Carey Boucher Erasmus recently had a Pop Up Restaurant in the beautiful old Rust en Vrede Manor House in Durbanville’s Wellington Road.In this house my grandparents and mother lived around the time of the Second World War. Carey’s Pop Up was a huge success and booked out some time in advance. She is an innovative and exciting young cook.
What you’ll need… 1 plump free range chicken, rinsed and patted dry
100 g feta cheese, crumbled
2 sprigs fresh rosemary, chopped
Juice and zest of 1 lemon
2 cloves garlic, crushed
2 T (30 ml) Olive oil or Parmesan infused Olive oil
Freshly ground salt and black pepper
Extra olive oil to drizzle
1 kg bag mixed chunky roasting vegetables
What you’ll do…
Preheat the oven to 200 deg. C.
Butterfly the chicken by cutting alongside the backbone, pull open – breast side up – and flatten with a few fist bashings. Loosen the skin of the chicken (breast, wings and even the legs and thighs) being very careful not the tear.
Mix the stuffing ingredients, season to taste and stuff generously and evenly underneath the skin.
Place onto a roasting rack. Drizzle with some extra olive oil and gently massage onto the skin and season once more with salt and pepper.
Roast for 20 minutes. Season and toss the veggies in some olive oil and arrange around the chicken. Roast for a further +- 50 minutes. Or until the chicken is golden and cooked through and the veggies are tender.
Serve with a simple salad.
Try a combination of fresh herbs like basil, parsley and chives.
Fresh tarragon or thyme will work beautifully too.
Perdeberg The Dry Land Collection Chenin Blanc 2014
Carey Boucher Erasmus
Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant. She has done a very successful Pop Up Restaurant this year, so do follow her to keep track of what she is doing. Her recipes are east, usually even handedly priced and always full of fun and flavour.