Seasonal local food recipe No.350 – Nigella’s roast chicken with lemon, rosemary, garlic, leeks and potatoesPosted on February 6th, 2017 No comments
4 tbsp olive oil
2 tsp rosemary needles, finely chopped, plus more to serve
1 bulb garlic, separated into unpeeled cloves
1 kg waxy potatoes, washed if necessary, but unpeeled
2 unwaxed lemons
1 medium chicken (approx. 1.4 kg)
sea salt flakes to taste
Preheat the oven to 220°C/Gas mark 7. Get out the biggest roasting tin you have, and pour all but a teaspoon or so of the oil into it. Throw in the chopped rosemary needles and the garlic cloves.
Trim the leeks and cut each in half lengthways, then slice into half-moons and drop these leek curls into the tin too. Cut the potatoes into 1.5 cm slices, then cut each slice into 4, or just halve them if the potatoes are small, and add these to the tin. Quarter the lemons, then cut each quarter in half, take out as many pips as you can and toss the lemon quarters into the pan.
Now schmoosh everything to mix, and then make a space in the middle of the tin for the chicken to sit in. Untruss the chicken, place it in the reserved parking place, pour the tiny bit of the remaining oil on top of it and sprinkle sea salt flakes on top of the chicken only.
Place in the oven for 1 hour and 10 minutes, and if the juices of the chicken run clear when you push the tip of a knife into the joint where the thigh meets the body, remove the chicken to a board to sit, letting the juices from its cavity spill back into the tin as you do so.
Then put the potato mixture back in the oven for 10 minutes until soft and golden. If the chicken needs longer, keep everything in the oven until the chicken is cooked. When it’s ready, and the chicken has rested, carve it or cut into joints as wished. Sprinkle with 1/2 a teaspoon of finely chopped rosemary needles and sea salt flakes to taste.
Posted on August 7th, 2016 No comments
This luscious teatime treat was recommended by a friend on our Facebook page in a conversation about courgette olive oil bread. It comes from Nigella Lawson’s classic How to be a Domestic Goddess, and is reproduced here thanks to Irish community gardening guru Dee Sewell of Greenside Up.
60g sultanas, optional
250g courgettes (2-3), weighed before grating
2 large free range eggs
125ml organic rapeseed oil
150g caster sugar, sieved
225g self-raising flour
half teaspoon bicarbonate of soda
half teaspoon baking powder
lime curd for filling (buy in shop or make your own)
2 x 21cm sandwich tins, greased and lined
If you’re using sultanas, put them in a bowl and cover with warm water to plump them up.
Wipe the courgettes with kitchen towel (don’t peel them), then grate. The coarse side of an ordinary grater is best as anything finer or smaller can make them mushy). When the courgettes are grated turn them into a sieve over the sink to remove excess water.
Put the eggs, oil and sugar in a bowl and beat until creamy. Sieve in the flour, bicarb and baking powder and continue to beat until well combined. Now stir in the grated courgette and add the drained sultanas.
Equally pour the mixture into the tins and bake for 30 minutes until slightly browned and firm to the touch. While they’re in the oven, make the icing. When baked, leave the cake in the tins on a rack for 5-10 mins then turn out and allow them to cool. Fill with lime curd and ice the top.
Lime and pistachio icing:
200g cream cheese
100g icing sugar, sieved
juice of 1 lime, or more to taste
2-3 tablespoons chopped pistachio nuts
Beat the cream cheese in a bowl until smooth, add the icing sugar, beating well to combine, then stir in the lime juice to taste. Sprinkle the pistachio nuts over the top.