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HONEY ROAST CHICKEN
When you are hungry, a tasty roast chicken with a butter, honey, salt and cracked peppercorn crust is hard to beat. A good quality chicken is essential for a juicy and flavoursome result. A plump, free range, corn fed chicken is recommended.The result will be meltingly tender.
2 cloves garlic, finely sliced | 25gm (1oz) unsalted butter, | |
small bunch tarragon or thyme | softened to a dropping consistency | |
1.2 kg (2¾ lb) chicken (not | 1 | tbsp sea salt crystals |
larger, or it will not cook in time) | 1 | tbsp coarsely crushed black |
30ml (2 tbsp) runny honey | peppercorns | |
Preheat oven to 220C/425F, set to Bake.
Place the garlic and herbs in the chicken’s cavity. Warm the honey and butter and, using your hands, smear it over the bird thoroughly. With fingers still sticky, rub in the salt and pepper.
Line the oven tray with a silicone mat to prevent any honey drips burning onto the bottom. Put the grill tray in the oven tray and place the chicken on the top, breasts towards the door.
Cook chicken at 220C/425F for 10 minutes on rack position C, then turn the oven down to 190C/375Fand allow 45 minutes per kg, plus 20 minutes. Make sure it is cooked through (to do this insert a skewer into the thickest part of the leg: if the juices run clear, the chicken is cooked.
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HOME MADE BREAD
This basic bread recipe is quick and easy and can be adapted to your own taste.
Why not have fun and experiment with your choice of ingredients to vary the flavour and texture.You can add seeds, nuts, curry pastes, dried fruits or herbs but always use good quality organic flour from local mills as this produces a much more nutritious and high quality product.
500g strong white flour | 11/2 tsp fast action dried yeast |
or 500g strong wholemeal flour | 2 tsp sugar |
25g butter | 300ml warm water for the white loaf or |
11/4 tsp salt | 350ml warm water for the wholemeal loaf |
In the Dualit food processor large bowl fitted with the dough blade mix together the flour, salt, yeast, butter and sugar. Process well, slowly adding the water through the feeder tube until the flour forms a craggy ball – this should take approximately 2 minutes. Leave the dough in the processor bowl to rise for approximately
TRADITIONAL SPONGE CAKE
There is nothing nicer than the simplicity of a Traditional Victoria Sponge cake.
This
175g | soft butter or margarine | 175g |
175g | caster sugar | 1 tsp vanilla essence |
4 large eggs | 4 tbsp strawberry jam (to decorate) | |
1 tsp baking powder | icing sugar to dust | |
Place the butter or margarine, sugar, baking powder and flour in the food processor large bowl with its chopping blade. Remove the feeder tube to allow as much air into the mix as possible. Pulse until the mixture is creamed together. Break in the eggs and process for a further
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