Aussie Chicken

1. Pat chicken dry. Make some pockets in the chicken being careful not to slice the chicken all the way through.
2. Roast macadamia nuts set aside to cool. Once the nuts have cooled, place in food processer with breadcrumbs, parsley, lemon juice and 2 tablespoons spice blend and mix until smooth. Add salt and pepper to taste.
3. Place chambert cheese and some of the crumbed mixture into the pocket of the chicken. Place a couple of toothpicks to keep closed. Rub butter and a bit more splice blend on top of chicken, Add salt and pepper.
4. Oil wired tray. Place chicken on oiled tray.
5. Underneath chicken, place a little bit of chicken stock and water to help stem underneath.
6. Cook for 35 minutes or until cooked and skin is crispy.
7. Take juices out of chicken pan and place in a saucepan. Add gluten free cornflour and mix until a smooth paste (your doing this on medium heat).
8. Add chicken stock and whisk until smooth. Bring to the boil to thicken.
9. Add a little more chicken stock powder and lemon myrtle spice blend.

To make potato bake and greens

1. Cut potatoes into even slices. Cut onion in even thin slices
2. Grease container with butter (I used Tupperware stack cooker) and layer potatoes, cheese and onion until all used up.
3. Mix cream, garlic salt and pepper together. Pour over top of potatoes.
4. Cover and microwave for 14 minutes on medium – high power for 14 minutes. Take cover off and add Parmesan cheese on top. Cook for a further 7 minutes. Let it rest.
5. Heat wok or pan with a little butter. Add brocollii and stir fry until just soft. Add spinach just to heat through.