- 1 Size 11 Chicken, cut in half
- 1 tbsp oil
- Zest of 1 lemon
- Season with black pepper
- 2 tbsp Simon Gault Home Cuisine Italian seasoning
In a mixing bowl combine chicken, olive oil, lemon zest, black pepper and Simon Gault Home Cuisine Italian seasoning, making sure the chicken is well coated with the seasoning. Heat the BBQ to a medium heat. Lightly brush the grill with oil. Place the chicken onto the grill skin side down.
Cook for 4 to 5 minutes to give the skin char marks then turn the chicken over so that its skin side up. Cover the grill and cook for 35 minutes or until the chicken has an internal temperature of 74°C. Take the chicken of the grill and allow to rest for 10 minutes before serving.
- 5 courgettes top and tailed, cut into long thin strips
- 1-2 tbsp olive oil
- 2 tbsp Simon Gault Home Cuisine Kiwi Seasoning
- 1 tbsp fresh mint, finely chopped
- 1 tbsp Prelibato white balsamic vinegar
- Drizzle of extra Virgin olive oil
Place the courgettes, olive oil and Simon Gault Home Cuisine kiwi seasoning in a bowl, mix until the courgettes are well coated in olive oil. Heat a griddle pan or the BBQ grill until hot and cook for about 30 seconds per side or until the courgettes are just tender, remove from the BBQ and drain on a paper towel.
In a mixing bowl combine the cooked courgette, chopped mint and Prelibato white balsamic and drizzle with olive oil. Transfer to a serving bowl and garnish with fresh mint and lemon zest.
- 1 cup milk, plus more as needed
- 1 cup Simon Gault Home Cuisine chicken stock
- 3 tbsp Butter
- 1 tbsp Simon Gault Home Cuisine Italian Seasoning
- 1 cups Polenta
- 1/3 cup Marscapone
- 1/3 cup parmesan, grated
In a large saucepan, bring the milk, Simon Gault Home Cuisine chicken stock and butter to the boil. Add Simon Gault Home Cuisine Italian seasoning and whisk in the polenta. Add the mascarpone and parmesan cheeses and simmer for 10 minutes partially covered and stirring every 5 minutes or until the polenta is thick, smooth and creamy.
Check the seasoning and adjust consistency by adding milk or water to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.
To serve place the chicken pieces on top of the cheesy polenta with the courgette salad accompanying alongside.