I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Sunday, 26 June 2016

Herb Roasted Chicken with Cider Gravy.



Herb Roasted Chicken with Cider Gravy.

Wonderfully moist and aromatic Sunday dinner is even more special with beautiful sweet and sour cider gravy. The crispy potatoes are just delicious and a total hit.

Serves 4.

 In a large roasting tin, put in 
-1.8kg free range chicken, seasoned with salt and pepper,
-a small handful of fresh thyme,
-a small handful of fresh oregano,
-a small handful of fresh parsley,
-4-5 sprigs rosemary,
-2 onions, cut into chunks,
-2 carrots, cut into chunks,
-2 cloves crushed garlic.

Roast in 190c fan forced for 1:15 hours.
Remove the chicken and carrots. 
Place the baking tray on the hob, on medium-low heat.
Add 1tbsp plain four.
Add 200ml cider and plenty of black pepper.
Cook, scrape the bottom of the tray, gently, for around 5 minutes until the sauce has thickened. 
Pass through a sieve.

Carve the chicken into portions.
Serve.

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