Just back from tour and CRAVING vegetables, despite the fact that we ate pretty well and had some pretty rad cook-offs in our two tour apartments (one of which was haunted by a ghost…but that’s another story). So here’s my simple (i.e. can’t really be fucked cooking but am hungry for good food) recipe for Roast Chicken and Spiced Cauliflower.
I had a mate tell me the other day he didn’t know how to roast a chicken. I laughed in his face. Seriously, there is nothing easier.
- 1 x 1.3kg free-range organic chicken (size 13)
- 50g unsalted butter
- 2-3 tbsp ras el hanout spice mix (or mix together your faves)
- 1 medium orange
- Salt and Pepper
Take the chicken out of the fridge and sit at room temperature, 40 minutes before you plan to start cooking.
Preheat the oven to 240 degrees.
Wash the chicken (inside and out) and pat dry. If there are any giblets or bits inside the chicken, give them to your dog or set them aside to make stock (an excellent way to rid yourself of your roast chicken carcass).
Rub the inside of the chicken with salt and pepper, slice the orange in two and stuff it inside the chicken. Close the skin over the opening and hold closed by placing a toothpick through the skin, or tying the legs together with some kitchen string.
Rub the outside of the chicken with the butter, then rub in the spice mix and sprinkle some salt and pepper over.
Place the chicken in a roasting pan and place in the oven for 15 minutes at the high heat (to crisp the skin). Turn the oven down to around 180 degrees and roast for a further 45 or so minutes, basting every 20 minutes with the juices from the pan. When you’re basting (brushing the juices on or pouring them over with a spoon), check the skin isn’t getting two brown. If it is, cover it loosely with foil.
When the chicken is cooked (test it by piercing the chicken between the drumstick and the body – the thickest part – if the juices run clear, you’re home, if they run pink, it needs more time). Place the chicken on a wooden board, cover with foil and a teatowel and allow to rest for 15-20 minutes before serving, to allow the juices to distribute themselves through the meat.
Yay! You just roasted a chicken.
Spiced Cauliflower Salad
I kind of made this up as I went along and forgot to write anything down. I’m sure it will work though as it’s pretty straightforward….
- 1 large head of cauliflower, leaves removed and cut into small florets
- 2 tbsp ras el hanout
- 2 tbsp olive oil
- Salt and pepper
- Juice of one lemon
- ½ cup currants or ruby-red sultanas
- Juice of one orange
- 2 tbsp Ximénez sherry
- ¼ cup pine nuts
- 4 tbsp sesame seeds
- Large handful parsley, finely chopped
- 100g feta, crumbled
Remove the leaves from the cauliflower, and cut out the stem. Then use your hands to break the clumps into smaller florets (I find this much easier than cutting them up).
Pour over the spices, olive oil, lemon juice and season with salt and pepper. Mix together and place in a shallow baking dish. Cook at 180 degrees for around 20-30 minutes or until cauliflower is cooked.
Meanwhile, mix the currants/sultanas with the juice and sherry. Allow to soak for 20 minutes then drain.
Toast the pine nuts and sesame seeds in a non-stick frying pan, over a medium heat, until lightly browned.
Mix the roasted cauliflower, currants/sultanas, feta, parsley, pine nuts & sesame seeds together in a large bowl. Serve!