Roast Chook Mash with Slaw Simon Gault 16 June 2015 Ingredients Ingredients 3 size 11 chickens, free-range organic 90g Simon Gault Home Cuisine Italian seasoning 1 cup mayonnaise 1 medium clove garlic, minced ½ head green cabbage, thinly sliced ¼ head red cabbage, thinly sliced ¼ cup roasted salted peanuts 1 tbsp parsley, chopped 2 tbsp Saporoso aged balsamic vinegar Salt Ground black pepper to taste Mashed Potato 2kg Agria potatoes 100g butter, cubed 125ml milk, hot 125ml cream, hot 1 pinch nutmeg 2 tbsp parsley or chives, chopped Salt and pepper to taste ½ tbsp white truffle oil (optional) Madeira Sauce 400ml Madeira sauce 300ml Madeira port 300ml water 2 tbsp Simon Gault Home Cuisine beef stock 4 tsp corn flour 1 tbsp butter Cracked pepper to taste Ingredients Instructions Instructions Chicken Preheat an oven to 180°C. Remove any excess fat from the neck and bottom cavity of the chicken, then remove the wing tips by chopping through the outermost joint with a sharp knife. Using your fingers, loosen the skin from around the breast and thighs, then massage some of the herb rub under the skin. Liberally season the cavities with the rub as well as the inside and outside of the chicken. Place the chickens breast side up on a the roasting tray and place into the oven and cook for about 1 hour until the chicken has reached an internal temperature of 65°C (or until the juices run clear when the thickest part of the thigh is pierced with a skewer) allow the chicken to rest for a good 10 minutes in a warm place. Mashed Potato In a saucepan, cover the potatoes with cold salted water and bring to the boil. Simmer until just past tender. Drain and pass through a potato ricer or mash with a potato masher. Add the butter to the hot milk and cream. Return the mashed potato to the heat and add the milk, cream and butter and stir until the mixture is smooth and creamy (all of the liquid may not be needed, depending on how starchy the potatoes are). Add the nutmeg and chopped herbs and season to taste. If you decide on the luxury of truffle oil, add it just before serving, with a final whisk. Instructions Madeira Sauce Heat a sauce pan and pour in the Madeira port, bring to the boil and reduce by half. In a bowl mix the water with the Simon Gault Home Cuisine beef stock concentrate and corn flour. Pour the water mixture into the pan and stir while bringing back to the boil, then whisk in the butter and remove from the heat and finish with the cracked pepper. Set aside until required. Peanut Slaw Mix the mayonnaise with the minced garlic and set aside. Remove the dry or perished outer leaves of both cabbage halves and discard. Cut in half again, then thinly slice. Place in a large mixing bowl with the peanuts, parsley and balsamic vinegar. Add enough of the mayonnaise to coat the slaw and season with salt and pepper to taste. Mix well.