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.

ANZAC

Beginning in the cool pre-dawn silence, Aussies everywhere today fulfill a promise to our military fallen; we will remember them.

lest we forget

I’m up at Mum’s place and we decided to make some ANZAC biscuits!

ANZAC bikkies

Merle Parrish’s Anzac biscuit recipe [via]

Prep time: 20 mins
Cooking time: 6-7 mins per batch
Makes: 45

1 cup plain flour
2 tsp ground ginger
1 1/2 cups rolled oats
1 cup desiccated coconut
1 cup white sugar
1 tbsp golden syrup
2 tbsp boiling water
1 tsp bicarb soda
160g butter, melted

1 Preheat oven to moderate (170C) and grease two large baking trays.

2 Sift the flour and ground ginger into a mixing bowl, and add the oats, coconut and sugar. Make a well in the centre.

3 Stir the golden syrup, boiling water and bicarb in a small bowl until combined. Add to the dry ingredients, along with the melted butter. Mix well.

4 Take heaped teaspoons of mixture and roll into balls. Place onto trays, and flatten gently. Bake for 6–7 minutes, until lightly golden.

5 Cool on the trays for 10 minutes, until they firm up slightly, then lift onto wire racks to cool completely.

ANZAC mixture
go you little beauties!
oven ready!
freshly baked
golden towers of ANZAC sweetness

Jay is back home in Sydney where he and his mates played two-up and drank many beers!

They shall grow not old, as we that are left grow old:
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning,
We will remember them.

Ode of Remembrance ~

recipe | zucchini flower, mint and pecorino penne

I love a change of season! After a crappy wet summer, Autumn has bought Sydney clear blue skies, lots of sunshine (with only a few scattered storms) & temps in the low-mid 20°C’s.

Correspondingly, I love the change in seasonal produce. My local fruit & veg store is a hop, skip, jump away from me so I try to buy all my fresh produce there; it’s so much cheaper than the local supermarkets and surprisingly the weekend Growers Markets too (have you seen this sketch by the Brits? sooo funny!). Zucchini (aka green courgette) and their delicate little flowers are in season so what better dish to make than one with pasta al dente and a scattering of pecorino! Delish!

recipe by Emma Knowles via Australian Gourmet Traveller

zucchini flower, mint & pecorino penne

Serves 4
Cooking Time Prep time 10 mins, cook 10 mins

12 female zucchini flowers
80 ml (1/3 cup) extra-virgin olive oil
2 garlic cloves, thinly sliced
½ Spanish onion, thinly sliced
Finely grated rind and juice of 2 lemons
400 gm dried penne
1 cup (loosely packed) mint, coarsely torn
50 gm pecorino, finely grated, plus extra to serve

1 Detach zucchini flowers from baby zucchini. Tear flowers in half and thinly slice baby zucchini into rounds, then set aside.
2 Heat oil in a saucepan over medium-high heat, add zucchini flowers and cook until crisp (2-3 minutes), remove with a slotted spoon, drain on absorbent paper and set aside. Add garlic and onion to oil, sauté until tender (2-3 minutes), remove from heat, add lemon rind and juice, season to taste and set aside.
3 Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (6-7 minutes), drain (reserve 2 tbsp pasta water). Return pasta and reserved pasta water to pan, add onion mixture, mint, pecorino and zucchini, season to taste and toss to combine. Serve scattered with zucchini flowers and extra pecorino.
Bon appetit!

recipe | beef & sweet potato fritters w grilled asparagus & balsamic tomatoes

I’ve been experimenting with low calorie recipes in readiness for the 12WBT recipe competition. According to the hubby this is the best one yet!

Beef & sweet potato fritters with asparagus & balsamic tomatoes

Ingredients

  • 500g lean beef mince
  • 1 large brown onion, finely diced
  • 2 tsps Tuscan herbs (like oregano, thyme, etc)
  • 400g sweet potato (aka kumera) peeled & grated
  • 1/4 cup all-purpose flour
  • 2 eggs
  • cooking oil spray (I use coconut oil spray)
  • 500g cherry tomatoes, halved
  • 2 tbs balsamic vinegar
  • 2 bunches asparagus, steamed or grilled
  • 1/4 cup flat-leaf/Italian parsley
  • sea salt & cracked pepper

Method

For the beef fritters; combine mince with herbs, half the onion & pepper to taste. Form into 8 small patties, cover & set aside in the fridge.

Preheat the oven to low for warming.

For the sweet-potato fritters; combine the sweet potato with the remaining onion, flour, eggs, salt & pepper. Heat a large fry-pan, spray with oil and pour 1/3 cupfuls of the mixture in batches into the pan and fry til golden & cooked through (roughly 3 mins each side). Keep warm & covered in the oven.

cook sweet potato fritters in batches

Put the asparagus on for grilling or steaming and place tomatoes in a bowl, pour over the balsamic and set aside.

grilling asparagus
balsamic tomatoes

Cook the beef patties in batches til golden  & cooked through (roughly 3 mins each side). 

Serve by placing beef pattie on top of the sweet potato fritter, accompanied by the asparagus & tomato mixture.

Serves 4 (2 fritter stacks p/serve which means that’s dinner & left overs for lunch the next day!)
389 calories per serve