On a recent trip to Bangalow I had the luck of staying at a gorgeous farm right in the heart of Nashua. It was unexpectedly cold and each night we lit the open fire and enjoyed the novelty of crackling warmth. This kind of environment absolutely fuels my passion for cooking and I found myself wandering the Bangalow fresh produce markets early Sunday morning.

After talking to the seafood supplier, I discovered that this market has a very strict policy – each vendor must grow the produce they sell. I love this as it means I am directly giving my money to the producer and there is no middle man or food miles involved!

The produce was simply spectacular and a reflection of the high mineral content of the local area. From the deep green of the kale to the brilliant purple of fresh mulberries, it was hard not to buy everything in sight!

That night I made this very simple yet utterly delicious dish with my purchases.

Ingredients

Organic Chicken breast – I work with 120gr/person

1 onion

3 tomatoes

Fennel

Garlic

Chilli

Lemongrass

Ginger

Dill

Mint

1 cup white wine

Extra virgin olive oil

Instructions

Finely slice the garlic, chilli, dill, ginger and pound the lemongrass until it has broken. In a large baking dish add the chicken and marinate with extra virgin olive oil, the herbs and salt & pepper. Leave for 1 hour.

Add diced tomatoes, fennel cut into quarters and white wine. Cover with foil or a lid and put into an oven on 180C for half an hour, stirring every 10 minutes. To serve, add fresh mint and a side of quinoa.

Options

Add preserved lemons or shallots