citrus roast chicken | recipe

I love these Autumn days.
Cool, sunny weather encourages us to get outside and stroll barefoot on the grass and then head back into the warm comfort of the kitchen when the temperature & sun goes down.

Ive gotten the slow-cooker out of storage and have been making a few more roasts in the oven. I love autumn food!

Here is a perfect roast chicken with a zesty difference,
perfect for Sunday roast!

recipe via Etsy

whole roasted citrus chicken
whole roasted citrus chicken

Citrus-Roasted Chicken

1 whole chicken
1.5 tablespoons sea salt
2 teaspoons mild paprika
1 teaspoon black pepper
Zest of two Meyer lemons
Zest of one orange

spices
spices

Preheat oven to 400 degrees.

Combine the sea salt, paprika, black pepper and citrus zests. Use your fingers to break up the zest and incorporate with the dry spices.

Rinse and dry the chicken. Apply the rub. You may have some leftover, depending on the size of the chicken. Carefully place the chicken in a roasting pan.

zest

rub

Quarter the lemons and oranges. Nestle some in the cavity of the bird, and tuck the rest into the roasting pan. If desired, truss the legs together with kitchen twine. It’s not necessary, but it’s a nice touch and keeps everything secure.

Let the bird sit on the counter, coming to room temperature, for about an hour. (The bird will cook more evenly if it goes into the oven from room temperature than from cold.)

pre-roast

Roast the chicken at 400 degrees for about an hour. It should be done when a thermometer registers 165 degrees at the thickest part of the thigh.

Remove the chicken from the oven, and allow it to rest for 10-15 minutes before serving.

All photos from Kimberley Hasselbrink

banoffee pie | recipe

Broadsheet published Cafe Sopra’s famous banoffee pie recipe which I replicated about a month ago!

Banoffee Pie
Banoffee Pie

Ingredients:

2 x 395g cans of sweetened condensed milk
180g unsalted butter, chopped
375g digestive biscuits, halved
600ml thickened cream
2 vanilla beans, seeds scraped out
75g icing sugar, sifted
4 bananas
30g dark chocolate, finely grated

stages of assembly
stages of assembly

Method:
Place cans of condensed milk in a large saucepan of water and bring to the boil over a medium heat. Reduce heat to a simmer and cook for 2 hours, adding water if necessary to ensure cans remain covered, remove cans and cool in the fridge for a couple of hours.

Meanwhile melt butter in a small saucepan, and then cool slightly. Using a food processor, crush biscuits to fine crumbs, add the butter and process briefly to combine. Press crumb mixture over the base of a greased 28cm loose based tin then refrigerate for 30 minutes to firm the base.

Open cooled cans of condensed milk and spoon caramel evenly over the biscuit base and refrigerate overnight to firm.

To assemble pie: Using an electric mixer whisk cream, vanilla bean seeds and sugar to stiff peaks. Cut bananas into thin slices. Remove pie from tin, loosen base and place on a plate. Spoon or pipe half the whipped cream over the caramel filling, then place bananas in an overlapping circle working from the outside in. Top with the remaining cream and sprinkle with grated chocolate.

Cut into slices with a hot dry knife and serve immediately.

Tip: To stop noise of cans rattling in the saucepan, place a folded tea towel in the base before adding the water.

Caution: extremely sweet & requires 6 or more people to eat it!

a slice of banoffee
a slice of banoffee

kale & walnut pesto | paleo recipe of the week

kalewalnutpesto

People are always asking me what I do with kale. 

I primarily use it to make green smoothies, as a side veggie for dinner (think sauteed kale & mushrooms) or in my scrambled eggs/omelette for brekkie.

But I’ve found a new use! Kale & Walnut Pesto; totally paleo friendly and great with grilled/steamed fish or chicken. Yum!!! Adapted from a recipe found [here]

Kale & Walnut Pesto

Ingredients:

  • ½ cup plain/raw, roughly chopped walnuts (or nuts of your choice like blanched almonds or macadamias)
  • 1 garlic clove, smashed
  • about 3 cups chopped kale
  • 1 cup Italian flat-leaf parsley
  • ¼ cup grated sheep or goats hard cheese (or Parmesan cheese for those not inclined to the sheep or goat variety)
  • ½ – 1 cup extra virgin olive oil or macadamia nut oil
  • salt and freshly ground pepper to taste

Method:

Heat a frying pan over medium heat. Add nuts and stir constantly (or gently shake pan) until toasted, about 2 minutes. Remove from heat and let the nuts cool.

Pulse garlic clove in food processor until it is chopped finely, about 30 seconds. Add kale, toasted nuts & cheese and pulse until chopped. You may have to stop the food processor, open the top, and push the kale down toward the blades.

With the food processor running on low, add olive oil in a steady stream until you get the consistency you want. I used just over 1/2 a cup of macadamia oil.

Season to taste with salt and pepper (about 1½ teaspoons salt, ½ teaspoon black pepper).

Enjoy!

granola bars | recipe

Yesterday as Jay, Harley & I were returning from our sunrise harbour walk we discovered Jay’s wallet was missing. What followed was the fasted 2km run I think we’ve ever done! But there it was, sitting on the grass where it had fallen out of Jay’s pocket when we were doing our sit-ups & ab-work!

Today my knee is a little sore, so I skipped my workout, but always searching for Friday’s Fitspiration, I found this amazing healthy granola bar recipe from MoveNourishBelieve which I’m going to make on the weekend!

granolabars_02

friday

PSE4

chorizo cabonara & catalan market salad

Let’s not tell Jay, but if I could have a second husband it would be Jamie Oliver. That Englishman can cook!

I stalk follow him on Twitter & Instagram and he recently posted this recipe, which of course I just had to emulate for dinner.

Give it a try; it’s pukka!

jamie

For the salad

  • 25 g pine nuts
  • 1 red chicory
  • 1 green chicory
  • 2 clementines
  • 100 g baby spinach
  • 4 sprigs of fresh mint
  • 45 g Manchego cheese
  • 2 tablespoons sherry vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon runny honey

For the pasta

  • 320 g dried penne
  • 70 g Iberico chorizo
  • ½–1 fresh red chilli
  • 2 sprigs of fresh rosemary
  • olive oil
  • 4 cloves of garlic
  • 1 large egg
  • 2 heaped tablespoons fat-free natural yoghurt

Method:

Ingredients out • Kettle boiled • Large frying pan, medium heat • Large lidded pan, high heat

START COOKING
Toast the pine nuts in the frying pan for a few minutes, tossing often • Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions • Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl • Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves • Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat

In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste and put aside • Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden

Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl • Drain the pasta, reserving a cupful of the starchy cooking water • Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste • Dress and toss the salad, then serve with the pasta

Serves 4

tuck in!
tuck in!

Recipe from Jamie Oliver online [here]. My pics.