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More adventures in cooking
Mar. 1st, 2012 05:23 pmToday I am being very adventurous in the kitchen. I am making a roast chicken as directed by Heston Blumenthal. It's a slow roast at a very low temperature; my cookery teacher from my schooldays would skin my alive for cooking chicken below 180 degrees but in this case I am trusting the master chef.
To go with it, I made Italian-style rosti. The recipe for this one looked really fiddly, but I can't get over how easy it was! I made the dough in 15 minutes before work and left it in the fridge to prove. This afternoon, making the herb dressing (garlic, lemon and thyme) took about ten minutes, and most of that was chopping the herbs. Then I rolled out the dough, painted it with the dressing, rolled it into a tight roll and let it rest a couple of minutes, then sliced it up and rolled each slice flat for cooking. Cooking it is an absolute breeze - super-hot pan, a teeny bit of olive oil and about a minute each side. So simple, and the house smells of garlic and herbs.
( Here's a pic of my rosti )
To go with it, I made Italian-style rosti. The recipe for this one looked really fiddly, but I can't get over how easy it was! I made the dough in 15 minutes before work and left it in the fridge to prove. This afternoon, making the herb dressing (garlic, lemon and thyme) took about ten minutes, and most of that was chopping the herbs. Then I rolled out the dough, painted it with the dressing, rolled it into a tight roll and let it rest a couple of minutes, then sliced it up and rolled each slice flat for cooking. Cooking it is an absolute breeze - super-hot pan, a teeny bit of olive oil and about a minute each side. So simple, and the house smells of garlic and herbs.
( Here's a pic of my rosti )
