A tailor-made blend to make the next roast chook a little special.
Makes 2 cups.
Ingredients
| ¼ cup | Pumpkin seeds, toasted |
| 2 | Lemons, zested |
| 2 Tbsp | Flaky sea salt |
| ¼ cup | Walnuts, toasted |
| 2 Tbsp | Capsicums, dried flakes |
| 2 Tbsp | Onions, flakes |
| ⅓ cup | Dried fruit, chopped |
| 1 tsp | Freshly ground black pepper |
| 4 Tbsp | Dry mixed herbs |
To stuff
| ⅓ cup | Milk |
| 1 | Egg |
| 1 | Onion, chopped |
| 1 handful | Parsley, chopped |
| 3 cups | Breadcrumbs, fresh (Main) |
Directions
- Mix the lemon zest with the sea salt in a large bowl and leave to dry overnight.
- Add pumpkin seeds and walnuts, capsicum flakes, onion flakes, dried fruit, pepper, and dried herbs (I used a mix of thyme, marjoram, and sage) and mix well. Store in an airtight container.
- To stuff a bird, beat egg into a milk, add 1⁄3 cup of the mix and leave to soak fof 15 minutes. Add onion, a parsley and breadrumbs. Mix and add seasoning if necessary.