One-Pan Sage and Onion Chicken and Sausages

Featuring the classic condiments of Britain (English mustard and Worcestershire sauce), this chicken is as easy as it is delicious.

1 large onion, cut into eights
1/2 cup olive oil
2 tsp. English mustard
1 tbs. dried sage
1 lemon, juiced
1 tbs. Worcestershire sauce
4 lbs. chicken pieces (skin on and bone in)
12 pork sausages
2 tbs. chopped fresh sage

In a resealable bag, combine the onion, olive oil, mustard, dried sage, lemon juice and Worcestershire sauce. Season the chicken well and add to the bag. Schwelch everything together well and leave in the fridge for a few hours or up to two days.

Heat the oven to 425°F. Transfer the contents of the bag to a large roasting tin, placing the chicken skin-side up. Nestle in the sausages and sprinkle with the fresh sage. Roast for 1 hour and 15 minutes, turning the sausages over half way through.

Serves 6

 

 

Yorkshire Pudding

Yorkies are the ultimate side dish for any roast. Oat milk works well to make them dairy free.

1 1/3 cup 2% milk
4 eggs
1/2 tsp. salt
1 2/3 cup all-purpose flour
beef dripping or vegetable oil

Whisk together the milk, eggs and salt. Let stand for 15 minutes, then whisk in the flour.

Heat the oven to 425°F and place 1/4 tsp. dripping or oil in the bottom of 12 muffin tins. Heat in the oven for 10 minutes. Divide the batter between the hot muffin tin and bake for 10-15 minutes, or until puffed and golden.

Lemon Roast Chicken

What’s better for dinner than a perfectly aromatic roasted chicken?!

1 chicken
1 lemon, halved
1 tbs. sea salt
1 heaped tbs. butter
1 tsp. olive oil

Heat the oven to 425°F. Leave the chicken at room temperature for 1 hour, then place in a roasting tin. Put one lemon half in the cavity, sprinkle with sea salt, rub with butter and drizzle with olive oil.

Roasts for 1 1/2 hours. Let the chicken rest in the tin for 15 minutes before transferring to a carving board. Put the roasting tin over a medium heat and deglaze the pan with the juice from the remaining lemon half, letting the juices caramalize and thicken. Serve drizzled over the sliced chicken.

Serves 2 – 4

Steak with Potato Wedges

Steak and potatoes for supper? Yes please!

2 rib eye steaks
1/2 tbs. chopped fresh parsley
1 tsp. Worcestershire sauce
1 1/2 tsp. softened butter
2 medium russet potatoes
2 tbs. vegetable oil
1/4 tsp. cayenne pepper
1 rsp. paprika

Stir together the parsley, Worcestershire sauce and butter. Form into a little log, wrap in plastic wrap and chill.

Heat the oven to 425°F. Tip the oil, cayenne and paprika into a small roasting tin. Cut the potatoes into 8 wedges and toss in the oil. Season and roast for 20 minutes. Turn the potatoes over and roast a further 10 minutes.

Season the steaks well and cook to your liking. Tent with foil and allow to rest for 5 minuets. Serve them with a slice of butter on top and the potatoes on the side.

Serves 2

St. Tropez Chicken

Here is the smell and flavor of the south of France on a plate.

10 chicken pieces, skin-on and bone-in
juice of 1 lemon
`1/4 cup honey
1/4 cup olive oil
1/2 cup rose wine
2 cloves garlic, peeled and bruised
1 tbs. mixed herbs with lavender, such as Herbs de Provence

Put the chicken in a large plastic freezer bag. Add the lemon juice, honey, oil, wine, garlic and herbs. Squelch everything together well and chill overnight or up to two days.

Heat the oven to 325°F and tip the chicken into a roasting tin with the marinade, skin side up. Cover with foil and roast for 2 hours. Remove the foil and turn the heat up to 425°F. Cook for another 15 minutes to brown the skin. (Alternatively, grill over a medium heat for 7-8 minutes per side, or until cooked through.)

Pour the juices from the roasting tin (of if grilling, the marinade from the plastic bag) into a small saucepan. Heat over a medium-low heat for 5-6 minutes, adding more water if necessary. Serve with the chicken.

Serves 6

 

Meatballs with Couscous

The sauce is the star here – loaded with veggies and slightly sweet with dried apricots.

2 tbs. olive oil
2 red onions, roughly chopped
2 stalks celery, roughly chopped
4 carrots, roughly chopped
3 cloves garlic, chopped
1 tsp. ground turmeric
1/2 tsp. ground ginger
1/2 cup snipped dried apricots
2 x 14oz. cans chopped tomatoes
4 cups couscous
2 dozen cooked meatballs
chopped, fresh parsley, to serve

Heat the oil in a large pan and cook the onions, celery, carrots and garlic over a medium-low heat until softened and caramelized. Stir in the spices, apricots and tomatoes. Swish out a tomato can with water and add. Simmer for 1 hour, adding more water if the sauce gets too thick.

When ready to serve, drop the meatballs in the sauce and warm them up. Prepare the couscous per the package directions. Serve sprinkled with parsley.

Serves 8-10

 

Sweet Saffron Rice

This versatile and vibrant rice will complement so many entrees.

1 1/3 cups basmati rice
1 cup superfine sugar
1 pinch saffron threads
1 1/4 cups water
2 cloves
4 cardamom pods
2/3 cup golden raisins (optional)

Cook the rice following the package directions or your usual method.

Put the sugar, saffron and water in a small saucepan and stir to dissolve the sugar over a low heat. Without stirring further, bring to a boil and bubble until the syrup reduces and thickens. Add the cloves and cardamom pods, then take off the heat and allow to infuse for 15 minutes.

Stir the raisins (if using) into the cooked rice then toss in the syrup before serving.

Serves 8-10

Pasta with Anchovy Sauce

Called Bigoli con Salsa in Italian, this savory sauce is perfect with any type of pasta, but works especially well with long, robust pasta such as bucatini.

2 large onions, finely chopped
2 garlic cloves, finely chopped
1/3 cup olive oil
1/2 tsp. brown sugar
12 anchovy fillets in olive oil, finely chopped
1 tbs. butter
tiniest pinch ground cloves
1 tbs. water
1/2 cup whole milk
1 lb. bigoli, bucatini, perciatelli or linguini
1 cup freshly chopped parsley leaves

Heat the oil in a large, heavy-based pan and add the onions and garlic. Cook over a low heat for abut 10 minutes, or until you have a golden mush. Add the brown sugar and let the mixture cook another minute. Add the anchovies and stir until they begin to melt, then stir in the butter and cloves followed by the water. Gradually add the milk. When it has all come together, remove the pan from the heat.

Meanwhile, cook the pasta in an abundant amount of salted water according to the package directions. Remove 1/2 cup of the water and drain.

Tip the pasta into the sauce and add enough of the reserved water to make a sauce. Sprinkle in most of the parsley, then spoon into bowls and sprinkle with the remaining parsley.

Serves 8

Pink Picante Shrimp

If you don’t have pink peppercorns or can’t find them, simply use white one.

1 tbs. pink peppercorns, plus more to crush to decorate
1 tbs. sea salt
1/2 tsp. cardamom seeds, or seeds from 8 pods
1 tsp. smoked paprika
2 egg whites
1 1/2 lb. raw, peeled and cleaned shrimp
2 tbs. vegetable oil

Crush the peppercorns, salt, cardamom seeds and paprika in a mortar and pestle until you have a nubbly mixture. Or you can grind them in a spice grinder.

Hand-whisk the egg whites until they are foamy, but not stiff. Dip the shrimp in the egg whites, then toss them with the peppercorn mixture.

Heat the oil a large pan and stir-fry the shrimp for 5-7 minutes or until just cooked through. Remove to a dish and sprinkle with more crushed peppercorns to serve.

 

Serves 6-8

Split Pea Soup and Frankfurter Soup

You can use either green or yellow split peas in this hearty and warming soup.

1 onion
1 carrot
1 stick celery
1 clove garlic
2-3 tbs. vegetable oil
1/2 tsp. ground mace
2 1/4 cups split peas
5-6 cups chicken or vegetable stock
2 bay leaves
8 hot dogs

Peel the onion, carrot and garlic, then cut into rough chunks along with the celery. Put everything in a food processor and blitz to finely chop.

Pour the oil into a large saucepan and add the veggies. Cook them for 5-10 minutes, or until soft but not colored. Stir in the mace. Tip in the split peas and stir in the oil for a few minutes before adding 5 cups of the stock and bay leaves. Bring to a boil, then reduce to a simmer, cover and cook for 1 hour. Add more stock if the soup seems too thick.

Cook the frankfurters on a griddle, cut them into pieces and add to the soup.

Serves 6