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Spatchcock roast chicken with herb & lemon cream

Mar
10

If there is one dinner guaranteed to get everyone running to the table, it’s a roast chicken. The smell of it cooking is the smell of home. But…. it usually takes a good hour and half to roast a chicken and midweek there’s not many who can dedicate that amount of time to making the dinner. That’s where spatchcocking comes in. If you’re new to spatchcocking, you’re going to love it.

Spatchcocking a chicken is where you open it up with scissors so that it cooks flat on a baking tray. Cooking a chicken this way means  you can have a roast chicken on the table in half the time – 45 minutes to be precise, and there’s no gravy to make in this recipe. Instead you whip up a quick and fresh lemon & herb cream using mayonnaise and creme fraiche. See separate post for how to make your own mayonnaise.

I serve this with halved new potatoes boiled in their skins for 10 minutes until soft to a knifepoint and finished with a big knob of butter and grated parmesan cheese. Put some pan fried veggies on the side.

What you need:

1 chicken

oil

salt & pepper

150ml mayonnaise (see separate post)

150ml creme fraiche

zest of a lemon

a handful of basil and rocket leaves, finely chopped

What to do

Preheat the oven to 200 degrees.

Put the chicken on a baking tray

Flip her over

Use a sturdy pair of kitchen scissors to cut along the back bone. It’ll cut quite easily if you apply a bit of pressure so don’t be afraid

Open it out

And turn her back over, skin side up, season with salt and pepper and drizzle over some oil

Roast for 45 minutes until crispy and golden.

Meanwhile make the lemon & herb cream. Put the mayonnaise in a bowl

Add the creme fraiche

Gather your herbs.I’m using basil and rocket leaves because that’s what I have available but any herbs would do. Tarragon and chicken are a match made in heaven.

Chop the herbs and add them to the mayo and creme fraiche

Mix together

Zest a lemon

And add that to the bowl. Then set aside until the chicken is ready

Take everything to the table and let people help themselves. I love casual dinners like this.

Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram.

Love Livs

x

If you like this recipe, please share it with your friends.

Homemade mayonnaise

Mar
10

The first time I made my own mayonnaise was for my sister. I had bought her a little pottery jar with mayonnaise written on the side for her new flat and I thought I ought to put something in it. Well, I’ve got to tell you I was blown away. Homemade mayonnaise is a whole different species to the shop bought stuff in a jar. For one, the colour is completely different. Homemade mayo is a thick luscious yellow which makes you wonder what goes into a shop bought variety to make it white….??? For two, the taste is delicious. I haven’t looked back since.

Making mayo is not difficult. A big deal is made about the fact it can curdle.. and it can.. but if you remember to add the oil slowly, a drop at a time, it won’t, and even if it does because you’ve accidentally glugged the oil in too quickly, a bit of boiling water added and some elbow grease will right it again.

A few tricks make it a little easier… put the bowl on a piece of damp kitchen roll to stop it spinning round when you whisk (that can get a bit annoying after a while!!) and stick the radio on as you whisk because adding a drop at a time can seem like a long time when you’re whisking but if you listen to some tunes the time will go quicker. It only takes 5 minutes for the drop by drop stage and then you can glug in the oil quicker without fear of curdling it.

I use an all purpose rapeseed oil to make mine as I find olive oil too bitter tasting. But try different oils and see which you prefer.

Mayo will last for up to a week in the fridge ready to whip up a multitude of sandwiches and salads or dips so it’s a great store- cupboard staple.

What you need

3 egg yolks

300ml rapeseed oil

1 tbsp white wine vinegar

salt & pepper

To make it

Put a large bowl on a damp piece of kitchen roll

Separate the eggs

Put the egg yolks in the bowl

Season with salt & pepper and add the vinegar

Measure out the oil

Add the oil a drop at a time whisking each one in before adding the next

When the mixture starts to stiffen under your whisk you can add the oil a bit quicker, a glug at a time

Keep whisking until it’s gorgeous and thick

Pile into a pottery jar or similar container.I saved this one from some blue cheese at Christmas and it’s the perfect size for mayo. But a bowl will be fine too.

Keep in the fridge for up to a week.

Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram

Love Livs

x

If you like this recipe, please share it with your friends.