|Every Saturday and Sunday, as I’ve always done, I buy a large selection of products from stallholders for Mike and I to eat during the week. I don’t often have a particular plan but buy what catches my eye and each week is different.
The difference now is that when I get home, I need to come up with dishes that are quick and easy to prepare so that sometimes means putting ingredients together that I may not have done in the past.This week’s recipe is definitely one of those. And, on top of everything, I only used one roasting dish, no other pans.
2 bunches Arek’s Kankong spinach — or any other spinach sliced up.
3-4 handfuls of mushrooms, thinly sliced.
100g of Manchego cheese grated — from our La Cigale’s “Fromagerie”
(or any hard cheese)
Ground Black Pepper
1 whole chicken
1 container of fresh basil pesto — from Cesare
1. Heat the oven to 180°C
2. Cat away any excess skin and fat from around the cavity of the chicken
and using your hands, gently loosen the skin from the breast and down the sides.
Push as much of pesto under the chicken skin. Use as much on as little as you like. Alternatively use a mix of softened butter and crusted garlic.
3. In a bowl, mix together the chopped spinach sliced mushrooms and grated cheese. Push as much as you can into the cavity of the chicken
4. Use skewers and/or string to close the cavity.
5. Oil the bottom of a roasting pan a little and place the chicken in.
Put black pepper on the outside of the chicken.
6. Cook for about 1 to 1 1/2 hours depending on ho you like a chicken cooked.
7. If you want to, place some vegetables for roasting in the pan around the chicken about half way through the cooking time.
I roasted pieces of a butternut I’d also bought.
You’ll find there’ll be too much of the stuffing mixture. So I mixed in the remaining pesto (2-3 tbsp) and I added 4 beaten eggs to the leftovers in the basil and made a frittata with it which was delicious for lunch the next day
with some cold roast chicken.