This vinaigrette is more about ratio in order to achieve that perfect balance rather than exact quantities. Once you have the right ratio you can easily scale this vinaigrette up or down depending on the size of the salad you wish to dress.
In a small mixing bowl, whisk together 4 parts extra virgin olive oil and 1 part acidulant.
I do a mix of red wine vinegar and Vino Cotto to make up the acidulant aspect - 2/3 Red Wine Vinegar and 1/3 Vino Cotto.
Season to taste with sea salt and freshly ground black pepper.
I never use anything other than a well-brought-up chook. The flavour and texture are so incredibly different from that of a mass-produced bird that you’d wonder whether they were the same species. But note that there is little point buying a free-range chook under 2 kg: the smaller birds haven’t had the time to develop these exceptional qualities.
Preheat a fan forced oven to 200°C.
Blanch the unpeeled garlic in boiling water for 5 minutes, then drain.
Cut the lemon in half and squeeze the juice into the cavity of the chicken, then rub the skin with the rosemary, extra virgin olive oil and season with salt and pepper.
Cover the breast (only) with foil and sit the chook on a trivet in a shallow baking dish (about 5 cm deep), then transfer to the middle shelf of the oven and cook for 40 minutes.
After the 40 minutes remove the foil and pour 125ml Verjuice and 125ml water over the chicken and put the blanched garlic into the bottom of the baking dish.
Cook for a further 20 minutes. Remove the chook and place breast side down onto a warm serving plate and cover well with foil, then allow to rest for 25 minutes.
To make a jus, pour all the pan juices from the baking dish into a small sauce pan and add 1 cup of warm chicken stock, pour into a narrow serving jug, then refrigerate this while the chicken is resting.
Just before serving, scoop away the fat that has risen to the top, warm the remaining jus.
Carve the chook, then pour over the jus and serve with the roasted garlic, boiled waxy potatoes and a bitter green salad.
Place turkey breast skin-side down on a work surface and make an incision lengthways along the thickest part of the breast to butterfly. Open flat and season to taste.
Combine herbs, garlic, rind and half the olive oil in a small bowl, season to taste and spread evenly over turkey. Roll into a long cylinder, tucking ends under, then tie securely at intervals with kitchen twine.
Place turkey on a wire rack in a roasting tray, drizzle with remaining oil, season to taste and roast, basting occasionally, until golden and juices run clear when pierced with a skewer (1 hour 10 minutes-1 hour 15 minutes)
Remove from oven, cover loosely with foil and rest for 15 minutes.
Meanwhile, for Meyer lemon mayonnaise, combine yolk, juice and mustard in a small bowl, whisk to combine, then add oil in a thin continuous stream, whisking continuously until incorporated.