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Aussie Chicken

Bromwyn's Main, Series 3 Come Dine with Me Australia.



  • 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.


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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Aussie Chicken.


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