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Matariki content and recipe creation for Borges NZ by the wonderful Bunny Eats Design. It looks so divine.

Making plans for a Matariki Mid-Winter feast? We've got just the recipe for you - Olive Oil Roast Chicken with sage, garlic and onion stuffing - yum! Recipe below, courtesy of Bunny Eats Design 🙏❤️

INGREDIENTS:
2 slices white bread
2 onions, peeled and sliced
3 bulbs garlic
¼ cup Borges Classic Olive Oil, divided
¼ cup chicken stock
3 tablespoons sage leaves, dried or chopped fresh, divided
1 egg, beaten
Salt and pepper
1 free range chicken 1.5kg

METHOD
1. To make the stuffing, place the slices of bread on top of each other and cut into 1cm strips. Rotate 90 degrees and cut into 1cm cubes. Place into a food processor and process into chunky breadcrumbs. Transfer breadcrumbs into a bowl.
2. Remove 5 cloves garlic from a garlic bulb. Peel and place into the food processor. Add half an onion’s worth of sliced onion. Process until finely chopped. Add to bowl.
3. Add 1 tablespoon olive oil, ¼ cup chicken stock, 1 tablespoon dried sage, beaten egg, ½ teaspoon salt and ¼ teaspoon black pepper to bowl. Mix until combined. Reserve.
4. Preheat oven to 200°C.
5. Place the onion slices into a ceramic baker to make a bed for the chicken to lay on. Cut the bottoms off the garlic bulbs so the individual cloves are exposed. Place the garlic bulbs around the outer edge of the baker. Drizzle with 1 tablespoon olive oil and 2 tablespoons water. Season with salt and pepper.
6. Using paper towels, pat the chicken dry of any moisture. Trim away excess fat from the cavity area. Place the chicken into the baker with back side facing up. Drizzle the chicken with 1 tablespoon olive oil and brush all over to make sure the chicken is well coated. Sprinkle with 1 tablespoon dried sage and season with salt and pepper.
7. Turn the chicken over so the breast side facing up. Lift the chicken wings up and over, bending them to tuck the wings firmly behind the chicken. This will protect the wings from overcooking. Spoon the stuffing into the cavity of the chicken. Cross the legs over each other and tie with kitchen twine.
8. Drizzle the chicken with 1 tablespoon olive oil and brush all over to make sure the chicken is well coated. Sprinkle with 1 tablespoon dried sage and season with salt and pepper. Sprinkle with 1 tablespoon dried sage and season with salt and pepper.
9. Place into the oven and roast at 200°C for 1 hour and 30 minutes. The chicken breast will register 75°C with a meat thermometer and the juices will run clear when fully cooked. Serve with your favourite side dishes.

How amazing does this warming winter soup by Bunny Eats Design look!?🙌 Head over to her page for the recipe! And check out her Instagram to score yourself some Borges NZ prizes! 😜

If you ask my husband what my favourite flower is, he will tell you it is cauliflower. 🤣 In season right now. Perfect for cold nights, roasting cauliflower in a little extra virgin olive oil brings out all the flavour. Thanks to Borges NZ I’ve created this beautiful ROAST CAULIFLOWER AND PARMESAN SOUP finished with a drizzle of their extra virgin olive oil. Borges Olive Oil is produced in the Mediterranean and features a cleverly designed DUO cap so you can easily drizzle or pour. Available in New World and Pak’n’Save North Island and Countdown nationwide.

CAULIFLOWER AND PARMESAN SOUP
Serves 4 / Makes 2 litres
INGREDIENTS
1 whole cauliflower (1.3kg)
1 onion, sliced
2 tablespoons Borges Extra Virgin Olive Oil
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried rosemary
1/4 teaspoon black pepper
2 potatoes
2 cups chicken or vegetable stock
2 cups water
1/2 cup grated parmesan
1/2 cup heavy cream
TO SERVE
Crispy bacon, fresh herbs and Borges Extra Virgin Olive Oil.

Preparation
1. Preheat oven to 200°C.
2. Cut the cauliflower in half and then into quarters. Remove and discard the core sections and cut the rest into florets roughly the same size.
3. Place cauliflower and sliced onion on an oven tray. Drizzle with extra virgin olive oil and sprinkle with seasonings. Toss to combine. Spread out in an even layer and roast for 30 minutes at 200°C until tips are just starting to brown.
4. Pour stock and water into large saucepan and bring to a boil. Peel and chop potatoes into bite-size pieces and place into the pot. Cook for 15-20 minutes until tender.
5. Select 4 pieces of roasted cauliflower to reserve for garnish and add the rest of the cauliflower and onion to the pot along with grated parmesan, simmer for 5 minutes. Blend with a stick blender until smooth. Blend in the cream, adding a little hot water if needed to thin out the soup to a desired consistency. Season to taste.
6. Ladle into bowls and top with cauliflower garnish, chopped crispy bacon, fresh herbs and an extra drizzle of Borges Extra Virgin Olive Oil.

Throwback to that time we built the best mayo tower ever.. 😎 back in May we had the pleasure of working with Best Foods NZ yet again as the Gold Sponsor of the NZ International Comedy Festival (for the next three years!) 🌟

Ain’t that the truth! 🍴🌮🍕🥗🍔🍝

Impress this weekend with the Best Filo Brunch Tart 🍴

Recipe here: http://bit.ly/2xaJBlL

So in love with the new Charcoal Purifying range! 🌸🙌🏼

Come on Spring! it's time to get warmer!

What's in the box?🎁

Delicious lunch at Winona Forever 🍴

We know where we're going for brunch this weekend! 🍴 Petit Bocal

It's Spring!! 🌼🌷🌸

Thinking about dinner already? So are we! On tonight's menu: Creamy Baked Mustard Macaroni & Cheese 🍴

http://www.bestfoods.co.nz/recipes/creamy-baked-mustard-mayonnaise-macaroni-cheese/