57
Preparation: 15 min.
Cooking: 30 min.
Equipment: gratin dish
Check the seasoning, add the pine nuts and mix, using the
pulse button a few times.
Stuff the chicken, place on the roasting tray, lightly season
with salt and pepper, add a little water and roast in the oven
for one hour, basting frequently.
Tip: this stuffing would be ideal for other kinds of poultry,
such as turkeys and guinea fowl.
Apple Crumble
Pre-heat the oven to 175°C / 350°F (gas mark 3-4).
Wash, peel and slice the apples. Lay the slices in a buttered
ovenproof dish.
In the bowl, fitted with the main blade and using the pulse,
mix the butter, sugar, vanilla sugar, cinnamon, flour
and ground almonds until the mixture resembles fine
breadcrumbs.
Cover the apple with a layer of this mixture.
Bake in the oven for about 30 minutes. Serve hot with single
cream or vanilla ice cream.
Ingredients
(serves 4/5)
• 100g (4 oz) plain flour
• 100g (4 oz) butter
• 80g (31/2 oz) sugar
• 50g (2 oz) ground
almonds (optional)
• 7.5g vanilla-flavoured
sugar
• 4 Granny Smith or Cox’s
Orange apples
• Single cream (optional)
• 1 tsp ground cinnamon
Dessert
Ingredients
(serves 4)
(for a 1.5 kg chicken)
• 50 g (2 oz) sliced
bread
• 150ml (5 fl oz) milk
• 200g (7 oz) fresh
spinach
• 1 sachet pine nuts
• 2 tbsp Cognac
• Salt and pepper
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