Paul Kuipers from Courtney's Brasserie Restaurant in Parramatta invite you to come along each month to our cooking demonstration at Warwick Farm Track Side Farmers Markets. Last Month we cooked Pot Roasted Chicken with Autumn Vegetables & Tarragon Sauce & Rhubarb Short Cake.

Watch our Cooking Demonstration video above and then try it out for yourself using the Recipes for these 2 dishes below.

Pot Roasted Chicken with Autumn Vegetables & Tarragon Sauce

Ingredients: 1 free range chicken approx 1.6kg 1 x fennel bulb 1 x turnip 1 bunch baby carrots 8 Brussels sprouts 1 bunch of spring onions or 8 pickling onions 30g butter 25ml olive oil 50g flour Basil Tarragon Parsley & Thyme

300 ml chicken stock 150 ml cream 100ml white wine salt & pepper Chicken stock: 1 celery stick 1 brown onion 1 small leek bay leaf tarrogan sprig 10 white pepper corns

Method

1. Break the chicken down into sauté pieces (leg, thigh and breast). Use the bones to make chicken stock.
   
   
2. Cut Autumn veg into 2cm pieces.
   
   
3. Sauté the chicken in butter & oil until brown. Lightly season. Add flour to the chicken and stir to coat, then place in Autumn veg and deglaze with wine. Then add stock, herbs and place in oven at 200 deg C for 10 min.
   
   
4. Remove chicken breast and let rest. Reduce liquid by half, then add cream and reduce to sauce consistency, and check seasoning.
   
   
5. Serve with Mashed potatoes or sautéed potatoes.

Rhubarb Shortcake

Ingredients: 450g flour 3\4 tsp salt 1 1\2 tblsp Baking Powder 3 tblsp sugar 160g cold butter 225ml cream Roasted Rhubarb 1 x bunch of Rhubarb Pure icing sugar 100ml Cassis or Ribina

Shortcake Method

1. Mix flour, salt, baking powder and sugar together.
2. Cut butter into small dice (1cm.) and rub into base mixture until the size of small peas, then add some cream in a few goes until the dough comes together. Rub lightly to combine well.
3. Lightly flour bench and roll out dough gently until 1.25cm thick. Cut out portions and place on baking tray, brush top with cream and sprinkle with castor sugar.
4. Bake 8 min then turn and again about 8 min on 180 deg C.

Roasted Rhubarb Method

1. Wash then cut rhubarb into batons 5cm long.
2. Dust with icing sugar until covered white, then sprinkle on cassis.
3. Bake at 180 for approx 8 minutes until just soft.

To finish the dessert
Use Double Cream 250ml and Sprinkle with Ground cinnamon