Peruvian-style Roasted Chicken

Ingredients

5 oz salt
1 x 3-1/2 lb chicken
French fries to serve

Marinade

2 tablespoons black pepper
3 tablespoons oregano
3 tablespoons ground cumin
1/4 cup stout
1 teaspoon mustard
5 tablespoons white wine vinegar
1 teaspoon chopped rosemary

Method

  1. Put the salt in a bowl and mix together with 2 cups water until the salt dissolves completely. Immerse the chicken in the brine and let soak for 18 hours.
  2. Prepare the marinade by mixing the black pepper, oregano, cumin, stout, mustard, white wine vinegar, and rosemary in a bowl.
  3. Remove the chicken from the brine and transfer it to the marinade bowl. Cover with plastic wrap and marinate for 5 hours in the refrigerator.
  4. Preheat a rotisserie oven to 350°F/180°C.
  5. Once marinated, remove the chicken from the bowl and slide it onto the spit of the oven, tying the legs with kitchen string to secure them.
  6. Roast the chicken for 1 hour, or until golden. Remove from the oven, let the chicken rest for 15 minutes, and cut it into quarters.
  7. Serve the chicken with fries and any sauce of your choice.

Makes 4 servings.

Source: Peru – The Cookbook

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Italian-style Pot-Roasted Lamb with Tritta

Ingredients

1 large shoulder of lamb, about 1 kg
4 oz tritto (see recipe below)
1-1/4 cups dry white wine
2 good sprigs fresh rosemary
l tbsp juniper berries
salt and pepper to taste

Method

  1. Preheat the oven to 350°F/180°C.
  2. Heat a flameproof and ovenproof casserole, or use a baking tray and cover it with foil later. Heat over a medium flame without oil.
  3. When the pan is really hot, drop in the lamb shoulder. Singe it for a minute on one side then turn it and do likewise. Remove from the heat.
  4. Now throw in the tritto, the white wine, the rosemary and the juniper berries. Cover well and set to bake. After 1 hour, check the liquid. Top it up to its original volume with water, if necessary.
  5. Thirty minutes before serving, remove the lid. Season the juices with salt and pepper, and carve to serve.

Makes 4 servings.


Tritto

Ingredients

1 medium onion
1 carrot
1 clove garlic
1/2 stick celery
1 bay leaf
1 sprig rosemary
6 fresh sage leaves
enough olive oil to cover when the ingredients are packed

Method

  1. Very finely dice all the ingredients into 1/8-inch dice (or use a food grinder or processor).
  2. Sift the pieces together so they are thoroughly mixed.
  3. Cover with olive oil. Try not to use for at least 12 hours. (The tritto should be packed quite tightly.)

Source: The Complete Italian Cookbook

Italian-style Roasted Pork Belly Stuffed with Herb

Ingredients

5 to 6 pound fresh boneless lean pork belly, skin on
1 large onion, sliced

Marinade

1 tablespoon toasted fennel seeds, coarsely ground
1-1/2 tablespoons minced fresh sage
1-1/2 tablespoons minced fresh rosemary
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, grated or finely minced
1-1/2 tablespoons sea salt or Kosher salt
1 teaspoon sugar
1 teaspoon freshly ground black pepper
1 tablespoon fresh lemon zest
2 tablespoons light olive oil

Method

  1. Prepare the pork belly by first scoring the skin lightly in a diagonal checkerboard pattern, allowing for 1 inch between score lines. Take care not to cut through the skin entirely to the fat layer.
  2. Turn the pork belly skin side down, and use a two pronged roasting fork or a metal kebab skewer to poke 1 inch deep holes on the underside of the belly about 1 inch apart.
  3. Lightly toast fennel seeds in a dry pan. Mix with the other marinade ingredients in a bowl.
  4. Rub the marinade all over the pork belly, including the sides and the skin. Place the marinated pork belly skin-side up on a sheet pan, cover in plastic wrap, and place in the refrigerator overnight.
  5. Two hours before cooking, take the marinated pork belly out of the refrigerator and let it sit out at room temperature. When it’s at room temperature, position a rack in the lower third of the oven and preheat to 475ºF.
  6. Put the pork belly skin side down. Roll the pork belly from the uncut side until it reaches the other side of the pork belly. Tie the roast with string around the roast tightly several times, about 1-inch apart.
  7. Spread the sliced onion on a sheet pan, and add just enough water to cover the surface of the entire pan. Place the roast on top. If there are still lots of herbs and spices on top of the pork roast, brush them off the skin and place them on the sides, otherwise they will burn.
  8. Put the roast in the oven for 15 minutes at 475ºF. Rotate the roasting pan 180 degrees, and then roast for another 15 minutes.
  9. Reduce the heat to 325ºF, and continue roasting for 2 hours.
  10. Check the pan every 20 minutes, adding enough water to keep the pan juices from burning. It is important not to let the pan drippings burn, since you will be serving your porchetta with it.
  11. After 2-1/2 hours in the oven, the skin of the porchetta should be a slightly dark golden brown, and the diagonal scores are visible. To make the porchetta skin cracklin’ and crispy, turn the oven temperature back up to 450ºF.
  12. Roast the porchetta for another 10 to 15 minutes, and check it every 5 minutes, or until you see the skin bubble up. The skin on top of the roast will bubble up first, and, when this happens, place a long but narrow piece of foil on top of the roast lengthwise to cover the top end-to-end, leaving the sides of the roast exposed to the high heat. Keep roasting until the skin on both sides get more of that bubbly crackling look.
  13. Once the skin crisp up, take the roast out of the oven and let it rest for 15 minutes.
  14. Cut and remove the butcher’s string carefully, as it will be stuck to the skin. Transfer the roast to a serving plate, and cut the roast where the string was tied to get perfectly portioned 1-1/2-inch thick slices.
  15. Pour the pan juices through a strainer into a gravy separator. If you want more pan juices, pour hot water on the pan to deglaze it first. Pour the juices into a bowl or small gravy pitcher and serve on the side.

Makes 6 to 8 servings.

Source: The Wok of Life

Roasted Lamb with Pine Nut Crust

Ingredients

1/2 cup pine nuts
2 cups flat-leaf parsley leaves, chopped
4 cloves garlic, crushed
2 tablespoons sage leaves, chopped
1 tablespoon olive oil
sea salt and cracked black pepper
2 x 8 cutlet lamb racks, trimmed

Method

  1. Preheat the oven to 180°C (350°F).
  2. Place the pine nuts on a baking tray and bake for 5 minutes or until golden. Cool slightly then chop.
  3. Mix the pine nuts, parsley, garlic, sage, oil, salt and pepper. Coat the lamb with the pine nut mixture.
  4. Place the lamb on a rack in a baking dish and cook in the oven for 25-30 minutes or until cooked to your liking. Allow to rest then cut each rack in half before serving.

Makes 4 servings.

Source: Simple Essentials – Bef, Lamb + Pork

Italian-style Roasted Salmon with Vegetables

Ingredients

1 kg whole salmon or piece or joint of salmon on the bone, scaled and gutted
a few sprigs of fresh rosemary
2 large fennel bulbs
4 celery sticks
2/3 cup decent olive oil
juice of 1 lemon
1 tablespoon dried oregano
3 tablespoons chopped fresh parsley
freshly ground sea salt and freshly ground black pepper
12 black olives, pitted (optional)
2/3 cup dry white wine
boiled new potatoes, to serve (optional)

Method

  1. Preheat the oven to 220°C/425°F.
  2. Wash the salmon inside and out, making sure you’ve cleaned out all the dark blood near to the backbone. Fill the cavity with small sprigs of rosemary.
  3. Cut the fennel bulbs in half lengthways and trim off the woody stalks. Trim away any green fronds and set these aside. Cut out the hard core and slice the fennel roughly. Slice the celery roughly. Blanch the vegetables in boiling salted water for 3-5 minutes to soften, then drain.
  4. Whisk the oil, lemon juice, herbs, salt and pepper together in a medium bowl and pour over the fennel and celery. Toss well to coat. Spread this over the base of a shallow ovenproof dish big enough to take the salmon. Lay the salmon on top of the fennel mixture, tuck in the olives (if using) around the fish and pour over the wine.
  5. Bake in the oven for 30 minutes. Baste the salmon with the released juices from time to time and give the vegetables an occasional stir. Remove from the oven, cover the salmon with a piece of foil and leave for 5 minutes to ‘set.’ Uncover and serve, lifting off the skin and easing the salmon off the bone into nice flakes. Serve with a pile of the vegetables and perhaps a few new potatoes.

Makes 4 to 6 servings.

Source: Top 100 Salmon Recipes