A Clucking good bake

You don’t always have to think of Sunday Lunch as a roast. In the recipe I am giving you this week I have used a whole chicken which I have jointed into six pieces. (you can always use chicken portions if you prefer, )

The vegetables & potatoes are all put in a roasting tin, with herbs & garlic tucked in between, you place the chicken pieces on top & pour over the magic cooking liquid. Pop it into the oven & you are ready to go. No messy carving & all you need to do is reduce the liquid left in the pan to concentrate the flavour & you have a tasty sauce, to pour over your finished dish.

You can use any veg you like, but cut them into the same sized chunks, so they are all cook at the same time.  You can also cook this dish, eat half, cool the other half quickly, store, covered in the fridge for up to two days or place in a freezer container & freeze for three months. (defrost thoroughly in the fridge before reheating) Always ensure that food is reheated in the middle, before serving.

CHICKEN & VEGETABLE BAKE       Serves 6. Gluten Free, Dairy Free.  Time taken 30mins + 1 to 11/2 hours Cooking. Oven Temp 200F 400c Gas 6

Ingredients.

I large chicken, jointed or 6 Chicken Portions.

1kg of Seasonal Winter Veg chopped into chunks. ( I used Celeriac, Carrots, Shallots, potatoes & Swede.)

4 Cloves of Garlic unpeeled.

Bay leaves, Fresh thyme, rosemary & sage.

In a jug mix together the magic mix:

200ml Red Wine.

3 tbspns Olive Oil

3tbspns Tomato Puree

1/2 tspn Sugar.

Seasoning

METHOD

Place the veg in the bottom of a large roasting tin. Put the chicken on top & tuck the herbs & garlic around the chicken.

Beat together the magic mixture in a jug & pour over the chicken & veg.

Bake in a preheated oven for 1 – 11/2 hours until the chicken is cooked through.

Remove the chicken & veg from the pan & keep warm.

Squeeze the garlic from the unpeeled cloves into the left over liquid, bring to the boil & reduce slightly.   Pour into a jug to serve with the chicken.

Serve with a green veg of choice.

If you had to open a new bottle of wine for this recipe, now’s the time to sit back, relax & enjoy a glass, or two.

chicken, red wine, seasonal veg, celeriac, carrots
Take it easy Sunday Lunch

 

 

Warm Butternut Squash & Black Kale Salad

Salad, probably doesn’t spring to mind when you are thinking of warming winter food!

salad, Mediterranean diet, healthy eating, kale
A bowl of goodness

We have an abundance of colourful, healthy vegetables available at this time of the year just crying out to be made into tasty dishes, which can be served either on their own as a side or turned into a main dish, with the addition of , meat, fish, cheese, pulses, grains or what ever takes your fancy. Add some warming spices and there you have it, an easy, healthy meal.

Serves 4,  Gluten free, Dairy Free, Vegetarian, Vegan,  Time Taken  40 mins

INGREDIENTS:

5 Tbspns Walnut Oil

1 Butternut Squash, Peeled, halved, seeds removed, cut into small chunks

1 Red Pepper, de-seeded & cut into small chunks

2 Large Red Onions, Peeled & thinly sliced

Bag of Black Kale, Washed & Sliced. I like to leave the stems in for a bit of crunch.

2 Cloves Garlic, peeled & chopped

2 Tbspns Walnuts

1 tspn Sumac

2 Tbspns Pomegranate Molasses or 2 taste

METHOD:

Heat the oil over a medium heat, add the onions a fry covered, for 5 mins, stirring occasionally, add the squash & fry covered for a further 10 mins.

Remove the cover, turn up the heat & add the red pepper & sumac, stir frying for a couple of mins.

Add the kale & garlic & walnuts & stir fry for a further 5 mins, Season to taste. Remove from heat & stir in the Pomegranate Molasses.

Serve at once.  I topped mine with some crumbled danish blue cheese, but you can add what ever takes your fancy.  As well as being a healthy meal, it also adds a liitle bit of colour to our dull winter days. Enjoy.

Veg, salad, healthy eating, winter warmer, spices
Healthy, colourful mix of winter veg

 

 

 

 

West Wiltshire Magazine

I found a publication on Issuu that I think you’ll love. Find out more about our Cookery Lesson in this months issue of The West Wilts Magazine.

Check this out: