favourite chicken dinner Flash Roast Chicken with Chilli Chutney Glaze Crispy Potato Chips Rocket, Strawberry and Feta Salad Chocolate Brownies with Hazelnut Topping Malted Chocolate Sauce Coffee

Flash Roast Chicken with Chilli Chutney Glaze

Serves 5

You will love this recipe because the chicken turns out so juicy, tender and well-seasoned without being too spicy. Best to use the thermofan setting on your oven. You will save electricity as the oven is only used for 35 minutes.

SPICE RUB
1 T (15 ml) flour
2 t (10 ml) Ina Paarman's Chicken Stock Powder
1 t (5 ml) Ina Paarman's Chilli & Garlic Seasoning

CHICKEN
1 large free range chicken
Ina Paarman's Sweet Chilli Chutney
½ lemon cut into quarters
Fresh herbs like basil, lemon thyme, parsley etc. (optional)
olive or canola oil

Mix all the ingredients for the spice rub together. Rinse the chicken inside and out. Pat it dry with paper towel. Cut away any excess fat in the cavity, trim wing tips and finally cut out the oil (preen) glands.

Season & Stuff	Oil & Spice	Heat the Pan	Brush with Chilli Chutney	Carve the Chicken
Sprinkle the cavity inside with ⅓ of the spice rub. Spoon and spread 2-3 T of the Chilli Chutney inside the bird. Place the lemon wedges inside the bird together with a good handful of fresh herbs, if available. Tie the drumsticks together with cotton string.	Rub oil lightly over the bird and sprinkle and coat the skin with the remaining spice rub. Pin the wings to the body with a sosatie stick. Leave the bird on one side at room temperature. Adjust the oven rack to one slot below the middle and pre-heat the oven to 220°C. (Fan)	Position the chicken, breast side up, in a smallish ovenproof frying pan or a small shallow ovenproof dish. Heat the pan on top of the stove until the chicken starts to sizzle. No need to brown all over. Place the hot pan in the oven and roast the bird open for 30 minutes.	Remove from the oven and brush generously with Chilli Chutney. Return chicken to oven and roast for a further 5 minutes. Switch off the oven, but do not open the door and leave the bird in the still hot oven for a final 30 minutes while making the chips and salad. Remove the chicken from the pan to a wooden carving board cover lightly.	Carve into portions. Serve with Sweet Chilli Chutney, Chips and Salad.

TIP FOR CLEANING THE OVEN:
Pour ¼ cup of ammonia into a glass or porcelain dish. Put into the oven. Switch on 200ºC for 5 minutes. Switch oven off - don't open the door. Leave to stand overnight or for an hour or two. Wipe clean with a hot soapy cloth.

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Crispy Potato Chips

Serves 5

These chips do not need to be fried twice because they are so thin. The coating of potato flour keeps them crisp and prevents oil-absorption.

1 kg (± 10 medium size) Mediterranean potatoes
3 T (45 ml) potato starch (sometimes called potato flour) or rice flour or corn flour
clean canola oil for frying
Ina Paarman's Potato Spice

Peel, Slice & Rinse	Toss & Fry
Peel the potatoes. Cut them into thin slices. Recut these slices into very fine strips. Rinse and dry chips very well in a clean dishcloth.	Toss the sliced chips in a dry dishcloth with the potato starch or rice flour to coat them lightly. The starch will absorb any excess moisture on the outside of the chips and keep the chips crisp and prevent oil absorption.

Preheat the oil to a moderate temperature, 180°C if you have a deep-fat fryer. Cook the chips in smallish batches until crisp and golden. Drain on absorbent paper. Season with Potato Spice and serve.

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Rocket, Strawberry and Feta Salad

Serves 4 - 5

Instead of strawberries you can use halved cherry tomatoes or watermelon or steamed broccoli. The combination of strawberries, peppery rocket and a final grating of black pepper work really well together.

1 small (40 g) packet of rocket leaves
6 large strawberries, rinsed and hulled
2 wheels of feta cheese, cut into slithers
½ cup (125 ml) Ina Paarman's Low Fat Balsamic or Blue Cheese Dressing
freshly ground black pepper

Line a salad bowl with rocket. Add thinly sliced strawberries and feta. Dress just before serving and add a good grinding of black pepper.

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Chocolate Brownies with Hazelnut Topping

Makes 16 - 20

Hazelnuts and chocolate are a marriage made in heaven.

2 extra large eggs at room temperature
½ cup (125 ml) canola oil
¼ cup (60 ml) melted butter
½ cup (125 ml) milk
1 x 550g Ina Paarman Chocolate Brownie Mix
½ cup (50) g hazel nuts, roughly chopped

Adjust oven rack to middle position.
Preheat oven to 180°C.
Prepare a pan 22cm square tin according to box instructions.
Mix according to package instructions.
Top unbaked mixture, once in the tin, with chopped hazel nuts.
Bake for 30-35 minutes.
Cut into small squares once cooled and serve with Malted Chocolate Sauce.

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Malted Chocolate Sauce

This chocolate sauce has a very intense dark chocolate flavour, if you prefer a milder, milk chocolate flavour, add ¼ cup of cream to the sauce.

½ cup (125 ml) sugar
6 T (90 ml) cocoa powder
3 T (45 ml) Milo, Ovaltine or Horlicks
Pinch of salt
¾ cup (180 ml) water
1 T (15 ml) butter

Mix sugar, cocoa powder, Milo, salt and water together in a small, heavy-bottomed saucepan. Boil for 2 minutes while stirring continuously. Stir in the butter. Pour into an ovenproof jug. Use hot or cold. (It lasts for 1 month in the refrigerator).

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