Monday, 14 July 2008

Kickarse roast chicken

Love a good roast chicken. It is such comfort food for me and reminds me of my mum. Lots of roasted vegetables and your favourite gravy with corn. Perfect. Vegetables tonight were roasted carrot, pumpkin, sweet potato and the good ol spud (par boiled first and then bashed around a bit in the colander to roughen them up before adding to the oiled pan).

My roast chicken is thus:

1 free range chook.
Lemon quarted
Bunch of thyme
Loads of garlic
Some melted butter and good quality virgin olive oil.
Freshly ground salt.


Pat the inside of the chook dry. I never wash my takes away the natural juice from them.

Add the lemon, thyme and peeled garlic cloves (I use around three and cut them in half).

Call your child back who has been annoying you to help cook and get her to baste the chicken all over with the butter and oil that has been mixed together. Sprinkle with paprika and salt.

Put it in your oven that has been preheated (duh) to 180o degrees celcius. Cook for 20 minutes per 500g for a fan forced and 22 - 2 minutes for non fan forced.


Chicken and Sweet Corn Soup

I thought I would try and post each recipe I do this week (no matter how boring). This is one of mine and husbands favourites and surprise surprise my non eating four year old even started eating it last night! Win!

500g Chicken Breast (I cut each in half)
1 litre chicken stock..the real stuff is best but the carton stuff will do too.
I large can of creamed corn
1 medium tin of corn kernels
Bunch of shallots/spring onion chopped
1 tablespoon of salt reduced soy sauce
1 tablespoon of freshly grated ginger
1 teaspoon of sesame oil
I egg lightly beaten


Place the chicken and stock into your soup pan and bring to the boil. Simmer for five minutes. Remove chicken and turn down the heat to low. Add the creamed corn, corn and ginger. Shred the chicken. Add it back along with the soy sauce and simmer for five or so minutes. Add the beaten egg and stir until it is white and swirly. Remove from heat and add the shallots and the sesame oil. Serve with your favourite crusty bread. Enjoy :-)

Saturday, 12 July 2008

Hearty Beef and Veg Casserole

I have neglected my poor blog for a while now. This is not to say I haven't been doing a lot of cooking. I have. Tonight I thought I'd share a dish we all know some variation of. Here is mine.

1kg steak - diced
1 large leek - white part only sliced
2 onions roughly chopped in large pieces
2 - 3 garlic cloves crushed.
3 carrots sliced thickly
2 sticks of celery sliced
1 tablespoon of fresh Thyme
2 bay leaves
Freshly ground pepper and salt
2 tins of chopped tomato
1 - 1 and a half cups of good beef stock
1/4 cup of red wine...more if you like it richer like me.
Good splash of Worcestershire sauce

Put a couple of tablespoons of plain flour along with a good sprinkle of paprika and freshly ground pepper on to a plate. Coat the meat and brown in batches in a deep heavy based saucepan in some good quality olive oil. Remove to a plate.

Add a bit more oil and add all the vegies and fry gently for five minutes or so until soft. Add the Thyme and mix that through. Add the wet ingredients and the bay leaves. Add some salt and pepper. Cover and simmer on low for an hour and fifteen minutes. Remove lid and simmer for another half an hour.

Serve on a bed of mash potato. And a side of yellow or green beans. Delish!!!

*sometimes I will add a tablespoon of gravy mix as well for a richer gravy flavour.
*Check your meat after the hour and fifteen. You might find it needs longer depending on the type of beef you have used. The meat should be really really tender and shred easily.
*Good for the crock pot too.