Herb Roasted Chicken on Creamy Potato Chunks

Today I'm sharing my favourite method of roasting chicken, along with the recipe for side potatoes I think compliments it perfectly. INGREDIENTS FOR HERB ROASTED CHICKEN 1 size 14 free range chicken 2T butter, cut into small pieces 1 onion, peeled Salt Pepper 1/2t thyme 1/2t marjoram 1/2t rosemary METHOD FOR HERB ROASTED CHICKEN 1. Place rack in centre of oven and preheat to 190°C. 2. Rinse chicken inside and out and pat dry with a paper towel. 3. Place breast-side up in a roasting dish (preferably one that comes with a cover). 4. Loosen the skin and place … [Read more...]

Leek and Potato Soup (Vichyssoise if cold)

50g butter (and I do use butter in this one) 2 large onions chopped 4 large leeks sliced 4 large potatoes diced 1.2 litres chicken stock (I usually use half stock and half milk) S and p Cream to serve (optional) Melt butter and sweat onions without browning for 10 mins. Add leeks and potatoes and toss well. Stir in stock, season and bring to boil (take care if using milk as it can boil over if not watched at this point). Cover (or half cover if using milk for same reason) and simmer for 30 to 40 mins stirring occasionally. Cool slightly and blend. Swirl in some cream when serving if you're … [Read more...]

Golden Crispy Skin Organic Chicken – RECIPE

SOOO Much better than KFC!! Golden Crispy Skin Organic Chicken • 1kg Chicken pieces, on the bone, skin on (thighs / legs / drumsticks  work particularly well, but can also use breast on the bone). • 1-2 heaped teaspoons of organic turmeric powder • 1 teaspoon ground organic cumin seeds • ¼ - ½ teaspoon of ground organic cinnamon • 3-6 cloves of garlic, crushed (dependant on how much you love garlic!) • 1cm grated fresh ginger • 1 teaspoon good quality sea salt (should be grey in colour and damp) or Himalayan rock salt (pink in colour) • 1 teaspoon … [Read more...]

Baked Pears

BAKED PEARS - Preheat oven to 180 degrees C. - Core pears. - stuff cored pears with a mixture of chopped walnuts, dates and cinnamon powder. - Pop of good chunk of butter or coconut oil in the hole, on top of the nut / date / cinnamon mixture (some inside, some sitting on top so that when it melts it drips down the sides). Baked for about 40minutes. COCONUT CREAM: - 3 tablespoons of creamed coconut - such as Zenian brand (not coconut cream) - 1 teapsoon of pure vanilla extract - Additional coconut oil to adjust consistency if required. Pop ingredients into small blender and whizz … [Read more...]

Beef, Mushroom and Red Wine Casserole

800g braising steak 3tbsp oil 25g butter 200b bacon lardons 350g onions, peeled and sliced 1 large garlic clove 350g carrots, peeled and sliced 1tbsp tomato puree 1tbsp plain flour 225ml red wine 300ml beef stock 225g stiitake mushrooms (although we just use any old mushrooms!) Cut the steak into cubes. Heat the oil in an ovenproof pan, then add the butter. When it is foaming brown the beef in batches over a high heat on all sides and set aside. Fry the bacon in the casserole dish. Add the onions, garlic, carrots and cook until lightly brown. Stir in the tomato puree, sprinkle … [Read more...]