"Royal Engagement" Roast Chicken aka The Perfect Roast Chicken

Well everyone in the world knows what took place yesterday ... the Royal Wedding!   The wedding of Prince Harry and Meghan Markle was held in St George's Chapel at Windsor Castle in the United Kingdom.  

It was a beautiful event fully televised and I thoroughly enjoyed spending most of my Saturday infront of the tv.  Growing up, like most girls, there is always the dream that I would grow up and meet my Prince Charming, be swept off my feet and live life like a princess! So while I pottered around doing my usual "Princessy" things such as putting the groceries away, cleaning, cooking and menu prepping I watched on in awe (and I guess a little jealousy) an event that will change history.  

Sunday, as most of you know, is family roast dinner day at the House of Murry (now seriously how regal does that sound?) and when possible I ensure that we do sit down for a roast dinner.  Giving the Royal Celebrations this week I thought we would have the "Engagement Chicken" that Meghan Markle cooked for Prince Harry the night that he proposed.  

In an interview from People November 2017 it was revealed that Prince Harry got down on one knee to propose while the couple was at home making roast chicken, the origin of the dish was from famous celebrity chef  and host of the Barefoot Contessa, Ina Garten — and it’s one of Meghan’s go-to recipes.  Ina Garten couldn’t be more pleased that her recipe is now part of the royal couple’s love story.

This recipe has been around for quite sometime despite it's new found fame.  The original recipe which I followed was published on Food Network in 1999 however since gaining celebrity status it has been revamped and can be found here.

The roast chicken itself is quite a plain dish when you read the recipe.  It's quite simple and easy to prepare.  However the decadent flavours from the thyme, lemon and garlic lacing the tender juicy meat which are cooked on a bed of roasted fennel, onions and carrots that are enveloped in the stunning chicken flavours contradict the simplicity of what you read.

Needless to say if it was good enough for Meghan's Prince would be good enough for mine and our loyal subjects?

Yes it was definitely was......

"Royal Engagement" Roast Chicken aka Perfect Roast Chicken

(Recipe sourced Ina Garten: Food Network)

Serves: 6 - 8

2 kilogram roasting chicken

salt

freshly ground black pepper

1/2 large bunch fresh thyme, plus additional 20 sprigs

1 lemon, halved

1 head garlic, cut in half crosswise

2 tablespoons butter, melted

1 large yellow onion, thickly sliced

4 carrots cut into 2-inch chunks

1 bulb of fennel, tops removed, and cut into wedges

Olive oil

Preheat the oven to 220 degrees Celsius.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic.

Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil.

Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.

Slice the chicken onto a platter and serve it with the vegetables (or get one of your royal followers to do it for you LOL).  Accompany with other vegetables as desired.

(Click here for a printable version of this recipe)

Tuscan Roast Pork

I mentioned that I received a beautiful cookbook from my gorgeous friend Bernie for my birthday when we cooked Rioja Chicken a little while ago and to be honest the book hasn't made it to the bookshelf yet - in fact it hasn't left the kitchen.  The cookbook is ABC's Delicious - Love To Eat and if you get a chance to get a copy I would encourage you to do so.  It is one of the better cookbooks I have read and used in such a long time.

This is the second time that we have cooked the Tuscan Pork.  The recipe as written has two components - one being the pork and the other being Mustard Fruits.  I am going to confess to having only cooked the pork as I do not believe that any of the family would try let alone enjoy the Mustard Fruits so I haven't even bothered with making them.  If anyone would like the recipe though please contact me and I can email it to you.

The fascinating thing about this recipe which actually goes against everything that I have learnt about cooking pork is that the whole piece of pork belly is marinated including the much treasured skin or the crackle.  Every other recipe will state you must keep the skin dry, do not get the skin wet, pat down with paper towel to ensure it's dry, it won't crisp up if the skin is wet, etc.  Well not this recipe... and it does crisp up producing a fantastic rosemary and fennel infused crackle.

Marinading the pork belly doesn't come any easier than this either.  A combination of fresh rosemary and fennel seeds mixed with olive oil and lemon seasoned with salt - it is simply that easy.  As decadent as this sounds it is one of the easiest marinades but it's by far one of the tastiest.  You can definitely not match the flavour of fresh rosemary or the slight aniseed flavour of the fennel.   Yet together they taste amazing.

We adore the flavours of this pork belly recipe.  Is it our favourite?  Yes definitely.

Tuscan Roast Pork

(Recipe adapted from Delicious - Love To Eat)

Serves: 6 - 8

2 tablespoons finely chopped rosemary

2 tablespoons fennel seeds

finely grated zest of 1 lemon

1 teaspoon sea salt flakes

2 tablespoons olive oil

Ensure pork rind is scored to your liking.

Combine rosemary, fennel, lemon zest, salt and oil in a bowl then rub all over the pork. 

Cover and refrigerate overnight.

Prior to cooking remove pork belly from fridge and sit at room temperature for approx 30 minutes to take the chill of the pork.

Preheat the oven to 220 degrees Celsius.

Place the pork, skin side up, on a roasting rack over a roasting pan.  Fill pan with 2cm water.  Roast pork for 30 minutes.

Reduce heat to 180 degrees Celsius and cook for a further 2 hours, topping up water if necessary.  Remove from the oven and site aside to rest, loosely covered with foil.

Slice pork and serve.

(Click here for a printable version of this recipe)

Rioja Chicken

My beautiful friend Bernadette gave me an absolute stunner of a cookbook for my birthday, ABC's Delicious - Love To Eat, and I think I have already read it from front to back a couple of times now.  It's a book covering several cuisines from around the world.  The book's layout is clear and pictures of each dish are enticing and well taken.

I have to be honest, as you can all probably imagine, I am addicted to actual cookbooks.  While the internet makes it very easy to find a recipe, explore new opportunities and pinpoint certain ingredients or cuisines there is nothing like sitting down and flicking through a cookbook - reading the instructions and drooling at the pictures.  I have a bookshelf full of cookbooks - I'm talking about 200+ as I just love them.

Another this I also enjoy is sitting down to a Sunday Roast dinner.  The Sunday Roast is a big thing for me as it's a time when all the family are together.  We are normally all home either relaxing (maybe even recovering from a big weekend) or getting prepared for the new week ahead but we are together.  That's always been very important to me.  It's also something that my parents ensured happened every week extending their hospitality to my aunties and uncles, along with their many friends.  I remember Sunday afternoons with 20 or more people at the table as my father loved being surrounded by people and it was always a case of the more the merrier in the Davies household.

While flicking through the new cookbook I stopped immediately when I cam across this recipe for Rioja Chicken. Rioja (pronounced Ree-OH-hah) is a Spanish style Roast Chicken.  The picture looked amazing and as soon as I read the recipe I knew that was what we were having for our Sunday Roast.  While I knew it wasn't going to be a traditional roast it sounded delicious and my eyes were just fixed on the picture.

A combination of smokey chorizo, garlic, red wine and chillies made this an exotic but well balanced flavour sauce and the chicken was melt in your mouth.  Cooking it covered for 1 hour definitely sealed in the juices along with the flavours.  The sauce was thick and very rich but not overpowering.

I managed to find a bottle of Rioja in Liquourland, which I was surprised about,  If you love the structure of Cabernet Sauvignon but the fruitiness of Grenache then you'll love Rioja .  It's made from Trempanillo grapes, popular here in Australia but originating in Spain.  If you cannot find Rioja then substitute it for what red wine you have.

Served with some roasted hassleback potatoes and steamed vegetables this Spanish take on a roast chicken was perfect.

Rioja Chicken

(Recipe adapted from Delicious - Love To Eat Cookbook)

Serves: 8

SmartPoints per Serve: 14

2.2 kilogram whole chicken

salt

freshly ground black pepper

2 onions, sliced

2 tablespoons crushed garlic

300 grams chorizo, casings removed and chopped finely

4 cups chicken stock

2 cups Rioja or other red wine

2 x 400 grams cans diced tomatoes

2 teaspoons brown sugar

4 bay leaves

4 small dried chillies

1 x 400 gram can chickpeas, drained and rinsed

Preheat oven to 180 degrees Celsius.

Ensure chicken is rinsed thoroughly and pat dry with kitchen towel. Season with salt and pepper.

Spray a heavy based casserole dish or oven safe frying pan with cooking spray and heat over medium-high heat. Add onion and garlic, and cook for 2 - 3 minutes until softened and golden (not browned). Add chorizo and cook, stirring occasionally for 3-4 minutes or until starting to crisp.

Add stock, wine, tomatoes, brown sugar, bay leaves and chilli. Stir to combine.

Place the chicken, breast side up, on top of the sauce mixture. Cover with a lid or foil and place in the oven. Cook for 1 hour 15 minutes then carefully remove from oven. Remove lid or foil and brush chicken with some of the sauce.

Return chicken to the oven and cook, uncovered, for a further 45 minutes to an hour or until juice runs clear. Remove from oven.

Transfer chicken to a plate and cover loosely with foil. Set aside.

Place the casserole dish or frying pan full of sauce over a medium-high heat. Cook, stirring occasionally, for approximately 5 minutes until sauce has reduced and thickened. Add chickpeas and stir through to heat.

Place chicken back on top of sauce and serve immediately.

(Click here for a printable version of this recipe)

Tatws A Chig yn y Popty (Meat and Potatoes in the Oven)

Many of you know that I was actually born in Wales many moons ago.  Our journey to Australia was born from a dream my parents had for a better life for them and their family.  And like other family members before us they embarked on the epic long journey across the waters to start a new life long adventure.

While I have grown most of my life in Australia, I am very passionate with my cooking especially when cooking recipes from my heritage and my childhood.  Tatws A Chig yn y Popty, translated to Meat and Potatoes in the oven, is one of my naughty all time favourites. I say naughty as there really isn't a low calorie version of this recipe and nor should there be as it would really take away the tradition from this dish.

Unlike most roast meat dishes there is not a gravy as such to accompany this meal - more like a rich broth that has envelope all the flavours into a juice that tantalizes the mouth and comforts the belly.  As this roast is cooked low and slow the meat is very tender and practically falls away from the bone.  Traditionally this dish uses lamb shoulder or the lamb flaps (ribs) but I guess it would be just as nice with any cut of meat.

With the vegetables placed under the meat while cooking they too take on the flavour of the meat juices and are a combination of tender and crispy depending on their placement within the roasting dish.

Tatws A Chig yn y Popty (Meat and Potatoes in the Oven)

Serves: 6 - 8
 

2kg shoulder lamb
1/4 cup oil

salt

freshly ground black pepper
2 cups water

1 kilogram potatoes, peeled and halved

1 kilogram carrots, peeled and cut in to large chunks

brown onions, peeled and quartered

 

Preheat oven to 150 degrees Celsius.

Season lamb with oil, salt and freshly ground black pepper ensuring that the lamb is completely covered. 

Place the lamb in a roasting tin and add the water.

Cover with foil and roast for 1 hour.

Remove from oven and place the meat on a plate. Add the potatoes, carrots and onions to the baking dish, mixing to ensure all are covered with remaining juices.  Place the lamb on top of vegetables, cover with foil and cook for a further 1½ - 2 hours, or until meat is tender.

Remove foil and cook for a further 30 minutes at 200 degress Celsius to crisp up the lamb and the top of the vegetables.

Serve the lamb sliced, with the potatoes, carrots and onions accompanied with steamed vegetables and crusty bread to mop up the juices.

(Click here for a printable version of this recipe)

Roast Tarragon Chicken with Creamy Sauce

Sunday is our roast day normally... sometimes it doesn't happen though more so during the winter months when it is Football season. So I try and ensure we have a roast once a week other times of the year.

 

Tonight we had Roast Tarragon Chicken with Creamy Sauce.  I was actually quite worried how this would be received as I am every time I cook a non Traditional roast.  No gravy - a creamy sauce instead.  No stuffing anywhere to be seen. Only lots of tarragon, lemons and roasted vegetables (even these were different to the norm).

 

Saying all of this, the chicken was absolutely tender and full of flavour.  Tarragon adds such a distinctive flavour, it is slightly bittersweet and has an aroma similar to anise.  One of it's most popular uses is in the well known Béarnaise Sauce.  The lemon added acidity but the overall taste was quite balanced.

It was really nice to have different vegetables roasted - all the flavours went well together.  And the creamy sauce.... well what can I say?  It was yum and possibly my new found favourite when it comes to serving with chicken!  Move over gravy.....

Roast Tarragon Chicken with Creamy Sauce

(Recipe sourced from Turn Up The Flavour Cookbook)

 

Serves: 4

SmartPoints per Serve: 9

 

1.2kg whole chicken, fat trimmed

cooking spray

1/2 cup fresh tarragon leaves, plus extra 2 teaspoons chopped for sauce

salt

freshly ground black pepper

1 lemon, halved

500 gram pumpkin, cut into 4 cm pieces

2 zucchini, chopped

1 bunch asparagus, cut into 4 cm lengths

250 grams cherry tomatoes

1/4 cup light thickened cream

3 teaspoons Dijon mustard

1 teaspoon finely grated lemon zest

Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan forced. 

 

Place chicken in a baking dish and spray with cooking spray.  Place 1/3 cup tarragon leaves in the chicken cavity.  Sprinkle chicken with remaining tarragon leaves.  Season with salt and pepper.  Add lemon halves to dish.  Bake for 1 hour or until chicken is cooked through.  Transfer chicken and lemon halves to a plate.  Cover with foil and set aside to rest for 10 minutes.  Reserve cooking juices in pan.

 

Meanwhile, line a large baking tray with baking paper.  Spread pumpkin, zucchini, asparagus and cherry tomatoes on tray.  L:ightly spray with cooking spray and cook with chicken for 40 minutes or until golden and tender.

 

Skim and discard fat from cooking juices.  Drain juices into a small saucepan.  Add cream and mustard and bring to the boil.  Reduce heat and simmer, stirring for 2 minutes or until slightly thickened.    Stir in extra chopped tarragon.

 

Sprinkle chicken with zest and drizzle with juice from the roasted lemon halves.  Serve with vegetables and sauce.

 

(Click here for a printable version of this recipe)

 

 

Persian Slow Cooked Lamb with Pomegranate Glaze

A Sunday night tradition for as long as I can remember is a roast dinner.  Even when I was a little girl, Sunday dinner meant Roast Meat and Potatoes, lots of vegetables and a nice thick gravy (often mopped up with a piece of bread if I was ever in a naughty mood - so nearly every time we had roast LOL)!  Growing up my parents loved to be surrounded by our families - something I also treasure dearly.  I remember the table always being full and lots of chatter and laughter - everyone enjoying themselves and the food......

 

Now, in my forties, I still look forward to a Sunday roast.  Although during footy season it's a lot harder to organise it with our commitments with the kid's footy.  Mainly due to the time constraints and also the Junior club (where our daughter plays) hold presentations/dinner every Sunday night.

 

I was really wanting a roast dinner…. I wanted a roast dinner badly as it had been so long. So totally out of character for me I cooked a roast on a Tuesday night… yep midweek! Sadly, it was due to darling daughter being sick but it gave me the opportunity. Not only was I going to seize that opportunity but I was going to be adventurous about it.

 

I found a recipe in a new Weight Watchers Cook Book which got my attention – it was cooked in a slow cooker, had pomegranate as one of the ingredients and had a totally different twist to any roast lamb I have ever cooked. I have only ever cooked on roast in a slow cooker and it was a leg of lamb and I did not enjoy it. Only to find out that I should have browned it first and done this and done that. I was very disappointed.

 

When I mention cooking a Roast to my family – they automatically think of the traditional roast we grew up loving. I told them how I was going to serve them up lamb tonight I received some interesting looks…. Needless to say I was very determined cooking this dinner – although I cheated!! Well not really cheated but I cooked it in the oven slowly (as the recipe does say) instead of using the slow cooker. Note to self – stop being a chicken and try roasting in the slow cooker again!!

 

Anyhow, what can I say the flavours on this dish were magnificent. Persian, I am guessing, is very similar to that of Moroccan and all the other middle Eastern cuisines. I have never cooked a Persian meal before. The use of all the spices made the lamb bursting with a tantalising flavour followed by a taste of sweetness from the pomegranate juice. I also loved the garnish of sweet and sour fresh pomegranate arils, nuttiness of the almonds and the salty feta cheese. Served with couscous and vegetables this actually was a wonderful and easy roast to cook and even more so as it’s achievable to do so midweek.

Persian Slow Cooked Lamb with Pomegranate Glaze

(Recipe sourced from Weight Watchers Real Food Slow Cookbook)

 

Serves: 8

SmartPoints per serve: 8

3 brown onions, cut into wedges

4 garlic cloves, chopped

400 gram can crushed tomatoes

½ cup chicken stock

½ cup pomegranate juice

2 orange rind strips

4 fresh or dried bay leaves

½ teaspoon ground cinnamon

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons dried oregano

2 kilograms lean leg lamb, fat trimmed

2 teaspoons honey

¼ cup coarsely chopped fresh flat leaf parsley

2 tablespoons fresh pomegranate arils (seeds)

50 grams reduced fat feta cheese

1 tablespoon toasted almonds

Place onion, garlic, tomatoes, stock, juice, rind and bay leaves in a 4.5 litre (18 cup) slow cooker. Combine cinnamon, cumin, coriander and oregano in a small bowl. Rub lamb with spice mixture. Place lamb in slow cooker.

Cook, covered, on low for 7 hours (or high for 3 ½ hours).

Transfer lamb to a plate and cover to keep warm. Skim excess fat from cooking juices and discard bay leaves. Transfer juices to a saucepan and bring to the boil. Boil uncovered for 10 – 12 minutes or until sauce has thickened.

Stir honey into sauce and spoon over lamb. Sprinkle with parsley, pomegranate arils, feta and almonds to serve.

Serve with 0sp mixed salad leaves or steamed vegetables. You could serve with couscous allowing 3 points per ½ cup.

To cook in the oven:

Preheat oven to 160 degrees Celsius or 140 degrees Celsius fan forced and bake lamb mixture in a covered baking dish for 2 ½ hours. Uncover and bake for 30 minutes or until very tender.

(Click here for a printable version of this recipe)

Moroccan Roast Lamb

Mother's Day saw many of the family get together... well Noel's family as my mam lives in Queensland.  It was great to catch up with everyone again and enjoy not only each other's company but a feast (as we all love food). We decided to break away from the traditional roast dinner that we have most times and have a Moroccan taste adventure.  I was actually quite worried how this would be received as it was outside the norm for the Murray family. 

 

To my surprise it was enjoyed by everyone and there were lots of comments about the flavour on the lamb.  I have to say there is nothing more enjoyable than making your own marinade - knowing what is in it and especially as I picked some of these herbs from my own herb pots.  Moroccan flavours are just magical - they just make your tastebuds dance with every mouthful.  The fresh herb flavour envelope with heat from the chilli and spices mixed with the sourness of lemons combined to make perfect tastebud harmony.

 

My only disappointment was the actual way the lamb looked when it came out of the weber.  To be honest I think this dish would have been better cooked in the oven as the marinade may not of charred as much.  (So apologies about the finished product picture).

 

 

Moroccan Roast Lamb

(Recipe adapted from Taste.com)

Serves: 8

SmartPoints per Serve: 7

1/3 cup chopped fresh coriander

1/4 cup chopped fresh continental parsley

3 garlic cloves, coarsely chopped

1 long fresh red chilli, chopped

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons sweet paprika

juice of 1 lemon

salt

freshly ground pepper

2 tablespoons olive oil

2 kilogram leg of lamb, trimmed
 

Process the fresh coriander, chopped parsley, garlic, chilli, cumin, ground coriander, paprika, lemon, salt, pepper and oil in a food processor until coarsely chopped.

Score the lamb crossways. Rub the coriander mixture over the lamb and into the cuts. Cover and place in fridge for 2 hours or overnight to marinate.

 

Bring to room temperature before cooking.

 

 

Light coals in Weber and when coals are ready cook lamb for 1 1/2 hours or until cooked to your liking.

 

 

Alternatively, heat oven to 220 Celsius.

 

Place lamb in a roasting pan. Roast for 30 minutes. Drain fat.

 

Reduce oven to 180 Celsius. Add the water. Roast for 1 hour, adding more water if necessary, or until cooked to your liking.

 

Transfer the lamb to a platter, reserving the juices in the pan. Cover with foil. Set aside to rest.

 

Slice and serve.

 

 

(Click here for a printable version of this recipe)

Roast Chicken with Bacon and Fresh Herb Stuffing

I've said this a few times but nothing beats a home-cooked roast chicken......... tonight was one of those nights where I just wanted something "Plain Jane" yet full of flavour.  Walking through the supermarket I spotted a bargain.  A whole "chook'' and at a brilliant per kilogram price it was impossible to walk past (Coles have them on special this week for those in Melbourne).

There's really not much to talk about when cooking roast chicken.  You clean it, season it, stuff it (if you wish) and then put it in the oven to roast away.  One good thing about roast chicken is that it does not take as long to cook as the red meat roasts making a mid week roast very possible to organize.

I usually make a Sage and Onion Stuffing but thought I would go for a different spin on the stuffing. This flavour packed bread mix full of fresh herbs (a mixture of what I had on hand) and everyone's favourite bacon scented the chicken meat delicately.

Roast Chicken with Bacon and Fresh Herb Stuffing

Serves: 8

1.6 kilogram whole chicken

6 slices wholegrain bread

2 onions, peeled and finely diced

2 teaspoons garlic, crushed

120 grams bacon, all visible fat removed

1 teaspoon freshly ground black pepper

4 tablespoons fresh herbs mixed (rosemary, sage, oregano, parsley, marjoram)

1 egg, lightly beaten

salt

extra fresh ground black pepper for seasoning

1/2 - 1 cup water

Preheat oven to 180 degrees Celsius.

Prepare a baking tray with a cooking rack inside.

Clean chicken in cold water, removing any additional skin/fat and inners. Remove from water and drain. Place on workbench and pat chicken skin dry using paper towel also wipe out chicken cavity of any extra water.

Spray a large frying pan with cooking spray and heat over medium heat. Add onion, garlic and bacon, cook stirring for 10 minutes or until onion is softened and bacon starting to brown. Set aside and cool.

Using a food processor make breadcrumbs using the bread. Pour into large bowl. Add onion mix and mixed herbs. Mix to combine. Add egg and mix to bind together.

Place stuffing mixture into cavity of chicken. Pushing in firmly to ensure it stays put. Tie legs together if you wish with cooking string.

Season the outside of the whole chicken with salt and pepper.

Place chicken on the cooking rack in the baking dish. Put water in bottom of baking tray filling until base is covered. Cook in the oven for 1 hour or until cooked to your liking and juices run clear.

Serve with your favourite vegetables and gravy if desired.

(Click here for a printable version of this recipe).

Perfect Roast Chicken with Lemon, Fresh Herbs and Veg

What a really easy delicious Roast Chicken Dinner this was.  And a mid week treat that's for sure. 

 

Normally our Roast Chicken is very traditional - being a Classic Roast Chicken with Sage and Onion Stuffing but today I thought I needed something also full of flavour but easy to prepare - you know minimal fuss.  Now my good friend, Mr Jamie Oliver, provides a bevvy of these kind of meals so I went straight to his website and never doubting him, he came up with the goods and this recipe was on the screen for all the world to see... oh well me as I was the only one looking at the screen.

 

Perfect Roast Chicken with Lemon, Fresh Herbs and Veg - it was decided!!!  That's how are chicken would be sacrificed tonight - well a few tweaks here and there - but it was sorted.

 

No stuffing this time - no need.  Filling the cavity with fresh herbs and whole lemon gave the chicken the same if not better flavours and aromas of a full herby breadcrumb stuffing plus with a lot less fuss.  The vegetables were perfect - taking on the flavours of the chicken and one dish later - it was all done.  Except for the saucepan to make the gravy of course.

 

The chook we served up tonight was perfectly cooked - juicy, tender with a yummy crispy skin.....

Perfect Roast Chicken with Lemon, Fresh Herbs and Veg

(recipe adapted from jamieoliver.com)

 

Serves: 6

ProPoints per Serve: 12

 

1.6 kg whole chicken

6 medium potatoes, halved

2 medium onions, quartered

4 carrots, large slices

2 bulbs garlic, halved

2 tablespoon olive oil

1 cup water

sea salt

freshly ground black pepper

1 lemon

1 small bunch fresh thyme, rosemary, bay or sage, or a mixture

2 tablespoons Chicken Gravy powder

2 tablespoons cold water

Take your chicken out of the fridge 1 hour before it goes into the oven.   Remove packaging, rinse and drain.  Pat dry with paper towel. 

Preheat your oven to 240 degrees Celsius.

Pile all the vegetables and garlic into the middle of a large roasting dish and drizzle with half of the olive oil.  Pour in 1 cup of water.

Drizzle the chicken with remaining olive oil and season well with salt and pepper, rubbing it all over the bird. Carefully prick the lemon all over, using the tip of a sharp knife or a skewer. Put the lemon inside the chicken's cavity, with the bunch of herbs.

Place the chicken on top of the vegetables in the roasting dish and put it into the preheated oven. Turn the heat down immediately to 200 degrees Celsius.  Cook the chicken for 1 hour and 20 minutes.

Baste the chicken halfway through cooking and if the veg look dry, add some more water to the roasting tray to stop them burning.

Check to ensure chicken is cooked by poking with a skewer through the thickest point - it's cooked if the juices run clear.  take the dish out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tinfoil and a tea towel and put aside.

Transfer pan juices to a small saucepan leaving vegetables in the roasting dish.   Return vegetables to the oven to keep warm and crisp up. 

 

Mix gravy powder with water and stir through pan juices in the saucepan.  Place saucepan over medium heat, bring to the boil and cook until slightly thickened, stirring continuously.  Place in jug or gravy boat.

 

Cut chicken into pieces. Remove vegetables from the oven and place chicken pieces on top of the vegetables.  Serve with the gravy and extra ProPoint free vegetables, if desired.

 

(Click here for a printable version of this recipe)

Classic Roast Chicken with Sage and Onion Stuffing

I spent last week away with work - not something that I do now with my new job role but nice to do something again that I have realised that I really did enjoy doing. After 7 months now working in the Technical division at work, which I find challenging and my reward is paid in knowledge, training is my real passion! Being away again, training and working with other people, has cemented that I wish to return to the training world and have decided that I will do so at my next given opportunity.

While away, I managed to eat well, in fact I always seem to eat well!!  Bendigo has some wonderful restaurants - it's a city filled with a diverse range of food offerings basically a Foodies Paradise.  I enjoyed Italian, Spanish, Mexican and Indian in my week long stay but there was so much more I could have eaten but I did have to work during my stay.  LOL!!

Coming home is always wonderful but by this time I am usually craving something "plain Jane" and comforting - you know that homely meal that just hits the spot.  Roast chicken sprung to mind so that's what we cooked.

I love the smell of a roast chicken especially when it's been filled with stuffing - Sage and Onion is my favourite.  The aroma fills the house and I can say this as chicken is the only roast that I actually cook in the oven.  All of our other roasts are done in the weber.

Crispy skinned, moist and juicy chicken meat served with Sage and Onion Stuffing - perfect.  Accompanied by roasted and steamed vegetables the taste buds danced once again with every mouthful. 

Classic Roast Chicken with Sage and Onion Stuffing

Serves: 8

ProPoints per serve: 10

1.6 kilogram whole chicken

6 slices wholegrain bread

2 onions, peeled and finely diced

1 teaspoon freshly ground black pepper

2 tablespoons dried sage leaves

1 egg white, lightly beaten

salt

extra fresh ground black pepper for seasoning

1/2 cup water





Preheat oven to 180 degrees Celsius.

Prepare a baking tray with a cooking rack inside.

Clean chicken in cold water, removing any additional skin/fat and inners.  Remove from water and drain.  Place on workbench and pat chicken skin dry using paper towel also wipe out chicken cavity of any extra water. 

Using a food processer make breadcrumbs using the bread.  Pour into large bowl.  Add onion, pepper and sage.  Mix to combine.  Add egg and mix to bind together.

Place stuffing mixture into cavity of chicken.  Pushing in firmly to ensure it stays put.  Tie legs together if you wish with cooking string.

Season the outside of the whole chicken with salt and pepper.

Place chicken on the cooking rack in the baking dish.   Put water in bottom of baking tray.  Cook in the oven for 1 hour or until cooked to your liking and juices run clear.

Serve with your favourite vegetables and gravy if desired.

 (Click here for a printable version of this recipe)

Slow Roasted Asian Chicken

Roast Chicken - a meal I do not cook a lot as for me it's always the same.  The menu will always read "Roast Chicken with Sage and Onion Stuffing, Vegetables and Gravy".  Enjoyable on an occasional time frame for me.

Until I came accross this recipe for a Slow Roasted Asian Chicken which I knew was going to appear on the menu sooner rather than later.  And to be honest I am so glad we tried it.

The chicken was juicy and tender, laced delicately with the asian spices.  There was no gravy as such but a wonderful fragrant yet pungent jus as a result of the slow cooker.  Served with steamed rice and steamed vegetables it was a dish thoroughly enjoyed by everyone.

Slow Roasted Asian Chicken

(recipe sourced from Weight Watchers Magazine June 2013)

Serves: 6

ProPoints per serve: 7

1 whole chicken, fat trimmed

salt

freshly ground black pepper

6 cm piece fresh ginger, thickly sliced

4 whole star anise

3 green shallots, cut into 3cm lengths

6 garlic cloves, whole, bruised

1 chicken stock cube

1 cup water

1 teaspoon sesame oil

Preheat the oven to 160 Degrees Celsius.

Place the chicken in a roasting tray.  Season the chicken, inside and out, with salt and freshly ground black pepper.  Place a third of the ginger, star anise, shallot and garlic under the chicken, a third in the cavity and scatter the remaining third around the chicken.  Disolve the stock cube in water and pour around chicken.

Cover with foil and roast for 1 1/2 hours or until the juices runc lear when the thickest part of the chicken is peirced with a skewer.

Preheat the grill, remove the foil from the chicken.  Place the chicken on a wire rack.  Strain the roasting juices into a jug.

Place the rack and the chicken back into the roasting tray and brush the chicken with the sesame oil.  Place the chicken under the grill 20cm away from the heat source, and grill for 5 - 10 minutes or until the skin is crisp and golden.

Meanwhile use a spoon to skim the fat from the roasting juices.

Serve the chicken with steamed vegetables and roasting juices.

Add 1/2 cup steamed rice to this dish for an additional 4 ProPoints per serve.

(Click here for a printable version of this recipe)

Lemon and Saffron Chicken

I don't cook Roast Chicken very often.  Why?  I really don't know.  I guess using the same stuffing and roasting is just boring.  Plus I have always associated Roast Chicken as being a "fatty" roast.  But when I saw this recipe I knew that we had to put in on the menu for dinner.  The kids thoroughly enjoyed it and to be honest they are still talking about it. 

 

A very easy roast chicken to prepare and cook.  The flavours were noticable but not overpowering and it was easy on the eye also.  The sauce, unlike a normal thick fatty gravy was zesty and complemented the chicken perfectly.

 

A little high ProPoint wise but served with steamed ProPoint free vegetables it was definitely a perfect Sunday roast.

 

Lemon and Saffron Chicken

(recipe adapted from WW 1 Recipe 3 Ways Cookbook)

 

Serves: 4

ProPoints per Serve: 13

 

cooking spray

1.4kg whole chicken

1/4 teaspoon saffron threads

2 teaspooons finely grated lemon rind

1 teaspoon sea salt flakes

2 teaspoons olive oil

freshly ground black pepper

500 grams chat (baby) potatoes

4 carrots, peeled and sliced

1/2 cup frozen peas 

1/2 cup frozen corn kernels

1 cup verjuice

3 teaspoons cornflour

Preaheat oven to 180 degrees Celsius or 160 degrees Celsius fan forced.

Lightly spray a large flameproof baking dish with cooking spray. 

Using kitchen scissors, cut along each side of the chicken's backbone.  Remove and discard backbone.  Place chicken, breast-side up, in prepared dish.  Using the heel of your hand, press firmly on breastbone to flatten chicken.  Trim and discard excess fat around neck and legs.

Combine saffron, rind, sea alt and oil in a small bowl.  Set aside for 5 minutes.  Rub saffron mixture all over chicken.  Season with freshly ground black pepper.  Bake for 1 hour 10 minutes or until skin is crisp and chicken is cooked through.  (The chicken is ooked if juices run clear when thigh is pierced with a skewer.) Transfer to a plate.  Cover chicken with foil and set aside to rest for 10 minutes before cutting into portions.

Meanwhile, boil, steam or microwave potatoes until tender.  Cook carrots and peas seperately, drain.

Whisk 1/4 cup verjuice and cornflour in a jug.  Drain and discard fat from baking dish.  Place dish over medium heat and add cornflour mixture and remaining verjuce.  Cook stirring for 2 - 3 minutes or until sauce has thickened.

Serve chicken with sauce and vegetables.

(click here for a printable version of this recipe)

Lamb with Minted Spring Vegetables

There is no lying when we say that lamb is always a huge hit at our house - you can actually feel the excitement in the air around our house when lamb is on the menu. The original recipe was for lamb racks which we have cooked before but this week I was lucky to get some really nice lamb sirloins so I thought I would give these a try.

This is definitely a great meal as it is so quick and easy to make.  The lamb itself is very simple to prepare as were the vegetables that were delicately laced with the taste and aroma of fresh mint.

The redcurrant infused light gravy balanced the whole meal.

Lamb with Minted Spring Vegetables

(recipe adapted from WW Eat & Enjoy Cookbook)

Serves: 4

ProPoints per Serve: 11

480 grams chat potatoes, halved
cooking spray
4 x 250 gram lean lamb sirloins (thick back straps)

1 bunch of asparagus, halved

3 small zucchini, quartered lengthwise

1 bunch baby carrots, peeled and halved

1 cup chicken stock

2 tablespoons redcurrant jelly

2 tablespoons small fresh mint leaves

Preheat oven to 200 degrees Celsius.

Heat a large flameproof baking dish over medium-high heat.  lightly spray lamb with oil and cook, turning, for 5 minutes or until browned.  Transfer lamb to the oven and bake for 15 minutes for medium-rare or until cooked to your liking.  Remove from oven and transfer to a plate, cover with foil and rest for 5 minutes before cutting cutlets from racks.  Reserve pan juices.

Meanwhile boil, steam or microwave all the vegetables, seperately, until tender.  Drain.

Heat baking dish with pan juices over medium heat.  Add stock and redcurrant jelly and cook, stirring, until jelly disolves.  Bring to the boil and cook for 4 - 5 minutes or until slightly thickened. 

Divide vegetables among plates and top with lamb.  Drizzle with reducrrant sauce and sprinkle with mint to serve.

(Click here for a printable version of this recipe)

Roast Lamb

A roast of any meat is delicious and I am sure that everyone will agree. Oliver requested roast lamb outrightly claiming that we have not had one in quite a while.

This post is going to be a very small one as this recipe is too basic to make it any different. Basic or not the taste was magnificent and well worth waiting for while it cooks and fills the house with its scrumptious aroma.

There are many ways of preparing and cooking a leg of lamb. Some prefer to press rosemary sprigs into the meat along with garlic slivers, some like to marinade whereas we just prefer the minimal approach. For us it's just the basic of seasonings and then cooked in the Weber.

Roast Lamb

Serves: allow 150g per person
Points per serve: 5.5

1 leg of lamb
2 - 4 tablespoons olive oil
freshly ground black pepper
sea salt

Prepare Weber as per instructions or preheat oven to 180 deg celsius.

On a large plate or baking dish place lamb. Coat with enough oil to cover. Sprinkle with salt and freshly ground black pepper.

If using Weber:

Measure the height of the piece of meat. Rule of thumb with the weber is to cook for 10 minutes per centimetre in height. (The leg of lamb we had tonight measured 15 cms and therefore should have cooked for 2 1/2 hours. However we like ours more on the rare side so only cooked it for 2 hours.) My advice would be to check after an hour or so - size dependent).

If using the oven:

Place lamb on a rack in a baking tray. Cook for 20 - 25 minutes per 500 grams for medium, less for rare dependent on size of leg.

Allow joint to stand for 20 minutes to allow for easier carving.

(click here for a printable version of this recipe)

Roast Beef

I remember as a little girl every Sunday was traditionally "roast dinner" day and without fail I think my Mam cooked a roast every week, not just for my family but for the whole family. At times there could be 18 or more people sat around the table, ranging from aunties and uncles to close family friends.

Now I am grown up and have a family of my own, Sunday's roast dinner is not a 100% regular occurance at our house mainly due to social commitments but it is a tradition that I too want to set up so my children understand family values and have happy memories to look back on.

However, I do have a confession regarding tradition..... we cook most of our meats in the Weber. I cannot remember the last time we cooked a joint of meat in the oven. The Weber gives it such a magnificient flavour.

Anyway (another brag) tonight, Noel spoiled me by cooking a yummy roast beef as I spent all day up at the football club. It was such a nice surprise to come home to and I enjoyed every mouthful.

Roast Beef

(recipe courtesy of Noel)

.

Serves: 12

Points per serve: 3

.

2kg beef silverside

sea salt

freshly ground black pepper

olive oil

Prepare Weber as per directions, ensuring that all heat beads are heated up (no black remaining).

On a tray, drizzle olive oil over the peice of beef, season generously with salt and pepper, rub in to ensure fully covered.

Place on Weber rack, cover and cook for 1 hour or until meat is cooked to your liking. Allow beef to rest before carving.

Alternatively preheat an oven to 180 degree Celcius. Season as above and place on a rack over an oven tray and cook for 1 1/2 hours or until meat is cooked to your liking.

(click here for a printable version of this recipe)