River Cottage on the road with Subaru
Paul West takes you on a tour of the Slow Food Markets, Abbotsford Convent in Melbourne. Meet the local growers and discover some of their favourite recipes.
The Slow Food Melbourne Farmers’ Market is a partnership between Melbourne Farmers’ Markets, a not-for-profit organisation, and the Melbourne Slow Food convivium. Held in the historic grounds of Abbotsford Convent, the monthly market embodies the Slow Food principles of good, clean, fair food. This week, Paul explores the Slow Food markets in Melbourne and cooks up a delicious chicken dish.
White Wine Braised Chicken with Speck and Green Olives
- 1.2kg free range chicken (milawa free range poultry)
- 100g strip of speck (Bundarra Berkshire)
- 700ml white wine (rose creek estate)
- 2 brown onion
- 4 cloves of garlic
- Small bunch of thyme
- 2 bay leaves (all veg and herb from save our soils)
- 100g green olives
- 500g heritagae spuds (jones potatoes)
- 2 lemons
- 1 small bunch of parsley
- Joint chicken and brown meat in a deep sided sauce pan, once nicely coloured remove from pan and put to one side.
- Cut speck into little batons (lardons) and fry until well coloured in the same pan used for the chicken.
- Thinly slice brown onion and garlic, add to the speck and fry until golden.
- Pour over white wine and be sure to scrape any brown crusty bits from the bottom of the pan. Add chicken, olives, bay and thyme and simmer uncovered until chicken is cooked through.
- Be sure to give the chicken a couple of turns while its cooking. Serve with lemony, herbed potatoes.
Check out these local growers:
Milawa Free Rang Chickens
Milawa Free Range is a compromise between respect for the natural instincts of the chicken, the need for protection from predators, local environmental conditions, sustainable farming practices, and our own commercial viability. AND………… we produce “chicken like it used to taste”
Rose Creek Estate
Save Our Soil
At Save our Soil as certified Demeter biodynamic (organic) vegetable growers we believe health comes from the food we eat and ultimately from the soil it is grown in. Prior to the late 1800's all farmers knew how to grow their crops by using the soil and its biology, instead of using some substance from a drum or a bag brought onto the farm. We follow these biological methods conceived by Rudolf Steiner and developed by Alex Podolinsky in the early to mid 1900's. A well developed biological or 'humus filled' soil feeds the plant correctly and the flavour is enhanced. This flavour is the indication that the soil minerals are present which provides joy in the eating and ultimately health to its consumer