Thai Roast Chicken

Thai Roast Chicken

This quick and easy recipe for Thai roast chicken is packed full of flavour and makes a refreshing change from the traditional Sunday roast.

Thai Roast Chicken

Ingredients:

1 Whole Chicken (Around 1.6kg, Trussed), 5 Lemon Grass Stalks (Core Only, Chopped), 2″ Fresh Ginger (Peeled and Chopped), 5 Spring Onions (Chopped), 2 Garlic Cloves (Peeled and Chopped), 2 Birds Eye Chillies (Chopped), 2 Red Chillies (Chopped), 1/2tsp Ground Turmeric, 75ml Groundnut Oil, 2 Limes (Quartered), Sea Salt

Method:

1) Preheat the oven to 185c. Prepare the Thai paste by combining all of the ingredients (except the chicken, limes and sea salt) in a spice blender or food processor. Blitz the mixture to a fine purée.

2) Place the chicken on a roasting tray and baste liberally with the paste (reserving around half to baste later) and force some of the paste between the skin and breast meat. Push the lime quarters into the rear of the chicken. Sprinkle with a generous amount of sea salt. Cover the roasting tray with kitchen foil.

3) Cook the chicken in the oven for 1 hour. Remove from the oven and baste with the remaining paste. Return to the oven uncovered for a further 30-45 minutes or until cooked through.

4) Once cooked, remove from the oven and allow the chicken to rest for at least 20 minutes before serving.

Great served with jasmine rice or a rice noodle salad. Enjoy!

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Rib of Beef, Chimichurri

Rib of Beef, Chimichurri

Chimichurri is an awesome accompaniment for beef steaks and roasts. More refreshing than a rich jus, it is also a good way to use up leftover herbs.

Roast rib of 60 day dry aged beef is served with my chimichurri – packed full of fresh herbs with a hint of heat and a good kick of red wine vinegar and garlic.

Rib of Beef, Chimichurri
Serves 6-8

Ingredients:

For the Beef: 2-3kg Extra-Mature Rolled Rib Roast (Or Rolled Sirloin), 1 Head of Garlic, 4 Thyme Sprigs, Sea Salt, Cracked Black Pepper

For the Chimichurri: Very Large Handful of Fresh Coriander, Parsley, Basil and Tarragon (Finely Chopped), 1tsp Dried Oregano, 1 1/2 Garlic Cloves (Finely Chopped), 1 Green Chilli (Deseeded and Finely Chopped), 50-75ml Extra Virgin Olive Oil, 2tbsp Red Wine Vinegar, Sea Salt, Cracked Black Pepper

Method:

1) To roast the beef, pre heat the oven to 220c. Season the roast liberally with sea salt and cracked black pepper all over. Place on a roasting tray and scatter the garlic cloves and thyme over the roast. Roast at 220c for the first 20 minutes. Cook at 185c for 15 minutes per lb for medium or until cooked to your liking. Cooking to an internal temperature of 50-54c will give you medium beef. When cooked, remove the roast from the oven, wrap well in tin foil and wrap in a towel. Leave the roast to rest for at least 30 minutes.

2) Meanwhile make the chimichurri. Combine the chopped herbs and oregano with the garlic and chilli in a bowl. Slowly add the olive oil whilst whisking until a slightly runny consistency is achieved. Add the red wine vinegar to taste and season well with sea salt and cracked black pepper. Set aside.

3) Serve the roast beef with a good amount of chimichurri. Great served with roasted vegetables.

Enjoy!

Beef Fillet, Madeira, Yorkshire Pudding

Beef Fillet, Madeira, Yorkshire Pudding

A decadent Sunday Lunch! Roasted beef fillet is paired with a sweet Madeira jus and richer Yorkshire puddings.

We have been developing extra-matured 60 day, dry aged steaks at work (my family butchers business) and I had the pleasure of using an extra-matured fillet for this dish. Beautifully tender with a rich, almost game like flavour – the results are better than we could have wished for – a really special steak! Our extra-matured steaks are available to buy from our online shop!

Beef Fillet, Madeira, Yorkshire Pudding
Serves 4

Ingredients:

For the Beef: 800g Beef Fillet, 25ml Rapeseed Oil, 25g Unsalted Butter, 1 Rosemary Sprig, 1 Garlic Clove, Sea Salt, Cracked Black Pepper

For the Madeira Jus: 3tbsp Unsalted Butter, 1 Shallot (Finely Diced), 1 Garlic Clove (Bashed), 100ml Madeira, 200ml Beef Stock, Sea Salt, Cracked Black Pepper

For the Yorkshire Puddings: 225g Plain Flour, 375ml Milk, 4 Eggs

Method:

1) Preheat the oven to 220c. Make the Yorkshire pudding batter by whisking together the milk and eggs. Slowly add this mixture to the plain flour in a large bowl – whisking to combine (don’t worry if there are a few lumps!). Pour a little vegetable oil into the bottom of each hole of a 12 hole muffin tin and place in the oven to preheat. Once hot, remove and pour the batter into the muffin tin, dividing the mixture equally between the holes and return to the oven to cook for 20-25 minutes until golden brown. Remove and set aside.

2) Make the Madeira jus by sautéing the shallot and garlic for 5 minutes in 1tbsp of the butter in a medium saucepan over a medium heat. Turn the heat up high and add the Madeira, allow to reduce by half. Add the beef stock and continue to reduce until the mixture has reduced by 2/3. Strain the sauce into a clean pan and whisk in the butter whilst over a low heat. Set aside.

3) Preheat the oven to 200c. Season the beef fillet with sea salt and cracked black pepper and sear for 2 minutes on each side in the rapeseed oil in a large pan over a high heat. Transfer to the oven, sitting atop the rosemary and garlic clove, and roast for 25-30 minutes for medium-rare or until cooked to your liking. Remove, cover and allow to rest for at least 15 minutes before serving. Meanwhile, turn the oven down to 160c and return the Yorkshire puddings to the oven to warm.

4) Slice the beef fillet and serve with the Yorkshire puddings and warmed Madeira jus. Also great served with some roast potatoes and baked carrots.

Enjoy!