Jewish Life Digital Edition September 2015

MAIN COURSES TIP: Use old items lying around the house, such as tea sets Chicken breast wrapped with macon, stuffed with dates and nuts 1 tablespoon extra-virgin olive oil, plus more for brushing on the chicken ¼ medium onion, finely diced ½ cup dates, pitted and chopped 1 cup fresh bread crumbs ¼ cup chopped pistachio nuts 1 tablespoon finely chopped fresh herbs (parsley, sage, thyme, rosemary, etc) 2 boneless, skinless chicken breasts Salt and freshly ground pepper to taste ¼ cup dry white wine 200g macon Mix together the onion, olive oil, chopped dates, crumbs, nuts, herbs, salt and pepper until you have a nice moist consistency. Place your chicken breasts flat on the table and use a thin boning knife to create a pocket in the breast. This is done by very carefully pushing the knife from side to side inside the breast; don't worry if you go through the breast, you'll wrap it up with the macon. Use a spoon to push the stuffing into the cavity. Once you have filled the breast, put your hand over the breast and flatten it slightly. Place a few strips of macon on the work surface. Place the chicken breast on the end of the strips and then roll the breast with the macon. Heat up a frying pan with some olive oil, sear the breasts in the frying pan Move the breasts into a small roasting tray, add the white wine, and cook for about 40 minutes, uncovered, on 180°C 98 JEWISH LIFE n ISSUE 88 Roasted shoulder of lamb with beetroot and apple 1kg-1.2kg half lamb shoulder 2 tablespoons olive oil 2 heads of garlic, halved horizontally 4 sprigs thyme Juice ½ lemon 6 fresh beetroot, scrubbed 2 apples 750ml Savannah Cider 1 tablespoon clear honey Preheat the oven to 230ºC. Using a sharp knife, score the lamb skin in a 1cm-2cm criss-cross pattern. Drizzle with half of the olive oil, season and rub all over. Place into a large roasting tin and surround with the garlic and thyme. Drizzle everything with the lemon juice and remaining oil. Roast in the oven for 20 minutes. Trim the leafy tops from

Jewish Life Digital Edition September 2015 | Page 102