Create restaurant
quality recipes
From the comfort of your own
home, with
Lilydale
There’s nothing more satisfying for the home cook than creating a restaurant quality meal at home, and the key – as any chef will tell you – is to start with the best ingredients. When it comes to chicken, this means quality free range chicken that’s been raised by farmers who are dedicated to raising the best produce.
Recommended by Good Food Kitchen, Lilydale farmers have been perfecting free range farming for over 20 years based on one simple belief: chicken that’s raised better, tastes better.
Whether you’re trussing a whole chicken for a roast, or trying something different for a homemade pasta, taste for yourself the difference quality free range chicken makes. So, the next time you are looking to impress, try one of these amazing dishes, each showcasing Lilydale at its finest.
Roast chicken with a sweet Apricot glaze
A simple roast chicken makes for a delicious meal, but to really impress try glazing the chicken with apricot jam and maple syrup for a rich, sweet flavour, complemented with a decadent potato galette and fruity, earthy leek, apricot, and almond stuffing.
- 1.8kg Lilydale Free Range whole chicken
- ¼ cup olive oil, plus 1 tbsp extra
- 1 leek, washed, trimmed, roughly chopped
- 2 garlic cloves, crushed
- 1 tbsp Dijon mustard
- 1 ¼ cups sourdough breadcrumbs
- ½ cup dried apricots, chopped
- ½ cup raw almonds, chopped
- 2 tsp finely chopped rosemary leaves
- Roasted garlic halves, to serve (optional)
Apricot glaze
- ½ cup apricot jam
- 1 tbsp maple syrup
Potato galette
- 1kg starchy potatoes, peeled, thinly sliced
- 100g butter, melted
- 1 leek, washed, trimmed, cut into 0.5cm rounds
- 1 tbsp rosemary leaves
- Preheat oven to 160° (fan forced) or 180°C (conventional).
- Heat oil in a small frying pan on medium heat. Add leek and garlic and cook for 3-5 mins, or until soft. Stir through mustard until well combined. Transfer to a bowl including any pan juices, to cool. Add breadcrumbs, apricots, almonds, and rosemary and mix well.
- Remove chicken from packaging and pat dry inside and out with kitchen paper. Fill cavity with apricot mixture. Secure legs with twine.
- Place chicken in a baking dish. Drizzle with extra oil and season well. Bake for 30 mins.
- Meanwhile, make the apricot glaze. Heat jam and maple syrup, stirring until smooth. Baste chicken with apricot glaze every 20 mins for the remainder of cooking time, allowing 30 minutes for every 500g or until internal temperature reaches 75°C and juices run clear.
- To make the potato galette: Line the base of a 23cm ovenproof frying pan with baking paper. Place potato and butter in a bowl. Season well and gently toss to coat. Lay half of the potato in the prepared pan, overlapping slightly. Top with leek rounds and half of the rosemary. Finish with remaining potato. Scatter over remaining rosemary. Bake for 45 mins, until golden and potato is tender.
Chicken meatballs with rocket pesto & tagliatelle
Chicken meatballs are easy and delicious, especially for mid-week meals. But to make your next chicken meatball dish restaurant quality, pair them with tagliatelle and a rocket pesto for a playful balance of savoury flavours sure to impress.
- 500g Lilydale Free Range Chicken Mince
- ½ red onion, finely chopped
- 2 tablespoons basil leaves, finely chopped + extra leaves to garnish
- 2 cloves garlic, crushed
- 50g (¼ cup) pine nuts, toasted
- 80g baby rocket leaves
- 40g (½ cup) parmesan, finely grated and shaved, to serve
- Zest and juice of 1 lemon
- 125ml (½ cup) olive oil
- 400g tagliatelle pasta
- Mixed salad leaves, to serve
- Combine chicken mince, onion and basil in a large bowl. Season and roll into balls. Repeat to make 20 balls.
- For pesto: In a food processor place the garlic, pine nuts, rocket, parmesan, lemon zest and juice. Season and process until a paste forms. With the motor running, gradually add olive oil until combined.
- Spray a large non-stick frying pan with oil. Heat to medium and cook meatballs for 4-5 minutes or until browned and cooked through. Set aside on a plate loosely covered with foil.
- Meanwhile, bring a large saucepan of salted water to the boil. Add the tagliatelle and cook according to packet instructions. Drain and place in a large bowl. Add meatballs and pesto and toss to combine well.
- Top pasta with basil leaves and extra parmesan. Serve with mixed salad leaves.
Chicken Okonomiyaki served with Kewpie mayo, tonkatsu sauce, and bonito flakes
A staple in Japan but not often seen in Australia, the Okonomiyaki is the perfect blend of sweet and savoury that is sure to impress friends and family around the dinner table. Finish this dish with the signature drizzle of Kewpie mayo and Tonkatsu sauce, then pile on Bonito flakes and cut up at the table.
- 700g Lilydale Free Range Chicken Breast Fillets (cut into 2cm strips)
- 1 tablespoon peanut oil
- 3 free range eggs, lightly beaten
- ¾ cup plain flour
- ½ cup (125mL) chicken stock
- 2 teaspoons light soy sauce
- 1 ½ cups green cabbage, finely shredded
- 1 small carrot, coarsely grated
- 2 green onions, finely sliced
- ¼ cup button mushrooms, thinly sliced
- 50g green beans, cut into 1 ½ cm lengths
- 1 small zucchini, coarsely grated
- ¼ cup coriander leaves, roughly chopped
- 1 tablespoon olive oil
- 2 teaspoons sesame oil
- Kewpie mayonnaise, tonkatsu sauce, dried seaweed and bonito (fish) flakes, to serve
- In a large non-stick fry pan or wok, heat the peanut oil over medium-high heat. Stir fry the chicken for 5-6 minutes, or until browned and cooked through. Set aside to cool and shred chicken. Reserve ⅓ cup chicken for the top of the pancake.
- In a large bowl, whisk the eggs, flour, chicken stock and soy sauce.
- Add in chicken, cabbage, carrots, green onions, mushrooms, green beans, zucchini and coriander. Stir and mix thoroughly to ensure the ingredients are coated with the batter.
- Heat ¼ of the olive and sesame oil in a non-stick frying pan over medium heat. When pan is hot spoon about ½ cup of batter into the pan (enough to make a 6-8cm circle with 1 ½-2cm thick. Cover with a lid and cook for about 4-5 minutes or until the bottom is lightly browned. Turn over carefully and continue cooking for another 4-5 minutes or until the other side is also lightly browned.
- When cooked remove from pan and drain pancake on paper towels. Repeat with remaining batter.
- Serve topped with reserved chicken, mayonnaise, tonkatsu sauce, dried seaweed and bonito flakes.
Dedication you
can taste
Lilydale farmers have been perfecting free range farming for over 20 years, based on one simple belief: chicken that’s raised better, tastes better. Their commitment to quality and chicken welfare is what sets them apart. From farm to plate, quality ingredients create unforgettable dishes. Find more recipe ideas at lilydalefreerange.com.au.
