Lemon, garlic and herb roasted chicken


1 lemon juice and zest
2 tablespoons tarragon
1 tablespoon sage
1 tablespoon rosemary
1 tablespoon parsley
1 tablespoon thyme
2 cloves garlic
olive oil
1 chicken
salt and pepper
vegetables to roast a selection of pumpkin, potato, sweet potato, carrot, parsnip or beetroot.
Heat the oven to 180 C. Chop the herbs, crush the garlic and mix together with the lemon, oil and salt and pepper. Cut the chicken in half and rub the herb mix into the chicken and put on a rack above the peeled vegetables that are in a baking dish cut into approximately 3cm pieces and rubbed with oil. Bake for about 1 hour or until cooked through and the vegetables are cooked too.


Chicken and mushroom ravioli with a carrot, tarragon and preserved lemon sauce

I am focusing at the moment on experimenting with dishes for the varoma (steamer) for the thermomix, one of the things that I love that about the thermo is that a sauce can be bubbling away underneath in the mixing bowl while the main part of the dish cooks on top. I have never steamed pasta before but I was impressed, traditionalist could still boil the ravioli on the stove in a pot of boiling water as normal, but I love that I made nice big full ravioli, with a thin and smaller amount of pasta, without the worry of them bursting when simmering. If you don’t yet have a thermomix you can still make this recipe with a chopping board and knife,  frying pan, the food processor and a pot.

6 large mushrooms
¼ medium brown onion
1 clove garlic
salt and pepper
teaspoon butter
200 grams chicken thighs
3 sprigs thyme
3 large sage leaves

200 grams flour
2 eggs

3 medium carrots
60 grams leek
¼ medium brown onion
¼ preserved lemon
3 large sprigs tarragon
500 ml water
2 tablespoons cream
pinch salt and pepper

Put the mushrooms, peeled onion and garlic in the bowl, blend speed 7, 3 seconds.  Sauté 100C for 2 minutes. Add chicken herbs and salt and pepper blend speed 10/ 30 seconds. Remove from bowl.

To make pasta put eggs and flour in bowl and blend speed 7/ 40 seconds, remove and roll out in the pasta machine to number 6. Make the ravioli by putting spoonfuls on one half of the pasta sheet, brushing with egg wash and folding over and pressing down. Then use the ravioli cutter to cut into shape.

Wash bowl and put water in. in basket in the bowl put peeled and roughly chopped carrot, leek, onion, preserved lemon and tarragon.

Line both varoma trays with greaseproof paper and brush lightly with olive oil and lay the ravioli on them and put the varoma in place. Cook for 18 minutes speed 1 varoma temperature. The ravioli pasta should now be cooked and the filling cooked through, put the ravioli in the thermoserver. To finish the sauce discard 2/3 of the water from the bowl and put the contents of the basket, the carrots etc, in the bowl add cream and salt and pepper. Blend 30 seconds speed 10.