Here’s a link to Nigella Lawson’s Turkey brine recipe….use what spices you have on hand, anything is better than nothing!
https://www.nigella.com/recipes/spiced-and-superjuicy-roast-turkey
The best Turkey is a brined Turkey
Category: Roasts
Spicy Roast Chicken with Lemon and Onions
I just got asked urgently for this recipe by a friend of mine and it reminded me that I haven’t made it myself for ages.
Might have to put it on the menus for a weekend roast.
I am thinking this would be is nice with cauliflower rice pilaf (recipe will be posted)and a green salad.
Here’s the link to the roast chicken recipe first though:
https://freespiritfood.net/2017/06/10/spicy-roast-chicken-with-lemon-and-onions/
Legendary lunch at Lucio’s
Lucio’s Italian restaurant in Paddington, Sydney is legendary for authentic Italian dining featuring the freshest seasonal produce and is one of Australia’s most awarded restaurants.
On a wintry Sydney day, we had a divine family lunch, warmed by Lucio’s renowned hospitality. Here are some of the photos of the delicious dishes we enjoyed. Thanks Lucio!
Stuffed tempura zuchinni flowers
Snapper carpaccio
Prosciutto with melon gel and pesto
King Prawns on raw artichoke salad
Roast duck with kale and plum “sauce”
Roast suckling pork with red cabbage and lightly pickled onions
Rolled garfish with Brussel sprouts and watermelon radish
Chocolate bomb on bed of salted caramel beads.
#organic #roast chicken #delicious
#Stellar Chicken Marabella, #chicken
Yottam Ottolenghi’s newest cookbook Simple has some great recipes but sometimes not so simple in terms of quickly getting some of the specialist ingredients which might not be in your pantry.
However I have found that they are simple enough to understand the flavours being created and to play around with them using ingredients on hand to still create delicious meals.
For example his chicken marabella recipe calls for date molasses and dates….I substituted dried apricots and pomegranate molasses which I had in the cupboard which worked well.
The chicken can be marinated overnight to develop the flavours more and or just for 15 minutes.
The quantities can also easily be adapted if you are cooking for more than 2…or if you want to serve as part of a buffet shared style meal.
Prep time: 10 minutes Marinating time(optional): 15 mins-12hrs
Cooking time: 50 minutes
Ingredients:
2 chicken Marylands skin on (thigh and drumstick still joined)
4 cloves of garlic
1/4 cup of fresh picked oregano leaves
2 tbspoons red wine vinegar
2 tbspoons olive oil
50g pitted green olives
2 teaspoons capers and 1 tbspoon of their juice
3 tbspoons chopped dried apricots (about 100g)
2 bay leaves
1/2 tablespoons pomegranate molasses
1/4 cup white wine
Salt and black pepper
Oregano leaves to garnish
Method
1. Score each piece of chicken 3 or 4 times to the bone.
2. Place in a bowl and add all the ingredients except the wine and molasses and gently mix along with 1/2 teaspoon salt and a grind of black pepper
3. Marinate for as long as you can …overnight if possible but not essential
4. Pre-heat oven to 180 degrees celcius in fan forced oven
5. Spread the chicken on a high sided snug baking dish that allows the marinade to surround chicken. Whisk together the wine and molasses and pour over chicken. (I lined my baking dish with baking paper to prevent the marinade from creating too much of a mess to clean up!)
6. Cook chicken in oven for 45 minutes, basting a few times through cooking process. You want the chicken to get golden brown and be cooked until juices run clear.
7. Sprinkle generously with fresh oregano leaves to garnish.
Serve with salad and accompaniments of your choice, goes well with cous cous lr with crusty bread as the sauce created with the marinade and chicken juices is delicious.
Serves 2
#Indian Spiced Roast #Pork Belly
I usually just make a simple roast pork belly seasoned with salt and pepper, and then jazz it up like in Crispy Asian Pork Belly Salad or serving with a tasty side like braised Italian.red cabbage.
Last night I decided to try adding some Indian flavours by using a sea salt rub and spicy paste, then roasting over a bed of dried chillies, using a similar technique technique to Indian Hunters Style Roast Lamb, but not needing any extra ghee or oil.
The fat from the roasting pork “fries” the dried chillies and curry leaves underneath releasing a smoking, spicy flavour into the pork. There is hardly any fat or oil left when the cooking process is complete as the chillies absorb all the oil.
The resulting pork was slightly spiced and went deliciously with my Pineapple, coconut and chilli sambal and a crispy, crunchy Shredded Brussel Sprout and Green Bean salad.
Prep time: 2 hours including marination cooking time: 2 hours
Serves 2-3
Ingredients:
600g boneless pork belly with the skin scored (Ask your butcher to do that)
Sea Salt Rub
1 tablespoon sea salt
1/2 teaspoon turmeric
1 teaspoon fennel powder
1/2 teaspoon chilli powder
1/2 teaspoon cracked black pepper
Garlic Spice Paste
3 cloves of garlic
1/2 teaspoon table salt
1/4 teaspoon turmeric
1/2 teaspoon fennel powder
1/2 teaspoon cracked black pepper
1 teaspoon vegetable or olive oil
For Roasting:
15 dried red chillies
2 stalks of curry leaves
Method:
Combine sea salt rub ingredients in a small bowl.
Crush garlic with table salt to a paste in a mortar and pestle.
Combine garlic spice paste ingredients in a seperate small bowl
Place pork skin side down on a board.
Pierce meat side of pork with a knife to make lots of little “holes”.
Rub garlic spice paste thoroughly into the meat side of the pork.
Turn pork over.
Pat top of pork (skin side) as dry as you can get, and then rub half of the sea salt mixture into the skin and scored surfaces.
Place pork in fridge uncovered for 1-2 hours or overnight to dry out.
Heat oven to 220 degrees celcius on fan force.
Line a roasting tray that the pork can fit snugly into with foil, then baking paper.
Break dried chillies in half and lay with the curry leaves on the tray in area that pork will be placed on.
Remove pork from fridge, pat top dry again and rub rest of sea salt mixture into the skin side. place pork directly on the bed of dried chillies and curry leaves.
Place in oven to roast for 30 minutes at 220 degrees then reduce heat to 170 degrees for another 1 hour and 20 minutes. Pork should be just cooked by now with juices running clear.
Turn on grill or turn up oven to highest heat to finish off the crackling, watching carefully so the skin puffs up more but doesn’t burn
Remove pork from roasting pan, brushing off all the chillies and curry leaves from the underside, then allow to rest for 10 minutes or so, before sticking into thinking pieces to serve.
Serve with sides such as Pineapple, coconut and chilli sambal or Roasted Cauliflower, Orange and Baby Spinach Salad