Showing posts with label Jamie Oliver. Show all posts
Showing posts with label Jamie Oliver. Show all posts

Pot-roasted Chicken with a Sweet and Sour Sauce



Yet another Jamie Oliver recipe - This is a really tasty and colourful dish - once all the preparation has been done you can leave to cook on it's own.

Ingredients

2 kg Whole Chicken

Sea Salt and Black Pepper
A Handful of Fresh Parsley
4 inch Piece of Fresh Ginger Root - Grated with the skin left on
2 Red Peppers
2 Yellow Peppers

4 Red Onions
2 Red Chillies - medium hot ones

1 Fresh Pineapple

1 Teaspoon of Fennel Seeds

Olive Oil
2 Tablespoons of Sugar

6 Tablespoons Balsamic Vinegar


How to do it:

Preheat the oven 190c/375F/Gas5.

You will need a casserole dish large enough for the chicken to sit on top of all the vegetables and pineapple. You will also need a food processor.

Crush the fennel seeds and put to one side. Chop the parley and put to one side.
Cut the stalk off the top of the chillies. Snap them in half and put those to one side too.
Grate the ginger - Leaving the skin on.

Season the chicken inside and out with salt and pepper and stuff the cavity with the parsley and ginger.

Peel the pineapple and cut into large chunks.


Cut the red onions and peppers into quarters and put into a cold casserole dish.
Add the chillies, pineapple and crushed fennel seeds. Drizzle with 3 good glugs of olive oil.

Sprinkle with salt and pepper and give it a good stir to coat everything well.
Place the chicken on top and pat it with a little oil.

Cook in the middle of a pre-heated oven until the chicken is cooked - about 2 hours.

**Please note cooking time is APROX - please read the label on the chicken.

The chicken is only cooked when the juices run clear and you can easily pull the bone from the thighs.
When cooked, remove the chicken and drain the juices over the pan.

Remove the chicken from the bone and put onto serving plates. Now remove half of the vegetables and half of the pineapple and put with the chicken and keep warm.

Put the remaining vegetables and pineapple from the pan into a food processor with the sugar and balsamic vinegar. Correct the seasoning with a little salt and pepper - if needed.

Blend for just a few seconds to make a lovely sauce.
Pour over the sauce over the chicken and serve with plain boiled rice.
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Lemon Pickle - Jamie Oliver


An excellent pickle for serving with curry from Jamie Oliver's book 'Happy Days with the Naked Chef'

**If you're looking for the lemon pickle from Jamie's 30 Minute Meals, it can be found in my post here.


I used 'Barts' dried curry leaves.

You will need:
2 Teaspoons Mustard Seeds

2 Tablespoons Olive Oil

A Few Dried Curry leaves - broken
1 Teaspoon Yellow Mung Dal
1 Teaspoon Chilli Powder
4 Tablespoons White Wine Vinegar

2 Lemons


Method:
Wash and deseed the lemons and cut into bite size pieces, leaving the skin on.

Fry the mustard seeds in the hot oil. As they begin to pop add the curry leaves and the urad dal.
Lower the heat and cook until brown, then add the vinegar.

This bit is important! - Cook until the dal is soft - test one as they will be really hard if not cooked through.
Stir in the lemon, cook for a bit and then remove from the heat and allow to cool. This can be stored in the fridge for a few days if you wish.
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A GLUG OF OIL