This gorgeous meal is the perfect dish to serve your loved ones & we have made it so very easy for you. Using only the best quality ingredients, our hearty roast chicken with a twist is deboned and stuffed with fragrant and punchy porcini and truffle.
This meal for four is not only simple to finish & super delicious, you will love this chicken roast with our Dining At Home flare. It will leave you longing for more, a
perfect crowd pleaser for the whole family to enjoy.
Your Menu
To Start Sourdough loaf with garlic and thyme butter.
Entrée Grilled half shell scallops, herb crust, lemon zest.
Main Boneless chicken with porcini and truffle Madeira jus Potato and Parmesan gratin
Sides Green leaf & radicchio salad, champagne vinaigrette
Dessert Vanilla creme caramel with poached pear
What you'll need from your kitchen
2 oven trays Tongs Flat food lifter Mixing bowl
Scissors
Saucepan
1 Sourdough Loaf
Garlic Thyme Butter
12 Scallops in Shells
2 Rolls Deboned Chicken
Madeira Jus
4 Potato Parmesan Gratin
Green Leaf & Radicchio Salad
Champagne Vinaigrette
4 Creme Caramels
Poached Pears
(based on domestic fan forces oven)
Remove chicken & potato gratin from the fridge about 10 minutes before cooking
Preheat your oven to 200 deg.
NOTE: this method will require oven & grill, so if you have both & they are separate appliances, you can turn both on & get ready.
Please read IN SUMMARY instructions towards the end for an overview.
This meal is super easy!!
Otherwise the instructions below are for a combined oven grill scenario. The grill is required for literally 6-8 mins.
TO START Line an oven tray with baking paper.
Remove the chicken rolls (not the juices) from packaging and place on baking sheet on an oven tray.
Drizzle with olive oil.
Place potato bake beside the chicken and roast for 15 minutes.
At 15 minutes you will add the bread to warm.
Warm sourdough with herb butter Place bread on bottom rack with chicken and potatoes above for about 8 minutes.
While bread is warming, transfer your scallops from the tray provided to an oven tray so they are flat & not over lapping each other. Tip: you could line this tray with foil to save washing up.
The butter will melt & we want the shell to hold the butter & cook the scallops in the butter in the shell.
Now remove chicken and potatoes and place to the side for a little later.
Remove the bread & place on board or in basket with butter ready to be enjoyed with the scallops. Cooking the scallops will take no time at all!
ENTREE Grilled half shell scallops, herb crust, lemon zest.
Turn your grill on to med-high (bit more to the high side) & let warm up.
Place tray of scallops close under the grill, for about 3-5mins. You don’t want to overcook the scallops but do want to bring the butter to a light sizzle.
The scallops will become white & firm to the touch. They are ready. Cooking tip: under cooked can always be cooked further, but over cooked is not recoverable!
Transfer to serving platter or divide onto individual plates. Enjoy with sourdough loaf & garlic butter.
Turn your oven back on to 200 deg
MAIN Boneless chicken with porcini and truffle Madeira jus Potato and Parmesan gratin Green & radicchio salad, champagne vinaigrette
Return chicken & potatoes to the oven for a further 8 minutes. Remember this is to just heat & colour the meat.
Whilst this is back in the oven, transfer the salad to a bowl, add the red wine and shallot vinaigrette, season with salt & or pepper, and serve.
The Madeira jus can be gently warmed in a small saucepan on the stove (or transferred to a microwave safe bowl & heated for 30 sec on high.)
Remove the tray from the oven and rest for 3 minutes. Use a flat spatula or turner to serve the potato gratin onto dinner plates.
Carve each of the roasted chicken rolls as thick as you like, we suggest about 1 inch thick. Fan out on platter & pour jus over the meat or plate up onto dinner plates & dress with jus accordingly.
DESSERT Vanilla creme caramel with poached pear
Keep in fridge until ready to serve.
Fold back the foil rim & remove the lids from each.
Now carefully but swiftly turn the creme caramels out of their molds into individual serving bowls, allowing all of the caramel sauce to run out.
Garnish with the poached pear slices.
We hope you enjoy Dining At Home.
IN SUMMARY Bread needs 8 mins in 200deg oven Scallops need 5-6 mins under high grill Chicken needs 25-30 min to colour and heat through, potatoes need 20 mins to heat through. Toss salad in between Dessert- plate up when you’re ready.
Our meals are prepared in a kitchen environment that contains eggs, fish & various seafood, dairy, various nuts, sesame, gluten, lupin and sulphites. Though best practices are used in preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of these allergens.