Tag Archives: donal skehan

The One-Pan Roast

After coming home with a chicken the other weekend (as you do), neither of us were in the mood to cook a full blown roast dinner, after a long week. Trying to work out what to do with it, we saw a copy of delicious magazine on the coffee table with a huge roasted chicken plastered on the front cover with the tag line “The one-pan roast”. Now that sounded ideal and looked ideal, once we opened it up to the recipe page – not much prep to do but looked great and only took 75 minutes to cook. Result!

After spending about 10 to 15 minutes getting it ready and letting the oven heat up, in it went and that was that. I have to say, the smells of the various ingredients cooking away, were lovely and actually made us want to eat it sooner rather than later.

According to the recipe creator Donal Skehan:

Home cooking starts and ends with a good roast chicken recipe. It’s the food I was brought up on. Every Sunday we had a roast chicken, without fail. The bones were turned into stock and the leftovers would be made into sandwiches for school.

And guess what… the leftovers were made for sandwiches, instead for work the following day!

If you want a quick win roast dinner without all the fuss, then this is a perfect recipe for you to try.

One-tray roast chicken with white wine, zesty potatoes and asparagus.

Serves 4.

Ingredients:
800g baby new potatoes, halved
1 garlic bulb, cloves separated
1 lemon, sliced
Handful fresh thyme sprigs
3 tbsp rapeseed oil
1.5kg free-range chicken
Large knob of butter
1 large bunch of asparagus, woody ends snapped off
1 125ml glass white wine
Handful of flatleaf parsley, finely chopped

1. Preheat the oven to 200C/fan 180C/gas 6. Put the new potatoes . garlic cloves and lemon slices into a large roasting tin. Scatter with the thyme sprigs and drizzle with the oil. Season well and toss to combine.

2. Remove the string trussing the chicken. Gently loosen the skin on the chicken’s breasts to form a pocket, being careful not to tear it. Push a little butter under the skin, then spread more over the outside. Season with salt and pepper. Put the chicken on top of the potatoes, then roast for 45 minutes.

3. Remove the chicken to a plate, add the asparagus and pour the win into the roasting tin. Mix everything together so the asparagus is coated in the wine and chicken juices.

4. Sit the chicken back on the veg. Return to the oven and roast for 30 minutes more, until the chicken is cooked and the potatoes are tender. Rest the chicken and veg somewhere warm for 10 minutes, covered with foil, then stir through the parsley and serve.

The juices are amazing!

Enjoy!

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Quick Recipe – Twitter Salad Dressing

I stumbled across this salad dressing recipe, while browsing some old tweets yesterday and immediately thought it sounded good. Knowing that we were going to have a salad with supper, I decided to make it exactly as Donal Skehan had tweeted it:

My fav simple salad dressing: mix 3tbsp EVOO, 1 tbsp balsamic vin, 1tsp whole grain mustard, 1tsp honey, 1 chpd garlic clove, S + P! 🙂

It really is so easy to make and tastes as good as I thought it would, so I decided to share it.

Definitely one to pin to the fridge.

Enjoy!

Blackberry Vanilla Cupcakes

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Having already made lots of delicious things with all the blackberries I had foraged a few weeks before, I wanted to make something completely different and outside of my ‘comfort zone’, so I started searching for food blogs using blackberries in other ways.

I then stumbled across Donal Skehans excellent blog The Good Mood Food Blog and some of the delicious things he was making with blackerries over in Ireland.

I first noticed his Blackberry Coulis recipe which is very similar to my own Blackberry Compote one and then saw the superb cupcakes he had made using his coulis. Having never made any cakes in my adult life, this was the challenge I wanted and so I set about getting the few ingredients I didnt have in my cupboard or fridge, before having a go at making them and doing his recipe proud! As Donal quotes, ‘This recipe makes delicious, light and moist cupcakes with a fruity taste’.

What I discovered, like so many other recipes I try, it wasnt overly complicated to do, you just needed to follow the instructions step by step.

So I started by making his Blackberry Coulis, so that it was then ready for me to use in the cupcake mixture later on. Once I had sieved it and let it cool, I started on my baking adventure, thinking I was going to get flour and eggs everywhere and dreading the washing up after. Suprisingly, for the time I spent in the kitchen, I only used 3 bowls and a saucepan and hardly made a mess at all!

Again, not having any ink in my printer (I must remember to buy some) I brought my laptop into the kitchen so I could follow Donal’s recipe. It was a total clash of technology and cuisine going on in my small kitchen, epecially when I got my LED beeping electronic scales out too!

I got everything ready to bake, with my girlfriend on hand in the living room watching ‘Come Dine With Me’ (being the normal master home baker), just incase I messed anything up.

All I can say is that they were great fun to make! Everything was so easy, and after spending all that time in the kitchen making them, all I wanted to do was eat one.

I made sure the cakes properly cooled before spooning on the frosting, and then put them aside to set. Once I was happy that they were ready to eat, I had my first one and it was totally delicious! My girlfriend was very impressed at my baking, so I continued into the evening, using the rest of the cake mixture to make a dozen more, so that I could freeze some and have them on other occasions, especially as I have some of the coulis left too.

If anyone wants to have a go and making some fruity cupcakes, then I suggest you have a go at these as the are fantastic!
 
 

Blackberry Coulis

Makes about 150ml/¼ pint

250g Blackberries
50g Golden caster sugar
½ tsp Vanilla extract

1 Put the blackberries and sugar into a small pan with 100ml/31⁄2fl oz water. Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.

2 Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon.

Serve warm or chilled.

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The coulis will keep in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
 
 

For the main recipe:

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Blackberry Vanilla Cupcakes

(Recipe adapted from Donal Skehan)

Makes 24 cupcakes

For the cupcakes:
1 cup Flour
2 tsp Baking powder
1 tsp Salt
6 tbsp Unsalted butter, at room temperature
1 cup Sugar
2 Eggs
1 tsp Vanilla extract
1/2 cup Milk
1/2 cup Blackberry coulis (made earlier)

For the frosting:
8 oz Cream cheese, at room temperature
3 cups Powdered sugar, sifted
2 tbsp Blackberry coulis
Blackberries for decoration

Preheat the oven to 180C.

1 Line a cupcake pan with paper liners.

2 In a small mixing bowl, stir together the flour, baking powder and salt. Set aside.

3 In the bowl of an electric mixer, cream together the butter and sugars on medium-high speed until light and fluffy. Add in the eggs one at a time, scraping down the bowl between additions.

4 In another bowl or liquid measuring cup, whisk together the milk and blackberry coulis. Add half of the dry ingredients to the bowl of the mixer and mix on low speed until just combined. Mix in the blackberry coulis/milk mixture. Mix in the remaining dry ingredients on low speed just until incorporated. Do not over-mix.

5 Divide the batter evenly between the prepared paper liners.

6 Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 10-15 minutes. Transfer to a wire rack and allow to cool completely.

To make the frosting, combine the cream cheese, powdered sugar and blackberry coulis in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth and well blended. Frost cooled cupcakes as desired and garnish with fresh blackberries.

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Blackberry on Foodista