Food: Saturday Night Roasting

April 20, 2008 rooroo

Chicken:

Organic chook from the butchers, weighing about 1.6kg. I didn’t have any lemon in the house (which I’d normally stuff into the cavity) so I just put some garlic into the roasting tin, then rubbed around 10-15g of butter on the skin. Seasoned with maldon salt and pepper, into the oven for 1 hour and 20 minutes.

It fed 4 of us well (and 3 of the people at the table were South African) yet there was plenty left over. I’m planning on putting some of it onto the butternut squash soup as a garnish.

Carrots:

This is a J*mie Oliver recipie from years ago before Sainsbury’s ate his soul. Simply chop some carrots, pound some cumin and corriander and rub. I’d normally steam them in some foil, but I didn’t have enough so I put them into a shallow dish instead. Dot a little butter onto them, and add enough stock to ensure they’ll steam.

GN: Coconut Cauliflower

Saved the best till last. It’s an anytime meal which makes it even more awesome, and is the perfect thing if you love mashed potato but don’t want as much carbohydrate in the mix. Ingredients required:

Cauliflower

Coconut milk (1/4 cup)

A pinch of cinnamon

Seasoning

I think that was it. I added some water and simmered the florets for 15 minutes.

By the time it had finished cooking, it didn’t require pulsing in the blender, it was soft enough to be mashed with a fork. Despite worrying that the slightly exotic aromas of the coconut and cinnamon clashing with a traditional roast chicken, they went very well together. The fact that it’s achingly easy to make makes it all the more worthwhile.

I also steamed some spinach and made a caramelised onion gravy. Pudding will be discussed later.

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Entry Filed under: food

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