1 medium onion chopped
2 large zucchini grated
1 large carrot grated
1 cup grated cheese
6x600g pastured eggs
1/3 cup olive oil
Salt and pepper
1/3 cup chopped parsley (optional)
Combine onion, zucchini, carrot and cheese in large mixing bowl. Add salt and pepper to season.
In a small bowl lightly beat the eggs and oil together.
Add to zucchini mix and stir until just combined. Add some more oil if the mix is not moist enough. You need it moist but not too sloppy.
Spoon into shallow slice type pan, sprinkle parsley over the top, and cook on 180 for around 30-40 mins until top is set and nicely browned
Perfect Roast Chicken
1 Ayton pastured chicken
500 ml chicken stock
1 bulb of garlic
few sprigs of rosemary
few sprigs of thyme
sea salt and freshly ground black pepper
2 tbsp. olive oil
2 tbsp. (chickpea) flour
Take the chicken out of the refrigerator about 60 minutes prior to cooking.
Preheat the oven to 180°C.
Meanwhile fill a saucepan with enough water to cover the lemon and bring the water to the boil.
Add the lemon and boil for about 20 minutes.
Drain the lemon and spike all over with a knife.
Pat the chicken dry with some paper towel, both on the outside and inside the cavity.
Sprinkle the cavity with some salt and freshly ground pepper. Break the garlic into cloves and put half of them inside the cavity.
Add a few sprigs of the thyme and rosemary and then add the lemon to the cavity
Place the remaining herbs and garlic cloves in a large oven tray.
Drizzle the chicken with olive oil and salt and pepper and rub all over the bird.
Place the chicken on top of the herbs and garlic cloves and pour in the stock.
Place the tray in the oven and roast the chicken for about 40-45 minutes per kg. Check after an hour if there is still enough fluid in the oven tray and if necessary, add some water.
To check if the chicken is cooked, pierce one of the breasts and one of the legs. The juices should run clear.
Cover the chicken with aluminum foil and leave to rest for about 20 minutes.
Meanwhile you can make some gravy from the lovely leftover juices in the tray.
Squeeze out the garlic cloves and sprinkle the chickpea flour in the tray.
Add a splash of water, stir well to combine and bring to the boil to thicken. Pour into a jug and serve with the chicken.
Quinoa Stuffing Recipe