The Aussie Who Ate The Big Apple

[HomeCookin’] Saturday night - Winner Winner Jamie Oliver’s Roast Chicken Dinner! 

Tonight I had it in my mind that I wanted to cook a Roast Chicken. There is something so satisfying about preparing and then roasting a meal and something even more satisfying about EATING IT!

Even though I have cooked many roast chickens before, I decided I wanted to follow one of Jamie Oliver’s recipes for time and temperature. 

Here’s Jamie’s recipe http://www.jamieoliver.com/recipes/chicken-recipes/perfect-roast-chicken

And here’s how I adapted it:

Preheat oven to 475F. 

[CHOP] 1 large onion, 2 carrots & 1/2 a bulb of fennel roughly. Add 6 un-peeled cloves of garlic. Toss with olive oil, salt & pepper. Pour in a mound on a baking tray or sheet pan covered in foil.

[PREPARE] a medium chicken. Wash, pat dry (really, really dry. Even inside cavity) - pierce a whole lemon with a skewer or sharp knife all over the skin. 
Stuff the cavity with some left over onion, sprigs of herbs (I used fresh thyme) and then the whole lemon. Truss the legs if needed. 

Make a slight well in the middle of the veggies on the baking tray. Rub the chicken with olive oil, salt and pepper and place in the middle of the veggies. 

[ROAST] Turn the oven down to 400F and roast the chicken for 1 hour and 20 mins.

About half way through, brush the chicken with olive oil.
*get started on the potatoes 

[BOIL] a pot of salted water. Add 2 cups of baby potatoes, half a lemon, 2 sprigs of thyme and 2 cloves of garlic. Boil for 12 mins. 

Drain the potatoes and let steam for a min or so. Add them back to the hot pot and shake breaking up the skins a little for texture. 

Toss with olive oil, salt and pepper and add to the oven for the last 20 mins. 

[REST] the chicken with a tin foil tent for about 10 mins. 

In a pan, saute a little onion, a sprig of thyme and some of the roasted garlic from the baking dish. 

Add a tablespoon of flour and stir through. Whisk in 3/4 cup of chicken broth and turn heat to simmer. Pour some of the pan drippings into the gravy. Season with salt, pepper and lemon juice. 

Serve with a simple frisee & fennel salad dressed with lemon juice and olive oil. 

ENJOY! 


What’s for breakfast?
Egg, cheese, avocado, tomato, mayo & hot sauce on a toasted roll. 
Happy Sunday!

What’s for breakfast?
Egg, cheese, avocado, tomato, mayo & hot sauce on a toasted roll.
Happy Sunday!

HomeCookin: Sriracha shrimp Laksa w shiitakes, cilantro & basil. Added homemade roasted shrimp oil to the broth! Hot damn! 

Prawn oil: (peel and set aside the shells of your shrimp) In a hot pan, saute the shrimp shells until pink. Add some extra oil and keep flipping in pan so the shells are crispy. 
I added a dried red chilli, some garlic and some ginger for flavor as well.
Once the shells are crisp, turn the heat way down to almost off and then the oil simmer. 
Drain out the oils and reserve shells. 
**Marinate the shrimp/prawns in 1 tbsp Sriracha & 1 tsp soy sauce. Season with lots of pepper.

* I must say we ended up eating ALL the crispy shrimp shells. Holy Yum.

In a pot saute half a large chopped onion, 1 tsp chopped ginger, 2 large twigs of pounded lemongrass, 2 large crushed garlic cloves and 2 dried red chilis until fragrant. 
Add 2 heaped tbsp of red chili/curry paste and stir through. Add one can coconut milk. 
Stir through and simmer. 

In a sauce pan, saute 1 cup chopped shitake mushrooms until brown. Season with salt and pepper and set aside. 
Add the marinated shrimp/prawns and cook on high heat until cooked through.
I added some chilli, garlic and ginger while stir frying them.

Taste the broth and season with lime juice, fish sauce and Sriracha for heat. 

Serve with rice noodles. 
Ladle broth over noodles, top with mushrooms, shrimp/prawns, green onions, cilantro and basil. Garnish with red chilli. 


ENJOY!

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HomeCookin: Sriracha shrimp Laksa w shiitakes, cilantro & basil. Added homemade roasted shrimp oil to the broth! Hot damn!

Prawn oil: (peel and set aside the shells of your shrimp) In a hot pan, saute the shrimp shells until pink. Add some extra oil and keep flipping in pan so the shells are crispy.
I added a dried red chilli, some garlic and some ginger for flavor as well.
Once the shells are crisp, turn the heat way down to almost off and then the oil simmer.
Drain out the oils and reserve shells.
**Marinate the shrimp/prawns in 1 tbsp Sriracha & 1 tsp soy sauce. Season with lots of pepper.

* I must say we ended up eating ALL the crispy shrimp shells. Holy Yum.

In a pot saute half a large chopped onion, 1 tsp chopped ginger, 2 large twigs of pounded lemongrass, 2 large crushed garlic cloves and 2 dried red chilis until fragrant.
Add 2 heaped tbsp of red chili/curry paste and stir through. Add one can coconut milk.
Stir through and simmer.

In a sauce pan, saute 1 cup chopped shitake mushrooms until brown. Season with salt and pepper and set aside.
Add the marinated shrimp/prawns and cook on high heat until cooked through.
I added some chilli, garlic and ginger while stir frying them.

Taste the broth and season with lime juice, fish sauce and Sriracha for heat.

Serve with rice noodles.
Ladle broth over noodles, top with mushrooms, shrimp/prawns, green onions, cilantro and basil. Garnish with red chilli.


ENJOY!

HomeCookin: Dinner tonight - Roasted lemon & garlic chicken Souvlaki, whole wheat pita, Greek Salad and dill & cucumber tzatziki.

Inspired by this REAL SIMPLE recipe - although instead of Rotisserie Chicken, I just roasted some Chicken thighs and then pulled the meat.

*Chicken - Preheat oven to 350F.
In a bowl, toss 4-8 thighs in olive oil, salt, pepper, 2 cloves chopped garlic, lemon juice, handful of fresh dill and 1 tsp dried thyme.

Sear in a pan with a rougly chopped onion, until skin is browned and then roast on a tray in oven for 25 mins.

*Greek Salad.
Mix halved cherry tomatoes, kalamata olives, cucumber, feta and fresh dill. Toss with salt, pepper and olive oil. Add a little lemon juice for freshness.

*Dill cucumber Tzatziki
Mix one small plain greek yogurt with 1 clove chopped garlic, 1/2 cup finely chopped cucumber, 1 tsp lemon juice and 1/2 cup chopped dill. Salt, pepper and a drizzle of olive oil.

Take chicken from oven and pull/shred the meat from the bones. Take the caramelized onions from the tray and chop through with the chicken.

Serve with warmed whole wheat pitas.

Opa!