blooming MARVELLOUS
PEAR, WALNUT, SAGE AND LAVENDER-STUFFED BABY CHICKEN
The stuffing for these baby chickens is delightfully reminiscent of Christmas, and the lavender adds the most wonderful fragrance to the dish Serves 4 A LITTLE EFFORT 2 hrs + 2 hrs, to chill
WHAT YOU NEED
150g salted butter + extra, to brush
1 onion, peeled and finely diced
400g low-GI seeded bread, blitzed to a chunky crumb in a food processor
200g dried pears, roughly chopped
4½ tsp roughly chopped fresh sage + extra leaves, to garnish
4½ tsp dried culinary lavender (find at lavenderinlavenderhill.co.za)
150g walnuts, roughly chopped
1 egg
salt and freshly ground black pepper, to taste
4 x 600g baby chickens
fresh lavender tops, to garnish
HOW TO DO IT
1 Melt the butter in a medium saucepan over low heat. Add the onion and sauté until soft and translucent, about 5 minutes. Remove from heat and transfer to a large bowl. Add the breadcrumbs, dried pears, fresh sage, culinary lavender, walnuts and egg. Mix until well combined, then season to taste. Cover with a clean tea towel and refrigerate to chill, about 2 hours.
2 Preheat the oven to 180°C. To stuff the chickens, roll 2 balls of the chilled stuffing
