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 March 28th, 2016 No comments
I’m not sure where the idea for this potato dish comes from, but my husband’s version brings back childhood memories of a similar recipe my Mum used to dish up. I like it served with slow roast lamb.
1 kg potatoes, peeled
2 cloves garlic, finely grated
a splash of white wine
freshly ground black pepper
Slice the potatoes the thickness of a pound coin. Place a sheet of aluminium foil (about 90 cm by 30 cm) on a baking tray, grease half of it with some olive oil and cover with a layer of sliced potatoes. Sprinkle with a little of the grated garlic. Build up the layers until all the potato and garlic have been used and top with freshly ground black pepper.
Add a good splash of white wine and a drizzle of olive oil then fold the other half of the foil over and crimp the edges together to make an airtight parcel. Place in the bottom of the oven at 150°C/Gas mark 2 for 1.5 – 2 hours. Be careful of a sudden release of steam when opening up the parcel . Serve immediately.
Posted on January 10th, 2016 No comments
This soup sounds just right for the cold weather that is being predicted to arrive this week. This recipe is from Rachel Roddy’s Kitchen Sink Tales column in this week’s Guardian Cook supplement.
She says: “One thing I will stress the importance of is the extra virgin olive oil, with its grassy scent and seductive mix of butteriness and bitterness. It really is the fragrant foundation of this dish … treat it as a key ingredient.”
Preparation time: 10 minutes
Cooking time: 30-40 minutes
1 onion, diced
1 stick celery, diced
1 carrot, diced
a sprig of rosemary or 2 bay leaves
600g potatoes, peeled and cut into chunks
6 tbsp extra virgin olive oil
1.4 litres water or light stock
170g pasta (quadrucci, pastina, farfalle or broken spaghetti)
salt and black pepper
Pecorino or parmesan, grated
Warm the olive oil in a heavy-based saucepan over a medium-low heat. Fry the onion, celery and carrot, along with a pinch of salt, until soft and translucent. Add the rosemary of bay leaves and the potatoes, stirring so each chunk is coated with oil and fry for a couple more minutes.
Add the water or stock and another small pinch of salt, bring to a lively simmer, then reduce to a gentle simmer for 15 minutes or until the potato is very soft – you can break it up slightly with the back of a wooden spoon. Add the pasta, raise the heat slightly and cook for another 10 minutes, or until the pasta is cooked, stirring and adding a little more water if it looks too thick.
Taste for salt (remembering you are probably going to add salty cheese) and grind over some black pepper. Serve with some grated pecorino or parmesan stirred in, or simply a streak of olive oil.
Posted on November 22nd, 2015 No comments
This is a favourite, well-loved recipe from Sarah Brown’s Vegetarian Kitchen which I have been making for the past 30 years, I will be serving it with the curly kale from this week’s veg box. It gets its name from the Chinese name for aduki beans – red dragon beans.
110 g aduki beans
50 g brown rice
1 Tbsp oil
1 onion, peeled and finely chopped
225 g carrots, scrubbed and diced
1-2 Tbsp soy sauce
2 Tbsp tomato puree
1 tsp mixed herbs
275 ml aduki bean stock
salt and freshly ground black pepper
450 g potatoes, peeled
25 g butter
Soak the aduki beans overnight or steep them in boiling water for an hour. Drain and rinse, then bring them to the boil in fresh water along with the rice and cook for 50 minutes, until the beans are tender and the rice is fairly soft. Drain, reserving the stock.
Meanwhile, heat the oil in a saucepan and fry the onion for 5 minutes. Add the carrots and cook for 2-3 minutes before adding the cooked beans and rice. Mix the soy sauce, tomato puree and herbs with the stock and pour over the bean and vegetable mixture. Bring to the boil and simmer for 20 minutes, so that the flavours are well blended. Season to taste. Add a little more liquid if necessary so that the final mixture is moist.
Transfer into a greased 1.5 litre casserole. Whilst the bean and vegetable mixture is cooking , boil the potatoes until soft and mash them with the butter. Season well and spread the mashed potato over the beans and vegetables. Place in a preheated oven 180°C/Gas mark 4 and bake for 35-40 minutes until the potato is crisp and brown.
Posted on April 24th, 2015 No comments
Preparation time: 10 minutes
Cooking time: 1 hour 15 minutes
4 large baking potatoes
180ml soured cream or crème fraiche
120g mature Cheddar, grated
2-3 spring onions, trimmed and thinly sliced, or chives
sea salt and freshly ground black pepper
Preheat the oven to 200°C/Gas Mark 6. Place the potatoes on a baking sheet and cook in the oven for about an hour, until tender when pierced with a knife. Remove from the oven but leave the oven on.
When the potatoes are cool enough to handle, carefully halve them lengthways – you might want to wrap them in a tea towel when you do this – and scoop out most of the insides into a bowl, leaving a shell about 5 mm thick. Return these shells to the oven to the oven to crisp up while you make the filling (don’t let them cook for more than 10 minutes).
Mash the scooped-out potato with the butter, then stir in the soured cream or crème fraiche, Cheddar and spring onions. Season generously with salt and pepper. Spoon the mixture back into the shells and bake until heated through, about 10-15 minutes.
Posted on March 22nd, 2015 No comments
A simple supper, served with a Camel CSA green salad – delicious! Delia recommends using a frying pan with a base measurement of 20 cm in diameter.
Preparation time: 10 minutes
Cooking time: 40-45 minutes
5 large eggs
1 medium onion (about 110g)
300g small potatoes
3 Tbs olive oil
salt and freshly milled black pepper
Peel the onion and cut in half before thinly slicing and separating into half moon shapes. Peel the potatoes and slice into thin rounds. Heat 2 Tbs of the oil in the frying pan and, when it is smoking hot, add the potatoes and onions. Toss them around in the oil to get a good coating, then turn the heat down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying pan and let the onions and potatoes cook gently for 20 minutes or until tender. Shake the pan or turn them over from time to time as they are not supposed to brown very much but just gently stew in the oil.
Break the eggs into a large bowl and whisk them lightly with a fork and add some seasoning. When the potatoes and onions are cooked quickly transfer them to the eggs in the bowl. Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium. Mix the potato and eggs thoroughly and pour the whole lot into the frying pan, turning the heat down to the lowest setting immediately.
Leave to cook slowly for 20-25 minutes uncovered. Every now and then draw the edge in gently with a palette knife to give it a rounded edge. When there is virtually no liquid egg left on the surface of the omelette, place a flat lid or plate over the pan, invert it and hopefully the omelette will turn out. Put the pan back on the heat and use the palette knife to gently ease the omelette back into the pan.
Cook for about 2 minutes more, then leave to settle for a further 5 minutes. If your omelette doesn’t turn out or you are not feeling brave I usually finish mine off under a hot grill until there is no liquid egg left.
Posted on April 13th, 2014 No comments
1 large onion, thinly sliced
4 medium potatoes, peeled and cut into 1cm slices
1 large green pepper, deseeded and thinly sliced
2 tbsp sherry vinegar
200ml olive oil
salt and black pepper
Mix the onion, potatoes and pepper, season with the salt, pepper and vinegar.
Heat the olive oil in a large frying pan over a medium heat and add the vegetable mixture. Cook for about 20 minutes, turning over occasionally. The vegetables should be soft, but not too crispy.
Posted on March 31st, 2014 No comments
Our growing team had some welcome assistance from four-year-old Daisy M on Sunday, as we dug a trench for “Rocket” potatoes. Daisy also drew us this lovely picture of a “beardy gnome growing carrots”.
Posted on February 28th, 2014 No comments
This is a favourite winter warmer in our house and originates from the Cranks recipe book. It started out as a pie but as I’m lazy and don’t particularly like making pastry I missed it out and just baked the filling!
Preparation time: 30 mins
Cooking time: 25-30 mins
500g potatoes, peeled and cut into chunks
450g onions, thinly sliced
3 tbs olive oil
15g parsley, chopped
125g cheese, grated
2 cloves garlic crushed
1 tbs milk
salt and pepper to taste
Boil or steam the potatoes until tender. At the same time saute the onions in the oil until really soft. Combine the potatoes and onions, add the butter, parsley, half the cheese, garlic, milk and season well. Place the mixture in a greased ovenproof dish and sprinkle with the remaining cheese. Bake at gas mark 6/200°C for 25-30 minutes until golden brown on top. This is delicious served with baked beans.
Posted on January 18th, 2013 No comments
Hugh Fearnley-Whittingstall’s Northumbrian take on the delicious combination of potatoes, onions and cheese. He suggests serving it with a crisp green salad, and some simply cooked pulses.
Preparation 20 minutes
Cooking 40 minutes
2 onions, thinly sliced
500g fairly firm-fleshed maincrop potatoes
80g mature cheddar cheese
sea salt, freshly ground black pepper
Heat the oven to 190C/375F/gas mark 5. Melt half the butter in a 20-25cm ovenproof frying pan over a medium-low heat and fry the onions for about 15 minutes, until soft and golden. Meanwhile, peel the potatoes and slice them very thinly (use a mandoline or the slicing side of a box cheese grater).
Set aside a good pinch of the cheese – about 10g. Scoop the onions out of the pan. Layer a third of the sliced potatoes into the still-buttery pan, then add half the onions and half the cheese. Season well. Repeat the layers, then finish with a final layer of potatoes. Dot the remaining butter and the reserved cheese over the top and season. Bake for about 40 minutes, until the potatoes are tender all the way through and the top is golden. Serve piping hot.
Recipe and photograph from The Guardian