Bircher Meusli

This simple version of Bircher Muesli uses goat’s milk yoghurt as opposed to cream or full-fat yoghurt.

This is best served the day after making and lasts for several days.

1½ cups Oats

¼ cup Almond Slivers

¼ cup Organic Sultanas

4 finely sliced dried Apricots

¼ cup Organic Apple Juice

Juice ½  Lemon

1 cup grated apple or pear

1 cup goat’s milk yoghurt

Mix the oats and almonds in a bowl and stir through the apple juice, lemon juice and grated fruit.  Gradually mix in the yoghurt until the mixture is quite sloppy.  Cover and leave overnight.  Add more yoghurt in the morning if the mixture is too thick.

Store in airtight container in the fridge.

Serve with stewed apples, a dollop of cold yoghurt and blueberries and/or strawberries.

Adapted from ‘The Food Coach’ by Judy Davie

Pollo alla Buranea

Chicken Burano Style

 Serves 6

1 free-range chicken (preferrably organic), about 1.5 kilo

l00g sausage - pork and fennel (or lamb and rosemary)

50g butter

2 tablespoons olive oil

I onion finely chopped

2 celery stalks finely chopped

2 carrots, diced

I small rosemary sprig

I clove garlic sliced

finely grated zest AND juice of 1 lemon (note: juice added at end of cooking)

50 ml dry white wine

about 20 large green olives

l00ml chicken stock

salt and pepper

Marsala (optional - added at end. Start with about 100-150 mls and add more if you think it needs it.

 

Instructions:

Cut the chicken into l2 meaty pieces . Remove the casing from the

sausages and pinch the sausage meat  into pieces.

Melt the butter with the olive oil and add the chicken, sausage, veges, garlic, rosemary and lemon zest and fry, stirring for a few minutes until the chicken is lightly

coloured.

Add the olives, wine and stock and salt and pepper. Cover and cook

very gently until the chicken is tender for about I hour.

Add more stock if necessary.

Just before serving add the lemon juice and marsala.

 Original Recipe from cooking class at Fratelli Fresh, when they were in Danks Street, Waterloo.

Note, their original uses grappa instead of Marsala.