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

Best Pâté

This makes almost a litre of pâté.

In bowl place -

▶400-500gm chicken or duck livers
▶milk to cover
▶pinch salt

Leave for 1 hour, then drain on paper towels.

Heat frypan on medium heat then add -

▶125gm salted butter
▶livers
▶1 clove garlic, chopped
▶3 large (golf-ball size) French shallots, peeled and chopped
▶leaves from 6 sprigs fresh thyme
▶ground black pepper
▶pinch salt

Gently sauté until livers have just lost their redness on the outside, but still pink inside. This should take about 10 minutes. Place all the mixture into a blender.

To the liver mixture, add and blend to a smooth paste -

▶125gm salted butter, extra
▶125ml (1/2 cup) cream
▶3 tbsp Madeira, Muscat or Marsala wine
▶3 tbsp Port (tawny) wine (or sweet sherry)
▶2 tbsp brandy

Season with extra salt and black pepper if required.

Pour into individual pots or ramekins. Chill.

To serve, place pot of pâté on a platter, with some chutney, pickled cornichons and thin toast trangles.