Classic Roast Chicken

When you think of the perfect roast chicken, you’re probably reminded of flavours like rosemary, lemon & garlic. For me at least, those are the perfect classic flavours for chicken… You can never go wrong – trust me.
So here it is – classic roast chicken with rosemary, garlic & lemon:

You will need:
1 large whole chicken
2 cloves of garlic, roughly chopped
1 small sprig of rosemary
Course sea salt
1 lemon
Olive oil

Halve the lemon and use the juice of one half for the ‘marinade’. Place the other half of the lemon inside the chicken.
In a mortar and pestle, combine the garlic, rosemary and salt – grind to a smoothish paste and add olive oil & lemon juice.
Rub the chicken with this and give it a sprinkle of ground black pepper. Let it sit for a while before cooking.

Roast the chicken in an oven dish, in a pre-heated oven of 180C for about an hour or until the chicken is cooked.
I always turn the chicken over, halfway through, just to ensure it gets a nice golden colour all-over. {Like an even tan!}

Once the chicken is cooked {juices should run clear}, let it ‘rest’ for a bit before carving.

Enjoy with any scrumptious salad or a few yummy roasted sweet potatoes. X

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Paleo burgers & polenta chips

I’m such a huge Masterchef fan and I saw a great idea from SA finalist, Leandri – polenta chips (aka fries).

So I decided to try it out.  Tonight we had paleo burgers (no bun!) with these yummy fries:

grill patties (I used venison) and stack with cheese slices, tomato, lettuce and basil. I also used a bit of mayonnaise and whole grain mustard on the patty after grilling.

serve with polenta chips:

cook polenta and pour into a buttered dish to set.  Once set, turn out from dish and cut into thick chips.  Dust with raw polenta and deep fry in sunflower oil until golden & crisp. Serve with tobasco mayonnaise.

We had real 80’s style retro dessert tonight – I made lemon ‘snow’ puddings from the South African classic ‘Kook en Geniet’ cookbook.

1.5 tbs gelatine

1/4 cup cold water

1 cup boiling water

1 cup sugar

1/4 cup lemon juice and grated rind of half a lemon

2 egg whites

Pour gelatine powder into cold water and dissolve this in the hot water.  Add sugar, lemon juice & rind.  Let the sugar dissolve and pass through a sieve.  Let mixture cool and start to set.  Once it has started to get firm, whisk until it has a fluffy and frothy consistency. Whisk egg whites until stiff and fold into gelatine mixture.  Place in a mold or glasses and set in fridge.

Enjoy! X

Paleo burger & polenta chips

 

Snow pudding