“”California Roast Chicken with Citrus, Oregano and Chilli” from “Home Cook”

Kirstin: I have never stuffed a chicken before, so I was curious about this recipe on two fronts.

Tom: Well I love it!

Miles: It smelled of Greece in the kitchen!

Kirstin: I know what you mean, Miles. The stuffing had pancetta, along with lots of other yummy ingredients.

Tom: And I love the red peppers and potatoes.

Kirstin: Me too! Must try and remember that for future cooking.

Tom: But I really loved the guacamole.

Kirstin: Wasn’t that amazing with the chicken? Wow! So good. It was indeed ALL good. Although her wording could have been a little bit clearer, if I’m honest.

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“”California Roast Chicken with Citrus, Oregano and Chilli” from “Home Cook”

“Roast Chicken with Lemon, Rosemary, Garlic and Potatoes” from “Simply Nigella”

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Tom: Is this called chicken with added carbon?

Kirstin: Yes. The temperatures were all wrong.

Tom: I’m loving this!

Kirstin: It’s not supposed to be carbon! So I will fix the temperatures.

Tom: Crispy chicken with burnt potatoes and leeks is just heaven.

Kirstin: No. See, 220 for an hour ten. That’s not working for me. And I turned the temperature down in the middle too as I was worried about the leeks. Also, there’s no gravy.

Tom: Ah. That’s the only possible objection.

Kirstin: NO! And the carbonised everything else.

Tom: But I love the carbon!

Ella: How many milliseconds in a second?

Tom: Think about it!

Kirstin: Wait, you do Latin, right?

Ella: I know. But if there are 60 seconds in a minute and 60 minutes in an hour. But suddenly it goes to thousands.

Tom: Blame the Mesopotamians!

“Roast Chicken with Lemon, Rosemary, Garlic and Potatoes” from “Simply Nigella”

“Fantastic roasted chicken”, “Baked carrots with cumin, thyme, butter and Chardonnay” and “Strawberries marinated in balsamic vinegar” from “The Return of the Naked Chef”

Anna: Ah, this book. It reminds me a cooking in the flat a decade ago. We have cooked so much from this book and continue to do so to this day.

Peter: You’ve never done this chicken before though, have you?

Anna: I don’t think so. The first roast chicken recipe I ever made was from The Naked Chef. I think I just stuck with that, probably because this recipe requires half a pack of butter.

Peter: Half a pack of butter!?

Judy: Well I think it tastes delicious. Is this celeriac?

Anna: It is. A vegetable I wouldn’t normally use, but it is surprisingly good.

John: It’s all wonderful!

Anna: I was slightly disappointed that the potatoes and celeriac weren’t crispier. They didn’t roast so much as poach in the chicken juices. Which gives them a good flavour of course.

Peter: It’s hard to get a crispy celeriac I imagine.

Anna: What it did do though was minimise the effort and number of trays to wash up. Likewise the carrots were easy to prepare and you just bunged them in at the same time as the chicken.  I won’t be making this again though.

Judy: Why not? It tastes lovely!

Anna: Too much prep required versus my usual chicken recipe. I use the River Cafe Easy one which is really quick and doesn’t use any butter either.

Peter: Phew.

Judy: What’s this sauce on the strawberries?

Anna: Balsamic vinegar and sugar. I love this recipe, have been making it for years. I’m sure I’ve done it for you before.

Judy: I’m sure you have.

Anna: It’s a great way to serve strawberries, particularly at this time of year when they aren’t really in season.

John: Well this was a delicious feast from Jamie.  Or should I say ‘pukka’?

Anna: Given it’s this book, I think you should!

“Fantastic roasted chicken”, “Baked carrots with cumin, thyme, butter and Chardonnay” and “Strawberries marinated in balsamic vinegar” from “The Return of the Naked Chef”

The Ultimate English Sunday Lunch for Eight to Ten; The Rib, Yorkshire Pudding, Cauliflower Cheese and Roast Potatoes

Tom: Well, I can’t believe how little you have to do to cook that. You just bung the beef in the oven for a couple of hours. You didn’t even season it, right?

Kirstin: No, I didn’t. Should I have?

Tom: And the outside was all crunchy and charred, while the inside was wonderfully rare. It was great!

Continue reading “The Ultimate English Sunday Lunch for Eight to Ten; The Rib, Yorkshire Pudding, Cauliflower Cheese and Roast Potatoes”

The Ultimate English Sunday Lunch for Eight to Ten; The Rib, Yorkshire Pudding, Cauliflower Cheese and Roast Potatoes