Tag: mustard

A Simple Roast Chicken over Vegetables

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I have blogged about roast chicken before but I suppose some things can stand repetition.

A good roast chicken is a test of a good cook – it’s simplicity can stump some, but if you master roasting a chicken well – then the sky is the limit as far as the flavors of your dish.

Try to get the best chicken you can – free range from a butcher is great.

To truss or not to truss?

I will be honest, if the chicken comes trussed, I will leave it as it or else I won’t bother doing it myself.

There are arguments for both:

  • a trussed chicken holds its shape and looks good in presentation

but

  • an untrussed chicken browns more evenly.

I leave the choice up to you.

IMG_1959.JPGI like to put my chicken on a bed of vegetables, which allows them to cook at the same time as the chicken, get flavored by the chicken juices and I like to believe the chicken benefits in flavor by sitting on the vegetables too.

In this case I used potatoes, sweet potatoes, carrots and sweet peppers flavored with salt pepper and thyme.

You can use almost any vegetable you like.

And oh yes, I had asparagus which I put on top around the chicken so I could pull them off soon, so as to not over cook them.

 

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I also had some mushrooms which I sauteed in a pan because I love caramelized mushrooms.

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Preheat your oven to 450 degrees and place the chicken with the vegetables for about 30 minutes.

I like to add a cup of water in the bottom with the vegetables which prevents burning and also creates a nice sauce.

Lower the temperature to 350 and cook another 15 to 20 minutes or more – or until the internal temperature reaches 160 degrees.

Let the chicken rest, for at least 15 minutes.

Sometimes I removes the chicken and add some mustard and wine to fortify the sauce.

Here is the cooked chicken and an addition of a general tbs. of dijon mustard.

Stir the mustard in and add a cup of wine and cook on open flame to evaporate the alcohol.

Taste for seasoning and season the chicken over the vegetables and drizzle the sauce over it.

IMG_1980.JPGHere is the finished dish – I did drizzle it with a little truffle oil.

Until I cook again!

Leg of Lamb in a Spicy Green Sauce (with an Indian flair)

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A leg of lamb is a thing of beauty.
This is a recipe that I developed over years – borrowing from others and fine tuning the tastes. This is what I have come up with now.

A AA

I make a mean leg of lamb – it is so simple and satisfying.

I make it for company and then there are always leftovers for sandwiches or just a midnight snack.

This has an Indian flair to it in that it is spicy and very flavorful.

1 leg of lamb (Bone in or out – your choice ) – it will effect the cooking times

1 bunch of cilantro

1 bunch thyme, optional

1 bunch mint, picked

2 tbs. dijon mustard

2,3,4 or how many ever green chilies

6-8 cloves of garlic

juice of a juicy lemon

1 tsp. salt

¼ cup oil

Put all ingredients in a food processor/blender and make a paste.

(This is a great sauce for tea sandwiches or I add it to rice)

Marinate the lamb as long as you have (from 6 hours to 48 hours)

When ready to cook, preheat oven to 450 degrees.

Bring the leg to room temperature for about half and hour.

Cook on high heat for 30 minutes and then lower the heat to 350 degrees.

Now the cooking times will vary according to the size of the leg and if it is bone in or not.

Takes about an hour and a half depending on it you want it rare, medium rare or well done.

Please don’t make it well done.

With a thermometer check the temperature:

145 degrees is rare, 160 is medium rare and 170 is well done.

Serve with potatoes, beans or even couscous.

Enjoy – write me.  I live for your comments.