Roast Chicken – “Irish Chicken Pizza”

Stuff

  • 1 whole chicken or boneless whole chicken
  • 1 sour dough cob loaf 
  • 3 or 4 potatoes, cut 1 thick slices
  • Olive oil
  • Butter – approx 50g
  • 2 small lemons, stab skin several times with sharp knife or skewer 
  • Fresh Tarragon
  • Fresh Thyme
  • Fresh Basil
  • Lots of garlic
  • Grated Parmesan 
  • Salt flakes
  • Fresh ground pepper

Method

  • Pre-heat oven at 230° C
  • Lay the potato slices on an oiled roasting pan to make base trivet (alternatively use an actual trivet)
  • Slice the top off the bread loaf to make a 2-3 cm thick trivet – place on top of potato slice trivet
  • Sprinkle the bread with lots of tarragon, thyme & basil leaves and lots of garlic. Pour over oil and dollops of butter. Season all over with salt & pepper. 
  • Sprinkle all over with plenty of parmesan. It should look like you have made a thick bread crust pizza
  • Fill the the chicken cavity with lemons and stalks of tarragon, thyme & basil & some garlic. Tie the drumsticks together. 
  • Lightly oil the skin and season all over with salt & pepper
  • Place the chicken on top of the “pizza”
  • Bake at 200° for 20 minutes – turn the oven down to 160° and bake another 45 minutes

Serve

  • Break up the chicken – squeeze the cooked lemon over. The chicken will be yummy and moist – but the bread – OMG

Variation

  • Bread – or you could used a French stick or several roll.
  • Herbs – use any fresh herbs you like – I don’t think you can go wrong!
  • Butter & oil – the original recipe used “tonnes” (80g butter & 300 ml oil) – it all gets absorbed in the bread and is yummm. BUT – it all gets absorbed in the bread and is yummm!!!

Stolen from Colin Fassnidge

Banana Bread with Miso

Stuff

  • 3 large ripe bananas, rough chopped
  • 150g light muscovado sugar [Note – original recipe 275g]
  • 2 Tblsn white miso paste
  • 3 eggs
  • 140ml milk
  • 2 Tblsn vege oil
  • 270g gluten free flour (I use Orgrans)
  • 1 1/2 tspn xatham gum
  • 1 tspn baking soda
  • 1 1/2 tspn baking powder
  • 170g macadamia nuts, roasted & roughly chopped – optional

Method

  • Preheat oven 170°
  • Line a loaf tin with with baking paper
  • In a large bowl – banana, sugar, miso paste & eggs. Blend with electric beater until banana is all mushed up. Add the milk & oil – blend some more
  • In another bowl – combine the flour, xatham gum, baking soda & baking powder – add to the banana mixture and combine well (5 minutes)
  • Add the macadamia nuts – mix in
  • Bake for 1 hour

Osso Bucco

Stuff

  • Approx 2 – 4 Tblsn oil
  • 2 brown onions, medium chopped
  • 2 carrots, medium chopped
  • 2 celery sticks, medium chopped
  • 2 – 3 garlic cloves, grated
  • Plain flour, for coating
  • Salt & freshly ground pepper
  • 1 – 1.5kg veal or beef osso bucco
  • 250ml white wine
  • 400g can diced tomatoes
  • 250ml beef stock

Method

  • Preheat oven to 160°C
  • Heat 1-2 Tblsn oil in a large non-stick frying pan over medium heat. Cook onions, carrots & celery until 3/4 soft – stir regularly. Add garlic – continue to cook until softened (do not burn) Remove from pan and set aside
  • Season osso bucco with salt and pepper. Coat in flour – shaking off any excess. Heat remaining oil in the frying pan over medium-high heat. Add meat and cook for 2-3 minutes each side or until browned. Transfer meat to a large ovenproof dish. Spoon over the veges
  • Increase pan heat to high and add the wine. Boil for 2 minutes, scraping any tasty bits off the base of the pan. Stir in the tomatoes and stock. Bring to the boil. Pour over the meat in the dish. The meat should be covered by the liquid. Cover with a lid and cook for 2 hours or until the meat is very tender and the sauce thickens.

Serve

  • Serve with generous of creamy mashed potatoes with a sprinkle of chopped fresh parsley

Alternative 

  • Maybe try with ox tail

Florentines

Stuff

  • 45g butter
  • 60g demerara sugar
  • 60g candied peel, chopped
  • 45g dried cranberries or sour cherries, roughly chopped
  • 45g soft dried figs, roughly chopped
  • 20g pistachio kernels, roughly chopped
  • 60g slivered blanched almonds
  • 15g plain flour
  • Pinch of salt
  • 1 Tbspn double cream
  • 200g dark chocolate, melted

Method

  • Heat the oven to 180C. Line two baking trays with lightly greased parchment paper.
  • Melt the butter and sugar together in a pan over a medium heat until combined.
  • Put the fruit and nuts in a bowl, sift over the flour and toss together until the flour is evenly distributed.
  • Take the pan off the heat and stir in the salt and cream, then stir into the fruit and nuts.
  • Dollop rounded tspn of the mixture on to the baking trays and flatten out using another sheet of parchment paper over and a rolling pin – try to make them even round shape without holes.
  • Bake for about 10-12 minutes until golden brown all over – then leave to cool on the tray.
  • When cool – coat back with melted chocolate

Cookies & Cream Ice Cream – very easy

Stuff

  • 2 cups (500 mil) double cream, chilled
  • 1 cup (250 mil) whole milk, chilled
  • 2/3 cup (166 g) sugar
  • 1 tspn pure vanilla essence
  • 1 packet of Oreo chocolate cream sandwich biscuit, chilled

Method

  • Warm 1/2 the milk and desolve the sugar in
  • Combine with the cream, rest of the milk & vanilla
  • Churn in ice cream machine for approx 1 hour
  • Chop up the Oreo’s – mainly small (say 1/8 of biscuit) but have some larger pieces (say 1/4 of biscuit)
  • Stir into the churned ice cream
  • Put in freezer immediately

Greek Yogurt Dressing

Stuff

  • 2 Tblspn fresh lemon juice (approx one lemon)
  • 1 Tblspn white wine vinegar
  • 1 tspn sugar
  • 1 or 2 cloves garlic, fine grated
  • 1/2 cup plain Greek yogurt
  • 1/3 cup extra virgin olive oil
  • 1/2 tspn salt
  • 1/4 tspn freshly ground black pepper
  • Bunch of fresh dill, chopped fine

Method

  • Whisk all stuff together in a bowl

Serve

  • Ice berg lettuce wedges, dressing over, sprinkle with roasted pine nuts and roasted shallots

 

 

Roast Pork Belly

Stuff

  • 1 kg slab of pork belly
  • 3 Tblsn olive oil
  • salt & pepper
  • 2-3 carrots, rough chopped
  • 2-3 sticks of celery, rough chopped
  • 2-3 fennel bulbs, rough chopped
  • 10-15 cloves of garlic, peeled
  • 2 onions, rough chopped 
  • 6 or so stalks of fresh thyme
  • 1 bottle of white wine
  • 75 g plain flour

Method

  • Preheat the oven to its highest temperature.
  • Using a sharp knife or Stanley knife score the skin down to the meat.
  • Pour 1 Tblsn oil over the top of the scored skin, then sprinkle with salt and pepper – rub all over so that everything gets into the scores and down into the meat.
  • Roast for 15 minutes, or until the skin starts to bubble and turn golden brown. (Note : if you have 2 ovens – roast for 10 minutes then grill for 5 minutes)
  • Roughly chop the carrots, celery, fennel & onions – toss in roasting tray with the garlic & thyme sprigs and 2 Tblsn olive oil.
  • Reduce the oven temperature to 170° C – 
  • Put the seasoned pork belly on top of the vegetables – roast for 1 hour 30 minutes.
  • Pour in three-quarters of the wine. Cook for 1 further hour.
  • Remove the meat from the oven – Allow to rest. Remove any large thyme stalks
  • Put the tray of roasted vegetables directly onto your hob over a medium heat – add the flour, then stir together until thick. Cook for 1 minute then add in the remaining wine – if you sauce is too thick add a splash more wine or water.
  • Using a potato masher – mash the vegetables until you have a delicious thick vege-lumpy sauce. Cook for 2 to 3 minutes on a low heat, season to taste.
  • Remove the crackling from the top of the pork – if it isn’t crispy enough put back in very hot over or under hot grill