Mediterranean Chicken

This recipe can be prepared and left to marinate in the refrigerator for up to 2 days before cooking.

Into a large or "turkey-size" oven bag place -

▶3 kgs chicken pieces
▶1/3 cup olive oil
▶1/3 cup lemon juice
▶2 lemons, quartered
▶6-8 cloves peeled garlic
▶handful fresh thyme sprigs
▶2-4 stems fresh rosemary
▶lots ground black pepper
▶1 tsp sea salt flakes

Tie up securely, roll chicken around to cover with marinade. Keep refrigerated, turning occasionally. Leave for at least 6 hours or up to 48 hours.

Preheat oven to 180'.

Line a large baking dish with baking paper and tip in all the contents of the bag. Spread out.

Bake uncovered for 1 1/2 hours or until brown and cooked through.

To serve, arrange onto a large shallow platter.

Garnish with -

▶sprigs fresh parsley

Easy Mushroom Soup

Into a large saucepan over moderate heat, place -

▶2 tbsp butter
▶500gm washed, chopped mushroom caps and stalks (don't peel)
▶1 small clove crushed garlic

Stir for a few minutes then cover and gently steam mushrooms for 10 minutes. Strain through a colander, reserving the juice.

In same saucepan make a roux with -

▶2 tbsp butter
▶3 tbsp plain flour

Cook for 1 minute then gradually stir in the mushroom juice. Heat until thickening.

Gradually add -

▶2 cups strong beef stock (or vegetable stock)
▶3 1/2 cups milk
▶ground black pepper

Return the steamed mushrooms to the pot.

Slowly bring to simmering, cover and continue to cook gently for 10 minutes.

Cool, then purée in a blender to a smooth creamy soup. Season with salt and pepper if required.

Reheat.

To serve, garnish with -

▶snipped fresh chives