From the Test Kitchen
You will need 1 bunch of watercress for this recipe. To refresh watercress, place in a bowl of iced cold water for 30 minutes.
Use a mandoline or V-slicer to thinly slice apple.
From the Test Kitchen
If boneless legs of lamb are not available, ask your butcher to debone it for you. You could use two 1.1kg boneless legs of lamb instead.
Store any leftover zesty mint butter in the fridge for up to 1 week; serve with other roasted meats and vegetables or simply spread on crusty bread.
From the Test Kitchen
It is important to buy beetroot that are equal in size, so that the Wellington maintains an even shape. Use gloves when handling beetroot to prevent staining your hands.
Lemon myrtle chicken with barbecued corn
PREP + COOK TIME 1 HOUR 40 MINUTES SERVES 8
¼ cup (28g) ground lemon myrtle
2 teaspoons finely grated lemon rind
¼ cup (60ml) lemon juice
6 cloves garlic, sliced thinly (see notes)
½ cup (125ml) extra virgin olive oil
2 x 1.5kg chickens, butterflied (see notes)
2 cups (500ml) chicken stock
2 bay leaves
8 corn cobs (2kg), in husks
2 medium lemons (280g), halved
2 teaspoons sea salt flakes
1 Preheat oven to 200°C/180°C fan.
Combine 2 tablespoons of the lemon myrtle, lemon rind and juice, garlic and ¼ cup (60ml) of the oil in a small bowl; season. Place butterflied chickens on a rack in a large baking dish. Rub lemon myrtle mixture all over chickens; pour stock
