Spatchcock CHICKEN Roast

THE RECIPE

Who doesn't love roast chicken? The crisp, salty skin, moist tender meat and simply wonderful aromas filling the kitchen. It is a real crowd pleaser and firm family favourite. I have often heard people lament the fact that although they love roast chicken they just don't have the time to cook it. I won't get started on the perceived time poor, it is not that people don't have time it is about time prioritisation. One of the best things that most of us could do to improve our health and wellbeing is to break our dependence on quick and easy convenience food and make the time to cook more from scratch. So here is the answer for you to cook and enjoy roast chicken again, Spatchcock It! The best and fastest way to roast chicken, I've been spatchcocking my chicken for roasting for several years now. I don't think I will ever go back to roasting a chicken in the traditional way (whole roast bird).  Basically, spatchcocking is a method of preparing the chicken for cooking. The method involves cutting from tail to neck along the backbone so that the bird can be opened out flat (also referred to as butterflying). It gives easier access to the cavity and exterior of the chicken for seasoning. This method results in a shorter cooking time. The chicken cooks more quickly and evenly, and all the skin gets nicely golden and crisp. Spatchcocking is also an ideal option for cooking a whole chicken on the BBQ.

INGREDIENTS:

1 whole chicken
2 tablespoons olive oil
A bunch of fresh herbs (such as rosemary), finely chopped
Salt and black pepper

Serves 4-6

Saucy PASSATA

THE RECIPE

I love to grow tomatoes in the greenhouse, and I enjoy them all summer long, in fact I am still harvesting tomatoes now. There will always be a time when you have more tomatoes than you can use, but this recipe will ensure you are literally bottling the taste of summer and continue to enjoy it in dishes well into the winter. Passata di pomodoro (or passata for short) is made from ripe tomatoes that have been puréed. Some recipes claim that passata is cooked, but most agree that traditionally it is uncooked and sieved to remove the skin and seeds. I prefer to cook mine and in fact it is almost a tomato sauce rather than a passata, but either way it will always be called a passata in our house. The method is simplicity itself, give it a try, you won't be disapointed!!

INGREDIENTS:

1kg tomatoes, halved or quartered
4 garlic cloves, peeled and chopped
2 tbsp olive oil
1 tsp caster sugar
Salt and black pepper

Supreme SALMON in MOJO Sauce

THE RECIPE

So it is yet another tapa, but who doesn't just love tapas. This recipe is super simple with few ingredients and very quick to make. This is a tasty, spicy little number and is equally great with an ice cold beer or a glass of wine! So go ahead and give it a try!

INGREDIENTS:

2 Salmon Fillets
2 tbsp Olive oil
Salt and Black pepper
1 sprig of flat-leaf parsley to garnish

For the Mojo Sauce:
2 Garlic cloves, peeled
2 tsp paprika
1 tsp ground cumin
5 tbsp Olive oil
2 tbsp White wine vinegar
Salt