It has taken a while but I finally got round to roasting a chicken and why hadn’t I done this earlier!? This is a Jamie Oliver inspired recipe. The chicken sits on a combination of potatoes, carrots, pumpkin, onion and garlic, cooking the entire time with the chicken. The beauty of this dish is it’s pretty simple. No fancy marinades, just olive oil and seasoning. Add water to the bottom of the dish to stop the vegetables from burning too much (I didn’t really add enough but they still tasted great!).
Cooking for me is about learning and experimenting with new ingredients, flavours and combinations. Sometimes this means getting inspiration from others, following recipes or sometimes going with my own ideas. When I saw this vegetable I didn’t even know what it but was curious as to what was underneath it’s purple and funny looking skin. It is actually a German turnip or cabbage and can be eaten raw or cooked. I baked it with truffle oil like any other hard vegetable. Without giving away the taste, I can say I will be buying this again.
Take a chance in the kitchen and buy something you’ve never had before. You’ll be surprised at what you can find in your local fresh food shops. Happy 2015 everyone!
There is something therapeutic about cooking a frittata. Once I have fried my base ingredients, on this occasion chorizo and mushrooms, I add the whisked eggs and let it simmer for 10-15 minutes. The slower the simmer, the better.
This frittata also has silverbeet and dollops of fresh ricotta. When the frittata is almost cooked, place it under a hot grill to give it a nice golden finish.
Mix up frittatas with a variety of ingredients. This one has roasted potatoes, pumpkin, italian sausage and feta.
My new fortnightly cooking challenge is to use an ingredient I have never (or rarely) cooked with. This week I saw cauliflower and thought it would be a great start seeing I can’t remember the last time I had it any where. Apparently this mash has less carbs that potato mash so it’s great for your health and surprisingly tasty.
For a smoother texture, place the steamed cauliflower in a food processor. I only had a traditional masher.
Salmon and eggs go so well together. Usually for a cooked breakfast I will go out but this morning it was raining, miserable and my flatmate and her friend were terribly hungover and in need of food. The key to a frittata is to be patient. Simmer the eggs on the stove top and then transfer under the grill for a few minutes to brown the top. There are so many variations you can do for a frittata. Be inventive and try something different yourself. This one also had mushrooms. Substitute the salmon for salami, chorizo or remove all together and add beetroot or potatoes for vegetarians. Guaranteed to please hungover friends and family.