SIMPLE ROAST CHICKEN (serves 2.bit)

Serve this with simple steamed peas beans and carrots.

CHICKEN: 1 roasting chicken about 1 kg 2 rashers of bacon 3 shallots (peeled & quartered) 1/2 cup virgin olive oil 1 tsp rosemary 2 tsp salt

Preheat oven to 200°C Foil a baking dish that is just a little bigger than the chicken. Make sure the foil is long enough to cover the chicken during the cooking process. Fill the chicken cavity with bacon and shallots. Massage the oil, salt and rosemary into the chicken. Place in foil lined dish. Roast for 30 minutes at 200°C. Then cover chicken with foil and reduce temperature to 160°C for another 30 minute or until juices run clear when pierced with a knife. Take chicken out and allow to rest for 20 minutes, covered with foil before carving.

GRAVY: 1 tbs olive oil 1 brown onion, sliced finely in rings. 1 rasher bacon, rind removed and cut up finely. 1 tbs Gravy powder (chicken style) 1/4 tsp garlic powder Pepper 1 cup of boiling water

On a very low heat, caramelise the onions in the olive oil with the bacon adding the garlic and pepper and juices from the roasting pan. Combine the Gravy powder with a little cold water to make a paste. Add to pan, stirring constantly until mixture thickens, adding slowly the boiling water to achieve the consistency you desire for the gravy.

POTATO PUFFS: 3 large brushed potatoes (peeled, boiled and mashed) 100ml Cream 1/4 tsp garlic powder 1/4 shallot minced 2 Tbs grated parmesan cheese. salt n pepper 1 egg white (for glazing)

Prepare a baking sheet with silicon baking paper. Oven 190°C Beat all ingredients together except egg white. Until smooth n creamy. If too dry, add some more cream or milk. It should be a thick mixture, not runny. Using an ice cream scoop OR piping bag. Scoop or pipe mixture onto prepared tray. Brush with beaten egg white and place in oven, cooking until golden brown in colour.