» curtis stone recipes

A Crispy Skin Salmon Recipe | Curtis Stone

Baz (Staff) — Wed, 28 Aug 2013 09:30:00 +0000

Curtis Stone shares a chef secret on how to make that perfectly, crispy salmon steak skin.

No need to complicate the fish, use subtle flavours of butter, a hint of lemon and a few sage leaves to compliment the delicate taste of the salmon. You can also cook the salmon on the braai or barbecue.

Best served with a fresh green salad and a bottle of bubbles.

Crsipy Skin Salmon Recipe | Curtis Stone

Serving: 2 | Prep: 5 min | Cooking: 10 min

Ingredients:

Salmon	2	fillets
Butter	1	knob
Olive Oil
Lemon	1
Fresh Sage Leaves	1	small bunch

Method:

1 . With a sharp knife and the skin facing upwards, pinch the steaks, and gentley cut & score the skin of the Salmon.
2 . Make sure your fish is bone dry, and pat with papper towel if need be.
3 . Lightly season both sides with salt.

Cooking:
1 . To make the perfect, crispy skin, you need to start with a COLD pan.
2 . You will need a good non-stick pan.
3 . Add a little Olive Oil.
4 . Add the Salmon, skin side down, and turn on the heat.
5 . Press and flatten the fish, swirling around to ensure there are no bubbles and the skin can brown evenly.
6 . After 1 and half minutes, remove pan from heat and carefully lift the fish with a spatular to see how the skin is browning.
7 . Return to the heat and cook for another 1 and a half minutes and look again.
8 . You may have to repeat again.
9 . Once crispy, gently turn the fish over.
10 . Add a knob of butter and cook the other side for 2 minutes.
11 . Remove fish and place on a paper towel.
12 . Leave butter and juices on the heat, add a little freshly squeezed Lemon Juice and a few Sage leaves.
13 . Cook for a few minutes.
14 . Plate your fish, laddle over the brown, buttery, sage and lemon jus.
15 . And serve.

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A Crispy Skin Salmon Recipe | Curtis Stone first appeared first on Gourmet Guys

How to make salads with cabbage with Curtis Stone

Baz (Staff) — Tue, 27 Aug 2013 10:00:52 +0000

There are a great variety of cabbages out there which are great for making salads.

The most common is coleslaw but Curtis has a few more ideas for you.

First up salt your chopped cabbage with a teaspoon or two or salt which removes some of the moisture and intensifies the flavour.

Once you’ve done that give it a rinse and dry before using as a salad with a drizzle of white wine vinegar and extra virgin olive oil.

Curtis also shows you have to make a quick fresh coleslaw using a couple varieties of cabbage, spring onions, coriander and carrots along with a mayo dressing with poppy seeds (you can use any variety of dressings).

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How to cook eggplant / aubergines with Curtis Stone

Baz (Staff) — Wed, 21 Aug 2013 11:00:03 +0000

Are you stuck with how to cook Aubergines, eggplant or brinjals… all the same thing.

The best thing to do is either salt them, by slicing them up and sprinkling some salt on or roast them well burning the skin, whole.

The second method is perfect on a braai.

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How to cook eggplant / aubergines with Curtis Stone first appeared first on Gourmet Guys

How to cook crispy smashed potatoes

Baz (Staff) — Fri, 12 Jul 2013 09:00:15 +0000

Curtis Stone shows you how to cook up these delicious smashed potatoes, the perfect side to any number of dishes.

This is a simple and easy way to cook potatoes (is there any other) and makes for a great way to present your food.

All you do it boil your baby or new potatoes.
Once done remove and using something a little heavy, gently squash them into a round with not too heavy a hand.
Heat up a little oil and butter in a frying pan.
Season with some herbs and spices that will work well with you main or just a little salt.
Place the potatoes in the oil and fry until golden and crispy, turning halfway to do both sides.

Garnish with parsley and a drizzle of sour cream.

Perfect bite sized potatoes that will look great on the plate.

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How to trim and French a Rack of Lamb

Baz (Staff) — Thu, 27 Jun 2013 08:40:52 +0000

When dining out on a rack of lamb at a restaurant they are always neatly trimmed along the bone, this is called Frenching.

Curtis Stone shows you how to this at home by slicing off excess fat and pieces of meat leaving you with a neatly trimmed, attractive looking rack of lamb.

Wrap some foil around the exposed bones which will prevent them from charring keeping them nice and clean.

The best thing about a ‘Frenched” Rack of Lamb is that it creates its own handle.

You can also serve a rack up as chops on the braai using the same principle.

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Pineapple Glazed Sea Bass Recipe | Curtis Stone

Baz (Staff) — Wed, 12 Jun 2013 08:00:23 +0000

Curtis Stone adds some Southern Christmas cheer to this Pineapple Glazed Sea Bass Recipe.

The key to this recipe is the pineapple glaze along with the avocado & mango salad, it is such a refreshing use of the ingredients that it would find a grateful home on every lunch table it appears on during the summer.

Grilling those slightly under rip avocados is a brilliant idea and also supports the how to ripen avocado’s in 10 minutes video!

Sea Bass is on the SASSI Red List so please find another option. As Curtis is using Barramundi (which is of the same family, Sea Bass) we have kept the recipe as per the original. You could use practically any white fish for this.

This recipe would also work well on the braai or barbecue, basting the fish with the pineapple glaze as you go.

Pineapple Glazed Sea Bass Recipe | Curtis Stone

Serving: 8 | Prep: 120 hours | Cooking: 60 hours

Ingredients:

Fresh Fish Fillets	8
For the Glaze	100	g
Pineapple	1/2
Brown Sugar	1/2	cup
Soy Sauce	1	tablespoon
Lime	1		juice
For the Salad
1/2 Red Onion, thinly sliced	1/2		sliced
Red Wine Vinegar	1	tablespoon
Salt	1/4	teaspoon
Avocados	2		quartered
Mango	1		wedges
Lettuce
Spring Onions	2		angular slice
For the Vinagrette
Limes	3		juiced
Brown Sugar	1	tablespoon
Soy Sauce	1	tablespoon
Olive Oil	1/3	cup	Extra Virgin

Method:

1 . Marinade the red onions in the red wine vinegar with a ¼ teaspoon of salt for 30 minutes.

For the Pineapple Glaze
1 . Peel the pineapple half and blitz in a food processor
2 . Pour into a sauce pan over medium heat
3 . Add the brown sugar and soy
4 . Cook until the sugar has dissolved stirring continuously.
5 . Pour in the lime juice, stir a little more and remove from the heat.

For the Vinagrette
1 . Mix together the lime juice, sugar and soy.
2 . While whisking slowly add the olive oil

For the Avocado
1 . Preheat a griddle pan on a medium- high heat.
2 . Slice the avocados into wedges and sprinkle with a little salt and olive oil
3 . Grill the avocado side down for 1-2 minutes than turn to do the other side for 1-2 minutes
4 . Allow to cool

For the Fish
1 . Preheat the oven to 200°C
2 . Place the fish fillets on a baking tray, covered with foil and a little oil
3 . Spoon the glaze over the fish fillets
4 . Bake in the oven for approximately 10 minutes
5 . Serve with the avocado & mango salad
6 . Drizzle with the vinaigrette and red onion pickle

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Pineapple Glazed Sea Bass Recipe | Curtis Stone first appeared first on Gourmet Guys

Chicken and Chorizo Paella Recipe

Baz (Staff) — Thu, 06 Jun 2013 07:30:00 +0000

A Chicken & Chorizo Paella Recipe by Curtis Stone.

Easy one pot cooking at it’s ultimate best has to be a paella and this recipe is no exception.

Chicken and Chorizo Paella Recipe | Curtis Stone

Serving: 4 | Prep: 15 min | Cooking: 45 min

Ingredients:

Water	4	cups
Saffron	1	pinch
Olive Oil	1	tablespoon
Chicken Drumsticks	4
Chicken Wings	2
Chorizo	1/2
Onion	1
Red Pepper	1
Garlic Cloves	3
Smoked Paprika	1/2	tablespoon
Rice	2	cups
Tomato	1
Spring Onion	1

Method:

1 . Slice the Chorizo into thin strips
2 . Chop the onion
3 . Julienne the red pepper
4 . Chop the garlic
5 . Seed and dice the tomato
6 . Slice the spring onion

Cooking:
1 . Preheat the oven to 180C
2 . Heat up the water, then turn off the heat and add the saffron
3 . Heat up some oil in a large pan
4 . Brown the chicken pieces
5 . Remove the chicken and reduce heat to medium-high
6 . Add the chorizo and cook for 2 minutes
7 . Reduce the heat to medium and add the onion, peppers, garlic and smoked paprika
8 . Cook for 3 minutes
9 . Stir in the rice and cook for a couple of minutes until the pan is dry and the rice is coated with oil
10 . Pour in the saffron water and stir
11 . Add the chicken
12 . Bring to a simmer
13 . Remove from heat and sprinkle with the tomato
14 . Season with salt & pepper
15 . Bake in the oven for 30 minutes (or rice is tender and chicken cooked|)
16 . Rest before serving
17 . Garnish with spring onion

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Spiced Leg of Lamb Braai Recipe with Honey Glazed & Minted Carrots | Curtis Stone

Baz (Staff) — Mon, 20 May 2013 08:10:00 +0000

A Spiced Leg of Lamb Recipe specially designed for the braai by Curtis Stone.

Who knew that cooking a roast leg of lamb was so easy?

The carrot recipe is not just simple but delicious.

More: Lamb Braai Recipes | Curtis Stone Recipes

Spiced Leg of Lamb Recipe with Honey Glazed & Minted Carrots | Curtis Stone

Serving: 4 | Prep: 20 min | Cooking: 40 min

Ingredients:

For the Lamb
Olive Oil
Grated Ginger	1.5	tablespoons
Ground Cinnamon	1	teaspoon
Ground Coriander	1	teaspoon
Salt
Lemon Zest
Butterflied Leg of Lamb	1	kg
For the Carrots
Carrots	6
Fresh Ginger	2	cm
Ground Cinnamon	1/4	teaspoon
Ground Coriander	1/2	teaspoon
Ground Cumin	1/2	teaspoon
Honey	1	tablespoon
Mint Leaves	1	cup

Method:

For the Lamb
1 . Butterfly the lamb if not already done
2 . Grate the ginger
3 . In a bowl mix together the ginger, cinnamon, coriander, salt; lemon zest and olive oil together
4 . Brush over the lamb
5 . Refrigerate for 2 hours
6 . Return to room temperature for 30 – 45 minutes

For the Carrots
1 . Peel & chop the carrots
2 . Chop the ginger

Cooking:

For the Lamb
1 . Cook the lamb on the braai (medium heat) for about 10 – 15 minutes each way, depending on the thickness.
2 . When cooked remove, cover with foil and allow to rest for 10 minutes.

For the Carrots
1 . Sauté the carrots in a little olive oil
2 . Cook until the carrots to begin to colour
3 . Add the ginger
4 . Cook for a couple of minutes
5 . Add the cinnamon, coriander, cumin & toss
6 . Add the honey and cook for 1 more minute
7 . Just before it’s ready add a little chopped mint

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Prosciutto Prawn Kebab Skewers Recipe with Passion Fruit & Honey Glaze | Curtis Stone

Baz (Staff) — Fri, 03 May 2013 08:00:00 +0000

Are you looking for some nifty starters of snacks these Prawn Kebab Skewers are perfect, especially if you are having a braai.

The quantities are entirely up to you.

More: Prawn Braai Recipes | Curtis Stone Recipes

Prosciutto Wrapped Prawn Skewers Recipe with Passion Fruit & Honey Glaze | Curtis Stone |

Serving: 4 | Prep: 15 min | Cooking: 5 min

Ingredients:

Prawns
Prosciutto
Olive Oil
Lemon	1
Passion Fruit	2
Honey	1	teaspoon
Shallot	1
Fresh Thyme	1

Method:

1 . Wrap the shelled deveined prawns with prosciutto
2 . Skewer (soak them overnight if wood)
3 . Brush with olive oil
4 . In a bowl mix together the juice of the passion fruit, lemon zest, honey, a sprinkling of thyme, chopped mint and finely chopped shallot
5 . Add a little oil
6 . Brush on the prawns
7 . Braai or griddle

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Beef Rissoles Braai Recipe with Grilled Potatoes and Spinach Salad | Curtis Stone

Baz (Staff) — Wed, 24 Apr 2013 11:00:00 +0000

Curtis Stone with an Australia Day special, Beef Rissoles Recipe with Grilled Potatoes and a Spinach Salad.

Do not be misled by the title ‘rissoles’ given to this recipe. While for many a rissole is pastry encrusted mince, in Australia is isn’t.

In Australia the rissole has evolved for reasons unknown to us, into a straight up mince meat patty. This does make cooking a lot simpler and you get to avoid fiddling around with pastry.

Actually if you think about it, if it was covered in pastry you couldn’t cook it on the braai or barbie as they like to call it. Simple really.

Beef Rissoles Braai Recipe with Grilled Potatoes and Spinach Salad | Curtis Stone

Serving: 4 | Prep: 15 min | Cooking: 20 min

Ingredients:

Mince Beef	500	g
Onion	1/2		chopped
Garlic Clove	1		chopped
Fresh Thyme	1	tablespoon	chopped
Paprika	1/2	teaspoon
Worcestershire Sauce	1	teaspoon
Large Egg	1		beaten
For the Salad
Potatoes	4
Wholegrain Mustard	2	teaspoons
White Wine Vinegar	2	teaspoons
Olive Oil	4	tablespoons
Onion	1
Fresh Thyme	1	tablespoon
Baby Spinach	75	g

Method:

For the Beef Rissoles:
1 . Mix the beef, onion, garlic, thyme, paprika, Worcestershire sauce and egg together.
2 . Season with salt & pepper
3 . Make 8 round balls and flatten them
4 . Brush with olive oil

For the Salad:
1 . Par boil the potatoes for 6-10 minutes depending on the size
2 . Drain, cool, dry and cut into quarters
3 . Slice the onion
4 . Chop the thyme
5 . Mix the mustard, white wine vinegar in a bowl.
6 . Whisk it up and drizzle some olive oil in as you go
7 . When the dressing is smooth add the onion & thyme
8 . Season with salt and pepper
9 . Brush the potatoes with olive oil and season with salt & pepper.

Cooking:
1 . Cook the rissoles for 6-8 minutes until golden brown
2 . After about 5 minutes place the potatoes on the grill and cook for 5 minutes
3 . Turn occasionally
4 . The rissoles should be ready, remove and rest for a few minutes
4 . Back to the potatoes, when they begin to brown they’ll be ready, you should have some nice gill marks on them too.
5 . Add the potatoes to the dressing
6 . Add the spinach and toss

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A Spicy Garlic Prawns Recipe with Beer!

Baz (Staff) — Mon, 15 Apr 2013 10:00:00 +0000

A quick and easy midweek family meal by Curtis Stone with a Spicy Garlic Prawns Recipe made with Beer!

We simply do not cook often enough with beer which is a brilliant substitute for many recipes that require a little water or stock.

When it comes to how hot you like your food adjust the cayenne pepper accordingly.

Spicy Garlic Prawns Recipe with Beer | Curtis Stone

Serving: 4 | Prep: 10 min | Cooking: 10 min

Ingredients:

Prawns	700	g
Long Grain White Rice	1.5	cups
Unsalted Butter	3	tablespoons
Olive Oil	1	tablespoon
Garlic Cloves	4
Cayenne Pepper	1/4	teaspoon
Beer	1	cup
Lemon Juice	2	tablespoons
Worcestershire Sauce	2	tablespoons
Broccoli	4	cup(s)
Parsley	3	tablespoons
Oregano	1	teaspoon
Thyme	1	teaspoon
Rosemary	1/4	teaspoon

Method:

1 . Prepare the rice before you start on the prawns
2 . Peel & Chop the garlic, chop the herbs and quarter the broccoli

Cooking
1 . Heat up a pan on high, then add 2 tablespoons of butter and the chopped garlic.
2 . Cook for about 30 seconds
3 . Add the cayenne pepper (to your taste)
4 . Add the prawns and cook for 1-2 minutes
5 . Pour in the beer and the Worcestershire sauce.
6 . Cook for about a minute or two
7 . Add the herbs, except for the parsley, wait 30 seconds before you add it.
8 . Finally add the broccoli and cook for another minute.
9 . Serve with Rice and enjoy!

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An Almond & Ricotta Cheesecake Recipe with Fresh Mango | Curtis Stone

Baz (Staff) — Mon, 18 Mar 2013 10:00:00 +0000

Curtis Stone shares some cool Christmas dessert ideas, like this Almond & Ricotta Cheesecake Recipe with fresh Mangoes.

I made this a few weeks ago, what a winner!

Almond and Ricotta Cheesecake Recipe with Fresh Mango | Curtis Stone

Serving: 8 | Prep: 120 min | Cooking: 60 min

Ingredients:

For the Crust
Plain Flour	15	g
Unsalted Butter	100	g
Flaked Almonds	30	g
Icing Sugar	65	g
Egg Yolk	1
Ice Cold Water	1	tablespoon
For the Filling
Cream Cheese	450	g
Ricotta Cheese	300	g
Unsalted Butter	75	g
Eggs	4
Caster Sugar	40910	cup
Vanilla Extract	2	teaspoons
Plain Flour	1	tablespoon
Lemons	2
For the Topping
Mangoes	2
Flaked Almonds	1	tablespoon

Method:

For the crust
1 . Line a 23cm cake tin with baking paper on the bottom & sides
2 . Mix the flour, butter, almonds & icing sugar together until crumbed
3 . Add the egg yolk and ice water and pulse
4 . Press the dough into the base of the cake tin
5 . Cover and rest in the fridge for 2 hours
6 . Preheat the oven to 175°C and bake for 20 minutes
7 . Allow to cool

For the Filling
1 . Mix the cream cheese and ricotta together in your processor
2 . Add the butter, eggs, caster sugar & flour as you go until combined
3 . Zest in the lemon
4 . Pour into the cooled base
5 . Pop into the oven for 30-35 minutes at 170°C
6 . Cool down for 2 hours at room temperature

For the topping
1 . Peel & slice the mangoes
2 . Arrange the mangoes & flaked almonds on the cheesecake

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An Almond & Ricotta Cheesecake Recipe with Fresh Mango | Curtis Stone first appeared first on Gourmet Guys

Making the perfect mash and we’re not just talking potatoes this time

Baz (Staff) — Thu, 28 Feb 2013 10:00:03 +0000

Curtis Stone takes us through a great way to make mash using everything except potatoes.

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Making the perfect mash and we’re not just talking potatoes this time first appeared first on Gourmet Guys

Christmas Chilled Seafood Platter Recipe | Curtis Stone

Baz (Staff) — Mon, 10 Dec 2012 14:17:01 +0000

Curtis Stone dishes out some great tips for creating a Seafood Platter, not just for Christmas but any time of year.

There is one brilliant tip in this video and that is to line you platter with salt before you add the ice and then sprinkle some more salt over the top of the ice. This will prevent the ice from melting so all the hard work you put in to creating the platter does not melt away.

When slicing lemons or limes Curtis uses the cheeks, this leaves the pips behind.

For his platter Curtis uses prawns, oysters, crab legs, scallops and lobster. Naturally you can use whatever is available locally.

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Christmas Chilled Seafood Platter Recipe | Curtis Stone first appeared first on Gourmet Guys

Easy Aromatic Roast Chicken Recipe | Curtis Stone

Baz (Staff) — Sat, 08 Dec 2012 12:11:58 +0000

This is a very simple roast chicken recipe from Curtis Stone but then what roast chicken recipe isn’t?

Very basically grab a whole bunch of vegetables, most common are onions, celery and carrots. You can also use garlic, lemons or limes and a variety of herbs, rosemary and sage often work best.

Chop them up and stuff them into the cavity of the bird.

Season the bird with salt and pepper, tie up the legs and then into the oven to roast. Timings depend on the size of the bird but you can test to see if it is cooked by poking it with a skewer between the leg and the breast, if the juices run clear it is ready.

More: Roast Chicken Recipes | Curtis Stone Recipes | Curtis Stone Cooking Tips

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Tandoori Spiced Drumsticks Recipe with Raita | Curtis Stone

Baz (Staff) — Wed, 05 Dec 2012 04:00:12 +0000

This is an easy Tandoori Spiced Chicken Drumstick Recipe with a quick little Raita Recipe thrown in for good measure.

Perfect for a weekday mature family meal, very easy to put together and is essentially a one pot dish.

Tandoori Spiced Chicken Drumstick and Raita Recipe | Curtis Stone

Serving: 4 | Prep: 30 min | Cooking: 25 min

Ingredients:

For the chicken
Tandoori Paste	1/4	cup
Chicken Drumsticks	8
Onion	1		sliced
Garlic	5	cloves	chopped
Tomatoes	400	g	chopped
Water	1	cup
Spinach	100	g
For the Raita			crushed
Plain Yoghurt	1/3	cup
Cucumber	1	small	grated
Ground Coriander	1/4	teaspoon
Ground Cumin	1/2	teaspoon

Method:

For the Marinade
1 . Coat the chicken in the tandoori paste, cover and refridgerate for 30 minutes

For the Raita
1 . Grate the cucumber
2 . Mix in with the yoghurt
3 . Add the ground cumin and coriander

Cooking
1 . Brown the chicken in a med-hot casserole dish
2 . Add some oil and the onions and garlic, cook through until soft.
3 . Keep and eye on the chicken, don’t let it burn
4 . Add the 400g chopped tomatoes and 1 cup of water
5 . Cover and simmer for 20-25 minutes
6 . Add the spinach, wilt and serve

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How to plan your Christmas meal with Curtis Stone

Baz (Staff) — Mon, 03 Dec 2012 07:00:21 +0000

December is here and Christmas is just around the corner, it’s time to start planning your Christmas meal with Curtis Stone.

Once you have decided on your menu one of the the most important things you can do is split out what can be done the day before including setting the table and what must be done on the day.

In this video Curtis takes you through his whole process for Christmas Day with a prawn, crab & oyster seafood platter, a roast turkey, glazed ham and Australia’s very own Pavlova recipe.

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Spice and Herb Brined Turkey Recipe | Curtis Stone

Baz (Staff) — Thu, 08 Nov 2012 12:38:05 +0000

This is an absolutely brilliant Christmas Turkey recipe from Curtis Stone, taking the best of the best from the American’s in delivering a juicy bird to your Christmas table.

It may take a bit of prep work but it will be well worth it when the family sits down to a very juicy bird on Christmas Day.

You will need a small cooler box or a big bucket and make some extra room in the fridge.

Spice Brined Turkey Recipe | Curtis Stone

Serving: 6-8 | Prep: 24 hours | Cooking: 3 hours

Ingredients:

Turkey	1
Sugar	4	cups
Salt	3	cups
Water	1	L
Lemons	3
Garlic	3
Peppercorns	1/4	cup
Coriander Seeds	1/4	cup
Rosemary	few	sprigs
For Cooking:
Celery	3		chopped
Carrots	3		chopped
Onions	3		halved

Method:

For the brine
1 . Halve the lemons
2 . Halve the garlic heads
3 . Bring 1 litre of water to the boil
4 . Add the sugar & salt and dissolve
5 . Add the coriander seeds, peppercorns, garlic, rosemary & lemons and remove from the heat
6 . Pour the hot water into a container large enough to hold the turkey and add the remaining 8 litres of water
7 . Place the turkey in making sure it is submerged
8 . Cover with lid or cling wrap and refrigerate for 16 hours

Prep the Turkey
1 . Before cooking pat the skin dry
2 . Tie up with twine
3 . Stuff with the celery, carrots and onion
4 . Rub down with olive oil
5 . Season with salt & pepper
6 . Place the remaining carrots, celery & onions in the base of the roasting tray
7 . Place the turkey on top
8 . Follow the turkey instructions for cooking

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Basa Fish Cake Recipe | Curtis Stone

Baz (Staff) — Tue, 06 Nov 2012 16:27:53 +0000

Curtis Stone loves fish cakes and he is making this recipe with Basa Fish. You can use whichever you have available, as long as it is white!

Get the full recipe card

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Roast Chicken Recipe with Asparagus & Lemon | Curtis Stone

Baz (Staff) — Tue, 06 Nov 2012 15:48:22 +0000

Looking to bring some variety to your Roast Chicken, try this Roast Chicken with Asparagus & Lemon gem from Curtis Stone.

More: Roast Chicken Recipes | Curtis Stone Recipes | Curtis Stone Cooking Tips

Roast Chicken Recipe with Asparagus & Lemon | Curtis Stone

Serving: 4-6 | Prep: 25 min | Cooking: 90 min

Ingredients:

For the Garlic & Herb Butter
Butter	3	tablespoons	unsalted
Garlic	3	cloves	chopped
Lemon	1	zest	zest
Thyme	1		chopped
For the Chicken
Chicken	1
Olive Oil	1	tablespoon
Carrots	6		chopped
Celery	3		chopped
Onion	1		chopped
Garlic	1	clove	halved
For the Asparagus
Fresh Asparagus	700	g	trimmed
Olive Oil			Extra Virgin
Shallot	1		chopped
Lemon Zest	1 1/2	teaspoon
Lemon Juice	1	tablespoon
Parmesan Cheese	1/4	cup

Method:

1 . Preheat the oven to 190°C.

For the garlic & herb butter
1 . Mix the butter, garlic, lemon zest and thyme.
2 . Season with salt & pepper
3 . Use your fingers to make a pocket underneath the skin of the breasts and stuff the garlic & herb butter in between the flesh and the skin.
4 . Fill the chicken cavity with the chopped carrots, celery, onion and the garlic clove.
5 . Place the remaining chopped vegetables in the roasting tray and place the chicken on top.
6 . Rub the chicken with olive oil and season with salt & pepper
7 . Roast for 1 hour and 15 minutes or until the juices run clear
8 . Rest for 15-20 minutes before serving

For the Asparagus
1 . Lay the asparagus out on a baking tray, drizzle with olive oil and season with salt & pepper.
2 . Roast in the oven for 10 minutes until crisp.

For the dressing
1 . Mix the shallots, lemon zest and lemon juice together
2 . Slowly add 2 tablespoons of olive oil while you whisk.
3 . Season with salt & pepper
4 . Drizzle onto the asparagus along with some shaved Parmesan

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Roast Chicken Recipe with Asparagus & Lemon | Curtis Stone first appeared first on Gourmet Guys