Lemon Rind | Bunbury Farmers Market

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:
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Greek Style Stuffed Zucchinis

Ingredients:
4 zucchini
1 tblspn olive oil
1 brown onion, chopped
2 garlic cloves, crushed
500gm beef mince
1 tsp Whittington’s ground cumin
4 roma tomatoes, halved and seeds removed
2 tblspns fresh mint, chopped
2 tblspns fresh parsley, chopped
½ cup of rice
Salt & pepper
Grated rind of ½ lemon
4 tblspns grated parmesan

Method:
Cut the zucchinis in half lengthwise and using a spoon carefully scoop out the insides making sure to leave a shell of at least 1cm. Chop the removed flesh and set aside. Heat the oil in a frypan and sauté the onion and garlic over medium heat until tender. Add the mince and fry until beginning to brown then add the cumin and cook for a further minute. Add the tomato, zucchini flesh, mint and parsley. Cook for 5 minutes then add the rice and cook for a further 10 minutes. Season to taste then stir in the lemon rind. Lay the zucchini shells into an oven proof dish and stuff with the mince mixture. Pour in ½ a cup of water, cover with foil and bake at 180° for 30 minutes. Remove foil, sprinkle with cheese and bake for another 10 minutes or until golden. Serves 4

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: