Chilli, Paprika, Tarragon, & Worcestershire Roast Chicken

Chilli, Paprika, Tarragon, & Worcestershire Roast Chicken

Chilli, Paprika, Tarragon, & Worcestershire Roast Chicken

Hello Everyone! A new month means a new theme on the blog! If you have been following my blog on a weekly basis, you’ll probably know that two months ago I did a series on Healthy Eating, Salad Edition. During that time, I always paired my salads with a yummy roast chicken on the side. So for this month, I thought I’d share with you 4 different marinade recipes that are sure to bring your love for roast chicken to another level!

Tonight, I’ll be sharing a recipe that I kind of just threw together in a few minutes only with the items that I had in my fridge and pantry at that time. I was about to head over to a friend’s house, and I promised that I would cook something for him while he used my face as a canvas to practice his make-up skills. I had no idea what to bring over because I know that he is quite a healthy person. So I decided to roast some chicken breast fillets for us. The chicken I had to buy though because I don’t really eat the breast parts, so I walked over to the grocers and got a fillet each for the two of us. Then when I got home, I basically grabbed some herbs, spices, and basically whatever else I could find that I knew would/could make a nice flavour combination. I didn’t even use any measurements for this as well, I just dabbed in a whole lot of Worcestershire sauce, olive oil, chilli, paprika, and the works. I initially used fresh thyme leaves at the time since that was what I had in the fridge.

Chilli, Paprika, Tarragon, & Worcestershire Roast Chicken Ingredients

To be honest, I wasn’t sure what this would taste like. When we had these breasts fillets (after only having marinated them for about an hour or so), it was simply delicious! My friend really loved it and wanted to grab the recipe off from me too. I remember how he had a hard time trying to pronounce Worcestershire, so he ended up calling it the “Wot-shit-shit” sauce. When he went to the grocers one time, he called me up to ask which section was the sauce shelved at and I told him to ask one of the staff. He didn’t want to only because he didn’t want to ask “excuse me, where is you wot-shit-shit sauce?” Haha! Ever since then, I’ve made this recipe a couple of times for dinner gatherings with friends when I was still living in Sydney – and I’ve also made it for myself to pair with my salads. This was the first time that I had made it for my family and they too love it. I switch out the fresh thyme for fresh tarragon only because the grocers had that instead of thyme – but it tastes just as good!

Chilli, Paprika, Tarragon, & Worcestershire Roast Chicken Ingredients

PREP TIME 10 MINS* | COOKING TIME 1 HOUR 35 MINS | SERVES 6

*plus 4-6 hours of marination, or preferably overnight

INGREDIENTS

  • 2kg whole chicken, washed and cleaned thoroughly
  • 4-5 sprigs of fresh tarragon
  • 1/2 bulb garlic, minced
  • 3 tbsp olive oil
  • 2 tbsp Worcestershire sauce
  • 2 tsp chilli flakes
  • 2 tsp smoked paprika
  • Juice of 1 lemon
  • Butter for basting
  • Cooking twine

METHOD

  1. Combine all the ingredients, except for the butter, in a large mixing bowl. Mix well until combined. Coat your chicken in the marinade and then leave in the fridge to marinate for about 4-6 hours (or preferably overnight). Remove chicken from the fridge 45-60 minutes before roasting to bring it back to room temperature.
  2. Preheat oven to 230C (450F or gas mark 8). Line a baking tray with aluminium foil and place a rack above it.
  3. Start by making a loop with the twine and fastening it around the stub of the neck. Bring it around the sides and tie a knot at the cavity, then pull it tight around the breast. Now, loop the twine around the drumsticks and tie another knot, tightening it until the legs cross.
  4. Place the chicken on the rack and into the preheated oven for 10-15 minutes. The lover the heat down to 175C (350F or gas mark 4) and continue roasting for an hour and 20 minutes more. Baste the chicken with a little bit of butter at every 20 minute intervals.
  5. Once done, remove the oven and set aside to rest for about 10 minutes before serving. Enjoy!

Chilli, Paprika, Tarragon, & Worcestershire Roast Chicken

BON APPÉTIT

– Ally xx

myTaste.com

Quinoa, Avocado, & Grapefruit Salad with Lemon and Thyme Roast Chicken

Quinoa, Avocado, & Grapefruit Salad with Lemon and Thyme Roast Chicken

Hello Everyone! Hope everyone had a good weekend! I’m finally feeling better than I did last week, but my voice is still a bit husky. I can’t hit the high notes to a song whenever I’m performing in the shower, so I know I’ve still got a bit more of getting better to do. Other than that, things have been pretty chill at work – but I know it’s going to be hectic soon! There are two event coming up within the next 3 months, so I pray that I will have enough strength to persevere through! Over the weekend, my very first Uni friend from COFA (or now known as UNSWAD) visited me here in Brunei! It was so surreal as I never thought that we would meet… in Brunei! He is currently working on a project in KL and he had a free weekend to spare to come over for a visit! We toured him around a few places in Brunei, and we also caught up on work life, love life, and just anything else in general. I cannot believe that it had been exactly a year since we last saw each other in Sydney! It was definitely a great weekend.

Anyway! It’s week 3 of healthy eating month and I’ve got another quinoa recipe to share with you guys. As you already know, or not if you haven’t been following my blog on a week to week basis, quinoa (pronounced as KEEN-wah) is very beneficial to our health. It is incredibly nutritious as its fibre content is much higher than most grains. It is also very high in protein, containing the essential amino acids that we need . Quinoa contains a great amount of minerals – minerals that we other do not get enough of, especially magnesium, potassium, and zinc. If you would like to read up more on the health benefits of quinoa, click here. Pair it with some heart-healthy monounsaturated fatty acid avocados, grapefruit and orange segments, and you’ve got yourself a salad that is packed with minerals and vitamins such as: calcium, copper, fibre, folate, iron, magnesium, phosphorus, potassium, protein, zinc, and vitamins A, B5,B6, C, E, and K, and the list goes on.

Quinoa, Avocado, & Grapefruit Salad with Lemon and Thyme Roast Chicken Ingredients

PREP TIME 20 MINS* | COOKING TIME 40 MINS | SERVES 5-6

*Plus 4-5 hours waiting time to marinate the chicken.

INGREDIENTS

For the Salad

  • 100g feta cheese
  • 2 cups chicken stock*
  • 1 cup quinoa
  • 1 avocado, sliced
  • 1 grapefruit, segmented
  • 1 orange, segmented
  • 1 packet (250g) rocket leaves

For the lemon & thyme roast whole chicken legs

  • 500g whole chicken legs, washed and cleaned
  • 4-5 garlic cloves, minced
  • 2-3 springs of fresh thyme
  • 2 tsp smoked paprika
  • Juice of 1 lemon

*You can make you own stock by boiling chicken carcasses for about half an hour, together with whole black peppercorns, bay leaves, and salt. Or you can use the store bought ones, again, whatever tickles your fancy.

METHOD

  1. Combine all the roast whole chicken leg ingredients in a large baking dish. Leave to marinate for about 4-5 hours. Preheat oven to 190C. Sprinkle the chicken legs with paprika and place the baking dish in the oven and roast chicken for about 40 minutes or until done.
  2. Bring the quinoa and chicken stock to a boil in a medium-sized saucepan. Once boiling, reduce heat down to low, cover, and then simmer until tender and most of the liquid has been absorbed, about 15 to 20 minutes. Once done, fluff with a fork and transfer to a large mixing bowl.
  3. Add the sliced avocado, feta cheese together with the herbed olive oil, grapefruit, orange, and rocket leaves into the large mixing bowl together with the quinoa. Give it a good toss until well combined.
  4. Transfer to a serving dish together with a piece of lemon and thyme roast chicken leg.
  5. Serve and enjoy!

Quinoa, Avocado, & Grapefruit Salad with Lemon and Thyme Roast Chicken

Quinoa, Avocado, & Grapefruit Salad with Lemon and Thyme Roast Chicken

BON APPÉTIT

– Ally xx

myTaste.com

Spicy Carrot, Chickpea & Almond Soup with Roasted Croutons

Spicy Carrot, Chickpea & Almond Soup with Roasted Croutons

Hello Everyone! Sorry for the lack of posts once again. I’ve been a bit busy with University, preparing for the last 2 weeks to go! It’s been hectic! Also, the weather hasn’t been very cheerful for the past couple of days. Winter is definitely kicking in! It’s cold, damp and miserable. On occasions there’d be rays of sunshine, but Sydney weather being deceptive and all, the sunshine never lasts long. So what better way to warm up that a nice bowl of spicy soup with crunchy croutons? Soup has never tasted so good.

Today I cooked from the UNSW Student Cookbook, a recipe by Serena Coady. This dish was served at the Cookbook Launch last week and I fell in love with it. It tasted so good that I really wanted to make a whole bowl for myself after a measly taste test without the croutons. Today was definitely the perfect time to whip it up. I tweaked the recipe just a bit in terms of using different bread, herbs and beans, and leaving the sour cream as is, but otherwise I pretty much followed the recipe.

To be honest, the title of this recipe doesn’t quite live up to it – the spicy part that was. I was a bit disappointed that my soup was not spicy at all, like I wouldn’t even say it was mildly spicy. So I may have added a bit too much of dried chilli flakes to give it that kick that I was after. Now that really grasped the word ‘spicy’! It may just be cultural thing, I know a lot of my Western friends who can’t take anything spicy at all, or even calling a dish that had a dash of paprika in it ‘really spicy’. I seriously have no comment for that.

Spicy Carrot, Chickpea & Almond Soup with Roasted Croutons Ingredients

PREP TIME 5 MINS | COOKING TIME 25 MINS SERVES 4

INGREDIENTS

  • 500g carrots, peeled and sliced
  • 1 medium brown onion, diced
  • 5 cups vegetable stock
  • 1 can (400g) chickpeas, drained
  • 1/2 cup flaked almonds
  • 1 tbsp smoked paprika
  • 2 tsp dried chilli flakes
  • 1/2 tsp dried oregano leaves
  • 3-4 slices of Pane di Casa bread from Bakers Delight
  • 1/4 cup + 2 tbsp extra virgin olive oil
  • Dollop of sour cream
  • Ground salt and pepper to taste

METHOD

  1. Preheat oven to 250C.
  2. Heat 2 tbsp of olive oil in a large pot over medium to high heat and sauté onions until soft, about 2 minutes. Add in the carrots with the chillies, paprika and oregano and sauté until combined. Season with a touch of salt and pepper. Increase the heat to high and stir intermittently for 15 minutes until carrots are tender and browned. Add the vegetable stock and chickpeas and bring to a boil. Simmer for another 10 minutes. Add the almond flakes into the soup, saving some for garnish later.
  3. Meanwhile, spread the flaked almonds on a lined baking tray and place in the oven for about 5 minutes or until the flakes are golden brown. Remove and set aside.
  4. Rip the slices of bread into bite size pieces and toss with 1/4 cup of olive oil in a small bowl. Spread onto the same lined baking tray and roast in the oven for about 8-10 minutes or until golden brown. Set aside.
  5. Pour the soup over into a blender (working in batches if I does not all fit) and blend on low speed for about a minute until well combined and smooth. Pour into a bowl and add a dollop of sour cream. Sprinkle with almonds, croutons, and paprika. Serve.

Spicy Carrot, Chickpea & Almond Soup with Roasted Croutons

A definite favourite winter warmer.

BON APPÉTIT

– Ally xx

myTaste.com