I decided to shake things up a bit last weekend! Instead of the normal roast chicken and veg I decided to stretch my culinary wings and do Spicy Indian Roast Chicken with Indian side dishes.
It was a big hit and leftovers worked brilliantly in wraps and sandwiches! I used a simple dry spice rub to get a bit of flavour in to the meat. Easy to do, the only tricky part is getting the rub under the breast skin but that’s just because I’m squeamish about it!
1 large chicken
2 tbsp garam masala
1 tsp salt
1 tsp ground black pepper
1 tsp chilli powder
1 tsp ground coriander
- Heat the oven to gas mark 5 / 190C.
- Place the chicken in a suitable roasting pan.
- Make a few scores in the skin of the legs.
- Mix all of the spices together in a small bowl.
- Rub all over the chicken.
- To get the rub under the breast gently skin pull the skin up from the opening and snip the centre join to form one large pocket.
- Carefully rub the rub inside the pocket.
- Roast for 25 minutes per pound + 25 extra. Since you’ll likely be using kg here is the maths for a 2 kg chicken:
2 x 2.2 = 4.4 x 25 =110 + 25 = 135 minutes So 2 hours 15 minutes cooking time.
This recipe is a nice, easy, way of pepping up your potatoes a little. For very little effort you get a whole lot of flavour and an absolutely gorgeous texture you usually only get with twice cooked chips!
The smell of the roasted herbs is amazing too! These were cooked alongside a roast chicken and the whole kitchen smelt so good!
– Take a bag of new potatoes and place them in a nice oven dish.
– Drizzle with olive oil (3 tbsp at least, be generous!)
– Sprinkle with a pinch sea salt.
– Scatter with sprigs of fresh rosemary and thyme.
– Put in the top of the oven for 1 hour at gas mark 5.
– Done! Potatoes!
I have eaten many many roast dinners in my time but it is actually quite rare that I get to cook one myself. So it was with great joy that an alignment of a bargain joint of beef and a free Sunday evening coincided to allow me to do my own roast beef for the first time!
Now the roasting of a joint of meat is pretty simple. It just involves a bit of maths!
You heat the oven to gas mark 5 / 190C and you work out how much your joint weighs in lbs. (Take the kg weight and times it by 2.2)
Basic rules for cooking:
Rare: 20 minutes per lb + 20 minutes extra
Medium: 25 minutes per lb + 25 minutes extra
Well Done: 30 minutes per lb + 30 minutes extra
So, say you have a 1.5kg joint and you want it done medium.
1.5 x 2.2= 3.3 x 25 minute = 82.5 minutes + 25 minutes extra = 107.5 minutes
Therefore you cook your beef for 1 hour 45-50 minutes and Boom! Roast Beef!
Let your beef rest for 15 minutes or so before carving.
If you use a roasting dish that you can then apply direct heat to you can add boiling water, a beef stock cube and a few tsp cornflour mixed with a tiny splash of water and mix it all together on the heat for gravy. Stir it well scraping up all the meaty juices and allow to thicken over a medium heat.
Filed under Basic, Easy, Mains