Perfect Sunday Roast Chicken

Sunday roast chicken with veg

Chicken, Main Course | June 21, 2015 | By

So, unfortunately this blog has been a little quieter lately than planned! That’s mainly because I changed jobs and moved country. So I’m sitting here writing this blog from my living room in Germany.

Sunday is really the perfect day to blog about a roast. A roast chicken is of course delicious any day, but there’s always been something special about Sunday dinner for me. And, no roast chicken can compare with this one! Every part of it from the veg to the gravy is delicious and you’ll feel like a proper chef after making it!

Perfect Sunday Roast Chicken
Serves 4
A delicious, juicy roast chicken with veg, potatoes and homemade gravy that's perfect every time!
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Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
For the chicken
  1. 1 chicken (about 1.6kg)
  2. 1 lemon
  3. 1 bulb of garlic
  4. Few sprigs of fresh thyme
  5. 2 fresh bay leaves
  6. 3 slices of streaky bacon
For the veg
  1. About 8 - 10 potatoes depending on size
  2. Veg of your choice (I used celery, carrot, parsnip and red onion but you can also use a pre-prepared soup mix)
  3. Few sprigs of fresh rosemary
For the gravy
  1. 250ml white wine (any kind will do!)
  2. 500ml chicken stock
You will also need
  1. Olive oil
  2. Tinfoil
  3. A sturdy baking tray, good enough to be used in the oven and on the hob
  4. Another baking tray
  5. Small saucepan
  6. Colander/sieve
To Prepare
  1. Remove chicken from packet. Season well inside and out with black pepper. Cover and return to fridge.
  2. Preheat the oven to 240ºC.
  3. Peel potatoes and half if they are very large. Roughly chop the rest of the veg. Pull the garlic cloves apart but don't peel.
  4. Bring a pot of salted water to the boil for the potatoes.
For the veg and potatoes
  1. Add the potatoes to the boiling water. Add the lemon and about half of the unpeeled garlic cloves. Cook for 12 minutes.
  2. Remove the lemon and garlic and set aside. Drain the water from the potatoes and give them a good toss to get them fluffy. That is what makes the roast potatoes crispy!
  3. Put about half of the veg and the rest of the garlic into a baking tray. Drizzle generously with olive oil.
For the chicken
  1. Remove chicken from fridge and rub with olive oil.
  2. Stab the lemon lots of times. As it's hot, the juice should just ooze out. Push this, the garlic cloves and the thyme and bay leaves into the cavity of the chicken.
  3. Turn the heat in the oven down to 200ºC.
  4. Place the chicken on the bed of vegetables. Cover everything with tinfoil and place in the oven for 45 minutes.
Add the rest of the veg
  1. Baste the chicken with the juices from the pan.
  2. Add the rest of the veg and the potatoes. Add the rosemary now as well. Cover the chicken breast with the bacon. Drizzle over some more olive oil and give everything a good stir.
  3. Put back in the oven for another 45 mins. Adjust the time accordingly if your chicken is bigger/smaller.
Finish the chicken
  1. Take the chicken out of the oven and turn it off.
  2. Remove the chicken from the tray and put it on a chopping board to let it rest. Pull off the wings. Cover the rest loosely in tinfoil. Letting it rest is what keeps it juicy, don't skip this step!
  3. Transfer the veg and potatoes (leaving anything that's burned, stuck or soggy) to another baking tray and pop back in the over to keep warm.
Make the gravy
  1. Put the baking tray on the hob over a high heat. Use a spoon to remove any fat that floats to the surface. Remove the meat from the wings and add to the pan. Mash everything to a pulp. Add a heaped tablespoon of flour and mix well.
  2. Add the white wine and deglaze the pan. Allow the mixture to boil for about 5 minutes.
  3. Drain the mixture through the sieve into the pot.
To serve
  1. Put the warm veg on a plate with some of the chicken. Cover with the delicious gravy and enjoy immediately.
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Thai Green Curry

Thai Green Curry Recipe

Chicken, Main Course | April 1, 2015 | By

Thai green curry is my favourite curry to make. The coconut milk combined with the heat of the spices make for a delicious treat. Serve with some sticky basmati rice and you’ll never go back to ordering takeaway again! (Unless it’s a hungover Sunday!) 

Thai Green Curry
Serves 2
Thai green curry is a delicious aromatic and spicy curry with a coconut milk base.
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
For the dish
  1. Green curry paste (I use about 1/2 a jar of Blue Dragon paste)
  2. 1 onion
  3. 3 cloves of garlic
  4. 2 tbsp dark soy sauce
  5. 1 tbsp fish sauce
  6. 1 tbsp sugar
  7. 1 heaped tbsp plain flour
  8. Tin of coconut milk (400g usually)
  9. Bunch of fresh coriander
  10. 2 chicken fillets
  11. 2 tbsp vegetable or sunflower oil
To serve
  1. 150g rice (ideally basmati)
You will also need
  1. Large wok or frying pan
  2. Large bowl
To prepare
  1. Finely chop the onions, garlic and coriander, reserving some coriander for garnish.
  2. Boil a kettle of water for the rice.
  3. Chop the chicken fillets into small chunks.
Make the curry
  1. Put the chicken in a large bowl. Pour in 1tbsp of dark soy sauce and mix well. Sprinkle in the flour and stir well to coat.
  2. Heat the oil in a large frying pan or wok over a medium high heat (mark 4). Add the curry paste and heat for about a minute or until aromatic. Add the onions and garlic. Mix well and fry until the veg become soft. Add more oil if required.
  3. Add the chicken to the pan. Stir well and fry until the chicken is sealed on all sides.
  4. Add the coconut milk to the pan and stir well. Add the coriander, fish sauce, soy sauce and sugar. Stir well. Turn the heat down to low (mark 2) and simmer without a lid for at least half an hour stirring on occasion.
Make the rice
  1. When the curry has been simmering for about 15 mins or so, put the rice in a pan of boiling salted water. Check the instructions on the rice but it usually takes between 10 and 15 minutes depending on the brand and type.
To serve
  1. Serve the rice and curry immediately with some coriander to garnish.
Change the heat of this dish
  1. Reduce the amount of curry paste for a creamier taste and increase the amount of curry paste and garlic to increase the heat. The heat of the paste depends on the brand so make sure to read the usage instructions on the jar!
Add some veg
  1. This dish works very well with mangetout and peas. Simple add for the last 5 or 10 minutes of cooking, about the same time you put on the rice.
Make it healthier
  1. Swap the white rice for wholegrain rice and use low-fat coconut milk. Use a spoon of honey instead of sugar. Be warned that brown rice takes longer (about 40 mins usually) so will need to be put on at the same time as the curry!
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Blackened Chicken Salad

Blackened Chicken Salad

Chicken | February 16, 2015 | By

This salad literally redefined how I thought about salad. Before this, with the exception of Chicken Caesar salad, salad was a starter or a side-dish. This salad is both filling and nutritious, and it’s incredibly easy to make.

 

Blackened Chicken Salad
Serves 2
A flavoursome, mixed salad topped with juicy blackened chicken.
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
For the Chicken
  1. 2 chicken fillets
  2. 2 tbsp allspice
  3. 2 tbsp cajun mix
  4. 1 tbsp paprika
  5. salt and pepper to taste
  6. Olive oil
For the Salad
  1. Spinach or a mixture of baby leaves
  2. Handful of cherry tomatoes (halved)
  3. 1 ripe mango
  4. 1 ripe avocado
  5. 2 spring onions (chopped)
  6. 1 lime
  7. Handful of fresh mint
  8. Feta cheese
Prepare the dressing
  1. Zest and juice the lime. Chop the mint and add it to the juice. Next add a good glug of olive oil and stir or shake well to combine. This will keep in the fridge for days.
Prepare the chicken
  1. Either flatten the chicken fillets or cut into thin strips. Mix all the seasoning together and toss the chicken in it.
Make the salad
  1. Put your leaves in a large bowl and add the chopped tomatoes and spring onion. Add one third of the dressing and mix well.
  2. Chop the mango into chunks and scoop out the avocado. Add the fruit to the salad. Crumble the feta in on top. Add one third of the dressing and stir well.
  3. Fry the chicken over a medium to high heat until cooked through.
To Serve
  1. Plate the salad and top with the warm chicken strips. Divide the remaining dressing over the chicken.
Fresh Mango or Avocado?
  1. The current trend in Ireland is to sell fruit to "ripen at home". Unfortunately that means you'll need to buy your mango/avocado in advance and allow it to ripen. Alternatively Lidl have a ready to eat range and you should also be able to get fresh mangos/avocados in your local fruit and veg shop.
Salad Dressing
  1. For an extra kick add a drop of chilli oil to the dressing and add chopped coriander. An old pesto jar or jam jar makes an ideal salad shaker; simply add the ingredients and shake to mix.
Nutty Makes http://nuttymakes.ie/

Chicken, Basil and Mozzarella Arrabiata

Chicken, Basil and Mozzarella Arrabiata

Chicken, Pasta | January 4, 2015 | By

Arrabiata is Italian for “angry”. Nothing like some midweek angry chicken right? This is a simple but intense dish. The recipe uses poached chicken but of course if you prefer to fry or bake it, that will work too. This will also work well with yesterday’s leftover chicken. 

 

Chicken, Basil and Mozzarella Arrabiata
Serves 2
Succulent poached chicken in an arrabiata sauce with mozzarella and basil.
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
For the sauce
  1. 1 tin of chopped tomato
  2. 1 small tin of tomato puree
  3. Handful of cherry tomatoes (optional)
  4. Half an onion
  5. 3 cloves of garlic
  6. 1 fresh chopped chilli (or 1 tsp of chilli paste or flakes)
  7. Handful of fresh basil (or 2tbsp dried basil)
  8. Mini mozzarella balls or a ball of mozzarella chopped
  9. Olive oil
  10. Glug of red wine (optional)
For the chicken
  1. 2 chicken fillets
  2. 3 bay leaves
  3. 1 clove of garlic
  4. Squirt of lemon juice
To serve
  1. Pasta (fresh is the best but any type will do)
  2. Garlic bread
  3. Sea salt and cracked black pepper
  4. OPTIONAL- Red wine, sugar, cherry tomatoes,
To Prepare
  1. Bring a pot of water to the boil and add some sea salt, cracked black pepper, a peeled whole clove of garlic and the lemon juice and bay leaves. Turn down to a medium heat.
  2. Boil another pan of water with sea salt for the pasta.
  3. Finely chop the garlic, onion and chilli.
Poaching the chicken
  1. Place the chicken fillets in the flavoured water and turn to a low heat (about 2 on the hob). Cook at that temperature with the lid on for about 15 minutes.
  2. Remove from the heat and allow to stand with the lid on for 15 more minutes.
Making the sauce
  1. While the chicken is cooking, fry the garlic and onion in the olive oil over a medium high heat until soft. Add the chilli and cook for 1 more minute.
  2. Add the tin of tomatoes and tomato puree. Mix well, then season and add the basil. Add the red wine at this stage also if using. Bring to the boil then turn the heat to low. Once the chicken is ready tear it into shreds and add to the sauce. This will be fine until the rest is ready, just stir it occasionally.
Cooking the pasta
  1. Prepare the pasta as per the instructions on the pack. This is usually about 10 - 12 minutes for regular pasta and about 5 minutes for fresh pasta. If you're also making garlic bread, put it in the oven now!
To serve
  1. Add the mozzarella to the sauce and mix well. Serve the pasta immediately with the sauce and garlic bread.
Too hot?
  1. If you underestimated the heat of the chilli then add a spoon of sugar to calm the heat. The mozzarella will also help take the edge off the sauce.
Not hot enough?
  1. Ramp up the heat by adding extra chilli and garlic.
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Chicken Kievs with Mediterranean Wedges

chicKiev750

Chicken, Main Course | December 6, 2014 | By

This recipe takes a little more effort that the others but it is delicious. The garlic in the kievs really complements the garlic on the potatoes. A recipe for when you want to impress someone.
 

Chicken Kievs with Mediterranean Wedges
Serves 2
Delicious garlicky kievs served with lightly herbed potato wedges
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
For the Kievs
  1. 2 large chicken fillets
  2. 2 slices of smoked streaky bacon
  3. 1 large egg
  4. Breadcrumbs
  5. 2 tbsp of plain flour
  6. 1 large clove of garlic, crushed
  7. Handful of parsley, lightly chopped
  8. Chunk of butter (at room temperature)
  9. Sprinkle of cayenne pepper and black pepper
  10. Sunflower Oil
  11. 1 lemon
For the Wedges
  1. 3 large potatoes (or more if you're hungry), peeling and chopped into wedges
  2. Olive oil
  3. Handful of freshly chopped parsley
  4. I tbsp of oregano
  5. 1/2 tbsp each of chilli flakes and basil
  6. 2 cloves of garlic (crushed)
  7. Knob of butter
  8. Grated parmesan
  9. Salt and pepper to taste
You will also need
  1. Greaseproof paper
  2. A handful of toothpicks
To Prepare
  1. First make the garlic butter by mashing the garlic and the parley along with a sprinkle of black pepper and cayenne pepper. If your butter isn't salted (i.e. it's not Irish butter) add some salt too. Roll the mixture in clingfilm and put in the fridge to cool. Preheat the oven to 180º.
  2. Fry the rashers over a medium heat until crispy then drain on some kitchen paper.
For the Wedges
  1. Put the wedges in a large bowl and drizzle with olive oil. Season well with salt and pepper and toss to coat. Place in the oven on greaseproof paper and bake for 30 mins.
For the Chicken
  1. Start this step when the wedges have been on for about 15 mins. Slice into the thickest part of the chicken breast with a sharp knife to make a pocket. Stuff in some of the garlic butter we made earlier along with some broken up pieces of the crispy bacon. Seal the pocket with a toothpick or two.
  2. Heat a frying pan with about 3cm of sunflower oil. Arrange three plates for breading the fillets, one with the flour, the next with the egg and the last with the breadcrumbs. Lightly season the flour plate with salt and pepper and a small bit of parmesan. Coat your stuffed fillets in the flour, then egg, then breadcrumbs. Ensure the oil is sizzling hot then add the breaded fillets. Cook for a couple of minutes on each side until golden and crispy. Be careful, they burn quickly!
  3. Remove the fillets from the oil and place in the oven on some greaseproof paper. Bake for 12 minutes.
Finish the wedges
  1. Melt the knob of butter in a frying pan and add the herbs for the wedges. Remove the wedges from the oven and toss in this butter mixture. Place back on the greaseproof paper, sprinkling the wedges with parmesan. Return to the oven until the chicken is cooked through.
To serve
  1. Squeeze some lemon juice over the chicken kiev and the wedges. Add a lemon wedge to the plate and serve immediately.
Big date night?
  1. Reduce the amount of garlic in both the kievs and the potatoes if you're not sure your date likes garlic! Serve with a glass of ice cold white wine.
No lemon?
  1. Substitute in a lime, it'll work just as well!
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Mole Mole Chicken

Mole Mole Chicken

Chicken, Main Course | October 18, 2014 | By

Mole sauce is thick, spicy Mexican sauce with chocolate undertones. The rich taste of the dark chocolate, combined with the heat of the dish, make this an impressive and unforgettable meal. This recipe is for a quick mole sauce and the level of heat can be adjusted to taste. Following the recipe exactly will give you a medium spicy dish. 

Mole Mole Chicken
Serves 2
A spicy Mexican sauce with undertones of chocolate.
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
For the dish
  1. Glug of vegetable oil
  2. 2 chicken fillets
  3. 1 onion
  4. 2 cloves of garlic
  5. 1 green chili
  6. 1/2 a lemon or 1 lime
  7. 1 tbsp hot chilli flakes
  8. 1/2 tbsp cayenne pepper
  9. 1/2 tbsp cinnamon
  10. 1/2 tbsp ground cumin
  11. 1/2 tbsp paprika
  12. 120ml chicken stock
  13. 120ml water
  14. Small tin of tomato puree (roughly 150g)
  15. Handful of toasted almond slices
  16. Handful of dark chocolate chips
  17. Salt and pepper to taste
To Serve
  1. Rice
  2. 2 Spring Onions
You will also need
  1. Hand blender
Preparation
  1. Finely chop the onion, garlic, chili and spring onions.
  2. Boil the kettle with enough water for the rice and the stock.
  3. If the almond flakes aren't toasted, toast lightly over a low heat.
  4. Combine the spices in a small bowl.
Mole Sauce
  1. Fry the onions and garlic with the oil over a medium heat for about 3 minutes.
  2. Add the almond flakes and the spices. Stir well to combine and cook for 1 more minute.
  3. Stir in the chili, chicken stock, tomato puree and the chocolate chips.
  4. Turn the heat down to low and allow to simmer for 15 minutes. The sauce should thicken slightly.
  5. Transfer to a small saucepan and add 120ml water. Blend until smooth.
  6. Remove a small amount of the sauce to coat the chicken and put the rest on the hob at a low heat.
Rice
  1. Prepare the rice as per the instructions on the bag. This usually takes 10 - 15 minutes.
Chicken
  1. Butterfly the chicken breasts and cover with the mole sauce.
  2. Fry with a little oil over a medium to high heat for about 4 minutes on each side.
  3. Ensure chicken is cooked thoroughly before serving.
To serve
  1. Add the rice and the chicken to the plates.
  2. Squeeze over the lemon or lime juice.
  3. Add the mole sauce and sprinkle with the spring onions.
Like it hotter?
  1. Add an extra clove of garlic and an extra hot chili to the sauce. Increase the amount of chili flakes and cayenne pepper.
Like it milder?
  1. Don't add a chili to the sauce at all. Use only a 1/4 spoon of chili flakes and cayenne pepper.
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