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

Angel Hair Carbonara

Angel Hair Carbonara

Hello Everyone! Today has been a particularly lazy day spent at home binging on Game of Thrones; now on the last episode of Season 3 and I must say, episode 9 was just brutal with the death of the Starks, just as Arya was about to reunite with her mother and elder brother. Sorry if I spoilt it for anyone; just don’t read the sentence before this! While on the topic of GoT, I totally ‘ship Arya and Gendry.

Angel Hair Carbonara

In other news, no I didn’t actually rip strands of hair from an angel; it is actually known as Capellini, literally translated: ‘little hair’, which is a very thin variety of pasta. As it is very thin and light, it goes well in soups or dressed with very light sauces. I did actually get out of bed today in between episodes and made myself lunch, and today I decided to whip up an easy angel hair carbonara. I was told once before that the key to a good carbonara was to add a dash of worcestershire sauce. Of course I didn’t believe the man (my ex-housemate’s friend) at first because he was piss-drunk at the backyard of the house that I used to live in. At first I was like “worcestershire sauce, really?” in my head, but I nodded and said that I would give it a try, but not that day. Today, I tried it with worcestershire sauce, and I must say that it actually tasted pretty good. Well, he is Italian so I guess he knew what he was talking about.

I’ve made carbonara two ways before; one with cream and one without. Personally, I prefer the first with cream. If you prefer without cream, just add a ratio of one egg to one egg yolk in a bowl together with some parmesan cheese, a bit of salt and ground black pepper. Beat well and pour over a pot of drained hot pasta, heat off. Mix well and allow the hot pasta to cook the egg. Add fried bacon bits and spinach or rocket leaves if you wish.

Angel Hair Carbonara Ingredients

PREP TIME 5 MINS | COOKING TIME 10 MINS | SERVES 4

INGREDIENTS

  • 250g capellini (angel hair) pasta, or any other type of pasta
  • 150g streaky bacon, cut into small bits
  • 300ml thickened cream
  • 100ml milk
  • 4 large free range egg yolks
  • 3/4 tsp worcestershire sauce
  • Handful of rocket leaves, washed and drained
  • Ground salt and pepper to taste
  • Shaved parmesan cheese, to serve

METHOD

  1. Heat a bit of oil in a medium-sized frying pan and fry the bacon bits until browned. Add the cream and milk, and season with salt and pepper. Bring to a simmer. Once simmering, add in the worcestershire sauce.
  2. Meanwhile, bring a pot of salted water to a boil and cook your pasta according to packet directions. In this case, Barilla angel hair pasta takes about 4-5 minutes. Once cooked, drain and add the pasta to the sauce mixture together with the rocket leaves. Give it a good mix.
  3. Portion the pasta into 4 separate plates and place an egg yolk on top of each bed of pasta (the hot pasta will cook the egg yolk once you mix it all in together). Serve immediately and enjoy!

Angel Hair Carbonara

Not too long ago, I remember my friend saying to me that she missed my mom’s carbonara. Her’s is a little bit different since during that time I wasn’t even interested in cooking. She bought white sauce from a jar in the supermarkets and added minced chicken and sausages for her fettuccine carbonara. Even if it was jarred sauce, it was still a hit amongst my high school friends. They remembered how my mom used to pack extra lunch boxes on Thursday afternoon and delivered them to school during lunch break to share amongst my friends. I miss those days.

BON APPÉTIT

– Ally xx

myTaste.com