Bacon Roasted Chicken Recipe

Ingredients

• 2 tablespoons butter
• 1 (4 pound) whole chicken
• salt and pepper to taste
• 1 teaspoon dried thyme
• 2 carrots, cut in chunks
• paprika to taste
• 8 slices bacon
• 2 cups beef broth
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Directions

1. Preheat the oven to 450 degrees F (220 degrees C).
2. Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity, and tie the legs together. Place the chicken breast side up in a roasting pan. 
3. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan - do not pour over the bacon.
4. Roast for 15 minutes in the preheated oven, the reduce the heat to 350 degrees F (175 degrees C). Baste with some of the broth. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Baste every 15 minutes with the broth.
5. Remove the bacon and discard toothpicks. Roast the chicken for 15 more minutes to brown the skin. Transfer to a serving platter, and remove the ties. You may eat the bacon, but it is best to discard the carrots.

Carbonara Pasta Recipe

Ingredients
375g dried spaghetti pasta
1 tablespoon olive oil
200g shortcut bacon rashers, cut into 2cm-long pieces
2 eggs
2 egg yolks
1/2 cup pure cream
2/3 cup finely grated parmesan cheese
Fresh flat-leaf parsely leaves, to serve

Method

Step 1. Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain. Return to pan.

Step 2. Meanwhile, heat oil in a frying pan over medium-high heat. Add bacon. Cook for 4 minutes or until crisp.

Step 3. Whisk eggs, egg yolks, cream and parmesan in a jug. Season with pepper.

Step 4. Add bacon and egg mixture to pasta. Cook, tossing, over low heat for 1 minute or until combined. Top with parsley. Serve.

Spaghetti Bolognaise Bake Recipe

Ingredients
250g dried spaghetti pasta
2 teaspoons olive oil
1 medium brown onion, chopped
2 garlic cloves, crushed
1 medium carrot, peeled, grated
500g lean beef mince
150g button mushrooms, sliced
700ml tomato passata sauce
40g butter
1/4 cup plain flour
2 cups milk
3/4 cup grated parmesan cheese
Salad leaves, to serve

Method

Step 1. Preheat oven to 180°C/160°C fan-forced. Lightly grease an 8 cup-capacity baking dish.

Step 2. Break pasta into 3 equal portions. Cook in a large saucepan of boiling, salted water following packet directions until tender. Drain. Return to pan.

Step 3. Meanwhile, heat oil in a frying pan over medium heat. Add onion, garlic and carrot. Cook, stirring, for 5 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add mushroom and sauce. Bring to the boil. Reduce heat to medium-low. Cook for 10 minutes or until thickened.

Step 4. Heat butter in a saucepan over medium heat for 2 minutes or until melted and foaming. Add flour. Cook, stirring, for 2 minutes or until mixture bubbles. Remove pan from heat. Slowly add milk, 1/4 cup at a time, stirring constantly to prevent lumps forming. Return pan to medium heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Stir in cheese.

Step 5. Add mince mixture to spaghetti. Toss to combine. Transfer to prepared baking dish. Pour flour mixture over pasta. Bake for 25 minutes or until top is lightly browned. Serve with salad leaves.

Thai Beetroot Slaw Recipe

Ingredients
1 large (300g) beetroot, peeled, cut into matchsticks
2 medium (200g) carrots, peeled, cut into matchsticks
2 cups shredded savoy cabbage
1/2 small red onion, thinly sliced
1/2 cup fresh coriander leaves, roughly chopped
1/2 cup fresh mint leaves, roughly chopped
1/2 cup Thai basil leaves, roughly chopped
2 tablespoons fried shallots

Dressing
2 tablespoons sweet chilli sauce
2 tablespoons lime juice
2 tablespoons fish sauce

Method

Step 1. Make Dressing: Place ingredients in a bowl. Whisk to combine.

Step 2. Place beetroot, carrot, cabbage, onion, coriander, mint, Thai basil and dressing in a bowl. Toss to combine. Sprinkle with fried shallots. Serve immediately.