Simple fare cooked well never fails to impress a customer even if you havent made a stuffing, which we will today! A simple one..

Take your nice big plump skin on, fillet on, double attached chicken breasts from Tegal and cut down the middle and trim a little outside excess fat you dont need, but keep a good healthy amount off skin on for your locals to chew through before they bite into the pocket stuffing!!

Put you chicken aside in the chiller and gett your green board out and dice up an onion finely. Melt half a block of diced butter and gently fry off with a teaspoon of blended garlic clove, add seasoning (a touch of chicken buillion doesnt hurt) and a pinch of dried herb. For seasoning today I will mortor pestle rock salt and fresh rosemary for a bit of english pub Jamie Oliver style. Add a touch of fresh cream  and chicken stock, then add a couple of cups of light bread crumb (try Panko crumb). Bring the mix to a soft sticky doughy consistency and place in a disposable piping bag (or just stuff it in with your fingers). Take you chicken from the chiller and place skin down on a yellow chopping board slice in a pocket from the top with a small utility knife. Be carefull not to make an exposed hole in the centre of the breast. However not a problem if you do because this stuffing shouldnt leak to much, only juice will. Fill the breasts from the piping bag (or fingers) and place bag in the chiller.

Now cut up your preferred selection of fresh vegetables. I will use Cauli, Broc, Carrot, Courgette and Admiral Gardens Silverbeat. Take the Cauli and dig out with a knife the centre leaving the cauli easy to pull apart by hand. break away the florets and split the larger ones. The tip of the Cauli can be portioned by site with a knife to give similar sizes as the whole florets and split larger ones. A similar approach is taken with the broc, except you cut the stalk and pull away the florets . Make sure all your pieces are similar in size for cooking evenly. Peel your carrots and nip the ends of your courgettes, cut in half and cut into angle batons. The thick end of the carrot into three the thin end into two, the courgette cut in two twos. Take your silverbeat and run the knife along the stalk to take only the juicy green leaf. Layer the leaf on top of each other and slice roughly. Heat a large wide water pan till boiling and drop and cook each lot vegetables consecutively. Make sure your water is salted to your liking. In your sink fill a large bowl with cold water, now take a large hand net and scoop out each lot of veg consecutively as you cook them and drop each lot into the cold water. Make sure you refill your cold bowl each time between lots of vegetables! Ayeee!!

On the back of the stove your already have slow cooking peeled Ilam Hardy potatoes for mashing with butter cubes, a pour of cream, fresh-cut curly parsley and salt and pepper to taste. If you don’t want to mash yours then this potato is best uncooked in the pot and left to finish cooking itself at room temp without any water cooling. If you get them right, the outside will have chapped slightly with a perfect cooked center. Then by adding a dash of reduced cream, garlic butter and fresh parsley, you will have a cream chapped Ilam Hardy’s. Toss them before you serve them and the exterior starch of the potatoes will combine with the cream and garlic butter to form a saucy outside!

Now take your chicken breast and sear skin down in a hot cast iron pan, flip for 15 seconds and place in a 240 degree oven. Find your hot spot in the oven for a whole chicken breast. Cook till firming and juice has dripped liberally into the pan. Remove from oven and add a brown butter rued Campbell’s chicken stock already hot in another pan and pour into the hot roast chicken pan. Place back into oven for three minutes untill pan jus gravy has formed. Serve the chicken breast on top of the veg and potatoes with gravy poured over top and a rosemary garnish. Close the lid on the takeaway container and write with black vivid on top CB (chicken breast) put this in the plastic bag with the butter chicken meal and the medium Rib Eye chips and salad meal with both garlic butter and mushroom sauce and two eggs. OH Yeah Wait!!! Karen!! Heres the last-minute fresh battered blue cod meal straight from the fish processing floor two hours ago! Cheers, I’m sure Porshas aunty will like this one!! Ayeee!!