Sunday Roast Dinner

Sunday Roast Dinner – Candy Coated Culinista

I really can’t get enough of a roast chicken and this one is high up on my list. Roast chicken is such a simple protein to make and yields leftovers for another meal soups or salads.

Yield/Serving: 4
Prep Time: 20 min.
Cook Time: 70 min.
Difficulty level is: Easy

From Simple

Ingredients

Spring Roast Chicken with Preserved Lemon
• 5 tbsp unsalted butter, at room temperature
• 3 tbsp thyme leaves
• 3 garlic cloves, crushed
• ½ small preserved lemon, seeds discarded, flesh and skin roughly chopped (2 ½ tbsp.)
• 1 lemon, finely zest to get 1 tsp, then juice to get 1 ½ tbsp.
• Salt
• Black pepper
• 1 whole chicken
Roasted Asparagus with Almonds, Capers and Dill
• 1 bunch of asparagus, ends removed
• 3 tbsp olive oil
• Salt
• Black pepper
• 2 tbsp unsalted butter
• ¼ cup sliced almonds
• 3 tbsp baby capers, or regular capers
• ½ cup dill, rough chopped
Sweet Potato Mash with lime Salsa
• 2 lb sweet potatoes, unpeeled and cut in half lengthwise
• ¼ cup olive oil
• Salt
• ¼ cup basil leaves, finely chopped
• ½ garlic cloves, minced
• 2 limes, finely zest to get 2 tsp, then juice to get 1 tbsp
• Black pepper

Assembly

Spring Roast Chicken with Preserved Lemon
1. Preheat oven to 400°F.
2. Place butter, thyme, garlic, preserved lemon, lemon zest. ¼ tsp salt and black pepper in a food processor and combine.
3. Loosen the skin away from the breast and spread most of the butter mixture underneath. Spread the remaining butter over the legs.
4. Place chicken in a baking pan and drizzle lemon juice and sprinkle ½ tsp salt and pepper.
5. Roast for 70 minutes, basting every 20 minutes or so, until golden brown and crisp and the juices run clear when the meat is pierced with a small knife.
6. Remove from oven and allow to rest for 10 minutes before serving.
Roasted Asparagus with Almonds, Capers and Dill
1. Preheat oven to 425°F.
2. Mix asparagus with 1 tbsp of oil, salt and pepper.
3. Arrange on a parchment paper lined baking sheet, spaced well apart and roast for 8-12 minutes until asparagus is soft and starting to brown in places.
4. Transfer to a large serving plate and set aside.
5. Put butter into a small saucepan and place over medium-high heat.
6. Once melted, add almonds and fry for 1-2 minutes stirring frequently until almonds are golden brown.
7. Pour almonds and butter over asparagus.
8. Add the remaining 2 tbsp of oil to saucepan and place over high heat, once hot, add capers and fry for 1 – 2 more minutes, stirring until crisp.
9. Using a slotted spoon remove capers from oil and sprinkle over asparagus along with dill.
10. Serve warm.
Sweet Potato Mash with lime Salsa
1. Preheat oven to 425°F.
2. Rub potatoes with 1 tbsp of oil and season with ¼ tsp of salt.
3. Place of parchment-lined baking sheet, cut side down and roast for 30-35 minutes, until very soft.
4. While potatoes are roasting, prepare the salsa.
5. Place remaining 3 tbsp of oil into a small bowl with basil, cilantro, garlic, lime zest, lime juice and salt and stir to combine.
6. Once potato is cool enough to handle, remove the skin or scoop out the flesh and mash.
7. Add salt and pepper, transfer to bowl, and serve with salsa on the potatoes or on the side.

Please Enjoy

My thoughts
I really can’t resist a roast chicken Sunday dinner as it reminds me of my mom. This spring chicken was so delicious I have made it twice already and it will be a new way to enjoy my Sunday chicken. I even made a preserved lemons weeks before. The flavours were bright and fresh with a little spin.

Spring Roast Chicken with Preserved Lemon – Candy Coated Culinista

Roasted Asparagus with Almonds, Capers and Dill – Candy Coated Culinista

Advertisements

Spatchocked Chicken with Asparagus & Grilled Lemons

Spatchocked Chicken with Asparagus & Grilled Lemons – Candy Coated Culinista

A simple weeknight grilling dinner, so good it can be served for Sunday dinner.

Yield/Serving: 2 to 4
Prep Time: 15 min.
Cook Time: 35 min,
Difficulty level is: Easy

From: Food 52 Any Night Grilling

Ingredients
• One 4-4 ½ pound chicken, spatchocked (ask your butcher to spatchock it for you
• Extra virgin olive oil, for drizzling
• Kosher salt
• Ground black pepper
• 1 bunch of thyme
• 8 ounces haricots, bottoms trimmed
• 2 spring onion, halved
• 2 lemons
• Flaky salt

Assembly
1. Spatchock chicken by removing the spinal cord and lightly drizzle with olive oil and then sea with salt and pepper.
2. Tuck the wings under the legs making the chicken lie flat.
3. Spread thyme and oregano on a baking sheet and set aside to marinate at room temperature for 30 minutes.
4. Prepare charcoal grill or coat the gill pan with extra virgin olive oil over high heat using a paper towel.
5. Place season chicken, skin side down onto the grill with the thyme & oregano underneath and brown skin for 8 – 10 minutes.
6. Turn chicken, discard any burnt thyme or oregano, and cook until nearly cooked through and cook for another 8-10 minutes.
7. Flip chicken again and cook for another 3-5 minutes until skin is crisp and browned.
8. Transfer to a baking sheets to rest
9. Place asparagus over grill and char for about 5 minutes, ensuring you get grill marks.
10. Cut lemons in half and grill along with the onions.
11. Mix onions with the asparagus.
12. Serve chicken on a platter family style with asparagus and grilled lemons.

Tips
• I added oregano, used white onion instead of green onion and also swapped asparagus for the green beans as its asparagus season.
• Serve with potatoes on the side.

Please Enjoy

My thoughts
I have been wanting to practice my grilling skills and this book is a great option as these recipes are easy and well good for weeknight grilling. I opted to buy a enamel cast-iron grill pan as I didn’t want to pull out my cumbersome indoor grill. The recipes turned out excellent, the only thing I have to do is get stronger grill marks next time. Otherwise this recipe tasted to healthy and yet so simple. I opted to spatchock my chicken myself as I had never done this before. I found it a little gross removing the spinal cord, and have much respect to butchers getting the job done. All I could think of when I was butchering this chicken was the ritual called the Blood Eagle from Viking lore; which was a tad funny that my mind went there; but it was apt. This recipe is easy to swap out any in season veggies you prefer and get the same amazing results. I have never had a grilled lemon and enjoyed squeezing it over the asparagus and chicken. I served lemon oil gem potatoes with cayenne pepper on the side. I will be making this again. This recipe is visually attractive and will catch your dinner guests or families attention.

Pasta with Fried Lemons and Chili Flakes

Pasta with Fried Lemons & Chile Flakes – Candy Coated Culinista

Lemons, lemons and more lemons! If you are a lemon lover this recipe is for you.

Diner: Changing the Game by Melissa Clark

Ingredients
• 4 lemons
• 1 pound linguine or spaghetti
• 4 tbsp extra virgin olive oil, plus more for drizzle
• Pinch of sugar
• 3 tbsp unsalted butter
• ¾ tsp chili flakes. More to taste
• 2/3 cup parmigiana-reggiano cheese, plus more to taste
• Black pepper, to taste
• ½ cup celery leaves, coarsely chopped (optional)
• 1/3 cup parsley, coarsely chopped (optional)
• Flaky sea salt, for garnish

Assembly
1. Bring a large pot of salted water to a boil over high heat.
2. Zest finely 2 lemons and set aside.
3. Trim the top and bottom off the other two lemons and cut lengthwise into quarters and remove any seeds.
4. Thinly slice the quarters into triangles and blanch lemon pieces in the boiling water for 2 minutes. Then transfer using a slotted spoon to a paper towel to dry.
5. In the same boiling water add pasta and cook until al dente.
6. Drain water; but reserve ½ cup of the pasta water.
7. Using a large frying pan, heat 1 tablespoon olive oil over high heat.
8. Add the dried lemon pieces and season with a pinch of salt and sugar.
9. Cook until the lemons are caramelized, for 3 to 5 minutes and then transfer to a plate.
10. Over medium heat melt butter in the leftover oil and add the chili flakes and lemon zest of both lemons until fragrant.
11. Whisk in the reserved pasta water.
12. Toss in pasta, the juice of one lemon, cheese, black pepper and the remaining salt.
13. Cook until pasta is coated with sauce and add in the caramelized lemon.
14. Add celery leaves and parsley if desired.
15. Taste and add more lemon juice, drizzle olive oil and cheese if desired.
16. Sprinkle with sea salt and serve.

Please Enjoy

My thoughts
I wasn’t a fan of this recipe. The caramelized lemons and the lemon zest, lemon water, lemon juice. It was all too much lemon for me. I could handle almost all that lemon except the caramelized lemon. All I could taste was lemon rind, so I took that out and enjoyed the dish a little more. The combination of black pepper, chilli flakes and cheese and lemon; this mixture had a tendency to clump together and not be

%d bloggers like this: