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Sunday, 8 August 2010

Summer Sunday Roast

If you really fancy a Sunday roast during the summer, but just think that it might be a bit heavy. Try this easy light, summery version.

Take 1 chicken, spray it with olive oil and sprinkle some dried mixed herbs on the skin. Roast as normal.

In the meantime, slice up some potatoes (about the thickness of a pound coin), parboil for a few mins. Slice up 2 cloves of garlic, onion and leeks.

Drain the pots, spray with olive oil, sprinkle with salt, tiny bit of turmeric and tiny bit of chinese five spice, shake them - not too vigorously. When the chicken is ready, take it out, leave in a warm place and cover with foil to rest.

Tip the chicken fat into a ramekin for use another day and stick in the fridge. With the chicken residue and the roasting pan just moist with chicken fat, tip  in the potatoes and set the timer for 30 mins and slap them in a fairly hot oven. Keep shaking them so they don't stick. After about 20 mins throw in the garlic pieces, onion, leeks and a glass or so of white wine . Shake and cook in a hotter oven until the pots are brown and still very moist from the liquid, for approx 15mins.


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