The Starship Foundation Cookbook with fabulous recipes from top chefs and cooks in the NZ Guild of Food Writers.

The focus is on family food that you can make and give to people as gifts. Generosity, home and family are major themes of the book, which is highly appropriate to the Starship Foundation. Including lots of tasty one-pot meals such as casseroles, pasta dishes, pies, quiches, soups, meatloaves, risottos, paella, curries and oven-bakes, as well as slices, cakes and other baking. Perfect food for every family.

145 terrific recipes from Jo Seagar, Allyson Gofton, Al Brown, Tui Flower, Mark McDonough, Peta Mathias, Jenny Yee, Simon Holst, Annabelle White, Niki Bezzant, Helen Jackson and many other top chefs and food writers. Stunning food and lifestyle photography by Nick Tresidder makes this a gorgeous package.

SAMPLE RECIPE

Pot-roasted Chicken with Rice and Vegetable Stuffing
by Lauraine Jacobs

The stuffing for this whole chicken will not only help to keep the bird moist, but it will also add loads of flavour to the meat. This method of cooking is in a heavy iron casserole, such as a Le Creuset dish, with a little liquid, to ensure juicy and tender meat. It's important to brown the skin first as it will add flavour and give it a wonderful appearance.

Stuffing

2 tbsp extra-virgin olive oil
2 small onions, finely chopped
1 carrot, peeled and finely chopped
1 stick celery, finely chopped
grated zest of 1 lemon
4–5 sprigs thyme
1 tsp fennel seeds
1 cup steamed long grain white rice
salt and freshly ground black pepper

1.8 kg whole, free-range chicken
1 tbsp salt
1 tsp freshly ground black pepper
2 lemons
2 tbsp extra-virgin olive oil
2 tbsp butter
3 fresh bay leaves
2 cups dry white wine
Serves 4–6

First, prepare the stuffing for the chicken. In a heavy-based frying pan, heat the oil and add the onion, carrot and celery. Fry over medium heat until the vegetables are soft and starting to brown. Add the grated zest, thyme and fennel seeds and cook 30 seconds longer. Remove to a bowl and mix with the steamed rice. Season well with salt and pepper to taste. Allow this mixture to get completely cold.

Preheat the oven to 190C. Pat the chicken dry inside and outside. Rub the salt and pepper with the zest of a second lemon over the skin of the chicken, and inside the cavity. Stuff the cold stuffing into the cavity within the chicken, and tie the legs tightly together.

Take a heavy casserole dish and set over medium heat. Add the oil and butter and when the butter has melted, brown the chicken on all sides, turning slowly over gentle heat. Add the bay leaves, juice of 1 lemon and the wine to the dish. Slice the remaining lemon and add to the dish. Bring the wine to a simmer, cover with the lid of the pan and place in the oven for 50 minutes to 1 hour. Alternatively, you can do this on the stove top over gentle heat but you will need to check occasionally to ensure the wine does not evaporate completely and allow the base to scorch. Add a splash of water if necessary.

Check to ensure the bird is thoroughly cooked by piercing through the thigh area with a skewer. The juices should run clear. Remove from the oven, allow the chicken to rest before carving and serve with the stuffing and a dish of green beans or brussel sprouts or a leafy green salad.