Parsley Pesto

Parsley Pesto

Recipe by Courtney Roulston

Serves - 6

Ingredients

• ½ cup pine nuts

  2 garlic cloves, peeled and chopped

  2 cups parsley leaves, well-packed

  120 g parmesan cheese, grated

  ½ cup olive oil

  juice of half a lemon

  Pinch of salt

Method

• Toast the pine nuts in the frying pan over a medium heat.

  Add the garlic and the toasted pine nuts to the bowl of the food processor.

  Process the mix until fine and crumbly.

  Add the parsley leaves to the food processor and process until finely chopped.

  Place the parmesan in the bowl of the food processor. With the motor running, slowly add the olive oil.

  Add the lemon juice and pulse to combine.

  Check seasoning and adjust if necessary.

  Using the spatula, scrape the parsley pesto into the serving bowl

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Tandoori Beef Kebabs with Quick Carrot Salad

Tandoori Beef Kebabs with Quick Carrot Salad

Recipe by Courtney Roulston

Dietaries – Gluten Free
Serves – 4
Prep Time – 15 mins
Cooking Time – 20 mins

Ingredients

• 750g beef

  2 tbsp Patak’s tandoori paste

  1.5 cups Greek yoghurt

  Sea salt

  Black pepper

  3 medium carrots, peeled into strips with a toothed peeler

  1 small red onion

  1 tbsp ginger, peeled, finely julienned

  1 lime, plus extra to serve

  2 tsp maple syrup

  ¼ bunch coriander, sprigs picked

  3 tbsp oil

Method

• Place the onions into a small bowl and squeeze over the juice of the lime and a pinch of salt. Set aside for 10 minutes.

  Heat a grill plate over a medium heat. Place the beef into a large bowl and add in the tandoori paste, half of the yoghurt, salt, and pepper. Mix well then thread onto skewers so they are all an even size. Drizzle with 1 tablespoon of the oil and cook for 3-4 minutes each side, turning occasionally or until the beef is cooked through. Set aside to rest.

  Drain the onions from the lime juice and reserve the liquid. Place the carrot into a mixing bowl with the ginger and coriander. Mix the lime juice with maple syrup, remaining oil, salt, and pepper. Pour the dressing onto the carrot salad and gently toss.

  Place the beef skewers onto a serving platter with the remaining yogurt and serve with carrot salad, onions, and extra lime wedges.

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Thai Red Prawn Curry

Thai Red Prawn Curry

Recipe by Louis Tikaram

Ingredients

• 50 ml Squeaky Gate extra virgin olive oil

  1 tbsp red curry paste

  2 chilies, finely chopped

  2 lemongrass stalks, bruised

  10 lime leaves

  600 ml Coles coconut milk

  3 tsp fish sauce

  1 tbsp palm sugar

  10 Coles raw tiger prawns, peeled, deveined, tails intact

  1 cup picked Thai basil

  Pinch of Coles sea salt

  Pinch of Coles black pepper

• Method

• Heat the oil in a large saucepan over medium-high heat. Add the red curry paste and stir until fragrant.

• Season with palm sugar and cook until fully dissolved.

• Add the chopped chilies, lime leaves, and bruised lemongrass. Stir in the coconut milk and fish sauce. Season to taste and bring to a boil.

• Reduce the heat to low and simmer for 5 minutes to let the flavours develop.

• Add the prawns and simmer until just cooked, approximately 4 minutes.

• Stir in the Thai basil.

• Serve the Thai red prawn curry immediately.

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Spirale con Vedura (green veggies)

Spirale con Vedura (green veggies)

Preparation Time: 10mins
Cooking Time:15mins

Ingredients

• 1pkt San Remo Spirale

  ½ bunch kale, washed, sliced thinly

  2 zucchini, sliced thinly

  1 bunch broccolini, sliced

  2 garlic cloves, sliced thinly

  1 red chilli, seeds removed, sliced

  4 anchovy fillets

  Olive oil

  100g butter

  1 cup grated Reggiano parmesan

Method

• Gently boil kale, broccolini and zucchini in a large pot with salted water.

  Cook for 3 mins or until tender and remove.

  Next add pasta and cook as per packet directions.

  In a large frying pan on medium heat, add good amount of olive oil, garlic, chilli, and anchovies. Sautee for 3mins.

  Add greens into pan and cook for further 3mins.

  Remove pasta from pot and add into the pan.

  Mix together and add salt and pepper to taste.

  Turn off heat and toss through butter, parmesan and serve.

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Steamed Silken Tofu with Spring Onion and Ginger Sauce

Silken Tofu with Spring Onion and Ginger Sauce

Recipe by Michael Weldon

Dietaries – Vegan
Serves – 4
Prep Time – 10 mins
Cook Time – 10 mins

Ingredients

• 1 Block of Nature's Kitchen silken tofu

  1 bunch spring onions, some green saved for garnish

  1 thumb-sized piece of ginger

  2 garlic cloves

  1 jalapeno chili

Tamarind Caramel

• ½ cup sugar

  1 tbsp tamarind

  2 tbsp Coles soy sauce

  1 tbsp Coles rice vinegar

  2 garlic cloves

  5 slices of ginger

Garnish

• 1 tbsp fried shallots

  Squeaky Gate extra virgin olive oil

Method

• Combine the spring onion, ginger, garlic, and jalapenos with a pinch of salt in the jug of a stick blender. Add ½ cup of oil and blend until a smooth but chunky sauce.

  In a saucepan, combine the tamarind caramel ingredients. Place over medium heat and cook until the mixture reaches a thick caramel-like texture.

  Place the tofu on a serving plate that will fit into your steamer. Heat water in a wok until steaming. Place the tofu into the steamer and steam until heated through.

  Once the tofu is steamed, top it with the spring onion salsa and drizzle over the caramel.

  Garnish with fried shallots and extra spring onion tops.

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Asian Apple Slaw

Asian Apple Slaw

Ingredients

• 2 unpeeled apples

  1 bunch breakfast radishes

  1 bunch green shallots

  1 teaspoon fish sauce

  3 tablespoon rice vinegar

  1 pinch of sugar

  3 tablespoon lime juice

  1 cup mint leaves

  1 cup coriander leaves

Method

• Cut radish and apples into matchsticks and chop the green shallots.

  In a large mixing bowl and add rice vinegar, lime juice, salt, sugar and fish sauce and mix well.

  Now add the sliced radish, apples, chopped green onions, mint and coriander and mix well.

  Serve as a refreshing salad as part of a banquet.

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Carrot, Cumin & Yoghurt Fritters

Carrot, Cumin & Yoghurt Fritters

Recipe by Courtney Roulston

Dietaries – meat free, vegetarian
Serves – 4 (makes 12 fritters)
Prep Time – 15 minutes
Cooking Time- 15 minutes

Ingredients

• 3 large carrots, grated a box grater

• 2 teaspoons whole cumin seeds, toasted, crushed

• 2 spring onions, finely chopped

• 1 cup Jalna yoghurt (Bio or Greek)

• ½ cup mint leaves, chopped-plus extra to serve

• ½ cup coriander, chopped-plus extra sprigs to serve

• 2 free range eggs

• Sea salt and pepper to taste

• 2/3 cup self raising flour

• Zest of ½ lemon, plus wedges to serve

• Extra virgin olive oil for frying

• 1 tablespoon mango chutney to serve (store bought)

Method

• Place the grated carrot, half the cumin seeds, spring onions, half the yoghurt, mint, coriander, eggs, salt, pepper, flour and lemon zest into a large mixing bowl and stir well to combine.

• Heat 1 tablespoon of oil in a large nonstick frying pan over a medium heat. Add in 3-4 fritters at a time and cook for 3-4 minutes each side, or until puffed and golden. Repeat until all the fritter mixture has been used. Season with salt while warm.

• Meanwhile swirl the mango chutney and cumin through the remaining yoghurt in a small bowl.

• Arrange the fritters onto a serving plate and serve with the yoghurt sauce, mint leaves, coriander sprigs and lemon wedges on the side.

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Fennel, Parmesan & Chilli Crumbed Pork Cutlet

Fennel, Parmesan & Chilli Crumbed Pork Cutlet

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins
Cook Time - 10 mins

Ingredients

• 4 Coles pork chops, pounded flat with a meat mallet or rolling pin

• 1 cup flour

• 4 eggs

• 2 cups panko breadcrumbs

• 1 tbsp fennel seeds, toasted and crushed with a mortar and pestle

• 1 tsp Coles chilli flakes

• ¼ cup grated parmesan

• Squeaky Gate olive oil

• Sea salt

Method

• In a bowl, mix together the breadcrumbs, fennel seeds, chili flakes, and grated parmesan.

• Dust the pork chops in flour, shaking off any excess. Coat them in beaten egg and then press the breadcrumbs mixture onto the surface of each cutlet.

• Fry the pork cutlets in olive oil until golden brown on all sides. Season with salt immediately after removing them from the fryer. Repeat the process for all the cutlets.

• Serve the crumbed pork cutlets with a side of shaved radicchio and cabbage salad, along with lemon wedges.

• Serve with shaved radicchio and cabbage salad and lemon wedges

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Flavours of Pho with Vegetable Gyoza Dumplings

Flavours of Pho with Vegetable Dumplings

Ingredients

• 1 pack of Mr Chen’s Gluten Free Vegetable Gyoza

• Flavours of Pho Stock

• 1L water

• 30grams beef stock base or beef stock cubes

• 1 tablespoon fish sauce

• 1 tablespoon white sugar

• 1 large knob ginger, sliced.

• 1/2 onion, large dice

• Pinch salt

• 2 cloves garlic

• 2 whole star anise

• 1 cinnamon stick

• Assembly

• 1 cup picked Thai basil leaves

• 1 cup bean sprouts

• 1/2 cup picked coriander leaves

• 1 long red chilli sliced

• 1 lime, cut into wedges

Method

• Add the beef stock and 1L water to a large saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Add garlic, star anise and cinnamon stick to the broth and simmer for at least 30 minutes, but no more than 45 minutes otherwise it might get too strong in flavour.

• Taste the broth to see that the spice Flavours have been extracted and adjust seasonings if necessary. Strain the broth then return to the saucepan.

• Bring the broth back to a simmer. In a separate pot, bring water to a boil. Cook the vegetable Gyoza then drain the water and add the gyoza straight to the broth, dish out the Gyoza between serving bowls.

• Top each bowl with Thai basil, bean sprouts, coriander, chilies.

• Garnish with a lime wedge.

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Tomato Salad with Puttanesca Dressing

Tomato Salad with Puttanesca Dressing

Recipe by Courtney Roulston

Dietaries – Gluten free
Serves – 4 as a side
Prep Time – 10 minutes
Cooking Time – 5 minutes

Ingredients

• 2 x punnets Perino Medley Coloured Tomatoes

• Sea salt and pepper to taste

• 1/3 cup (80ml) extra virgin olive oil

• 2 good quality anchovies

• 2 cloves garlic, peeled, chopped

• 1 tablespoon baby capers, drained

• ½ teaspoons dried chilli flakes (optional)

• 1 teaspoon dried oregano

• ¼ cup small pitted black kalamata olives, lightly crushed

• ¼ cup fresh basil, leaves picked

Method

• Slice the tomatoes in half horizontally and arrange them on a serving plate cut side up. Season the tomatoes with a small pinch of salt and set aside.

• Heat the oil over a medium heat in a small frying pan. Add the anchovies and cook for 1 minute, or until they start to melt into the oil.

• Stir in the garlic, capers, chilli flakes, oregano and cook for 2 minutes, or until the garlic is fragrant and the capers are starting to slightly crisp on the outside. Add in the olives, half the basil leaves and cracked black pepper then turn off the heat.

• Spoon the warm puttanesca dressing over the tomatoes and garnish with basil leaves before serving.

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Pea Pesto Pasta

Pea Pesto Pasta

Recipe by Michael Weldon

Dietaries – Vegetarian
Serves – 4
Prep Time – 10-15 mins
Cook Time – 15 mins

Ingredients

• 1 Pack San Remo Gluten Free Pasta

Pea Pesto

• 1 cup frozen peas, soaked in hot water to defrost

• 2 garlic cloves

• 1 bunch basil

• ½ bunch parsley

• ¼ cup pine nuts

• ¼ cup parmesan cheese, grated

• ¼ cup Squeaky Gate extra virgin olive oil

• Pinch of Coles sea salt

• Pinch of Coles black pepper

Toasted seeds

• ¼ cup toasted pumpkin seeds

• ¼ cup toasted sunflower seeds

• ¼ cup toasted pine nuts

• Extra parmesan to serve

Method

• In a mortar and pestle, pound the garlic into a paste, then add the pine nuts and do the same.

• Add in the parsley and basil, pound into a green paste.

• Add in the peas and pound into a chunky pesto.

• Add the grated parmesan cheese, olive oil, salt, and pepper, and pound to combine everything.

• Cook the pasta following the instructions on the packet.

• Once cooked, drain and reserve a little pasta water. Add the pasta back into the pot it was cooked in and add in the pesto.

• Mix to coat the pasta in the pesto, adding a little pasta water to help the texture.

• Serve the pasta topped with the toasted seeds and more parmesan.

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Curry Butter King Prawns

Curry Butter King Prawns

Ingredients
Cafe de Bombay

• 500g unsalted butter

• 20g curry powder

• 10g garlic paste

• 10g ginger paste

• 100ml lime juice - fresh squeeze

• Salt

King Prawns

• 3 x U6 king prawns

Garnish

• Curry leaf

• Chives

• Micro coriander

• Lime

Method

• Sauté of in a little oil , ginger garlic and curry powder until aromatic. Add butter and melt. Cook out for 5-10 minutes.

• Transfer to a bowl with ice underneath and whip until it starts to thicken.

• Add lime juice and salt to taste. Finely chop chives and add to the butter once melted, before serving.

• Using scissors , split the prawn from the tail up the belly to the top of the head. , be careful not to burst any of the head juices.

• Then use a sharp knife to cut through the tail meat and split apart making sure no to split the shell on the back.

• Use your thumbs to release the muscle from the shell and carefully flatten out the prawn.

• Heat oil to 180°c and fry curry leaf , make sure not to discolour. Drain and leave on a paper towel. Cut lime and coriander, then serve.

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Grilled Asparagus With Jalna Greek Yoghurt & Chili

Grilled Asparagus With Jalna Greek Yoghurt & Chili

Ingredients

• 1 cup whole-milk Jalna Greek yogurt

• 2 tsp. finely grated lemon zest

• 2 pinch sea salt

• 2 Tbsp. fresh lemon juice

• 3 Tbsp. extra-virgin olive oil

• 1Tbsp. sriracha

• 1bunch asparagus, trimmed.

• 3 garlic cloves thinly sliced.

Method

• Whisk Greek yogurt, lemon zest and 1 pinch sea salt in a medium bowl until light and fluffy, about 1 minute.

• Is a separate mixing bowl whisk lemon juice, olive oil, Sriracha, and 1 pinch sea salt. Set dressing aside.

• Heat a grill pan or heavy fry pan over high until very hot. Massage the remaining 2 Tbsp of olive oil over the asparagus, then cook undisturbed, until browned underneath, about 2 minutes. Toss and cook, then add 3 garlic cloves, thinly sliced, during the final minute, until asparagus is browned in spots and crisp-tender and garlic is golden, about 3 minutes. Remove from heat.

• Spread reserved whipped yoghurt over a platter; arrange asparagus on top. Drizzle reserved dressing over.

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Smashed Broccoli & Lemon Picnic Tart

Smashed Broccoli & Lemon Picnic Tart

Recipe by Courtney Roulston

Dietaries – Meat-free
Serves – 4
Prep Time – 10 minutes
Cooking Time - 40 minutes

Ingredients

• 2 sheets Coles frozen puff pastry

• 1 egg, beaten

• 3 cups broccoli florets

• 1 cup Coles frozen peas

• 1 clove garlic, peeled

• ½ cup whole roast almonds

• Juice and zest of ½ lemon

• ¼ cup Squeaky Gate olive oil, plus extra to serve

• ¼ cup Parmesan cheese, plus extra to serve

• 4 Coles balls bocconcini mozzarella, roughly torn

• 1/3 cup pitted kalamata black olives, lightly crushed

• ¼ cup dill, sprigs picked

• Salt

Method

• Preheat the oven to 200 degrees C.

• Place the 2 sheets of pastry on top of each other and roll out into a rectangle.

• Place the pastry onto a lined tray and mark a border 1.5cm from the edge with a sharp knife. Spike the inside section of pastry with a fork. Brush a thin coating of egg over the pastry and bake for 25 minutes, or until golden. Set aside and allow to cool slightly.

• Blanch the broccoli for 3 minutes, then add in the peas and cook for a further 3 minutes or until tender. Run under cold water to cool then drain well. Place the broccoli and peas into a food processor with garlic, 1/3 cup of the almonds, lemon juice, oil, Parmesan, and a pinch of salt and pepper. Blitz until the mixture is a chunky pesto consistency. Roughly chop the remaining almonds.

• Spread the broccoli mixture onto the pastry. Scatter over the torn mozzarella, olives, dill, lemon zest, almonds, and a little extra olive oil and cracked pepper before serving.

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Japanese Wagyu Beef Skewers

Japanese Wagyu Beef Skewers

Recipe by Louis Tikaram

Ingredients

• 500gr Wagyu beef flank

• 1/2 cup sugar

• 2/3 cup soy sauce

• 2 tablespoons sake

• 1 small piece ginger, grated

• 1 to 2 cloves garlic, crushed

• 2 tablespoons sesame seeds, plus more to taste

• 2 tablespoons olive oil

• 2 green onions, chopped

• 6 bamboo skewers

Method

• Combine sugar, soy sauce, sake, ginger, garlic, sesame seeds, oil, and green onions in a small mixing bowl and whisk until combined.

• Slice beef flank steak into thin pieces.

• Marinate sliced beef with prepared marinade for best results, marinate beef at least two hours though any longer will make it too salty.

• Skewer several pieces of beef onto bamboo sticks. Discard marinade after meat has been skewered.

• Grill beef on a BBQ over medium to high heat for about three minutes on each side

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Snow Pea, Snap Pea & Feta Salad

Snow Pea, Snap Pea & Feta Salad

Recipe by Kitchen Garden Foundation

Serves - 6

Ingredients

• 1 large handful (about 1 cup) of sugar snap peas, topped and tailed and strings removed

• 1 large handful (about 1 cup) of snow peas, topped and tailed and strings removed

• 1 L water

• 1 handful of mint, finely chopped

• salt and pepper, to taste

• 100 g feta

Ingredients

• 1 garlic clove, peeled

• 1 tsp salt

• 2 tbsp lemon juice

• 1 tsp honey

• ¼ cup extra-virgin olive oil

Method

• Bring water to boil in the saucepan.

• Blanch the peas for 30 seconds. Drain and leave in the colander to cool.

• To make the dressing, mash the garlic and salt with the mortar and pestle, add lemon juice and honey and whisk in olive oil.

• Place cooled pea pods and mint in the mixing bowl and mix through carefully.

• Add three-quarters of the dressing to the salad and toss.

• Season to taste.

• Place salad on the serving platter, crumble feta over the top and drizzle over the

• remaining dressing.

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Pork Chop with Marmalade Mustard Sauce

Pork Chop with Marmalade Mustard Sauce

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins
Cook Time - 10-15 mins

Ingredients

• 4 Coles pork chops

• ½ red cabbage, cut into 4 wedges

• Squeaky Gate extra virgin olive oil

• Sea salt

• Black pepper

Ingredients

• 1 onion, diced

• 2 garlic cloves, diced

• 3 tbsp Coles marmalade

• 1 tbsp Coles grain mustard

• 2 sprigs of rosemary, leaves stripped

• 1 tbsp Coles soy sauce

• ½ cup Coles chicken stock

• 2 tbsp Coles apple cider vinegar

Method

• In a saucepan, cook the onion in oil until it becomes soft. Add in the garlic and cook gently. Add the marmalade, mustard, rosemary, soy sauce, chicken stock, and vinegar. Cook and reduce until the sauce thickens up. Taste and season the sauce accordingly.

• Heat a BBQ or grill until smoking. Season the pork chops. Place them on the grill and cook to your liking, aiming for a good char and slight blackening.

• Dress the cabbage with olive oil and season with sea salt. Add it to the BBQ and grill until charred and tender.

• To serve, place the pork chops on a bed of the grilled red cabbage. Spoon the marmalade mustard sauce over the pork chops.

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Mapo Dumplings

Mapo Dumplings

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins
Cook Time - 20 mins

Ingredients

• 1 Pack of Mr Chens Truffle mushroom dumpling

Mapo Sauce

• ¼ cup oil

• 3 dried chillies, broken into small pieces

• 2 birdseye chillies, sliced

• 2tbs Sichuan pepper corns, toasted and crushed in a mortar and pestle

• 2tbs garlic, diced

• 2tbs ginger diced

• 3oog diced button mushrooms

• 2tbs Chilli bean paste

• 1tbs fermented black beans

• 2 cup vegetable stock or water

• 1tsp corn flour, mixed into a slurry with 1tbs water

• 1tbs sesame oil

• 1tbs caster sugar

Garnish

• 3 spring onions, sliced thinly

Method

• In a wok heat the oil until smoking, add in the chillies, garlic and ginger, fry off until lightly golden. Add in the Sichuan pepper and mushrooms, fry off.

• Add in the chilli bean paste and fermented black beans, toss through the mixture. Add in the vegetable stock and cook until the stock makes a sauce. Add in the cornflour to thicken the sauce. Add in the sesame oil and sugar, mix through the sauce.

• Cook the dumplings in a steamer following the instructions on the packet.

• Add the dumplings into the Mapo sauce and gently toss through the sauce. Finish with the spring onion and serve.

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Crushed Pea, Crispy Potato & Haloumi Salad

Crushed Pea, Crispy Potato & Haloumi Salad

Recipe by Courtney Roulston

Dietaries – Meat-free, gluten-free, vegetarian
Serves – 4
Prep Time – 10 minutes
Cooking Time – 15 minutes

Ingredients

• 6 pre-boiled washed potatoes, skin on, cooled, cut into 1cm rounds

• 1/3 cup (80ml) Squeaky Gate extra virgin olive oil

• Sea salt

• Coles black pepper

• 2 cups sugar snap peas, trimmed (snow peas will also work)

• 2 cups frozen baby peas, blanched, cooled

• ½ cup fresh mint, leaves picked

• ½ cup flat-leaf parsley, leaves picked

• ¼ cup dill, fronds picked

• 2 tbs malt vinegar

• 2 tsp Coles Finest maple syrup

• 1 tsp Coles Dijon mustard

• 1 lemon, to serve

• 100 g haloumi cheese

Method

• Heat a non-stick pan or flat griddle pan over medium heat. Toss the potatoes in 30ml of the oil and season with a pinch of salt. Grill the potatoes for 3-4 minutes on each side, or until crispy and golden. Remove from the pan and set aside. Place the sugar snap peas in the pan with 10ml of the oil and cook on high heat for 1-2 minutes, or until just warmed through. Set aside with the potatoes.

• Place the peas into a large mixing bowl and use the back of a fork to gently crush them. Add in the mint, parsley, dill, and lemon zest.

• Whisk together the remaining oil, malt vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper. Add the potatoes and sugar snap peas to the bowl with the peas and pour over the dressing. Gently toss everything together, then transfer to a serving platter.

• Grate the haloumi cheese over the top and finish with cracked pepper. Serve with lemon wedges on the side.

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Garlic Bread Stuffed Chicken

Garlic Bread Stuffed Chicken

Recipe by Michael Weldon

Serves – 4
Prep Time – 20 mins
Cook Time – 45-60mins

Ingredients

• 1 head of Coles garlic, peeled and chopped

• 1 bunch of parsley, chopped

• Zest of 1 lemon

• 1 block of butter, softened

• 4 cups of sourdough breadcrumbs

• Pinch of Coles sea salt

• Squeaky Gate extra virgin olive oil

• 1 whole chicken, skin separated from the breast meat carefully, and wishbone removed

Method

• In a food processor, combine the stuffing ingredients garlic, parsley, lemon zest, softened butter, sourdough breadcrumbs, and sea salt and blend into a paste.

• With a piping bag, pipe the garlic bread stuffing into the gap between the chicken skin and meat, making sure to spread the stuffing evenly.

• Optional: At this stage, you can dry the chicken skin in the fridge for 24 hrs to get extra crispy skin.

• Preheat the oven to 200°C.

• Brush the chicken skin with olive oil and season with salt.

• Place the chicken on a rack in the oven and cook for 45 mins to 1 hour until the chicken is cooked through. Check for an internal temperature of 60°C in the center of the breast. Allow the chicken to rest for 10 – 15 minutes, then carve and serve.

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