WHOLE ROAST CHICKEN + YOUNG POTATOES

Who does not like roast chicken? It must have been one of the most often cooked dishes of all times.   It is definitely very popular in my neighborhood considering that there are three chicken shops around the corner where we live, all within 100 steps from each other, all doing very well selling roast chickens to the hungry crowd, or so it seems.

I, on the other hand, like to eat the one that is cooked in my own kitchen.  It could be because it is not such a difficult thing to do or because I like the delightful aromas that fill our house tantalizing our taste buds and firing up our appetites.  And if you have never roasted a chicken in your life, I strongly suggest you try.

Preparation:  20 min, cooking time:  1- 1.20 minutes

To feed 6 people you need:

1.5 kg corn fed whole chicken

1 fennel bulb

50 ml olive oil

50 go butter chopped into small pieces

1 lemon

1 garlic head

1 kg small potatoes

Salt and freshly ground black pepper

Method:

Remove the bird out of the fridge half hour before cooking.

Pre-heat the oven to180C.  Wash and pat to dry the chicken, remove all the bits from its cavity, snip off the wing tips and pluck out any remaining feathers.  Gently pry the skin off the breast meat and bone and carefully slide pieces of butter under the skin spreading it evenly.

Cut off the tips from the fennel bulb and place them inside the chicken’s cavity.  Slice the fennel into rounds about 1 cm thick and spread them on the baking tray.  Place the chicken on top, pour over olive oil and sprinkle the chicken with salt and pepper.

Separate the garlic head and using the flat side of your knife, flatten each clove and then place them into the bird’s cavity.  Slice a lemon in half, squeeze the juice of one half all over the chicken and massage it into the skin so the olive oil and the seasoning are well spread.  Slice the other half into rounds and place them around the chicken.

Wash and pat dry the potatoes and place them in a plastic bag.  Add some olive oil, salt and pepper and give the potatoes a good shake and mix and then arrange them evenly around the chicken.

Pour one cup of hot water into a tray and place it in the oven.  When the chicken skin on one side is started to get brown, reduce the temperature to 150C and let it roast basting occasionally using the liquid formed on the bottom of the tray.  Also don’t forget to move the potatoes around so they get a nice crispy skin all over.

I like my chicken to be brown on all sides, so after cooking it for half hour, gently turn it over to cook the other side and continue basting it every now and then.

After cooking the chicken for one hour, insert a skewer into the thigh and if the juices come out clear, the bird is cooked.  If the juices are still running slightly pink, continue cooking for another 15-20 minutes.  If by that time the skin of the chicken gets too brown, cover it with foil to prevent from burning.

Once the chicken is cooked, remove it from the oven and rest for about 10 minutes covered with foil.

Carefully slice the bird, place it in the middle of a big serving plate and arrange the potatoes and fennel all around it.  Pour over the juices and serve with a simple green salad on the side.

Enjoy!!!

WINTER WARMERS - SPICY FISH SOUP

I like to serve this soup during the winter months as it has a warm kick which we crave at this time of the year thanks to the lovely combination of heat coming from the chilies, the smoky flavour of paprika and the sourness of the lime juice, enhanced by the smell of fresh seafood - it is truly one pot wonder for the body and soul.  

You need (for 6-8 people):

800 gr of seafood marinara (see Hot Tip)

3 tbs of olive oil

1 large brown onion, peeled and cubed

3 cloves of garlic, peeled and sliced

2X400 g cans of peeled and chopped tomatoes

1 L of chicken or fish stock

2 tsp of smoked paprika

1 tsp of sweet paprika

Chili flakes as many or as little as you like

1-2 tsp of brown sugar

juice of half a lime

2 bay leaves

Salt and freshly ground black pepper

To serve:

1 tbs of flat leaf parsley finely chopped

1 tbsp of extra virgin olive oil

1 packet of flat bread

Optional:

Thicken the soup by adding a can of lentils or any of your favourite beans to turn it into a meal.

Method: 

Heat the olive oil in a large pot and sauté the onions and garlic but do not let them go brown, add all the ingredients except for the marinara, bring to the boil and let the soup simmer for about 10-15 minutes for the flavours to fully develop.  Give it a taste bearing in mind that the soup should have a distinctive taste from the heat, sourness and sweetness, so adjust the ingredients accordingly to maintain the perfect balance.  Add more sugar and sweet paprika, if the sourness is over-powering or more lime juice if not sour enough.  Also, the heat of the soup can be controlled by adding small amounts of chili flakes until you reach the degree of heat that suits your taste buds.

Once you are happy with the taste, gently submerge the seafood into the pot.  After cooking for about 5 minutes, check if it is ready.  Stir in parsley and serve.

Instead of regular bread, I use flat bread which I brush with extra virgin olive oil and sprinkle with sea salt, then slice into strips about 2 cm thick and grill in the oven until crispy and golden brown.  These strips could be served with other soups such as my Pumpkin Soup and Lentil Soup.

Hot Tip:  I find the combination of fish, calamari, octopus and mussels is ideal; all of the ingredients are cut to the same size, cleaned and ready to cook).  

Enjoy!!!

FRESH OYSTERS + BALSAMIC VINAIGRETTE

Fresh oysters is a great opening dish for any occasion, their clean pristine flesh reminds us of the ocean, it excites our taste buds and it adds a sense of luxury, carefree la dolce vita to the table.  And that is the main reason why they are always a first item on the menu in every respected Sydney establishment.

The beauty of oysters is that they don't require cooking, although I like to serve them with some tasty vinaigrette or simply with the wedge of a lemon on the side.

For 8 people you need:

3 dozen oysters (I am being generous here)

1 shallot chopped very finely

5 tbs of balsamic vinegar

1 teaspoon of lemon juice

¼ teaspoon of white sugar

½ teaspoon of light soy sauce

Freshly cracked black pepper

Method:
Arrange the oysters on a bed of crashed ice or rock salt slice the lemon into wedges and place it between the oysters, pour vinaigrette in a small round dish and place it in the centre of the plate.

Enjoy!

ROAST VEGETABLES WITH MIDDLE EASTERN FLAVOURS

This vegetable dish takes very little preparation, cooks very quickly and goes well with any meat or poultry but do try to serve them with the Roasted Rack of Lamb with similar flavours.

 It can easily be changed into an Italian version with a splash of white wine and 2-3 anchovies tucked here and there, a couple of fresh ripe tomatoes cut into chunks and a sprinkle of freshly chopped parsley.  If you love herbs, add a few sprigs of thyme or rosemary and chunks of lemon.  As for vegetables, add as little or as much as you like, just keep them to a similar size for even cooking.

If you happen to have leftover vegetables, add them to the cooked cous-cous and you have a totally new dish for your next day dinner.

You need for 8 people:

2 red capsicums cut into 1cm strips

1 yellow capsicum cut into 1cm strips

200 gr of brown mushrooms roughly cut

1 medium size red onion sliced into wedges

1 head of garlic, cloves peeled and lightly squashed with a lat knife

1 small eggplant

1/4 pumpkin cut into 3 cm chunks

2 vne ripe tomatoes cut into quarters

2 ts of smoked paprika

2 ts of sumac

1/2 ts of harissa paste
1/2 of  pomegranate

Freshly chopped coriander leaves

Olive oil

Salt and freshly ground black pepper

Method:

Pre-heat the oven to 180 C. I once watched Nigella Lawson preparing vegetables for the roasting.  What she did what she put all the ingredients together into the plastic bag and gave them a good mix.  And that's exactly what I do now, as the result all the vegetables are coated evenly in oil and spices and it is much easier to mix them while they are in a bag rather then on the oven tray.

And so, place all the chopped vegetables in a big plastic bowl olive oil, spices, salt and pepper and give it a good toss so all the vegetables get covered, then spread on a roasting tray and place in the oven.  Check after 10 minutes and add a splash of water to keep the vegetables moist.  Roast for about 15-20 minutes and give it a taste.  Once the vegetables are cooked, transfer them onto a plate and sprinkle over with freshly chopped coriander and pomegranate pips.
Enjoy!!!

ROASTED RACK OF LAMB WITH MIDDLE EASTERN FLAVOURS + PARSLEY + POMEGRANATE SAUCE

Ever since Yotam Ottolenghi made an appearance on the Australian Food Channel, it sparked interest in Middle Eastern cuisine.  Shop owners recorded a significant increase in sales of spices such as Za'atar and Sumak and you can eat eggs Shakshuka which are now on almost every coffee shop breakfast list and bookings to restaurants that cook this tasty cuisine is sometimes weeks long.  His books "Jerusalem on a Plate" and "Plenty" have become cooking bibles for many home cooks across the globe.

This recipe is quite simple in its preparation and cooking, it has delicious flavours of the Middle East and will proudly grace any dining table over the coming festive season.  

You need for 8 people:

3 racks of lamb approx (3 ribs per person)

Olive oil

Salt and freshly ground black pepper

2- 3 tbs of sumac (Mediterranean spice available in the spice section of a supermarket or a deli shop)

2-3 tbs of dukkah (same as above)

Method (I call it a one pot wonder as I use the roasting dish to both sear and cook the meat)

Remove the meat from the fridge half an hour before cooking to bring it to room temperature.  Preheat the oven to 180°C.  Rub olive oil over one side of the rack, season it with salt and pepper and sprinkle generously with dukkah and sumac and massage it into the meat.  Place the roasting dish on top of the stove on medium heat, splash some olive oil and when it's hot,  quickly sear the meat on both sides to seal in the juices and give the meat a lovely brown colour.

Once the meat is browned on both sides, place the dish  into the pre-heated oven.  I like to use a meat thermometer to make sure that my meat is not overcooked.  As a rough guide, you need between 15 and 20 minutes to get the lamb to medium rare.
Once the meat is cooked to your liking, remove it from the oven and let it rest in a warm place, I find a microwave oven is a perfect place for it.  Slice the racks into chunks allowing 3 ribs per guest and arrange them on a big serving plate along with roasted vegetables.  I am a strong believer that the food looks great when served on a big plate, it is also easy to share and brings the sense of closeness to people around the table.

The lamp goes beautifully with  Middle Eastern style parsley sauce that adds extra flavour and texture and rather nicely rounds up the whole dish.

Parsley sauce with fresh pomegranate

You need:

Half a bunch of parsley nicely chopped

2-3 garlic gloves grated (add more if you love it or less if not so much)

Pips of half of a pomegranate

5 tbs extra virgin olive oil,

salt and freshly ground black pepper,

½ of tbs of red wine vinegar or lemon juice (whichever you prefer)

1 tsp of pomegranate sauce.

Method:

Combine all of the ingredients in a bowl (apart from the pomegranate pips), mix well and taste it, it should have sharp fresh taste with a hint of sweetness from the pomegranate juice and acidity from the vinegar (or lemon juice).  If you are using a whole bunch of parsley, you should increase the quantity of wet ingredients to maintain sauce consistency.  Once satisfied with the seasoning, mix in the pomegranate pips.

Using a teaspoon, spoon it over each of the lamb portions and serve the left-over sauce on the side.

Serve the Lamb with Roasted Vegetables and a summer salad of Water Melon, Rocket Leaves + Persian Feta

Enjoy!!!