You know that feeling? That feeling of standing infront of an ingredient that you work with week in and week out. An ingredient that is very versatile but for some or other reason you have no ideas what to do with? That’s how I felt last week when I had two, beautiful and plump, free-range chickens in front of me but had no idea what to do with them. Of course I could go the tried and tested route and flavour it with lemon juice and lots of herbs but I wanted something different. Yet, I still wanted the familiarity associated with roast chicken and all the comfort it brings…
Posts Tagged ‘Roast Chicken’
When you say Barley to me, I think about people living amongst trees, wearing hemp sacks and singing along with the birds. I also think of dry, chewy and bland grain and how I used to despise it when my dad made it. But after my risotto post on Monday, one of my readers asked if she could try doing the baked risotto thing with Basmati rice. That got me thinking what other grains can be used instead of the normal arborio or carnaroli rice used for Risotto. I have heard of people who’ve used barley for risotto before and I thought I would give it a go, even though…
If you are a regular reader of my blog, you’ll know that 90% of the time I like to keep things simple and easy. There are times when I am more than happy to spend the whole day in the kitchen testing recipes and trying out the harder stuff, but most of the time, simple is best in my books. And there is no meal more delicious than a simple meal of really good Roast chicken with crisp roast potatoes. There is just nothing like it. The aromas wafting through your house while it’s in the oven will make everyone salivate and eating the juicy, flavourful chicken just warms every…
I saw Jamie Oliver cooking this in his “Jamie at Home’ series and really liked the sound of it. Uncomplicated, delicious and easy food. Chicken is such a staple in our home and we eat it at least twice a week, and thinking of new ways to eat it becomes quite hard after you’ve tried it 300 different ways (this might be an exaggeration but I’m pretty sure it’s close enough to 300) . I don’t normally like cooked tomatoes that much (unless they are in a sauce etc.) but the sweetness of the cherry tomatoes works so well with the crispy, salty chicken skin. If it’s possible, I made…
Whilst thinking of ways to best showcase herbs, I knew I had to do something with Chicken. I love chicken because it’s such a great ‘canvas’ to carry other flavours. And one of my favourite ways of cooking it, is just like this. Loads of lemon juice, mustard and herbs. The chicken just comes alive after being marinated in this mixture and after roasting, the salty skin is just to die for. This marinade can also be done in a two different ways. You could either just blitz everything in the food processor until it’s a thick-ish paste to spread on the chicken or you could chop all the herbs…
Last night I decided that I would make a comforting ‘home-style’ meal for my family and go back to the basics. I roasted the Chicken plain and simple, added some veg and served it with rice and gravy. The perfect comforting meal. Serves 4-6 1 Large Chicken, Rinsed and dried 2tbsn Oil 2tbsn Lemon Juice 1tbsn Paprika 1tbsn Dried Thyme Coarse Salt For the Vegetables: 500g (17.64 ounces) Butternut, Diced 4 Large Carrots, peeled and Diced 10 Baby leeks 1 Head of Garlic, Sliced in half 3tbsn Honey 2tsp Paprika 2tsp Thyme Salt & Pepper 1 cup Chicken Stock For the Gravy: Juices from the Roasted Chicken 2tbsn Flour 1-2…
