All posts filed under: Roasts

Smashed Roast potatoes with Greek Flavours

Made these smashed roast potatoes to go with a Greek Beef Stifado(stew) last night. The resulting lemony, garlicky, crispy potatoes were delicious and be great as an accompaniment any time. Thought I’d share for your enjoyment. Prep time: 5 minutes Cooking time: 35 minutes or so Ingredients: 8-10 baby potatoes 5 cloves of garlic Juice of 1/2 lemon 4 tablespoons olive oil 4-5 cups Water for boiling potatoes Salt Method: 1. Bring water to a boil with 1 teaspoon of salt in a large pot, ensuring enough water to comfortably cover potatoes. Add potatoes and garlic cloves. 2. Heat oven to 200 degrees Celsius. 3. When potatoes are tender and starting to split, drain and allow to “dry out” for 5 minutes or so 4. Seperate garlic cloves from potatoes and place in a mortar and pestle. Mash garlic cloves then add lemon juice, 1/2 teaspoon salt, 1/4 teaspoon of ground black pepper, and olive oil. Mix well together until a creamy vinaigrette is formed. 5. Cut or smash potatoes in dish and sprinkle vinaigrette …

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Spicy Roast Chicken with lemon and onions

This roast chicken is spiced up with an indian marinade and perked up by the lemon and onions that it is stuffed with. Perfect for any occasion from Sunday lunch or simple weeknight dinner. Delicious with roast potatoes, a crisp green salad and a crispy white wine! Preparation time: 15 minutes Cooking time: 1.5 hours Ingredients: 1 Whole Chicken (approximately 1.5kg) 3 cloves garlic 1 tsp chilli powder 1 tsp turmeric 1 tsp cummin powder 1 tspn salt 2 tablespoons olive oil 8-10 springs of thyme 1 lemon cut into quarters 1 onion cut into quarters Method: Pre-heat oven to 180 degrees celcius. Pound garlic cloves in a mortar and pestle. Make marinade by mixing together chilli powder, turmeric powder, cummin powder, salt, crushed garlic and oil in a bowl. Pat chicken dry, rub inside of chicken with ¼ of the marinade. Place a few springs of thyme inside the chicken, then stuff with equal amounts of the lemon and onions. (Save any leftover onions and lemon)     Truss the chicken tying together chicken …

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Indian Spicy Mint and Coriander Chutney

This crunchy, spicy mint and coriander chutney, which is almost like a pesto, goes brilliantly with grilled meats, prawns and fish. It is a great accompaniment for any Indian meal, Aussie BBQ or just spread on toast! I have also used it as a chutney with cheese and biscuits. Easy and quick to make, it will keep well in the fridge for up to a week. Best to bring to room temperature before serving. Traditionally made by roasting and then grinding the peanuts, I cheat and use super-crunchy peanut butter which works very well to bind the herbs into a pesto like texture. Prep time: 10 minutes  Cooking time: 15 minutes Ingredients: 1 bunch mint – leaves removed from stalks and washed well 1 bunch coriander – with roots removed, washed well and chopped into large pieces 1-2 red chillies chopped into large pieces 2 cloves garlic and equal amount of ginger crushed to a paste 1 medium onion finely diced 1 medium ripe tomato finely diced 1/2 teaspoon black mustard seeds 1/2 teaspoon cummin …

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