Mad Butcher's Butcher Est. 1971
+095315910
Preheat oven to 200°C. Place chicken breasts in a shallow baking dish. Combine all other ingredients and pour over the chicken. Bake until the chicken is cooked through and golden (about 30 minutes). To check whether it is done, insert a skewer into the thickest part....
Heat oven to 200C. Make three deep incisions in the flesh of each drumstick, without cutting right through. Place drumsticks in a ceramic dish. Combine lemon juice, ginger, garlic, salt and chilli powder into a paste and rub all over the chicken pieces. Set aside for...
Heat oven to 200C. Line a large roasting tray or dish with baking paper for an easy clean up. Leaving the skins on, cut the banana shallots in half lengthways, slice 1cm off the top of the garlic bulbs and quarter red onions. Wash and pat chicken dry, stuff with lemon...
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For the marinade, crush or pound 1 Tbsp olive oil, garlic, rosemary, thyme, pepper and balsamic vinegar to form a paste. Pat the meat dry with paper towels and rub the marinade thoroughly over.
Cover and marinate at least half an hour. If marinating in the fridge, remove the meat from the fridge at least an hour before cooking. When ready to cook, remove the meat from the marinade and pat dry. Preheat oven to 230°C.
Heat 1 Tbsp oil in a heavy-based frying pan and when very hot sear the fillet 1-2 minutes each side (not the ends) until browned all over.
Transfer the meat to a shallow roasting pan, add remaining oil and toss the shallots around the meat, coating lightly in the oil.
Roast 20 minutes for rare, or 25 for medium rare. Ten minutes into cooking, add the mushrooms to the roasting pan.
Remove the meat, cover and keep warm for 15 minutes before carving.
While the meat is resting, place the roasting pan with the shallots and mushrooms on the stove, heat and add the wine, stirring any bits off the bottom.
Simmer until reduced by half then add the beef stock and simmer again until reduced by half. Add any meat juices to the sauce and serve the beef in thick slices with the warmed sauce.