Search results for

"roast chicken"

Rustic One Pan Chicken Roast

by empirevital June 24, 2012

As I am sitting here I am happy to announce that we have been blessed with a holiday at one of the most beautiful parts of South-Africa, Kwazulu, Natal. It has been quite cool in the rest of our otherwise sunny country, but fortunately we have not felt too much of the cold snap here at the South-coast. Lucky us! Since we have arrived yesterday morning we have only seen blue skies and sunshine resulting in some swimming and picnicking on the beach.

Our evenings have been slightly cooler and therefore I have felt the need for my warm pajamas and some comfort food. I have to admit that I have been in a serious holiday mood since arriving and did not feel like slaving away in the kitchen. So this afternoon I decided to make a simple but delicious roast for us. The great taste lies in the plain but good quality ingredients. Also, I decided to not make too much of a to do, and kept the veggies chunky, not peeling the butternut but roasting it with the peel which added to the rustic feel of the dish. The good old garlic also got to keep its skin on, roasting sweet and soft, perfect to spread on a chunky piece if ciabatta. Because this is roasted at a high temperature the skin of the chicken becomes crispy enveloping the hot steamy flesh! Yum!

I am also not just the not so skinny cook , I am also the little bit of lazy, hasty cook and this dish will be done in less than 45 minutes! Just enough time to go and take a stroll down the beach and work up an appetite or if you are not on holiday it will be enough time to bathe the kids and set the table…

Well then Bon Appetit….

This will feed your family of 4 and maybe leave you with some left overs for a sandwich.

Ingredients:

About 1kg chicken pieces
1/2 butternut chopped chunky and lengthwise (leave the peal on)
1 sweet red pepper cut into chunky pieces
1 onion chopped into chunky pieces
6 large garlic cloves (resist the urge to peel!)
few sprigs of thyme, and origanum
1/4 cup lemon infused olive oil (unflavored, extra virgin oil of good quality will also do just fine)
freshly ground salt and pepper to taste

Method:

Preheat your oven to 220º C

Place all of the above ingredients into a mixing bowl and mix together. Transfer to a roasting pan and season with freshly ground salt and pepper. Roast for about 40 minutes until the chicken is golden, the skin is crispy and veggies has caramelized. Serve with a rustic ciabatta bread.

June 24, 2012 0 comment

Uncategorized

Roasted pear and cabbage

by empirevital January 19, 2020

written by empirevital

with blue cheese and walnuts

This roasted pear and cabbage with blue cheese and walnuts is a delicious and pretty side dish that compliments any roast. It has just the right amount of fruity sweetness from the pears, crunchiness from the walnuts and cabbage, as well as savory creaminess from the blue cheese.

January 19, 2020 0 comment

Comfort food Dinner For the carnivores Lunch Pasta

Chicken Parmesan Ziti bake

by empirevital October 15, 2019

written by empirevital

Chicken parmesan ziti bake is a delicious, easy pasta bake that will feed a large family. It takes little time to assemble, making this the perfect dinner choice for evenings where you are in a hurry.

October 15, 2019 0 comment

Dinner For the carnivores Lunch

Orange, Honey and Garlic Chicken with Baby Fennel Bulbs

by empirevital July 14, 2019

written by empirevital

I simply adore citrus fruits, the sweet tanginess and the smell of the peels when cut or grated. I also love lazy Sundays with a roast in the oven and the sweet promise of dessert and an afternoon nap on a cool winter’s afternoon. If all of the above also appeals to you, you might want to consider trying this orange, honey and garlic chicken with sweet perfumed baby fennel bulbs. There is just something very festive about placing a roast on a set table and carving it after saying grace. I almost feel like doing it every day of the week. The ingredients all cook down to a sweet fragrant sauce, and the fennel bulbs soak in all the citrus flavour that complement their soft anise flavours.

I served this roast chicken with fluffy white Basmati rice garnished with fresh parsley, and a lightly sauteed greens and roasted baby beetroot salad.

Serves: 4 Takes: About 15 min to prepare and 1 1/2 hour to cook. Easy

Ingredients:

One large chicken (about 1.5kg)
1/2 orange
3 large hands full of mixed fresh herbs (parsley, thyme, sage, rosemary)
1/4 cup olive oil
1/2 cup orange juice
4 cloves garlic (minced)
1/8 cup honey
1 Tbsp balsamic vinegar
juice of half a lemon
2 heaped teaspoons chicken rub
3 whole oranges (cut into quarters)
1 teaspoon pink himalayan salt
cracked black pepper
8 baby fennel bulbs (greens cut off)
2 large leeks (chopped into slices)

Method:

Pre-heat your oven to 200°C
Prepare the chicken by patting dry with a paper towel and removing excess fat.
Place the 1/2 orange and the fresh herbs in the empty cavity and tie the legs together with string.
Combine the olive oil, orange juice, garlic, honey, balsamic vinegar, lemon juice, salt and chicken rub in a container and whisk well.
Place the chicken, fennel bulbs, orange quarters and leeks in a large dutch oven.
Pour the prepared olive oil-mixture over the chicken and season with salt and pepper.
Cover the dutch oven with it’s lid and roast for about one hour.
After one hour remove the lid and further roast uncovered for another 30 minutes making sure all the juices run clear when a knife is inserted inbetween the leg and body before removing from the oven.
Once removed from the oven, rest for another half an hour to let the juices redistribute before carving and serving with the fennel bulbs and leeks.

If you enjoyed this you might also like Vanilla and Rosemary Chicken

Chicken, Pear and Cranberry Salad Rustic One Pan Chicken Roast

July 14, 2019 0 comment

Comfort food Dinner Lunch Soup

Easy roasted tomato soup with toasted cheese, sweet peppers, spinach and artichoke sandwich.

by empirevital June 4, 2019

written by empirevital

This easy roasted tomato soup and toasted cheese sandwich is so ridiculously easy to make and tasty you will definitely be adding it to your list of go-to dishes for those evenings when you run out of dinner ideas. The soup has a short list of ingredients and together with the sandwiches this is a warm and comforting dish that can be on the table in less than an hour. If you don’t have artichokes in your pantry cupboard you can leave it out or even substitute it with grilled brinjal slices should you feel the need.

Serves: 4 Takes: About 45 min. Easy.

Tomato soup:

Ingredients:

6 cups cherry tomatoes

2 medium onions peeled and cut into chunks

1/4 cup garlic flavored avocado oil

2 cups chicken stock

2 tsp sugar

2 bay leaves

1 level tsp of salt

ground black pepper

Method:

Pre-heat your oven to 200 degrees celsius.
Place cherry tomatoes and onions, in a roasting pan and drizzle with the garlic flavored avocado oil.
Place into the oven and roast for 20 minutes until tomatoes blister and burst open.
When done roasting, remove from the oven and add to a large pot together with the chicken stock, bay leaves and sugar.
Simmer over gentle heat for another 15 minutes.
After 15 minutes remove from heat, take out the bay leaves and use a stick blender to blend the soup to a smooth liquid.
Serve in pre-warmed soup bowls with the toasted cheese sandwiches.

Toasted cheese, sweet peppers, spinach, and artichoke sandwich:

Ingredients:

8 slices sourdough bread

butter

1/2 cup sliced sweet peppers

4 artichoke hearts in olive oil (sliced)

1/2 cup of baby spinach leaves

salt and pepper to season

Method:

Butter the slices of bread, turn over so the butter is on the outside of the sandwich and assemble the sandwiches by placing a layer of cheese, sweet peppers, sliced artichoke hearts, baby spinach leaves and then another layer of cheese on the unbuttered sides of 4 slices of bread. Close sandwiches with the left-over 4 slices of bread.
Grill the sandwiches in a pre-heated sandwich press until golden brown and the cheese has melted.

June 4, 2019 0 comment

Dinner For the carnivores Laid Back Food

Vanilla and Rosemary Chicken

by empirevital March 25, 2019

written by empirevital

Vanilla and Rosemary chicken the perfect summer food:

One of my family’s favorite meals remains the humble roast chicken. Golden roasted, I find this Vanilla and Rosemary Chicken hard to declare not being one of my favourites to make. I usually can’t wait for it to come out of the oven. Especially during the summer months, when it is sweltering hot in Pretoria, I like to prepare it early and store it in the refrigerator to cool down. Served with a green salad and fresh bread it is the perfect summer food.

My husband, who is probably also the biggest fan of my food, bless his dolly heart, told me about a radio interview which he overheard the other day. In this interview, the various uses of vanilla were being discussed, which also included using it in chicken dishes. Being the explorer I am, I decided to give this a try, and so this recipe for an easy vanilla and rosemary chicken was created.

Although, this is slightly different from the way I usually roast chicken, I thought the taste to be quite interesting. I never thought that vanilla could work well with chicken, after all vanilla ( I have always thought) is for baking but somehow it just does.

So if you are feeling a bit adventurous, maybe you should like to have a bash at it. You might be pleasantly surprised.

How to make this easy vanilla and rosemary chicken:

Ingredients:

1 Medium sized chicken approximately 1-1.5 kg
Salt (about one teaspoon) and freshly ground pepper to season
1 teaspoon of vanilla paste
3 Tablespoons of butter
Zest of 1 lemon
Freshly squeezed lemon juice of one lemon.
12 Sprigs of fresh Rosemary
1 teaspoon of vanilla extract
1 Roasting bag

Method:

Preheat the oven to 200 ° C
Rub the chicken on the inside of the cavity as well as the the outside with the salt and pepper to taste
Loosen the skin carefully on top of the breast and rub with vanilla paste and butter
Place some of the rosemary inside of the chicken’s cavity and tie the chicken’s legs together with string.
Place the chicken in the roasting bag
Mix the rest of the ingredients together and pour over the chicken in the roasting bag. Rub the mixture into the chicken. Place the remaining rosemary under the chicken in the bag
Tie the roasting bag and place into the oven for approximately 2 hours
Turn the roasting bag every 1/2 hour so that the meat can brown on both sides and the juices can baste the chicken
When the chicken has turned golden on both sides and the juices run clear, remove from the oven and cool slightly before serving

I served this on a hot summers day with fresh flat breads, green salad and corn on the cob.

Bon Appetit!

If you enjoyed this post you might enjoy:

Orange Honey garlic chicken

Cheesy double chicken wraps

For another, awesome vanilla chicken recipe, head over to The Olive Scene for this Vanilla Balsamic Chicken recipe.

Vanilla and Rosemary chicken

An easy and delicious roast chicken. Full of flavor and juicy.

Prep Time15 mins

Cook Time1 hr 30 mins

Resting time to redistribute juices15 mins

Total Time2 hrs

Course: Main Course

Cuisine: French

Keyword: roasted chicken, vanilla roast chicken,

Servings: 8

Equipment

Roasting bag and Oven

Ingredients

1 med free-range chicken
1 tsp salt
freshly ground pepper to taste
3 tbsp butter
1 lemon's zest and juice
12 sprigs fresh rosemary
1 tsp vanilla paste
1 tsp vanilla extract

Instructions

Preheat the oven to 200°C
Rub the chicken with salt and pepper all over, including the inside cavity.
Loosen se skin around the breast carefully by inserting your hand and rub the vanilla paste and butter between the breast of the chicken and the skin.
Place half of the rosemary and the juiced halves of the lemon in the chicken cavity and tie the chicken's legs together with string.
Place the chicken inside of the roasting bag on top of the remaining rosemary
Mix the zest, lemon juice, vanilla extract and pour over the chicken in the roasting bag.
Bake for approximately 1 ½ hour until the juices of the chicken runs clear. During this time turn the bag every ½ hour to baste the chicken and make sure it roasts golden on both sides.
Remove from oven when cooked and rest.

March 25, 2019 0 comment

For the carnivores

Roasted Duck in Orange and Orange Liqueur Sauce.

by empirevital September 17, 2012

written by empirevital

I adore traditional Sunday food! I feel deliriously happy when I have something roasting in the oven on Sunday morning, plotting what I would fix for dessert to create the perfect Sunday lunch. This Sunday was no different, only this time I swapped the traditional roast chicken for duck.

It is not every day that fresh free range duck is available in South Africa, so I jumped at the opportunity to take this guy home when I found it at one of our local food stores. Duck is one of my favorite meals to order when I get the chance at a restaurant. I am happy to report to my dear readers that the not so skinny cook would be very satisfied and most happy to eat the above recipe at any restaurant. As my five-year old son, who watches a lot of cooking shows with his mother, would say (in his best Afrikaans accent): delicious!

Now this duck is firstly roasted, cut into pieces and then gently cooked in an orange flavored sauce, creating a crispy duck in intense orange flavors. I decided to serve the roast duck with whole roasted baby potatoes, sweet baby carrots, and minted peas. This Sunday roast was the perfect beginning to a new week with further promises of sun and spring.

This mouth-watering dish will serve 4 persons. Preparation time about 1/2 an hour. Cooking time about 41/4 hours.

Recipe:

Ingredients:

1 2kg duck
10 ml ginger powder
salt and black cracked pepper
1 orange cut into quarters
1 onion cut into quarters
180 ml Orange Liqueur
1 cup of unsweetened orange juice
2 cups of good quality vegetable stock
1/2 orange cut into julienne strips
2 Tbsps cornstarch
1 Tbsp low sodium soy sauce

Method:

Rinse the duck with water and remove all unwanted fat around the neck , tail and the cavity of the duck.
Rub the duck all over with ginger, salt and pepper.

3. Place all the orange quarters as well as the onion inside of the body cavity.

4. Prick with a fork all over to allow the fats to cook out.

5. Roast in a pre-heated oven of 220º C for half an hour on a roasting rack in your pan and remove from oven.

6. Drain all fats from the pan and add about 2 cups of water to the pan, prick all over once more and lower the heat of the oven to 180º C. Pour a 1/4 of a cup of orange liqueur over the duck before replacing in the oven. Proceed to roast for another hour.

7. Remove from the oven and turn the duck on it’s back to ensure even roasting. Prick for a third time and pour another 1/4 cup of orange liqueur over. Return to the oven for about another hour. Do a prick test between the thighs and the legs to check if the juices run clear, which is an indication that the duck has been cooked through. Remove from the oven and place aside while you prepare the sauce.

Orange Sauce.

In a sauce pan bring the veggie stock, orange juice and orange peel to a boil and cook for 5 minutes.

2. Make a paste by adding the remaining orange liqueur and soy sauce to the cornstarch and then add this paste to the cooking orange mixture. Cook until thick and season further if required.

Final Preparations:

Cut the duck into neat pieces and place in a roasting dish. Pour the orange sauce over and bake in a pre-heated oven of 160º C.

Enjoy with your favourite glass of fruity white wine and company for a Sunday lunch.

This recipe was adapted from Lynn Bedford Hall’s Keur uit die kookkuns in Suid-Afrika ISBN 186872 520 0 which you can order for further reference from Kalahari.

September 17, 2012 0 comment

Sides Vegetarian

Roasted Vegetables under Phyllo Pastry

by empirevital August 5, 2012

written by empirevital

My dearest baby sister is currently dating a very descent guy. So what on earth would this have to do with the not so skinny cook I hear you say. Well naturally one doesn’t want to look like a complete hill billy when being introduced to who might be your new brother-in-law. So I invited the lovely couple over for a Sunday lunch. Although I made all sorts of traditional Sunday foods like roast chicken and potatoes I also included this as a side dish…. I am however quite sure that this would also suffice as a light lunch when served with a green salad.

The roses are made by shaping sheets of phyllo into roses , don’t worry it is much easier than it looks and will impress your guests endlessly. Phyllo is quite easy to work with as long as it is brought to room temperature beforehand. I used olive oil in a spray bottle between the sheets of phyllo thus creating a more healthy version, lower in fat and calories, than when you use butter. The phyllo was still delish and beautifully brown, and no-one missed the butter.

This can be prepared a day in advanced, just don’t bake once the phyllo roses has been placed on. Place into your refrigerator and cover loosely with foil to prevent drying out and spoiling. Bake 1/2 an hour before lunch in a pre-heated oven of 180° c.

So here is how you go about to create this showstopper:

Ingredients:

1 package of frozen phyllo pastry (defrosted and brought to room temperature)
500g butternut cubed
2 red onions peeled and shopped roughly
1 red pepper seeded and chopped
1 yellow pepper seeded and chopped
1 small bunch of spinach remove the large stems and chop
2 cloves of garlic chopped
1/3 cup of pine kernels toasted in a pan for about 2 minutes until brown
one small roll of goat’s cheese (optional) cut into small chunks
Vegetable spice of choice (I use Ina Paarman’s Vegetable Spices)
Salt and Pepper
Olive oil

Method:

Pre-heat your oven to 220° c
Place all the veg (excluding the spinach) on a roasting tray and toss together with about 3 Tbsps of olive oil, sprinkle with the vegetable spice, salt and pepper to taste.
Roast in the pre-heated oven until all veg are soft and caramelized. (About 40 minutes)
In the mean time heat 2 Tbsps of olive oil in a large frying pan and add the garlic. Add one-third of the spinach and stir while cooking. When the spinach has wilted remove and place aside. Add more spinach and repeat the process until all the spinach has been wilted.
To assemble the dish place the roasted vegetables in a rectangular oven dish, mix the pine kernels through, add the goat’s cheese and stir through gently. Place the spinach in a layer on top.
Remove the phyllo sheets from the packaging and place a wet, clean tea towel over the remaining pastry.
Separate the sheets placing one sheet on a clean working surface. Brush or spray with a thin layer of olive oil. Place onto the baking tray and trim off at the sides to fit snugly into the dish. Repeat with at least 4 layers of phyllo.

8. To fold a phyllo rose: Take both hands and pull phyllo up in the centre to make a fold.

9. Twist the phyllo around this fold and form a rose. Place roses on top of the phyllo layer to fit snugly.

10. Finally, bake at 180° c until the phyllo is crispy and brown. Serve immediately.

August 5, 2012 0 comment

Dinner Healthy Lunch Sides

Moroccan quinoa gem squash

by empirevital September 23, 2019

written by empirevital

This earthy Moroccan quinoa gem squash is full of spicy flavors and is a delicious light lunch or side dish that goes well with roast meat.

Jump to Recipe

So it is Monday again. It is thát day again. We start work again after the weekend, feel a little blue and have a Meat-free day. So I compiled a little recipe for you that will brighten up your Monday-blues: Fragrant Moroccan quinoa gem squash. These little rounds of yellow, sunshine are filled with healthy, fluffy, quinoa, crunchy nuts and creamy feta cheese. The lemon and orange adds just the right amount of sweetness and zest. They work perfectly as a light lunch or dinner when served with a fresh green salad and flatbread. They are also the perfect side dish to roast chicken or pork chops. Quinoa is not just gluten-free but also packed with proteïn.

I usually cook quinoa in my pressure cooker for 13 minutes to speed things up a bit. Hence this recipe is a quick and easy one. Thanks to the addition of quinoa, this is also a super healthy dish. Quinoa contains lots of protein as well as all 9 of the amino acids. Furthermore, it is a awesome source of calcium, manganese, and magnesium. Quinoa is, therefore, a great vegetarian option. When you roast the gem squash, turn them face-down on the baking sheet to ensure that they roast evenly. This also ensures that they caramelize on the edges giving them a sweet, nutty taste.

If you enjoyed this post you might also enjoy:

Cobb salad with creamy ranch dressing

Chicken salad bowl with pear and cranberries

Roasted vegetables under phyllo pastry

Remember to like and share with all your friends and family. I would also love to hear from you in the comment section.

Moroccan quinoa gem squash1

Healthy gem squash filled with quinoa, feta, nuts, and mint.

Prep Time15 mins

Cook Time20 mins

Course: Side Dish

Keyword: gem squash, filled gem squash, moroccan-flavored gem squash, quinoa

Servings: 6 portions

Equipment

Pressure cooker for preparing the quinoa

Ingredients

3 gem squashes halved
30 ml garlic-flavored olive oil
1 cup quinoa
2 cups water
2 large pinches salt
1 orange's zest and juice
1 lemon's zest and juice
1 tsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin
2 tbsp fresh mint chopped
30 g wall-nuts
1 wheel feta cheese

Instructions

Preheat the oven to 200° C
Season the gem squash with salt, drizzle the garlic-flavored olive oil over it and place face down on a baking sheet. When the oven is ready, insert into the oven and roast for 20 minutes
Add the quinoa, water, and salt to the pressure cooker and cook on high for 20 min. When done release the pressure and open the lid. Let the quinoa cool down slightly.
Add the remainder of the ingredients excluding the feta cheese to the quinoa and mix well.
Add the feta and mint and mix gently
Heat a frying pan and toast the nuts till they become slightly darker and release a nutty fragrance. Coarsely chop the toasted nuts and mix into the quinoa filling.
Spoon the quinoa into the gem squash and fill it to the top. Garnish with extra feta cheese and mint.

Notes

You can easily double the ingredients to make a lunch or a dinner.

September 23, 2019 0 comment

Dinner Healthy Lunch Salads Vegetarian

Spicy Moroccan chickpea salad

by empirevital November 4, 2019

written by empirevital

This spicy Moroccan chickpea salad has all the elements that make a salad fabulous. It is filled with crunchy greens, sweet butternut, juicy tomatoes, spicy chickpeas, and a zingy honey mustard salad dressing. I got the inspiration for this salad from one of our chain coffee shops, Mugg and Bean, who serves a similar salad. It is my absolute favorite item on their menu and I order this every time I visit them. This is my version of their Spicy Moroccan chickpea salad, and it is mighty good!

November 4, 2019 0 comment

Newer Posts

Older Posts