“Roast Chicken with White Wine, Leeks and Carrots” from “Rachel’s Everyday Kitchen”

CBAMRoastChickenMaureen: You’ve got to love roast chicken.

Andrew (14): And I do.

Maureen: What do you think?

Nicholas (10): There’s not much that’s different you can do with a roast chicken, though.

Maureen: You are absolutely right about that, Nicholas. Every recipe is more or less the same, with minor variations.

Nicholas: I still like it though.

Andrew: So do I.

Maureen: If you’re wondering, and I’m quite certain that you’re not but I have the conch shell so I will proceed, the difference with this roast chicken is I cooked it for longer at a lower temperature. Also, I didn’t use much butter– far less than I usually do– but I think it’s good.

Andrew: Yes, I like it.

Maureen: I don’t think I like this version substantially more than how I usually make it, though, so I’ll probably stick with how I usually do it.

Nicholas: It is nice to have a roast on a weeknight, though.

Maureen: I agree.

Cook’s Notes: As noted above, the two major differences in this recipe compared to others I’ve made is you roast it at a lower temperature (180C/350F) for at least 90 minutes and you don’t use much olive oil or butter to baste it. It worked fine, I suppose, but I prefer my usual method of 400C for one hour with a combination of olive oil and butter. 

The one big revelation, though, was that it’s actually quite easy to make a roast chicken on a weeknight– particularly this method when you put the vegetables in the bottom of the roasting pan. I will try to do this more often if I can engage in some forward planning, which can be difficult, but not impossible.

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“Roast Chicken with White Wine, Leeks and Carrots” from “Rachel’s Everyday Kitchen”

“Spinach, Leek and Courgette Frittata” from “Food”

Anna: This is a man-sized frittata. Proper portions, that’s what we like in the this household.

Peter: Definitely a proper lunch this.

Anna: That will be the 5 eggs and loads of veg. And lots of feta too! Yum yum. As Maureen would agree, anything with feta is delicious.

Peter: And you’re telling me that it’s healthy too, because of the vegetables?

Anna: Yes, the veg cancels out all the fat from the eggs and cheese. Win win!

Peter: Let’s have this again please.

Anna: You’re on.

 

 

“Spinach, Leek and Courgette Frittata” from “Food”

“Leek and Pea Risotto” from “Food”

Maureen: Ah. Another risotto. We could become a risotto test kitchen. I think we’ve got the experience. [Note: We’ve tested risotto in January 2011, May 2011, August 2011, February 2012 and July 2012.]   What do you think?

Tim: It’s fine.

Andrew (12): It’s OK, but it’s not as good as our usual risotto.

Maureen: Do you mean the one with lashings of butter and cheese?

Andrew: Yes, that’s the one.

Nicholas (9): I agree with Andrew. The other one is better.

Maureen: This one is much healthier, though. There’s not nearly as much butter and cheese as I usually put in. In fact, if you were a vegan, you could probably take out the butter and the cheese and it wouldn’t taste hugely different from this.

Tim: Maybe that’s the problem. Maybe for a good risotto you need butter and cheese.

Maureen: Could be. So should I make this version again?

Andrew: No. Please make the one you usually do.

Nicholas: I’m with Andrew on this one.

Maureen: It seems to me that we still haven’t found a risotto recipe that is better than the Giorgio Locatelli one. But we will keep trying!

Cook’s Notes: Sorry, this recipe can’t be found on the Internet anywhere, but that’s OK, because I think there’s better risotto recipes out there. The biggest problem was the amount of rice it called for– only a measly 250 grams– which she said would serve four people. Let me assure you that 62.5 grams of risotto per person wouldn’t do it in this house. So I increased it to 400 grams, which was sufficient. Beyond that, there’s not much to distinguish this recipe from any other risotto recipe, other than the reduced amount of cheese and butter used. Like I said, it would be a good recipe for a vegan, because I think they could omit them and it would still be fine. But for this family, we won’t be using this recipe again.

“Leek and Pea Risotto” from “Food”

“Chicken Open-Pot Roast” from “Easy Meals”

Want to make it yourself? Read the recipe here on the website lovefood.

Maureen: Yum. This is great. We got home late, I threw all these things in a pot, and now we have a delicious dinner.

Tim: I’m amazed at how quickly it all cooked.

Maureen: I know. It was all done in 30 minutes. Believe me when I say this was A LOT less stressful than any of those 30-Minute-Meals of Jamie Oliver’s. I really like it.

Tim: Me too.

Maureen: This is a perfect weeknight dinner.

Continue reading ““Chicken Open-Pot Roast” from “Easy Meals””

“Chicken Open-Pot Roast” from “Easy Meals”

“Superb Pork Loin” with “King of Mash: Irish Champ” from “Jamie’s Great Britain”

Maureen: Tonight we are having roast pork and Irish champ, which is just another version of mashed potatoes.

Nicholas (8): You mean strange mashed potatoes.

Maureen: They’re not strange! I think they’re delicious.

Andrew (12): The roast pork is nice. It tastes like sausages.

Maureen: Well, it should, since sausages are made out of pork.

Continue reading ““Superb Pork Loin” with “King of Mash: Irish Champ” from “Jamie’s Great Britain””

“Superb Pork Loin” with “King of Mash: Irish Champ” from “Jamie’s Great Britain”

“Macaroni Cheese” from “A Taste of Home”

Tom: This is great! I’m having seconds. This is the best macaroni cheese recipe so far. Yum!

Miles: It’s delicious!

Kirstin: Should I make it again, Miles?

Miles: Um, no thanks.

Tom: Why not, Miles? Do you just like other things?

Miles: When I tasted it with loads of sauce on it, then I didn’t like it. I wanted to taste the sauce. With a little bit, then I liked it. With a lot, then I didn’t like it. May I please be excused?

Kirstin: It was very easy to cook.

Miles: And very delicious!

Ella (eating it from the pan): I like the crunchy bits. They are all chewy!

Tom: Leave some for me!

Ella: Uh-uh. These are the only bits I will eat.

Kirstin: I will keep cooking macaroni cheese recipes until these two decide that they like it.

Ella: You will be cooking for hundreds of years. And into the afterlife.

Kirstin: Well, there’s a challenge! And I really struggle to make macaroni cheese look good in a picture, I so do. I feel another challenge coming on….

“Macaroni Cheese” from “A Taste of Home”