Oops, it’s been over a week since I made this.. I’m so slack keeping up with this. This issue is the Xmas one that covers 2 months. It’s obviously full of Xmasy recipes, like roast turkey and puddings as well as a spread devoted to cooking with Xmas leftovers – turkey curry, roast veg pie, that sort of thing. Don’t get VJ started on why we even eat things like turkey and roast veg in the middle of summer.. If we ever get to host a Xmas lunch it will be seafood and salads all the way!
There was a wine review about how perfect sparkling red wine is for the festive season. I can’t remember the last time I had a glass of good old Peter Rumball Sparkling Shiraz, but I sure could go one right now..
This issue also has a spread by chef Darren Simpson, long before he sold out to KFC. He actually has some gorgeous looking recipes including a rabbit risotto, but they all seem a bit wintery so I’ll try them when the weather cools a bit. I’ve never cooked with rabbit and I’m keen to give a go.
I chose this Bill Granger recipe from a section about catering for groups on Boxing Day (so I halved the recipe & it still made heaps!). The tandoori chicken is meant to be marinated overnight but we gave it about 5 hours and it was still good. The recipe calls for chicken marylands but we just skewered some chopped chicken thighs. It’s also meant to be oven baked but VJ bought himself a new Weber and had heard from a friend that tandoori chicken works great on it. The Weber did aid with that smokey chargrill flavour for the chicken, but the marinade wasn’t spicy enough for my taste. I loved the lentil salad, and was very happy that there was plenty left for lunch.
Baked Tandoori Chicken (serves 10)
Begin this recipe the day before.
500g plain yoghurt 40 ml fresh lemon juice 2 Tbs peeled crushed fresh ginger 4 garlic cloves, crushed 2 tsp sea salt 2 tsp grd coriander 2 tsp grd turmeric 1 tsp saffron threads 1 tsp grd cumin 1 tsp grd black pepper 10 chicken Maryland pieces, skin removed Lime wedges, coriander sprigs & slices of red onion to servePlace all the ingredients, except the chicken, in a food processor and process until smooth. Transfer to a large bowl, add chicken pieces and stir to coat in the mixture. Cover and refrigerate overnight.
Preheat oven to 200 °C.
Place the chicken on a rack over a baking tray and roast for 30 minutes until cooked through. Serve with mint yoghurt relish, lime wedges, coriander and red onion.
Mint-yoghurt relish
250g yoghurt 40ml lime juice 80ml finely chopped fresh mint 1 lebanese cucumber, peeled, seeded, choppedPlace all ingredients in a small bowl and stir to combine.
Spiced Lentil Salad
2 cups puy lentils 125ml olive oil 40 ml red wine vinegar 20 ml lime juice 2 tsp caster sugar 2 green chillies, seeded, finely chopped 1 tsp sea salt 2 tsp grd coriander 2 tsp grd cumin 2 tsp grd turmeric 1 cup picked coriander leaves 2 cups baby spinach leaves, washed ½ cup finely sliced spring onionPlace lentils and 1.25L of water in a large saucepan and bring to the boil. Reduce heat to low and simmer for 25 minutes. Drain. Place the warm lentils, olive oil, vinegar, lime juice, sugar, chillies, salt, coriander, cumin and turmeric in a large bowl, stir to combine. Set aside to cool. Once cool, fold in the coriander, spinach and spring onions.
delicious endeavours 