Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
We tried our hand at cooking<br />
one of Charlie’s chicken<br />
galantines … and absolutely<br />
loved the blue cheese,<br />
caramelised onion and bacon<br />
filling. It was so easy to make,<br />
especially since it was already<br />
in the baking tray. After tucking<br />
some more fresh rosemary<br />
into the trussing and coating it<br />
with olive oil, salt and pepper, it<br />
was popped in the oven. After<br />
cooking and resting time, it<br />
sliced beautifully. The cooking<br />
suggestions were totally spot<br />
on – the chicken was perfectly<br />
cooked through and the skin was<br />
golden and crispy. The meat was<br />
tender and moist, and the centre<br />
held ample filling. The flavour<br />
combination complemented<br />
the chicken beautifully. We were<br />
concerned that it would need<br />
gravy but it wasn’t necessary!<br />
The scrumptious juices from<br />
the baking pan were more than<br />
enough to drizzle over the sliced<br />
servings. Each galantine would<br />
comfortably feed a family of<br />
four, with sides. We are about<br />
to become repeat customers!<br />
Roasted beetroot salad with orange vinaigrette<br />
Charlie shared his recipe for a great side dish that pairs perfectly with his chicken<br />
roll stuffed with blue cheese, caramelised onion and bacon.<br />
Ingredients<br />
3 medium (440–550g) fresh beets; 3 Tbsp (45ml) olive oil; 1 tsp grated orange<br />
zest; 2 Tbsp white wine vinegar; 2 tsp honey; 200ml fresh orange juice;<br />
1 tsp Dijon mustard; ½ tsp salt; ¼ tsp black pepper; 200g fresh baby spinach;<br />
2 medium oranges (sectioned and peeled) – these you can buy ready at Woolies;<br />
100g Danish feta or goat’s cheese; 125g chopped walnuts – toasted or fresh<br />
Method<br />
Preheat oven to 180°C. Rinse and scrub your fresh beets well. Cut into wedges.<br />
Place them on a baking tray with salt and pepper. Don’t be shy with the salt as<br />
it will bring out the sweetness of the beets. Bake for about 45–60 minutes until<br />
tender, not too soft. In a bowl, mix and whisk the orange zest, orange juice,<br />
vinegar, honey, Dijon mustard, salt and pepper, until blended. In a separate<br />
large bowl, combine spinach drizzle with the vinaigrette and toss gently to coat.<br />
Transfer to a platter, top with orange sections and beets and sprinkle with cheese<br />
and walnuts.<br />
Serve immediately.<br />
With 14 different filling options to try, it’s no surprise Charlie’s gourmet deboned<br />
and stuffed rolled chickens are a big hit. Pictured here is the chicken roll stuffed<br />
with Turkish apricot, Danish feta, walnuts and honey. Mmm!<br />
Text: Tayla Blaire<br />
<strong>July</strong> 21 Get It Magazine 19
Change language