tomato chicken & rosmarino one pot



chicken is a staple in my home. a lean meat, high in protein, easy to cook and very versatile. my firm favourite is a whole chicken stuffed with lemon and herbs and drenched in white wine, then shoved into the oven for a lengthy roasting period. yum.
and then pasta…my other secret love affair.
so combining the two makes perfect sense. to me food is not only to cure hunger. it brings people together. it soothes an aching heart. it stirs up good conversation. it makes a very dull day colourful.
it really is the best medicine money can buy. and it doesn’t always have to be fancy.
rosmarino is a small rice like pasta that i often use when making a cold salads with zesty dressings. and if you are not totally sold on the pasta idea in this dish, then use rice instead and have a Spanish evening.
this is comfort food at its best. a little effort in shredding the chicken after the cooking process but well worth it! i like to shred the chicken before serving as it is a little easier (and tidier) than doing it at the table but there really are no rules.
a great tasting, home cooked meal, perfect for the family or an evening of easy going entertainment.

serves 6
1 whole chicken, giblets removed
2tbs olive oil
3tbs butter
1 small onion, chopped
3 fat garlic cloves, chopped or grated
2tbs tomato paste
1 can chopped tomato
3 medium carrots, peeled and diagonally sliced
3 celery ribs, sliced
2tbs brown sugar
2tsp paprika
1/2tsp onion seeds
1/2tsp cumin seeds
1/2tsp coriander seeds
1/2tsp dried mixed herbs
2tbs worcestershire sauce
3 stalks rosemary, leaves only, chopped
1/2tsp salt
1/2tsp black pepper
1/2c dry white wine
600ml chicken stock
600ml cold water
handful fresh chives, chopped
handful fresh parsley, chopped
200g rosmarino pasta

how to do it
preheat the oven to 180 degrees C. or 160 with a fan.
heat a little oil in a deep, oven proof dish with tight fitting lid or dutch oven.
place the chicken in the hot oil, breast side down, and brown the meat for about 4 minutes. remove and set aside.
add the remaining oil and butter. sauté the onion until translucent. add the tomato paste, brown sugar, spices & rosemary and cook for about 2 minutes, until wonderfully fragrant. deglaze with the white wine and cook until reduced by half.
add the carrots and celery and stir to coat. pour the chopped tomato into the pot with the chopped garlic. stir and cook for 2 minutes. place the chicken back into the pot, skin side up. pour the chicken stock and cold water mixture into the pot, around the chicken but leaving the top of the chicken breast untouched.
bring the pot to the boil, uncovered.
once boiling, place the lid on top and put it into the oven for one hour, 20 minutes.
carefully remove the pot from the oven and gently stir in the rosmarino pasta around the sides of the chicken. put the pot back into the oven, with the lid on, for a further 30 minutes.
remove from the oven and rest, covered for 20 minutes.
now you can remove the chicken and shred the meat to your preference, discarding the bones and carcass. stir the parsley and worcestershire sauce through the pasta. place the shredded chicken on top and garnish with the chopped chives and a few pinches of paprika.

from my kitchen to yours, with love x





homemade ice cream

it is no secret. i absolutely love ice cream. i love ice cream in summer. i love it in winter. i love it while watching a movie.. quite honestly, i love it all the time. what i love about homemade ice cream is that i get to choose what type of ice cream i feel like. this recipe base is so easy and really only needs two main ingredients. and then i add the rest for extra creamy, moreish ice cream.
i have been making this ice cream for years! it all started on a boat in the Mediterranean some 12 years ago. a delectable coffee & liqueur flavour topped with nuts.
there is something about ice cream and nuts…in my mind, a match made in heaven. i love the creaminess of it combined with a toasted, bittery, salty crunch.
for this recipe i used toasted walnuts and chopped dark chocolate but any nut will do and if you like the idea of coffee, simply add a single espresso (room temperature) to the condensed milk mixture before folding through the cream.
if you prefer a straight forward vanilla ice cream then don’t add anything except the first 4 ingredients. use the base of the recipe as your canvas and be creative.
the liquid glucose helps to prevent crystallisation and provides a smooth body.

1 can (385g) condensed milk
2C (500ml) heavy cream
1tsp vanilla paste / vanilla extract
1.5tbs liquid glucose
60g chopped walnuts (toasted)
40g dark chocolate (roughly chopped)

in a large bowl, combine the condensed milk, vanilla and liquid glucose. mix (with a spoon) until well combined.
in a separate bowl, using a handheld mixer, beat the cream until soft peak stage.
lightly fold a tablespoon of the beaten cream into the condensed milk mixture. once it is incorporated, fold the remaining cream into the mixture.
now gently fold the nuts and chocolate into the cream mixture.
pour the mixture into a freezable container and freeze for a minimum of 6 hours.

serve with homemade chocolate sauce or strawberries.

from my kitchen to yours, with love x


butter & garlic roasted chicken

i love the combination of butter and garlic in this dish! quite honestly…i love the combination of butter and garlic in almost any dish!!
‘low and slow’ is my preferred method of cooking chicken, giving you an end result of perfectly roasted, tender & juicy meat, buttery garlic and delicious flavour!
no extra gravy is required as the cooking liquids and butter make a perfectly tasty & flavourful sauce.
the roasted halved head of garlic is delicious on its own with the meal or spread over fresh, thick, crusty bread!

ingredients | serves 6
1 whole chicken
4tbs olive oil
100g butter, melted
1/3c dry white wine
Juice of 1 lemon
1 lemon, sliced in half
4 garlic cloves, minced
1 whole head of garlic, sliced in half
8 thyme sprigs
4 rosemary sprigs
black pepper
salt

preheat the oven to 160 degrees celsius.
mix the olive oil, butter, wine & lemon juice together. set aside.
place the head of garlic, thyme, rosemary & half of the sliced lemon into the cavity of the bird. tie the legs with cooking string.
pour the butter mixture under the skin and over the chicken. rub the minced garlic over the skin and generously season with salt and black pepper.
place the second lemon half next to the chicken in the casserole and roast in the oven for 2 hours.
rest the chicken for 5 minutes before slicing or portioning.

from my kitchen to yours, with love x


lamb knuckle stew

as promised, my lamb knuckle recipe.
this is another cut of meat that needs longer cooking time but the wait and little bit of effort is certainly worth it.
a rich, flavourful sauce with fall off the bone meat and soft marrow is the perfect meal for any chilly day, lunch or dinner.
i served the stew with a parsnip & potato mash, which was the perfect accompaniment to this dish.
the most effort lie in the chopping of the vegetables but this is another one pot wonder that is super easy and super tasty!
i used a moroccan spice that i bought from Woolworths and extra cumin for added flavour. any leftovers are great for a quick pasta the next day, topped with fresh parmesan shavings.
serve this with a glass of good quality red wine and you will love yourself for a very long time…

ingredients | serves 4
1.5kg lamb knuckle
olive oil
2tbs butter
flour for dusting
2tsp moroccan spice
1tsp ground cumin
1tsp oregano
1 large onion, chopped
5 garlic cloves, chopped
2 carrots, cut into blocks
4 celery sticks, sliced
3 small leeks, sliced
2tbs tomato paste
1 can chopped tomato
2tbs brown sugar
1/2c red wine
500ml lamb or beef stock
juice of 1/2 lemon
2 rosemary sprigs, leaves only
fresh parsley, for garnish
1tsp salt
black pepper
1/2tsp chilli flakes
2tsp corn flour (if necessary)

preheat the oven to 160 degrees C. dust the lamb knuckles with flour.
heat oil in a large oven proof skillet / pot / dutch oven. brown the meat on all sides and set aside. add a glugg of olive oil and butter to the same skillet and sauté the onion, moroccan spice, cumin & oregano until glossy. add the carrots, celery, leeks, garlic, tomato paste &. brown sugar and cook, while stirring, for three minutes.
deglaze the skillet with the red wine and cook on low heat for about ten minutes until the alcohol has evaporated.
add the stock, chopped tomato, rosemary, salt, pepper & lemon juice and bring to the boil. nestle the knuckles into the mixture and bring to a simmer.
cover with a tight fitting lid or tin foil and place into the preheated oven for two (2) hours until the meat is beautifully tender.
for a thicker sauce, mix the corn flour with two teaspoons water and place the skillet back onto the stove and bring to a gentle simmer. pour the slurry into the pot while stirring and cook until slightly thickened.
garnish with the fresh parsley and enjoy.

from my kitchen to yours, with love x



chicken & veg tray bake

another rustic one pan oven meal that is delicious and nutritious at the same time! packed with vegetables and flavour, this dish is on the table in no time at all and really requires zero effort except for some chopping and slicing. the oven does the rest.
couscous was my chosen side but any other side like roasted baby potatoes or rice will do.
an inexpensive, tasty, wholesome meal, fit for the whole family!

ingredients | serves 4
1/4c olive oil
2 red onions, quartered
8 garlic cloves, peeled and kept whole
8 chicken pieces (breast, drumsticks or thighs)
1/2 butternut, cut into chunks
3 small sweet potatoes, cut into chunks
4 zucchini, sliced diagonally
1tsp cumin seeds
1tsp dried oregano
2 stalks rosemary, leaves only
6 stalks thyme, leaves only
1/3c dry white wine
1/2c chicken stock
salt
black pepper

preheat the oven to 180 degrees C.
place all of the ingredients except the wine, stock, herbs & spices into an ovenproof baking tray or dish.
drizzle the olive oil over the chicken and vegetables and sprinkle the herbs, spices, salt & pepper over the mixture. using your hands, mix everything together.
add the white wine & stock to the tray.
place the tray into the preheated oven and bake for at least 1 (one) hour, until the veggies are nice and soft and the chicken is cooked through.
serve with your choice of side and enjoy.

from my kitchen to yours, with love x