Tiger-skin Chicken

Ingredients

1 whole free-range chicken (about 1.8 kg)
1 tbsp curry powder
1 tsp turmeric
1/2 tsp chili powder (optional)
75 g butter, melted
1 lemon, cut into eighths
1 red onion, peeled and cut into eighths
2 tbsp yogurt
1 tsp honey

Method

  1. Heat the oven to 180°C (fan-forced).
  2. With kitchen scissors or a heavy knife, cut the backbone out of the chicken and press down on the breast to flatten it.
  3. Mix together the curry powder, turmeric, chili powder (if using) and melted butter and let stand for 10 minutes.
  4. Melt the butter again if necessary and brush all over the chicken.
  5. Place the lemon and red onion in a pile on a roasting tray and place the chicken on top. Roast for 45 minutes, basting occasionally with any pan juices.
  6. Remove the chicken from the oven and switch the oven to the overhead grill setting, set to maximum heat.
  7. Mix together the yogurt and honey and drizzle over the skin of the chicken. A squeeze bottle is perfect for this.
  8. Return the chicken to the oven and grill for 10 minutes, or until the yogurt and honey mix is dark and caramelized.
  9. Rest for 20 minutes in a warm, draft-free place before serving.

Makes 4 servings.

Source: Adam’s Big Pot

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Mediterranean-style Chicken with Lemons and Herbs

Ingredients

1 cleaned chicken, about 48 oz
4 cloves garlic
1 tsp coarse sea salt
1-1/2 oz softened butter
1 red chili
1 tbsp olive oil

Sauce

3 tbsp lemon juice
3/4 cups orange juice
6 tbsp olive oil
2 tbsp lemon liqueur, e.g. Limoncello
1 tbsp finely chopped parsley
zest of 1 lemon

Method

  1. Cut the chicken into 12 pieces.
  2. Peel and finely dice the garlic. Halve the chili, remove the stalk, seeds and inner membranes and finely chop the flesh.
  3. Mix the garlic, salt, butter and chili in a bowl. Rub the chicken pieces on all sides with the mixture.
  4. Heat the olive oil in a flameproof roasting dish and quickly saute the chicken pieces.
  5. Put into a preheated oven 375°F (190°C) and roast for about 40-45 minutes, basting frequently with the roasting juices.
  6. Put the sauce ingredients into a large, deep bowl and mix well. Add the hot, roast chicken pieces and turn to coat in the sauce.
  7. Serve with ciabatta.

Makes 4 servings.

Source: Mediterranean Cuisine

French-style Roasted Rack of Lamb

Ingredients

1 rack of lamb, French trimmed
2 tbsp vegetable oil
2 garlic cloves, peeled and bruised
1 sprig of thyme
1 shallot, peeled and finely chopped
2/3 cup veal stock
3 tbsp cold unsalted butter
salt
black pepper

Method

  1. Preheat the oven to 425°F and season the lamb.
  2. Heat the oil in an ovenproof pan on the stove top and sear the lamb over high heat, fat-side down, until golden. Turn the lamb over and continue to cook for another 2-3 minutes.
  3. Add the garlic and thyme, then place the pan in the preheated oven for 16 minutes for pink lamb, basting twice. Take it out and leave the meat to rest in a warm place.
  4. Drain the fat from the pan, add the shallot, and cook gently over medium heat. When it is soft, add the stock and boil until syrupy. Remove the garlic and thyme, then whisk in the cold butter to finish the sauce.
  5. Carve the lamb and serve wth the sauce.

Makes 2 servings.

Source: The French Kitchen

Grilled Mackerel with Roasted Tomatoes

Ingredients

500 g vine-ripened tomatoes
1 garlic bulb, halved
sea salt and freshly ground black pepper
1 tbsp olive oil
6 lime leaves, thinly sliced
1 x 400 g mackerel, cleaned and gutted
1 tsp lime juice

Method

  1. Heat the oven to 180°C and the grill on high.
  2. Wash and dry the tomatoes, then cut in half. Pop them cut-side up into a roasting tray with the garlic, season with salt and pepper and drizzle with half the olive oil. Roast in the oven for 30 minutes, or until the tomatoes have softened and started to char and the garlic is nicely soft.
  3. Squeeze the garlic out of its skin and gently stir into the tomato along with the lime leaves.
  4. Return to the oven and cook for another 10 minutes.
  5. Meanwhile, grab the mackerel and rub it liberally inside and out with salt, pepper and the remaining olive oil.

  6. Place the fish on a grill pan layered with foil, pop under the preheated grill and cook for 6 minutes, or until the skin is crispy golden and charred in places. Repeat on the other side.
  7. When the tomatoes are done, remove from the oven, squeeze over the lime juice and season with salt and pepper. Arrange on a serving tray, placing the mackerel on top. Serve immediately.

Makes 2 servings.

Source: Gizzi Erskine

Juniper Lamb

Ingredients

1-1/4 lb loin of lamb, well trimmed and boned
4 teaspoons plain flour

Marinade

1 cup rose wine
4 teaspoons juniper berries, crushed
2 teaspoons Angostura bitters
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon black pepper

Stuffing

1 cup fresh white breadcrumbs
2 oz pre-soaked dried apricots
2 teaspoons lemon juice
2 teaspoons finely grated lemon peel
2 teaspoons chopped fresh rosemary

Garnish

lemon wedges
6 apricots
rosemary sprigs

Method

  1. To make marinade, mix all ingredients together, add lamb and turn to coat evenly. Cover and leave in a cool place for 4 hours or overnight.
  2. Preheat oven to 190ºC (375ºF).
  3. To make stuffing, process bread, apricots, lemon juice, peel and rosemary in a food processor.
  4. Remove lamb from marinade and pat dry. Spread stuffing over centre of meat, roll up, and tie securely in several places. Place in roasting tin, brush well with marinade and cook for 45-50 minutes, basting with marinade if necessary.
  5. Remove and place meat on a serving plate. Keep warm.
  6. Stir flour into tin, add remaining marinade and bring to the boil. Stir and add a little water if too thick. Strain into serving bowl.
  7. Remove string from meat, cut meat into thin slices and pour some of sauce over a serving plate. Arrange lamb in centre and garnish before serving.

Makes 4 to 6 servings.

Source: Dressings and Marinades