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Chook Roasted with Garlic and Verjuice September 11, 2011

Filed under: Chicken,Favourites — delishuss @ 7:46 pm
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I was watching Masterchef Australia and a lady called Maggie Beer was showing the contestants how to make this recipe. It looked so juicy that I had to give it a try. Plus I had a request for a roast dinner this weekend and it seemed like a sign. As roast chicken goes this is probably the best I’ve tasted, real moist. Maggie used verjuice, which she mentioned was grape juice. I couldn’t find verjuice so I just used white grape juice instead.

I was a bit dubious about the garlic, I kind of thought that it might be a bit overpowering but they are lovely. Much milder than expected, give it a go.

Hope you enjoy it.


30 cloves garlic
1 lemon
1 x 2 kg Barossa Chook or an equal well brought up chook
3 sprigs rosemary, chopped
50ml extra-virgin olive oil
Sea salt
Freshly ground black pepper
125ml verjuice
125ml water
1 cup chicken stock


1 Preheat a fan forced oven to 200°C, gas mark 6. Blanch the unpeeled garlic in boiling water for four minutes, then drain and set aside.

2 Cut the lemon in half and squeeze the juice into the cavity of the chicken, then add the rosemary.

3 Mix olive oil with a good pinch of sea salt and pepper and massage into the skin of the bird. Cover the breast (only) with foil and sit the chook on a trivet in a shallow baking dish about 5cm deep.

4 Transfer to the middle shelf of the oven and cook for 40 minutes.

5 Remove foil from breast and use to cover the legs. Pour verjuice over the chicken, place the blanched garlic to the baking dish and add the water to the base of the dish to avoid burning.

6 Cook for a further 20 to 30 minutes. Remove the chook and place breast side down on the trivet to rest for 40 minutes, covered loosely with foil.

7 To make the jus, pour all the pan juices from the baking dish into a small saucepan and add 1 cup of warm chicken stock, pour into a narrow serving jug, then refrigerate this while the chicken is resting. Just before serving, scoop away the fat that has risen to the top, warm the remaining jus. Carve the chook, then pour over the jus and serve.

Note: I served it with some roasted potatoes and parsnips. Boil the potatoes first and then add them and the parsnips to the roasting tray which the chicken is cooking. Baste them every now and again. They turn out fantastic.






Beef with Yorkies and roast potatoes meal October 27, 2010

Filed under: Favourites,Meat — delishuss @ 8:40 pm
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This is one of Jamie Oliver’s 30 minute meals. We were watching it on bank holiday Monday last and salivating. So I nipped out and picked up the ingredients. It was really awesome. Definately worth a try, don’t be put off by the number of steps involved.

Serves 4


For the potatoes

  • 500g red-skinned potatoes
  • 1 lemon
  • 4 sprigs of fresh thyme or rosemary
  • 1 bulb of garlic

For the Yorkies

  • Just under 1 mug of plain flour
  • 1 mug of milk
  • 1 egg

For the carrots

  • 500g small carrots
  • 2 sprigs of fresh thyme
  • 2 fresh bay leaves
  • 1 heaped tbsp caster sugar
  • Knob of butter

For the gravy

  • ½ a red onion
  • 12 baby button mushrooms
  • 1 heaped tbsp plain flour
  • 1 small wineglass of red wine
  • 300ml organic chicken stock

For the beef

  • 8 sprigs each of fresh rosemary, sage and thyme
  • 700g fillet of beef

For the seasonings

  • Olive oil
  • Extra virgin olive oil
  • Sea salt and black pepper

For the watercress salad

  • ½ a red onion
  • 2 tbsp red wine vinegar
  • 1 tbsp golden caster sugar
  • 1 x 100g bag of prewashed watercress

To serve

  • Creamed horseradish sauce
  • English mustard
  • A bottle of red wine

To start: Get all your ingredients and equipment ready. Fill and boil the kettle. Turn the oven on to 220ºC/425ºF/gas 7, and place a 12 hole shallow bun tin on the top shelf. Put 1 large saucepan and 2 large frying pans on a medium heat. Put the fine slicer disc attachment into the food processor.

Potatoes: Wash the potatoes, leaving the skins on. Chop into 2cm chunks and throw into one of the large frying pans. Cover with boiling water, season with salt and cover with a lid. Turn the heat right up, and boil for 8minutes, or until just cooked. Fill and reboil the kettle.

Beef: Quickly pick and finely chop the rosemary, sage and thyme leaves. Turn the heat under the empty frying pan up to full whack. Mix the herbs together and spread them around the chopping board with a good pinch of salt and pepper. Cut the fillet in half lengthways, then roll each piece back and forth so they are completely coated in herbs. Add the meat to the hot empty frying pan with a few good lugs of olive oil. You must turn it every minute while you get on with other jobs. Don’t forget to seal the ends.

Carrots: Tip the carrots into the saucepan and just cover with boiling water. Add 2 sprigs of thyme, a couple of bay leaves, a good pinch of salt, a splash of olive oil and 1 heaped tablespoon of sugar. Cook with a lid on until tender.

Yorkies: Put the flour, milk and egg into the liquidizer with a pinch of salt. Blitz, then quickly and confidently remove the bun tin from the oven and close the door. In one quick movement, back and forth, drizzle a little olive oil in each compartment, then do the same with the batter until each one is half full (any remaining batter can be used for pancakes another day). Place in the top of the oven, close the door and do not open for 14 minutes, until golden and risen.

Potatoes: Check that the potatoes are cooked through, then drain and return to the same frying pan. Leave on a high heat and drizzle over some olive oil. Add a pinch of salt and pepper, speed-peel in strips of lemon zest and add 4 sprigs of thyme or rosemary. Halve the bulb of garlic widthways, squash each half with the back of a knife and add to the pan. Toss everything together, then roughly squash down with a masher. Toss every 3 minutes or so, until golden and crisp.

Gravy: Reduce the heat under the beef a little. Peel the red onion half. Finely slice in the food processor. Add half the onion to the beef pan with a splash of olive oil, the other half to a salad bowl. Rinse the mushrooms in a colander and slice in the processor, then add to the beef pan. Stir everything around and remember to keep turning the beef regularly for 5 minutes.

Gravy: Remove the beef to a plate. Drizzle with a little olive oil, then cover with foil. Stir 1 heaped tablespoon of flour into the pan. Add a small glass of red wine and turn the heat up. Boil down to nearly nothing, then stir in 300ml of chicken stock and simmer until thick and shiny.

To serve: Drain the carrots, return to the pan, toss with butter and take to the table. Turn the potatoes out on to a platter. Smear 2 spoonfuls of horseradish sauce and 1 teaspoon of English mustard on to another platter. Quickly slice the beef 1cm thick, using long carving motions. Sprinkle over a pinch of salt & pepper from a height, then pile the beef on top of the horseradish sauce and mustard. Add any resting juices to the gravy and serve in a jug. Toss and dress the salad quickly, then get the Yorkies out of the oven, and take them to the table and tuck in with a glass of wine.