Recipes

Cooking with Pastry	Slow Cooking	3 Different Meatball Flavours
Chicken with Braised Olives & Capers	Impossible Lemon Pie	Tira Misu Camping Style
Tuna Pasta	Mars Bar Apples	Lamb Boulangere
Pork Ragu with Garlic Mash	Lamington Cherry Ripe Trifle	Pineapple Tart
Grandma Anderson's Tropical Cake Dessert	Gingerbread Upside Down Pudding	Beer Butt Chicken
Apricot & Passionfruit Trifle	Spicy Grilled Fish in Yoghurt	Chilli Con Carne with Corn Dumplings
Chicken Tagine with Dates & Honey	Camp Donuts	Bigilla (Iraqi Bean Breakfast)
Bev’s Eyre Bird Observatory Fruitcake

Chicken with Braised Olives & Capers

Serves 6

1 whole med - large chicken or 6 fillets or pieces 250ml white wine 250ml chicken stock 200gm kalamata olives 2 tbspn capers 8 cloves garlic

Dried oregano 2 tbspn paprika 1 tbspn soy sauce 1 tbspn mirin 200ml olive oil ground pepper salt parsley to garnish

Method

Cut your whole chicken into serving sized pieces after removing neck and giblets. Arrange pieces or fillets skin side up in a baking dish and pour the wine over. Add chicken stock, olives and capers. Break and add garlic, paprika and dried oregano. Mix the soy sauce, mirin and ground pepper together and add. By now the baking dish should be about 2/3 full of liquid. Pour the olive oil over the top and place in a hot oven at about 220 degrees Celsius for approx 1 hour. Baste the chicken regularly throughout the cooking process.

Serve with the juices spooned over the top, delicious with a green salad. You could also serve with cous cous or rice.


[   CONTACT US   ]