The Ultimate Sunday Lunch 4 Ways

POTATO & BACON ROLL-UPS

Serves: 6

Hands-on time: 1 hour

Hands-off time: 1 hour

INGREDIENTS

4 SPAR Freshline Potatoes

4 sprigs rosemary

6 sprigs thyme

¾ cup Parmesan cheese, finely grated

½ cup SPAR Extra Virgin Olive Oil

1 tsp salt, to season

½ tsp finely ground black pepper, to season

12 strips streaky bacon

Serving suggestion: Perfect roast chicken

Best-ever chop-chop corn salad

METHOD

1. Preheat the oven to 200°C and grease a muffin tin with non-stick cooking spray.

2. Using the MasterChef Large Santoku Knife, place each SPAR Freshline Potato with the base facing you on a cutting board and cut thin slices lengthwise that are about 2mm thick. *Chef’s Tip: It is important to form a guard with your knuckles to avoid cuts.

3. Slide your fingers down the rosemary sprigs to remove the leaves. Repeat with the thyme. Combine and chop finely using the knife.

4. Combine half of the herbs, half of the Parmesan cheese and the SPAR Extra Virgin Olive Oil in a large bowl. Season to taste with the salt and pepper. Add the sliced potatoes and toss with a tong to coat evenly. Divide into 6 portions.

5. Lay out two pieces of bacon overlapping each other vertically.

6. Line the bacon with 1 portion of the sliced potatoes, making sure each potato is overlapping.

7. Starting at one end, gently roll up the bacon, creating a potato roll-up.

8. Place the roll-up in the muffin tin and repeat with the rest.

9. Sprinkle the remaining herbs and Parmesan cheese on top.

10. Bake for 20 minutes. Turn the heat down to 180°C and bake for another 20 minutes until golden and tender. *Chef’s Tip: Cover the tin with foil to prevent over-browning!

11. Allow the roll-ups to cool in the tin for 5 minutes. Serve with the chicken and corn salad and ENJOY!

BEST-EVER ‘CHOP-CHOP’ CORN SALAD

Serves 6

Hands-on time: 45 minutes

Hands-off time: 5 minutes

INGREDIENTS

For the salad:

1 punnet (4's) SPAR Freshline Sweetcorn

1 cucumber

1 punnet (250g) plum tomatoes

1 small red onion

3 rounds (300g) plain feta cheese

For the dressing:

1 clove garlic

1 tsp salt, to season

10 chive sprigs

1 SPAR Freshline Lemon

3 tbsp SPAR Extra Virgin Olive Oil

¼ tsp ground black pepper, to season

Serving suggestion: Perfect roast chicken

Roast potato and bacon roll-ups

METHOD

For the salad:

1. Bring a large pot of salted water to the boil. Add the SPAR Freshline Sweetcorn and boil for 5 minutes. Strain, rinse under cold water and remove the leaves. Dry the corn and set aside to cool for 5 minutes.

2. Place a sweetcorn cob, upright in the centre of a bundt cake tin. Hold the top firmly and using the MasterChef Large Santoku Knife, slide the blade down the side to cut off the corn kernels. Rotate the corn cob and repeat the cutting allowing the tin to catch all the kernels.

3. Place a plastic lid or side plate, rim side up, on a work surface. Place the tomatoes on top and place another lid or side plate on top, rim side down. Using the knife, cut between the lids or side plates from one side through to the other, while pressing down gently with your other hand. Remove the lid or side plate to reveal the halved tomatoes.

4. Using the MasterChef Small Cook’s Knife, trim the edges of the cucumber and cut into 1cm thick slices, lengthwise. Stack the slices and cut into 1cm thick strips. Cut across in 1cm thick slices to form the diced cucumbers. Repeat with the other half.

5. Using the same knife, cut the feta rounds into 1cm cubes.

6. Using the same knife, place the onion sideways and slice off the stem end. Turn the onion and slice off the root end. Place the onion upright on the stem end and cut in half. Peel off the onion skins. Place one of the halves cut-side down, hold firmly and cut 2 evenly spaced horizontal slices without cutting all the way through the root core. Make several downward cuts, leaving ½ cm between each, starting from the root core but not cutting through the root that keeps it all together. Cut across the onion, in ½ cm slices, perpendicular to the last cuts to form the finely diced onions. Repeat with the other half.

7. Toss the sweetcorn, cucumber, tomatoes, red onion and feta together in a salad bowl.

For the dressing:

1. Using the MasterChef Large Santoku Knife, crush the garlic cloves with the flat side of the blade to remove it from its skins. Chop roughly. Sprinkle the salt on top. Holding the blunt side of the knife with both hands, press and scrape the sharp end of the knife against the pile of garlic at an angle to create a paste. Repeat until smooth. Add it to a clean jar.

2. Using the same knife, bundle the chives together and chop finely. Add it to the jar.

3. Using the MasterChef Small Cook’s Knife, remove the top and base of the SPAR Freshline lemon and cut in half. Remove the seeds and squeeze the juice into the jar.

4. Add the SPAR Extra Virgin Olive Oil and pepper and shake to combine.

5. Pour the dressing over the chopped salad, toss to combine. Serve it alongside the chicken and potato roll-ups, gravy and ENJOY!

TUTTI FRUITY FRIDGE TART

Serves: 6

Hands-on time: 50 minutes

Hands-off time: 4 hours

INGREDIENTS

1 box (80g) lemon flavoured jelly powder

15 (150g) coconut biscuits

¼ cup butter, melted

2 cups double cream plain yoghurt

½ tin (192g) condensed milk

1 punnet (250g) SPAR Freshline Strawberries, rinsed

2 kiwis, rinsed

1 tub (125g) SPAR Freshline Blueberries, rinsed

Serving suggestion: Mint leaves

METHOD

1. Grease a round loose-bottom quiche tin with non-stick cooking spray.

2. Pour the jelly powder into a medium bowl and add ⅓ cup of boiling water. Stir to dissolve and set aside to cool until needed.

3. Place the biscuits in a resealable bag and crush them until fine using a rolling pin.

4. In a medium bowl, combine the biscuit crumbs with the melted butter and mix until well coated. Spoon it into the quiche tin, pressing down firmly to form the base of the tart. Refrigerate until needed.

5. Combine the yoghurt and condensed milk and whisk to combine.

6. Using a whisk, mix the jelly in with the yoghurt mixture.

7. Spoon the mixture over the cookie base and smooth out the top using a spatula.

8. Refrigerate for 3-4 hours or overnight until set.

9. Using the MasterChef Utility Knife, cut off the tops of each SPAR Freshline Strawberry. Make 1 strawberry rose by placing the strawberry, cut-side down on a chopping board. Cut down into the strawberry, 1cm from the base but don’t cut all the way through. Repeat this all round the base. Offset the next row of cuts above the first so that they are staggered. Repeat until you reach the tip of the strawberry. Carefully peel back a few cuts to look more rose-like. Thinly slice the remaining strawberries.

10. Using the same knife, slice off the top and base of the kiwis. Place the kiwis upright on a chopping board and cut thin slices to cut off the skins. Lie the kiwis on their side and cut into thin ½cm thick rounds.

11. Using the same knife, cut the SPAR Freshline Blueberries in half.

12. Arrange the strawberry rose in the centre of the tart. Decorate with the sliced strawberries, kiwi and blueberries.

13. Using the MasterChef Small Cook’s Knife, slice the tart into portions. Garnish with some mint leaves and ENJOY! *Chef’s Tip: Refrigerate any leftover tart for up to 3 days!

PERFECT ROAST CHICKEN

Serves 6

Hands-on time: 45 minutes

Hands-off time: 1 hour 10 minutes

INGREDIENTS

1 onion

½ celery stalk

1 garlic clove

1 SPAR Freshline Lemon

4 sprigs parsley

5 sprigs rosemary

1 tbsp SPAR Extra Virgin Olive Oil

1 tsp each salt and pepper, to season

1 large (1.3 - 1.5kg) free range chicken

1 bag (400g) roasting vegetables

Serving suggestion: Chopped parsley

Chicken gravy

Best-ever chop-chop corn salad

Roast potato and bacon roll-ups

METHOD

1. Preheat the oven to 220°C.

2. Using the MasterChef Large Santoku Knife, cut off the onion stem. Halve the onion by cutting through the root. Peel off the skins. Place each half cut-side down and slice thinly.

3. Using the knife, slice the celery stalk into 1cm slices.

4. Using the knife, roll the parsley sprigs up in a cylinder shape, holding it down firmly and slicing thinly. Slide your fingers down the 2 rosemary sprigs to remove the leaves.

5. Using the MasterChef Small Cook’s Knife pierce a garlic clove while securely holding the garlic bulb on a stable surface. Wiggle the knife to loosen the clove from the skin and gently pull out. Crush with the flat side of the blade to crush the clove.

6. Using the same knife, remove the top and base of the SPAR Freshline Lemon and cut into quarters.

7. Add the onions, celery, garlic, 2 lemon quarters, rosemary and parsley into the chicken cavity. *Chef’s Tip: Squeeze the remaining lemon wedges over the roasted veggies, once cooked, for a zesty flavour!

8. Place the roasting vegetables in the roasting dish and place the chicken on top, breast side up. Hold the remaining rosemary sprigs together and brush the chicken with oil. Season with the salt and pepper on top.

9. Roast for 20 minutes until golden brown. Turn the heat down to 180°C and roast for 1 hour until golden and cooked through. *Chef’s Tip: The chicken is done once you pierce the breast and the liquid runs clear.

10. Allow the chicken to rest for 5 minutes before carving.

11. To carve the chicken, place it breast-side up with the wings facing away from you, on a clean chopping board. Use a fork, pressed through a breast, to keep the chicken in place. Using the MasterChef Utility Knife cut through the skin holding the legs to the body and cut straight down through the joint of each.

12. Once the legs are removed, place the fork in the thigh, skin-side down, and cut between the joint of the thigh and the drumstick. Repeat with the other one.

13. Carve the breasts by slicing underneath each, above the breast bone from the wing-side down to the leg-side. Make a deep vertical cut down along the breastbone of each breast. Cut in an angled, downward motion underneath the breast meat toward the first cut at the base of each breast. Loosen the meat and remove. Cut into slices, if preferred.

14. Pull each wing away from the body of the chicken and cut through the joint. Cut off the tips from each wing, if preferred. *Chef’s Tip: Remove any remaining meat with your fingers and shred for making sandwiches later. Bones can also be used to make chicken stock.

15. Arrange the carved chicken on a serving platter and scatter some chopped parsley on top.

16. Serve the chicken alongside the corn salad, potato roll-ups and gravy and ENJOY!

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