Try pairing your roast chicken with something new! Roast chicken with lemon, herb and #Parmesan sauce
Details
Cuisine: British
Recipe Type: Chicken
Difficulty: Easy
Preparation Time: 15 mins
Cooking Time: 60 mins
Serves: 4
Ingredients
Metric Cups Imperial
1 free-range chicken, approx 1.8–2kg (4–4.4lbs)
1 shallot, finely chopped
100 ml dry white wine
150 ml double cream
125 g unsalted butter, cubed and chilled
50 g Parmigiano Reggiano, grated
10 g flat-leaf parsley, large stalks removed and finely chopped
1 sprig of tarragon, leaves removed and chopped
1 tbsp lemon juice
2 pinches lemon zest
1 pinch each of salt and pepper
Step-by-step
For the chicken
Roast your chicken in your usual way or…
Spatchcock chicken by cutting out the backbone and flattening the bird. Season generously.
Place backbone, wing tips and any giblets (except the liver) that came with the bird into a baking tray with a good slug of water. Then place the chicken on a wire rack over the top of the roasting tray.
Roast at 230°C/446°F/gas mark 8 for 30 to 45 minutes (depending on the size of your chicken) until golden brown, and the leg meat easily pulls away when pinched with your fingers.
Remove the chicken and roasting tray from the oven and leave to rest for at least 15 minutes. Strain the chicken juices from the tray in to a small jug, spooning any fat off that rises to the top.
For the sauce:
Place the shallots and white wine into a saucepan, bring to the boil and reduce wine by three-quarters.
Add double cream, chicken juices and gently simmer for 5 minutes.
Strain hot cream into a jug, add butter and blend with a hand blender until smooth.
Add Parmigiano Reggiano, herbs, lemon juice and zest. Season with salt and pepper. Adjust seasoning if needed with more salt, pepper, or lemon juice to taste
To serve:
Carve the chicken and serve with seasonal vegetable and the Parmigiano sauce.
This recipe was developed by Tastehead; photographed and styled at Steve Lee Studios; and courtesy of Parmigiano Reggiano.
flahavans It’s Fakeaway Friday and we’re back with a savoury sensation to inspire you this weekend! Our recipe for Curried Cauliflower Porridge will blow your mind – check out just how quick and easy it is to create a tasty, flavourful dinner for two using our very own delicious wholegrain oats. You’re welcome! #FlahavansOats#FlahavansRecipes
Serves 2|Takes 25 minutes
INGREDIENTS:
80g Flahavan’s Organic Oats 1 small cauliflower ½ tsp. turmeric 2 tsp. sunflower oil Salt and pepper 1 tbsp. butter or ghee 2 heaped tsp of madras paste 200ml coconut milk 200ml water 2 tbsp. mango chutney 2 tbsp. natural yoghurt 2 tbsp. toasted flaked almonds Handful of coriander 1 small green chilli, finely sliced
METHOD:
Preheat the oven to 180°C Peel away the outer green leaves and cut two chunky steaks from the centre of the cauliflower Mix the turmeric with the sunflower oil and season with salt and pepper Place the cauliflower steaks on a flat baking tray lined with foil and brush with the turmeric oil mix. Roast for 15-20 minutes or until golden brown around the edges. Meanwhile, grate the remaining cauliflower. Then add it to a medium-sized saucepan and dry fry for 2-3 minutes by moving the cauliflower around in the pan to remove any excess water Add the butter and madras paste to the pan and cook for another 2-3 minutes, stirring to coat the cauliflower Add Flahavan’s Oats, coconut milk and water to the pan and continue cooking, stirring regularly for 10-15 minutes Spoon the porridge into two bowls and top each with a roasted cauliflower steak, a dollop of mango chutney and yoghurt. Finish by sprinkling over the flaked almonds, coriander and green chilli to serve
Save the date! We’re inviting you to An Extra Good Night with Yotam Ottolenghi (@ottolenghi ) & Noor Murad (@noorishbynoor ) on October 8! Learn how to “Ottolenghiify” your meals & get an inside look at Ottolenghi’s and Murad’s latest OTK cookbook! Tickets on sale June 29 at 10 am!
I’m a big country music fan and I love cooking!! So, when I saw Trisha Yearwood had a new cookbook, I had to give it a try!
You can tell that Trisha has put a lot of heart and soul into this cookbook. She shares family recipes and stories throughout. Trisha has a way of making you feel like you are a guest at her dinner table. By the end, you feel like you know, not only her better, but others in her family.
The recipes did not disappoint. As always, when I do a cookbook review, I had to try some of the recipes so I could genuinely rate the cookbook. There is a little something for everyone with 125 recipes that cover everything from breakfast, snacks, pork & beef, chicken, turkey & fish, etc. I made Company Chicken and PB&J Cookie Bars. What I love about the book is that it doesn’t call for a bunch of fancy ingredients, and I had everything on hand to make these two recipes. The Company Chicken was very flavorful and something easy that I will be able to make for guests. The PB&J Cookie Bars have become a fast breakfast in my household and are also super easy to make.
Keep in mind that most of the recipes are southern-inspired comfort food so, if you want to make the recipes healthier, you may have to make some ingredient substitutions.
QOTD: Do you have a favorite celebrity cookbook? If not, what’s your favorite dish to cook?
Do you like country music? Who’s your favorite singer/group?
ottolenghi Verified Curried cauliflower cheese filo pie.. in reverse! Once described as ‘molten-hot-cheese-lava’, it’s the ultimate comfort food. And it’s the first recipe we’re cooking from OTK: Shelf Love on Youtube: LIVE NOW!!
Head to my link in bio to watch me and @noorishbynoor cook it on #otkwhatsfordinner, and you’ll find the full recipe in the book, out Sept 30th in the UK / Nov 2nd in the US.
Here’s the recipe -> https://bit.ly/3vD7r6x #DelMonteFreshProduce #Fresh #DropAComment #Smoothie #Smoothies #RecipePost #Recipe
For this year’s celebration, try this Sunken Apple Cake! https://bit.ly/2YKY8An #DelMonteFreshProduce #Fresh #RoshHashanah #Celebration
Foodaware 