Roast chicken with rose and sage flower oil marinade

INGREDIENTS


Chicken
2 lemons
salt
Dried rose buds, or fresh rose petals
Sage flowers
fresh thyme
fresh oregano
2 cloves of garlic
Olive oil

(you can substitute the thyme and oregano for other herbs such as rosemary)


METHOD

Crush the herbs, sage flowers and garlic (and if your using fresh rose petals, crush them too).  Add them to a jar filled with olive oil, together with the  dried rose buds.  Leave to stand for a week or until flavours have infused.

Rub salt on the chicken together with some of the rose oil.  Leave to marinade for at least half an hour.  Meanwhile quarter one lemon.  Crush some fresh herbs and  add to the lemon together with a bit of the rose oil.  Before putting the chicken in a preheated oven, squeeze half a lemon onto it.  Check chicken every so often, adding more oil and lemon juice.

Orange and mango almond cake

INGREDIENTS

1 orange
1 mango, peeled
250 g almond meal
250 g castor sugar
4 to 5 eggs
1 tsp baking powder

METHOD

Preheat oven at 170 degree C.
Place the whole orange in a pot.  Cover with water, bring to a boil then simmer for an hour.  Let the orange cool down.  Cut into smaller pieces and remove the seeds (optional).  Puree the orange and mango.  In a bowl mix the castor sugar and eggs.  Then mix in the orange and mango puree, almond meal and baking powder.  Place into a greased cake dish.  Bake for about 50 minutes.

If you wish you can add a mango or orange syrup.  Add to the cake when still warm.  Poke holes into the cake with a knife then pour in syrup.

Orange syrup

INGREDIENTS

 2 tsp orange zest
1/2 cup orange juice
1/4 cup castor sugar

METHOD

Bring all the ingredients to a boil for two minutes then simmer.

To make the mango syrup substitute the orange juice with mango juice.