Tag Archives: cold winter weather

Rustic One Pan Chicken Roast

One Pan Chicken

One Pan Chicken Roast

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.

This is the life!

This is the life!

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!

One Pan Chicken Roast

One Pan Chicken Roast

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.

One Pan Chicken Roast

One Pan Chicken Roast

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.

One Pan Chicken Roast

One Pan Chicken Roast

Broccoli and Cheese Soup

Broccoli soup

Broccoli soup

It has all of a sudden, after a lovely autumn weekend with blue skies and sunshine, turned into cold winter weather.  So out comes our gas heater, wood for the fire-place and hot chocolate as we bid salads goodbye and say hello to soups. Little things are as comforting during the cold months as a bowl of warm soup and a piece of warm home-made bread! A definite favorite of mine  is this  broccoli and cheese  soup.   It is really velvety and rich with delicious flavors leaving you comforted and satisfied.

Broccoli soup

Broccoli soup

This soup is also a real weekday winner as it is very quick to prepare and does not leave you with a lot of washing up! So three cheers for broccoli soup!

Broccoli soup

Broccoli soup

I served this soup with fresh bread and  croutons.  Also add a little cheese for garnish.  Feta will also work well.

This recipe is enough for 2 adults and 2  children.

Ingredients:
  • 500g  fresh broccoli
  • 1  onion chopped (1 cup full)
  • 1 stick of celery chopped
  • 1 garlic clove minced
  • 1/2 teaspoon salt
  •  a pinch of  freshly ground nutmeg
  • 1/2 t freshly ground pepper
  • 1 t chopped fresh thyme
  • 2 T butter
  • 1 T good quality olive oil
  • 3 T all-purpose flour
  • 3 cups chicken stock
  • 1/2 cup fresh thick cream
  • 1 T  butter for decadence  ( no, this is not optional! )
  • 1 1/4 cups of grated mature cheddar cheese
  • a little extra cheese for garnish
Method:
  1. Melt the butter over medium heat together, with the olive oil in a heavy based sauce pan.
  2. Add the onions, celery, garlic and fry until translucent
  3. Add the salt, nutmeg, pepper and thyme and fry another half a minute
  4. Add the three tablespoons of flour and stir well, cook  for about two minutes until it becomes fragrant and thickens
  5. Add the chicken stock   1/2 cup at a time and stir continually while bringing the liquid to a boil.  Reduce the heat and add the broccoli, simmering it for about 10 minutes until tender.
  6. Remove the pot from the heat and puree the broccoli and liquid with a stick blender. ( You can also puree it in batches in a food processor)
  7. Return to the heat and add the cream, the extra butter and cheese stirring until the cheese has melted
  8. Remove from the heat and serve in soup bowls with fresh bread and croutons.  Garnish with some more grated cheese

    Broccoli soup

    Broccoli soup

I adapted the above recipe  from Food Network.com.
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