Welcome to My Kitchen

I started cooking 12 years ago, and every day has been a new experience. You might not believe it but i was a person who could not fry an egg...but 12 years on..i feel i can take on any challenge.

I'm constantly trying out new recipes and looking for innovative ways to improvise my dishes and make it more easier. The easier the cooking gets and the less time it takes the more time for me to relax with my loved one.
But easy and quick does not mean compromise on taste or the way a dish is presented. I take great pride in decorating my dishes as i am a firm believer of ' The first impression counts'.

I decided to start this blog to help others like me discover that cooking a feast does not require slogging for hours in the kitchen all it requires is the right ingredients, tools and a creative mind and voila! you will have your family and guests begging for second helpings....

My inspiration for cooking has always been my husband...he loves his food..and like the saying goes 'A way to a man's heart is through his stomach'..i can confidently say it's true and it works wonders for a happy relationship...but he is also my best critic and competition.

I've got two little girls both who love to eat, and my eldest always enjoys helping me in the kitchen. I will try to post more kid friendly recipes that can be fun to eat and make together.

Hope you enjoy this blog and find it useful...please do feel free to leave any feedback or comments...remember there's always room for improvement!!!

Saturday 10 December 2011

Roast Chicken

This is a perfect recipe for the festive season. The chicken is very moist and succulent and a definite dinner party winner.




Ingredients:


1 whole chicken
1 tbsp butter


For the marinade:


1 inch cinnamon stick
3-4 cloves
2 cardamon pods
4-5 black peppercorns
2 green chillies
1 tsp cumin powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilli powder
1/2 sugar
3-4 garlic cloves
1/2 inch ginger
Juice of 1 lemon
1 stock cube
8-10 fresh coriander leaves
Salt for seasoning


Method:


1. Blend the marinade ingredients into a thick paste with little water. Apply this marinade to the chicken, make sure you put the marinade under the skin and in the cavity. Massage well into the chicken. Cover with cling film and leave in the fridge to marinate overnight.


2. Remove the chicken from the fridge, let it rest for atleast 30 mins. Pre-heat the oven at 200C. Place the chicken in a roasting dish lined with greaseproof paper. Melt the butter and brush on to the chicken.Cover with foil to avoid the meat from drying out. 


3. Place in the oven, reduce heat to 180C and cook for atleast 1 to 1.5 hour. You can check if chicken is ready by  making a small slit in the leg, if the juices run clear the meat is cooked. Remove the foil and cook for a further 15 minutes to brown and crisp the skin. Make sure to baste the chicken occasionally with the juices to keep the chicken moist.


4. Serve the chicken with roast potatoes, carrots, onions and brussels sprouts.



No comments:

Post a Comment