Orange Herb Roasted Chicken Recipe

Ingredients

• 1 cup chicken broth
• 1 (4 pound) whole chicken, rinsed and patted dry
• 1/2 cup butter, cut into 1 tablespoon sized pieces
• 2 navel oranges, halved
• salt and pepper to taste
• 2 cloves garlic, minced
• 1/2 cup butter, melted
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 sprigs fresh sage
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Directions

1. Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
2. Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. 
3. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
4. Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. 
5. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Beef in Black Bean Sauce Recipe

Ingredients
2 teaspoons cornflour
1 tablespoon soy sauce
1 tablespoon black bean sauce
1 tablespoon hot chilli sauce
1/4 cup chicken stock
1 1/2 tablespoons peanut oil
750g beef rump steak, trimmed, very thinly sliced
1 medium brown onion, cut into wedges
1 medium green capsicum, cut into 2cm pieces
1 garlic clove, crushed
2cm piece fresh ginger, peeled, grated
100g cup mushrooms, sliced
3 green onions, cut into 5cm lengths

Method

Step 1. Whisk cornflour and soy sauce in a jug until smooth. Stir in black bean sauce, chilli sauce and stock.

Step 2. Heat a wok over medium-high heat. Add 1 tablespoon oil. Swirl to coat. Cook beef, in batches, for 1 to 2 minutes or until browned. Transfer to a bowl.

Step 3. Heat remaining oil in wok. Add brown onion. Stir-fry for 2 minutes or until softened. Add capsicum, garlic and ginger. Stir-fry for 3 to 4 minutes or until capsicum is just tender. Add mushroom. Stir-fry for 2 minutes or until softened.

Step 4. Return beef and juices to wok. Add sauce mixture. Stir-fry for 2 to 3 minutes or until sauce boils and thickens. Add green onion. Toss to combine. Serve.

Chocolate 'Fridge' Cake Recipe

ingredients

• 200g digestive biscuits
• 110g whole pecans, roughly chopped
• 110g pistachio nuts, peeled
• 10 glace cherries
• 2 ready-made meringue nests, smashed up
• 150g unsalted butter
• 1 tablespoon golden syrup
• 200g dark chocolate

method

This chocolate cake is wicked! And even better, you don't need to do any baking. 

Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts and cherries and mix together. Put the rest of the ingredients into a separate heatproof bowl and put on a low heat over a pan of simmering water until the butter and chocolate have melted.

Combine the biscuit mix with the chocolate mixture. Line a 30 x 20 cm plastic container with cling film, leaving plenty of extra film at the edges to help turn the cake out later. Whack everything into the container, place in the fridge to firm up, then turn out and cut into chunky slices.

This cake can be kept in an airtight container for a few days, and it actually improves in flavour!

Bacon & Egg Sandwich Recipe

Ingredients

2 tablespoons Butter 1 Sweet Onion, halved and thinly sliced 4 ounces Canadian Bacon, cut into 1/8-inch cubes 1 Red Bell Pepper, roasted, peeled, seeded, and coarsely chopped 8 Large Eggs, lightly beaten 2 tablespoons Whole Milk Salt and Black Pepper, to taste 4 ounces Italian Fontina Cheese, cut into 1/8-inch cubes 4 English Muffins, split and toasted

Preparation

1. Melt butter in large skillet over medium heat. Sauté onion until onion is tender, about 5 minutes. 2. Add bacon, roasted bell pepper, and sauté 2 minutes. 3. Add eggs, milk, salt and pepper to medium bowl. 4. Pour egg mixture into skillet with bacon and vegetables. 5. Stir continuously until the bottom and sides have set but center has yet to firm 6. Sprinkle Fontina cheese over top. 7. Stir egg mixture until cheese melts. 8. Spoon egg mixture onto toasted English muffins.