When the sun is shining I tend to crave lighter foods. Picnic teas with a variety of cold meats, cheeses, nuts (pistachio or cashew are my favourites), crusty bread and pesto are ideal but after nearly 2 weeks away the Boyo was craving some slightly more traditional food. We had such amazing food when we were away in Hong Kong, so full of flavour and the variety of food you can get over there is phenomenal. A week home and I definitely feel like we should pop (haha ‘pop’ doesn’t really apply to a 24 hour journey!) over this weekend and get some Thai food this weekend, well a girl can wish!
I wanted to make a roast because it usually results in at least a couple of meals worth. I didn’t feel like cooking beef or lamb and instead decided to make roast chicken.
To zing up my chicken and make it a little summery I made a paste to both stuff and baste it with. I used butter, a squirt of fresh lemon juice, juice of half a lime, fresh coriander, some chicken season all, and a few drops of Heinz Tangy Jalepono sauce. I whizzed all of this up in a blender until it was a nice thick paste then using a sharp knife to make a little opening I stuffed inbetween the skin and the flesh with the paste then smothered the chicken in the rest. Whilst cooking I scooped the liquid from bottom of the roasting dish to pour over the chicken. The result is a nice tasty juicy roast chicken. We had ours with some steamed veg and potatoes. I also made a gravy, enriching it with some of the juice from the roast and fresh coriander.
Now the great thing about roasting a chicken is that it can go quite far. So I shredded up the leftover chicken and this time marinaded in some spices and soy sauce to have with stir fry noodles the next evening. I also used the carcass to make tasty chicken stock. For this I had a root around to see what veg I already had, this time, 2 small carrots, 2 sticks of celery adn an onion. I roughly chopped the veg into large chucks and put this along with the carcass into my slow cooker. I covered with hot water, added some black pepper and a little bit of thyme and let this cook for 12 hours overnight. The next morning I awoke to very tasty smelling stock which is now in little pots in my freezer ready for more meals.
Other foodie finds this week have been the delicious Laimon Fresh juice. We found it when we were out wandering the Fife coast at the weekend. If you are in the area then the Elie Deli is definitely worth checking out. I even liked it more than the ice cream I was eating which is syaing something for me! I just have to find a stockist closer to home. It is a wonderful fresh drink, it tasted a bit like a mojito but tastier. Really perfect for the summer. I might even have to order online if I can’t find it nearby.
Tonights tea will be burgers with halloumi, spicy tomato rice and roasted pepper. I just pan fry the halloumi for a couple of minutes and find it goes perfectly with the meaty burgers and the rice. For the rice I cook the rice in stock, passata and add garlic, Nandos Piri Piri sauce and black pepper. The trick is to cook it at a low heat slowly so it doesn’t stick and it is very tasty. I usually add some chorizo to the leftover rice for another slightly lighter meal.
I am sorry I don’t have any photos this time, my phone really is a bit decrepit now and there is something wrong with my camera – I’ll try and get my technology sorted out asap!
The Hong Kong guide will likely be up on Monday and it will be photo heavy! You have been warned!
Have a good weekend everyone!