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Video: Meredith ‘Takes a Chef Home’

updated 4/25/2007 10:12:10 AM ET 2007-04-25T14:12:10

Recipe: Oven Roasted Organic Chicken with Garlic, tarragon, lemon and chilli pepper

Ingredients
  • 2 whole organic chickens
  • 3 cloves of garlic ( crushed)
  • zest of 2 lemons
  • 1 chilli pepper finely chopped
  • 1/4 bunch of tarragon (finely chopped)
  • 1/4 bunch flat leaf parsley
  • 100ml olive oil
  • 3 carrots (roughly chopped)
  • 3 celery stalks (roughly chopped)
  • 2 onions (roughly chopped)
  • 1/2 head garlic
Preparation

1. In a medium sized bowl combine the garlic, tarragon, parsley, lemon , chilli pepper and olive oil.

2. Using your thumb and index finger separate the skin from the chicken and the meat from the breast.

3. You will need to insert you index finger at the neck end of the bird. Work slowly so as not to tear the skin. Once you have created a pocket between the skin and the meat, spoon the herb olive oil mixture under the skin of each chicken and evenly spread over the chicken (under the skin.)

4. In a large roasting tray place the carrots, onion, celery and 1/2 head of garlic.

5. Truss the chickens (tie the legs together).

6. Season the chickens with freshly ground black pepper and sea salt.

7. Place chickens on the vegetables in the roasting pan and place in a preheated 180c / 350 degree oven for 45-60 minutes.

8. Remove and place on your favorite serving tray.

9. Allow 20 minutes to rest the chicken before carving.

Recipe: Chocolate Fondants

Ingredients
  • For the fondants:
  • 1 tablespoon plus 2 sticks (1 cup) unsalted butter
  • Unsweetened cocoa powder, for dusting
  • 8 ounces dark chocolate (70 percent cocoa solids), chopped
  • 4 large free-range eggs
  • 4 large free-range egg yolks
  • 2/3 cup sugar
  • 1/3 cup all purpose flour, sifted
  • For the sauce
  • 1 cup whipping cream
  • 8 ounces dark chocolate (70 percent cocoa solids), chopped
  • Vanilla ice cream, to serve
Preparation

To make the fondants:

  • Preheat the oven to 400°F/200°C.
  • Coat six 3-inch/8-cm deep x 2 1/2-inch/6-cm wide molds or six 3/4 cup/180 ml ovenproof custard cups with 1 tablespoon of butter. Dust the molds with cocoa powder, rolling each mold around to cover the sides and bottoms well and tapping out any excess cocoa.
  • Stir the chocolate and remaining 2 sticks of butter in a heavy medium saucepan over a low heat until smooth.
  • Using an electric mixer, beat the eggs, egg yolks and sugar in a large bowl until pale and doubled in volume, this will take about 3 to 5 minutes.
  • Fold in the melted chocolate mixture.
  • Add the flour and whisk until smooth.
  • Pour into the prepared molds, dividing equally.
  • Bake for 8 to 10 minutes, or until slightly puffed and just set around the sides (a toothpick inserted into the center of the cakes should come out with batter attached).
  • Let the fondants rest for 3 to 4 minutes.

To make the sauce:

  • Meanwhile, bring the cream just to a simmer in a heavy medium saucepan over medium heat.
  • Turn off the heat and add the chocolate.
  • Stir constantly until melted and smooth.

To serve:

  • Place a plate over each fondant. Holding the plate and mold together, invert the fondants onto the plates, giving a sharp little shake to loosen.  The fondants will slide out onto the plates.
  • Spoon the chocolate sauce over the fondants and serve with vanilla ice cream.
Serving Size

Serves six

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