Ready To Cook Roast Chicken

COOK 1: CARROT HUMMUS
Ingredients
1 tin chickpeas
5 medium carrots, cooked until soft
1 chilli, seeds removed
5 ml coriander, ground
5 ml cumin, ground
30 ml peanut butter
5 ml garlic, crushed
60 ml olive oil
15 ml lemon juice
Salt and freshly ground black pepper
Roasted carrots to garnish

Method
1. In a food processor combine ingredients to a smooth paste.
2. Top with roasted carrots and a drizzle of olive oil.

STEP 2: ANISEED FLATBREAD WITH CARROT, ONION AND PECORINO ROMANO
Ingredients
7 g instant yeast
5 ml sugar
2 ml salt
100 ml lukewarm water
500 ml flour
30 ml olive oil

Method
1. Dissolve sugar and yeast in 100 ml lukewarm water.
2. Combine yeast mixture, salt and flour, knead lightly to a smooth dough adding more water if needed. 3. Coat the dough lightly with oil in a large bowl and cover with cling wrap and a damp cloth until doubled in size.
4. Preheat the oven to 200°C.
5. Deflate the dough lightly and shape to size.

For topping
6 – 8 thin slices of a medium or strong cheese such as pecorino, cheddar or feta / 1 carrot, thinly sliced lengthwise
1 red onion, thinly sliced
5 ml aniseed
Salt and freshly ground black pepper.
1. Top baked flatbread with cheese, carrots, onion, salt and aniseed.
2. Bake for 10 - 20 minutes until cooked through and golden brown.

COOK 3: ROAST CHICKEN AND VEGETABLES
For chicken: Woolworths ready to cook chicken.

1. Preheat oven to 190°C.
2. Remove cling film and foam tray.
3. Place oven roasting bag with the chicken on a baking sheet in centre of oven and bake for 50 – 60 minutes or until cooked.
4. Allow to stand at room temperature for 10 minutes before carving.

For vegetables
Woolworths roasting vegetables
Olive oil
Salt and freshly ground black pepper.

1. Preheat the oven to 220°C
2. Remove vegetables from bag and place on a baking tray in a single layer.
3. Drizzle with olive oil, season and bake at 220°C for 45 - 55 minutes or until soft and golden brown.

TIP: Stir through vegetables every 15 minutes to baste.

COOK 4: SALTED CARAMEL POPCORN

Ingredients
100 g popcorn kernels
30 ml canola oil
250 ml castor sugar
60 g unsalted butter
5 ml Maldon salt
Woolworths crème caramel dessert
Gooseberries to garnish.

Method
1. Pop the popcorn kernels in hot oil in a deep saucepan with a lid for 5 minutes
2. Remove from heat and shake pot with lid a couple of times.
3. Melt the sugar in a saucepan over medium heat. Do not stir or burn.
4. Once dissolved and golden remove from heat and whisk in butter quickly to make a caramel sauce.
5. Pour caramel over popcorn and toss carefully with two forks.
6. Sprinkle with salt, garnish with gooseberries and serve with crème caramel on the side.

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