Wednesday, 4 November 2015
Roast chicken dinner
Parboil chunks of potato, then stick em in a hot oven in olive oil.
Stuff garlic and halves of lime/lemon into cavity of chicken. Roast for about an hour and twenty minutes - start it on its chest, and then turn after 30 minutes.
Thinly slice aubergine, courgette and red onion, latyer in a casserole dish with oilve oil and lots of black pepper between the layers. Cover with foil - bake for an hour or so.
Boil peeled and chunked parsnip and swede, steaming peeled carrot battons on top. When veg are soft, drain - add carrots to the others and cut through with a sharp knife until it's nearly mash - add olive oil and seasoning - again plenty of black pepper. Stick in oven dish and keep warm.
Make gravy with juices from the chicken and some white wine.
Steam shredded green and red cabbage, mix together before serving.