Post by Kenny on Mar 26, 2005 14:22:36 GMT 10
A few months back I bought a new cookbook called "1000 Italian Recipes". It's pretty good - one of those cookbooks that is a pleasure to read even if you have no intention of setting foot in the kitchen.
Everything I've made from it so far has been good-to-excellent. Except when I tried the ridiculously rich double chocolate walnut biscotti. I followed the recipe damn near precisely, but ended up with batter rather than dough! Never mind - I improvised and came up with some ultra-fine brownies anyway.
I've made this chook recipe twice now and I really dig it. And after having leftovers at work for lunch today, I now know it works real fine for that, too.
1 chook cut into bits or equivalent (last night I used 3 thighs and 3 drumsticks)
3-4 spuds, chunkily quartered
2 garlic cloves, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon olive oil
juice of 1 lemon
1 lemon, finely sliced
*pre-heat oven to 230C.
*wash and pat dry chicken, place in roasting pan.
*whisk oil, lemon juice, garlic and rosemary, then pour over chicken pieces.
*place spuds bits and lemons slices around chicken pieces.
*cook for 45 minutes, remove for basting and then hurl back in oven for 15 minutes or until spuds are cooked.
*Place meat 'n' spuds on serving plate, then pour cooking juices on 'em.
*Suggested listening: You'll need something a little on the sturdy side but not too out there - no cool stuff OR free jazz. Maybe hard bop or Duke. Vocals? Try Dinah Washington.
Everything I've made from it so far has been good-to-excellent. Except when I tried the ridiculously rich double chocolate walnut biscotti. I followed the recipe damn near precisely, but ended up with batter rather than dough! Never mind - I improvised and came up with some ultra-fine brownies anyway.
I've made this chook recipe twice now and I really dig it. And after having leftovers at work for lunch today, I now know it works real fine for that, too.
1 chook cut into bits or equivalent (last night I used 3 thighs and 3 drumsticks)
3-4 spuds, chunkily quartered
2 garlic cloves, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon olive oil
juice of 1 lemon
1 lemon, finely sliced
*pre-heat oven to 230C.
*wash and pat dry chicken, place in roasting pan.
*whisk oil, lemon juice, garlic and rosemary, then pour over chicken pieces.
*place spuds bits and lemons slices around chicken pieces.
*cook for 45 minutes, remove for basting and then hurl back in oven for 15 minutes or until spuds are cooked.
*Place meat 'n' spuds on serving plate, then pour cooking juices on 'em.
*Suggested listening: You'll need something a little on the sturdy side but not too out there - no cool stuff OR free jazz. Maybe hard bop or Duke. Vocals? Try Dinah Washington.
