oliveoilandlemon

recipes for healthy living

Tag: roast

Tender Juicy Fauxtisserie Chicken

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You know that lovely rotisserie chicken which you can buy over the counter at some delis – well this is like this only it’s not brushed with load of fat every few minutes BUT you still get that lovely falling off the bone tender juice chicken that is so delicious. You could of course simply up the temperature to cook it a bit quicker but if you have the time, try it this way. Throw it in the oven and get out to the garden for some air!

Serves 4
2 tsp fennel seeds
1 tsp oregano
Zest of half a lemon
2tbsp fresh chopped thyme plus a few thyme sprigs (if you had lemon thyme, even better)
2 cloves garlic peeled chopped and mashed
1tbsp ground sea salt
50 ml oil
1 lemon cut in half
1 large chicken 2kg approx.
1lb baby potatoes

Oven at 150C for slow cooking
Oven at 200 for Regular Cook
Pound the fennel seeds, add the oregano garlic thyme together with the salt
Mix in half of the oil.
Dry the chicken with paper towels if it is a bit wet from the fridge
Rub the mixture all over the chicken.
Stuff one 1/2 of the lemon into the chicken.
Toss the remaining half, the thyme sprigs into your roasting dish
Place the chicken on top.
Clean the baby potatoes and cut the large ones in half, toss in the rest of the oil and season well then add to the roasting dish around the chicken.
Roast, basting the chicken and turning the potatoes every hour, until the chicken is dark golden brown, cooked through and potatoes are very tender about 3 hours. Alternatively you can up the temp and cook in about 1 and1/4 hour.

Check the chicken is done with a meat thermometer or by checking the juices run clear from thickest part of the chicken.
AMAZING!

Slowroast Pulled Pork, Barbecue Gravy, Celeriac Slaw and Fried Dill Pickles

I’ve been obsessing about Pork recently and researching loads of options and recipes on slow roast pulled pork. It started a few weeks back with watching the good food channel – one of the shows about diner food featured pulled pork sandwiches and it looked so delicious that it got me thinking. Then amazingly (karma or what) I received a gift of hand reared organic pork – fantastic, now I had no excuses but had to find the right recipe to make the best use of this amazing piece of piggy. If you are buying your cut of meat to make this then pork shoulder is just perfect and try and get it from a source you know. Farmers markets are great – I recently was at the Limerick Milk Market and it was a fantastic place. I have to warn that this recipe takes time (10 hours cooking in fact) but please don’t let that put you off, it’s not too complicated and it is the most amazing dish to serve for a lunch or dinner with a big gang or family get together. Everything can be brought to the table on platters and people can help themselves – A big platter of the melting pull apart pork, some delicious barbecue style gravy and the contrast of celeriac slaw and fried dill pickles make this a fab meal and you will have people talking about it for days.

I found the pork recipe I settled upon from here although I added 5 spice and celeriac salt to the dry rub just because I love the flavour of them. They worked really well I thought in the rub.Thanks to kevinandamanda for their really great recipe. I brined my Pork overnight on Friday, cooked it through the day on Saturday and then it was ready for the feast. I served it with a Barbecue sauce – usually left cold but I tweaked the recipe to turn it into a gravy and delicious it was too! I was just so happy watching my family tucking in, it made me feel like I had found my place in the world.

Fried Pickles
16oz jar of dill pickles
4 floz milk
1 cup gluten free flour
1 cup polenta
2oz poppy seeds
Salt and Pepper
Oil for frying – enough to cover a wide heavy bottomed pan to a depth of about 2″
Drain the pickles in a colander and spread on paper towels to drain completely
Combine the flours and poppy seeds
Place milk in a bowl
Heat the oil to about 170C
Tip the pickles in batches into the milk then into the flour mix tossing to coat
Add to the oil in batches and fry until crisp and brown – about 2 minutes
Drain on parchment paper and season with salt and pepper
Keep warm and repeat until you have cooked all the pickles

Barbecue Gravy
1 cup apple cider vinegar
1 cup ketchup
3 tbsp dark brown sugar
1 tbsp molasses
1 tsp salt
200ml veal stock
Deglazed juices from the roasting pan of the pork

In a deep saucepan combine all the ingredients apart from the stock and pork juices
Mix well to dissolve the sugar
Add the veal stock and roasting juices and bring to the boil
Taste, season and simmer gently until it has slightly thickened.

To serve
If you need to reheat the port, wrap in foil, ladle over some of the hot gravy and place in the oven for about 10 minutes to heat; otherwise Place the pulled pork onto a platter and ladle over some of the gravy to dress
Bring to the table for everyone to serve themselves with the rest of the barbecue sauce
Top with the fried dill pickles and serve with some celeriac slaw (recipe here) – amazing, I promise.

Thanks to http://www.kevinandamanda.com for their pulled pork recipe… ♥♥

Is roast chicken the ultimate comfort food ?

I went to gymnastics today, the first class in quite a while and I’m already feeling the effects. My legs are jelly and my arms are starting to feel it after lots of handstand turns… and falls.  I like it thought, reminds me that my body can still work hard,When you think of when you were little and could do handstands all day and not feel any pain! So I need something comforting and I immediately think of roast chicken, the easiest meal to get in the oven and nothing like it, soft juicy flesh, and full of flavour if you have the right bird. I had a corn fed free range chicken, more expensive than the usual but twice the size and doesn’t shrink during cooking. Stuffed with a mediterannean style stuffing, some fondant sweet potato and fennel parmigiana, just the job for a sore body…

I haven’t given a cooking time for the chicken, I use a meat thermometer and cook the bird using that. Ensure your juices run clear if you don’t have one. For a 2kg chicken it is about 1.5 hours if stuffed.

 Stuffing for the chicken
1 onion finely chopped
4 Cloves garlic finely chopped
9oz cherry tomatoes deseeded and chopped
3oz feta cheese
10oz good quality bread crumbs
3 tbsp of mint and parsley chopped
1 egg beaten
1 tbsp tomato puree mixed with 2 tbsp olive oil
Fry the onion gently in 2 tbsp olive oil
Add the garlic and gently fry for a few more minutes
Add the cherry tomatoes and continue to fry gently until soft
In a bowl mix the stuffing, the feta and herbs,
Add the tomato puree and olive oil, the beaten egg and the tomato mix
Mix well and use to stuff the bird, in the cavity and or under the skin of the 2 breasts.,
Season the bird and rub with olive oil and roast until cooked through.

Fennel Parmigiana ‘’Finocchio alla parmigiana”
Serves 4
1 lb fennel
3oz grated Parmigiano Reggiano cheese
4oz butter
Bring a pot of water to a boil.
Meanwhile, wash and trim the fennel, by removing the tough outer leaves and then cut in half and cut each half in three. Ensure you keep some root on so it does not fall apart.
When the water begins to boil, add salt and the fennel.
Blanch for about 7 minutes
Remove and let cool slightly Meanwhile, grease a baking dish with butter.  Put the fennel into the dish, season and place a good few pats of butter on top of each piece and sprinkle with the cheese.
Bake the dish at 170 ° c for about 25 minutes.
The dish is ready when the surface is golden brown.

Fondant sweet Potato – serves 4
4 tbsp butter
2 medium sweet potatoes, peeled and cut into 4 * 2” rounds
3 garlic cloves, peeled and crushed
100ml boiling water
salt and freshly ground black pepper
Add the butter and water to the frying pan and when butter is almost melted, add the sweet potato rounds and garlic, season and cook on a medium heat until the potato starts to absorbe the butter and liquid and begins to caramelise from the bottom up . At this point, put the pan in the oven and continue cooking until the sweet potato is tender- about 15 minutes.

Remove from the pan, carve the chicken and serve with the fennel and feel the body heal!…. (Helped by a dark rum Daquiri- well it is Oscar weekend!)

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