|I was delighted to be able to test a recipe for Vanessa Kimbell. She, rather amazingly, has given up work for a year to write her cook book, called Prepped, full of inspiration for “time short foodies”. Lord knows we all seem to be short on time! I cant wait to see it in print!
I tested one of Vanessa’s linked recipes, Lemon Roast Chicken & Caraway Potatoes followed by Caraway & Lemon Chicken Pasties using what was left of the chicken and potatoes. The linked recipe idea is a time saving way of using one lot of ingredients to make 2 meals. Which is music to my ears!
The Lemon Roast chicken is roasted with the addition of lemon and garlic, adding cream along with the juices from the chicken to make a luscious gravy at the end. While roasting the chicken the potatoes are cooked and mashed then adding butter, lemon zest, caraway and Parmesan. This was a delicious combination- really I could have eaten it just like that! But that wasn’t the end for those lovely potatoes! Reserving half for the pasties another time you shape the remainder into patties. bread them and shallow fry -delicious!
The potatoes compliment the lemon chicken perfectly and with the gravy made from the lemony juices of the chicken it all marries together fantastically.
The recipe below is Vanessa’s and may change slightly when the book is printed as this is the test recipe.
My chicken took a lot longer to cook- slow oven!
A Large Chicken about 1.6kg
3 tablespoons of rapeseed oil
2 teaspoons of good quality sea salt
5- 6 cloves of Garlic
½ teaspoon of sugar
30 ml of single cre2 Bay leaves2 sprigs of Rosemary
2/3 tablespoons of corn starch
some chives for scattering
1 Pre heat the oven to 240°C/475°F/gas 9
2 Sprinkle salt over the top of the chicken and place springs of Rosemary, garlic and the bay leaves inside the cavity. Pop a whole lemon in the cavity too.
3 Drop the temperature to 200°C/400°F/gas 6 and cook the chicken for 1 hour.
Remove the zest and juice the lemon then add both to the juices from the chicken.
Baste the chicken with the juices.
After 20 more minutes in the oven you can check that is cooked by inserting a skewer in the thigh and making sure that the juices are clear. If they are still pink return to the oven for ten more minutes and repeat the test.
5 Remove the chicken from the baking pan and set to one side to rest. A few minutes rest are important in order to allow the meat to relax, it will be much more tender as a result.
In the mean time set to on making the gravy. Strain the liquid into a gravy separator returning the juice back to the original baking pan. Over a medium heat add the last of the lemon juice, and stir in the sugar. I do always taste here, and can add more or less sugar, salt or water depending on my tastes.
6 You can use corn flour made into a watery paste and add it in whilst stirring to thicken the sauce. It is best cook this through for a minute or so. For a voluptuous sauce just before serving stir in two or three tablespoons of creamIit the gravy. Slice the meat and cover in this lemon infused gravy. As you serve scatter chopped chives.
Serve with the caraway and lemon potato cakes, recipe below, as before it is Vanessa’a test recipe and therefore may change.
You will need 100g per potato cake. This recipe makes 8 potato cakes and leaves half left over to make the pasties with the following day
1kg potatoes such as Maris Piper
1 level tbs Caraway seeds
200g Parmesan cheese
zest of 2 lemons
4/5 tablespoons of breadcrumbs
1 Cover with water and boil the potatoes in saucepan for 20 minutes. Drain, pop them back into the pan and add the butter, caraway parmesan, zest and just one of the eggs. Mix really well.
Season with salt and pepper.
2 Using your hands form into six patties.
3 Beat the egg and place into a saucer. Place the breadcrumbs into a saucer and gently dip the patties in egg, then cover in breadcrumbs before frying in a heavy based pan in oil until golden brown. Be careful not to handle them