Quince and Almond Wholemeal Muffins
Fresh with all the flavours of a Summer kitchen garden, enjoy this feast of local Barossa producers with Jacob’s Creek Visitor Centre’s Roast Free Range Greenslade Chicken with Green Sauce, Zucchini and Barossa Valley Cheese Company Feta.
Ingredients
Green Sauce
- 2 cups parsley leaves (remove stalks and keep to stuff chicken)
- 2 cups basil leaves (remove stalks and keep to stuff chicken)
- 2 tablespoons Barossa Capers
- 2 cloves garlic
- Zest and juice of 1 lemon
- 1 cup Torzi Matthews extra virgin olive oil
- 1 teaspoon ground black pepper
Zucchini and Barossa Valley Feta Salad
- 3-4 zucchinis, sliced thin lengthways
- 1 cup crumbled Barossa Cheese Company Feta
- 1 cup parsley leaves
- 1 cup basil leaves
- ½ cup pitted Torzi Matthews kalamata olives
- 300g sliced heirloom tomatoes
- ¼ cup Barossa Capers
Roast chicken
- 1 whole Greenslade free range chicken (approx. 1.8-2kg)
- Stalks from parsley leaves and basil
- 1 lemon, chopped
- 1 bunch thyme
- 6-8 bay leaves
Method
Preheat oven to 175C.
Pat the chicken dry and stuff with parsley and basil stalks, lemon, thyme and bay leaves.
Use half the green sauce to rub the chicken (this can be done ahead of time to increase the flavour). Lightly oil, season with sea salt and black pepper, and cook in oven for 40-50min depending on size of your chicken. Once the chicken is cool enough to handle, break down and slice into smaller portions and arrange on top of your salad.
For the Green Sauce
Combine all ingredients in food processor and blend well. (Alternatively, you can mix with a mortar and pestle or chop very finely by hand.)
For the Zucchini & Barossa Valley Cheese Company Feta Salad
We have some lovely coloured zucchinis coming through from our kitchen garden at the moment, along with fresh herbs and heirloom tomatoes. With the addition of the feta, Torzi Matthews Kalamata olives, Barossa capers and whatever else you want to throw in, it’s really a meal in itself.
Season the zucchinis with salt and pepper, then lightly oil and grill briefly on both sides. Allow to cool. Mix together with remaining ingredients and a couple spoons of green sauce for your dressing.
For the sauce, mix the roasting pan juice with your remaining green sauce and use as a dressing over the chicken once plated.
Enjoy with family, friends and a Jacob’s Creek chardonnay.
