POT-ROASTED CHICKEN WITH RICE AND LENTILS
Prep Time : 15 minutes Cook time : 1- 1.5 hrs Serve : 4-6
Ingredients
1. 1 chicken (about 1.8kg) 2.
3. 4 thyme sprigs 4. 1 cinnamon quill 5.
1 head of garlic, halved, plus 1 garlic clove extra, finely chopped Finely grated rind of 1 lemon
6. Reserve lemon for stuffing, plus extra wedges to serve 7. 2 Tbs olive oil 8. 20 gm butter, diced 9.
1 brown onion, thinly sliced Method
Step 1: Preheat oven to 200°C. Rinse chicken inside and out under cold running water, pat dry with absorbent paper and season inside and out. Quarter reserved lemon and stuff the chicken cavity with it, along with the garlic head, cinnamon and thyme, tuck wings under and tie legs together with kitchen string.
Step 3: Heat half the oil in a large frying pan over medium heat, add chicken, turn occasionally until browned on all sides, set aside.
Step 3: Meanwhile, add oil and butter to a flameproof casserole large enough to fit the chicken and heat over medium-high heat until butter foams, add onion and chopped garlic, stir occasionally for 3-4 minutes until just tender. Add lemon rind, coriander seeds and cumin seeds and stir until fragrant. Stir in rice and lentils to coat, add wine and simmer until reduced by half. Add stock, bring to the boil, add chicken to pan, cover with a tightly fitting lid, bake for 35-40 minutes until chicken is cooked through and rice and lentils are tender. Remove from oven and stand, still covered with the lid for 10 minutes, then season to taste and serve with thick yoghurt, mint, parsley and roast carrots, with lemon wedges.
10. 1 tsp each coarsely crushed coriander seeds and cumin seeds 11. 180 gm long grain rice, such as basmati 12. 50 gm small green lentils or brown lentils 13. 200 ml dry white wine 14. 500 ml chicken stock 15. Thick natural yoghurt and coarsely chopped mint and flat-leaf parsley, to serve.
ORECCHIETTE WITH BASIL PESTO AND TOMATOES
Method
Step 1: To make the basil pesto, put the basil, pine nuts and garlic into a food processor and process until finely chopped. With the motor running, slowly add enough of the oil to bind the pesto together. Add the cheese and process for 30 seconds.
Step 2: Cook the pasta in plenty of boiling salted water according to the instructions on the packet, then drain.
Step 3: Blanch the asparagus in a saucepan of boiling salted water for 1-2 minutes, until just tender. Drain and refresh in a bowl of iced water.
Step 4: Use a sharp knife or mandoline to carefully cut the garlic into paper thin slices.
Step 5: Heat the olive oil in a large heavy based frying pan over high heat and fry the garlic until golden. Add the asparagus and tomato and sauté for 1 minute, then add the pasta and pesto. Cook, tossing until well combined. Serve scattered with torn basil leaves and shaved parmesan.
Prep Time : 10 minutes Cook time : 30 minutes Serve : 4-6
Ingredients
1. 600 g orecchiette 2. 16 spears asparagus, trimmed and quartered 3. Ice cubes 4. 2 cloves garlic 5. 1 ½ tablespoons olive oil 6. 24 cherry tomatoes, halved 7.
¼ bunch basil, leaves torn, to serve
8. Shaved parmesan, to serve Basil Pesto 1.
½ bunch basil, leaves picked
2. 25 g pine nuts, toasted 3. ½ clove garlic, roughly chopped 4. 150 ml olive oil 5. 50 g finely grated parmesan
Credit all images & content:
mattmoran.com.au 57 I INDIAN MIRROR NOV 2017
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