Category Archives: Fowl

Roast Chicken With Maple Syrup and Mustard

When I made this recently I stupidly left all of the chicken on the dinner table without saving some for myself, my three boys and a friend ate the lot so it must be good!

Serves 4-6 depending on sides and appetites!


2.4kg chicken, cut into 10pieces or chicken pieces, skin on and bone in

2 tablespoons maple syrup

2 tablespoons Dijon mustard

Salt and pepper


Preheat the oven to 200 degrees Centigrade.

Combine the syrup, mustard, salt and pepper and then pour onto the chicken, covering it completely.

Place the chicken pieces, skin side up on the roasting tin.

Bake for 50-60 minutes, basting regularly until cooked through and crispy.


Chicken With Salami

Some nights you just need something quick that uses up what’s in the fridge.

This concoction is great popped on top of a big salad.

I’ve used a felino salami here but just use any salami that you enjoy eating.

Serves 6.


800g diced chicken, breast of thighs

200g salami, finely diced

1 medium onion, cut into thin wedges

Pinch chilli flakes

Salt and pepper

100g baby spinach


Heat a large, non stick pan over medium heat.

Once hot, add the salami and fry until the fat begins to render. Now add the onion and cook until just beginning to soften.

Using a slotted spoon, remove the salami and onion from the pan and set aside.

Turn the heat up to high and add the chicken, season with salt and pepper and sprinkle over the chilli flakes.

Cook until the chicken is golden and cooked through.

Return the salami and onion to the pan, stir through.

Add the spinach to the pan and stir through, as soon as it wilts serve.

Sweet and Spicy Chicken Rub

It’s always handy to have a rub recipe up your sleeve!

This is one of my favourites, not too spicy and the boys love the sweetness.

Serves 6.


2 tablespoons brown sugar

1 tablespoon sweet paprika

2 teaspoons salt

1 teaspoon oregano, rubbed

1 teaspoon onion powder

1 teaspoon chipotle chilli powder

1/2 teaspoon garlic powder

Freshly ground pepper

2kgs chicken wings, tips removed


Combine all of the rub ingredients together.

Sprinkle the rub over all of the chicken and refrigerate for 4 hours.

Preheat oven to 190 degrees Centigrade and line a baking tray with parchment.

Place the wings in the prepared tin, skin side up.

Bake for 60 minutes, basting regularly.

Creamy Chicken With Fresh Peaches

It’s peach season in Western Australia and these beauties are from the Perth Hills, near where I live.

Don’t be tempted to put the peaches into the sauce for longer, they are just warmed through or they go to mush!

If you want make this ahead of time cook up to the stage of the cream thickening and then turn the heat off.

Once you are ready to eat, bring up to a gently simmer, add an extra 100mls cream, simmer gently until heated through and then continue as below.

Serves 4-6.


40g butter

40mls olive oil

6 chicken thighs, bone in skin on

1 brown onion, finely diced

4 garlic cloves, sliced

400mls cream

300mls chicken stock or water

3-4 large peaches, skinned, stoned and diced

1-2 tablespoons freshly chopped parsley


In a large frying pan with a lid, heat the butter and oil over a medium to high heat.

Season the chicken on both sides with salt and pepper.

Once the fat is hot, add the chicken, skin side down. Cook for 4-5 minutes until the skin is crisp.

Turn the chicken and again cook for 4-5 minutes.

Remove the chicken and set aside. Drain most of the fat out of the pan, leave a couple of teaspoons worth in the pan.

Heat the pan over a medium heat and add the onion, cook until soft, scraping the dark bits off the bottom of the pan as you go.

Add the garlic and cook for 1 minute.

Return the chicken to the pan, turn a few times in the onion mixture.

Turn the chicken skin side up.

Pour in the cream and stock, bring to a gently simmer, cover and simmer for 30minutes.

Check that the chicken is cooked through and the sauce has thickened. If the sauce is still a little runny, remove the lid and simmer uncovered.

Stir in the peaches, just heat them a little, sprinkle over the parsley and serve.

Green Chicken Burgers

You always need a good chicken burger recipe and this one is a cracker.

Made on the BBQ or in a pan it works well both ways.

Makes 6 burgers.


500g minced chicken

75g chickpea flour

30g fresh coriander, leaves and stalks chopped

2 spring onions/green onions, sliced finely

1 garlic clove, crushed

1 jalapeño, deseeded and finely diced

Salt and pepper to taste


Combine all of the ingredients in a large bowl and place in the fridge for at least two hours.

Heat a little olive oil in a non stick pan over a medium to high heat.

Form the meat into six patties.

Place the patties into the pan and cook for 5-6 minutes and then turn and cook for a further 4-6 minutes until cooked through and golden.

Serve with some fresh aioli in a gluten free or regular bun.

Lemon Infused Salt And Pepper

One of the best cheats to have in your pantry here! Fantastic on fish, prawns, chicken and summery salads.

I make this quantity and then store the extra in an airtight spice jar for another day.


6 teaspoons salt flakes

Zest of 4 lemons

20 peppercorns


Preheat the oven to 150 degrees Centigrade. Line a baking sheet with baking parchment.

Measure the salt and lemon zest onto the baking parchment.

Bake for 15 minutes until the lemon has dried out and is really fragrant.

Allow to cool a little and then pour into a mortar, add the peppercorns and grind to a powder.

Roast Chicken With Creamy Lingonberry Sauce

Six ingredients make this a seriously tasty dish that’s as simple as combine, bake and baste.

If you don’t have lingonberry sauce, cranberry sauce works just as well!

You can mix the ingredients the day before you bake them if you want and this freezes well, just add a little more cream when you reheat it gently in the oven.

If you aren’t keen on chopping up a chicken, drumsticks, wings and thighs will work just as well.

Serves 6.


1.8kg whole chicken, cut into 10 pieces

4 tablespoons lingonberry sauce

2 tablespoons gluten free Worcestershire sauce

4 garlic cloves, crushed

250mls cream

Salt and pepper


Preheat the oven to 180 degrees Centigrade.

In a roasting tin, combine all of the ingredients.

Cover tightly with foil and place in the oven. Bake for 35-40 minutes covered.

Remove the foil, baste with the sauce in the pan and return to the oven.

Bake for a further 30 minutes, basting regularly.

Once cooked and golden, remove from the oven and allow to rest for 10 minutes before serving.