Heat oven to 180°. In a bowl place cous cous and hot chicken stock and cover. Allow to sit until cous cous has absorbed all the chicken stock. Using a fork lightly fluff cous cous. Add the chopped almonds and apricots and ½ the lemon rind to the cous cous. Mix thoroughly. Fill the chicken cavity with the cous cous mix. Mix together the parsley, ½ cup of the lemon rind and butter. Place fingers between the skin and the breast meat of the chicken and then fill the parsley mix. Coat chicken with a little butter salt and pepper. Cook for approx. 1 hour. Rest covered for 10 minutes. Serve with veggies or your choice of salad.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Lemon Infused Roast Chicken with Cous Cous Stuffing

Ingredients:
1.5 Kilo Mt Barker Free Range Chicken
6 Fresh Sage Leaves (4 chopped, 2 whole)
Butter
12 Almonds Lightly Toasted
6 Dried Apricots
½ cup San Remo Cous Cous
250 ml Hot Chicken Stock
Rind of 1 Lemon
3 whole lemons cut in half
Salt and pepper to taste

Method:
Heat the oven to 200°. In a bowl, place cous cous and hot chicken stock, cover. Allow to sit until cous cous has absorbed all chicken stock. Using a fork lightly fluff cous cous. Chop up almonds, apricots and sage leaves. (Leaving 2 sage leaves to place under the skin of the chicken). Combine cous cous, almonds, apricots and chopped sage in a bowl. Add a little softened butter, salt and pepper. Fill the chicken cavity with the cous cous mix. Place fingers between the skin and the breast meat of the chicken. Place a sage leaf and butter under the skin on each breast. Place on a trivet of fresh lemons into the oven tray .Add a little water, just enough so the chicken has some steam. Coat chicken with a little butter, salt and pepper. Cook for approx. an hour and a quarter. Rest covered for 10 minutes. Serve with veggies or your choice of a salad.

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: