Gluten Free Stuffing With Leeks Goat Cheese Food

PANCETTA, LEEK AND MUSHROOM STUFFING WITH GOAT CHEESE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• In a large skillet set over medium-high heat, melt the butter. Add the celery and leeks and cook, stirring, until fragrant and softened, about 5 minutes. Add the mushrooms, sage, thyme, salt and pepper and cook until the mushrooms are soft, 5 minutes. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
• In a large bowl, combine the stuffing and cooled mixture. Add the pancetta and eggs and mix well. Transfer the mixture to the prepared baking dish and top evenly with the goat cheese.
• Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.

ROAST CHICKEN WITH LEEK, TARRAGON & GOAT'S CHEESE STUFFING

Steps:

• Chop the leeks and onion fairly finely: use the pulse button if chopping them in a food processor, so they don't turn to mush. Melt 25g/1oz butter in a large frying pan placed over a lowish heat and fry the vegetables gently for about 10 minutes, stirring frequently, until soft. Set the pan aside to cool.
• Strip off all the herb leaves and put them in a food processor with the remaining butter, the cheeses, breadcrumbs and the cooled vegetables. Season, then pulse until the mixture is a rough, sticky, dough-like mass.
• Preheat the oven to 200C/gas 6/fan 180C. Place the chicken with the large cavity facing towards you. Remove and discard any fat remaining inside the opening. Now gently separate the skin over the breast area from the flesh beneath: use the tip of a small knife to get going, then gently ease your fingers in between and work them to the far end on both sides of the breast bone.
• Without tearing the skin, push in dollops of stuffing, massaging them right down and over the flesh. (Put any leftover stuffing into the small neck cavity.) Pull the skin back into place and seal in the stuffing by stitching 2-3 wooden toothpicks through the edges of the opening, like a needle in a tapestry. You can make the stuffing up to 24 hours ahead, keeping it cling-filmed in the fridge.
• Put the chicken in a snug-fitting roasting tin, smear the skin with oil and season. Roast the chicken, breast-side up, for 30 minutes. Turn the chicken on its side, basting with any juices, and roast for a further 30 minutes, then roast for an equal period on the other side. Now turn the chicken breast-side up again, and continue to roast for 10-30 minutes, or until the juices run clear when a skewer is poked into the thickest part of the thigh.
• Leave the chicken to rest in the tin for 15-20 minutes, loosely draped with foil. To serve, first remove the toothpicks, then carve the chicken, spooning some of the soft stuffing onto each serving.

GRIDDLED LEEKS & GOAT'S CHEESE

Steps:

• Brush the cut side of the leeks with 1 tbsp of the oil and season with sea salt and black pepper. Heat a griddle pan over a medium heat and place the leeks, cut-side down, in the pan. Griddle for 5 mins until the leeks have distinctive char marks and are tender.
• Use the remaining oil to brush the top of the leeks, then turn over and cook for 5 mins more. Scatter over the pine nuts and goat's cheese. Drizzle with balsamic vinegar to serve.