A simple split roast chicken is one of our all time family favourite meals. The light marinade adds some interest to the skin and allows it to caramelize nicely.
2 chickens, split, breast and thigh bones removed
2 tbsp grainy mustard
2 tbsp honey
1/4 cup olive oil
1 tbsp balsamic vinegar
1 tsp chili powder
2 sprigs each rosemary, oregano, and thyme
Split chickens in half and remove breast and thigh bones (or ask your butcher really nicely)
Place into a large container (I use a glass 9 by 13 pan, try and keep the chicken in a single layer)
Whisk together mustard, honey, olive oil, and balsamic vinegar and pour over chicken. Massage it in lightly
Sprinkle with chili powder, add herbs, and refrigerate until needed. It’s best if it has about 2 hours to marinate, but because of the vinegar in the marinade, don’t leave it longer than 6 hours.
Preheat oven to 400 F (375 if using convection)
Remove chicken from marinating dish and arrange on a baking pan lined with parchment, spooning remaining marinade and herbs over chicken.
Sprinkle with coarse salt
Place pan in oven and roast chicken until a meat thermometer registers 165 F when inserted into the thickest part of the thigh (it should take about 45 minutes to an hour)
Remove tray from oven and allow chicken to rest for 15 minutes at least before serving.
Gnocchi are Italian potato dumplings, very easy to prepare, and a great way to use up a few left over baked potatoes. The potatoes are preferably baked, although you can boil them provided you spread the cooked potato out on a baking sheet and allow it to dry out while it cools to room temperature. Wet potato will cause you to have to add more flour, making the gnocchi heavy. Doughs made with potato have a tendency to get soft rather quickly, so it is crucial that once the flour has been added to the dough, that the gnocchi are shaped and cooked immediately. My preferred method for calculating the ratio of flour to potato is to weigh the cooked potato, and divide it by three. That way, you aren’t worrying about cooking exactly 2 pounds of potato. The ratio of 1 cup of flour per pound of potato is a good approximation, as all purpose flour weighs between 5 and 6 ounces (150 to 170 grams) per cup.
2 lb potato, (a starchy variety such as Russet or Yukon gold)
2 cups flour
1 tsp salt
2 tbsp chopped basil
Bake potatoes, scoop out flesh and rice or put through a food mill. (if you don’t have either a ricer or food mill, they can be grated on the fine setting of a box grater)
Allow potato to cool to body temperature (basically if it doesn’t feel warm or cool to the touch, it’s great)
Before making the dough, put a large pot of water on to boil with a generous amount of salt
Add salt and basil to potato and mix well.
Beat egg lightly and mix into potato with a fork
Add flour and mix lightly
Turn onto a lightly floured board and knead until dough just comes together. ( I always think it looks like biscuit dough, a bit of texture, but well combined)
Divide dough into quarters and pat one quarter into a rough cylinder.
Rolling your hands over the top of the dough forwards and back, stretch the dough into a long cylinder approximately 3/4 inch in diameter. Cut the dough into lengths of about 1 1/2 inches, and pinch them lightly in the center, transferring them to a sheet pan (line it with parchment so they don’t stick)
Transfer the shaped gnocchi into the boiling water, no more than will cover the bottom of the pot in a single layer. Once they all float to the top, remove them with a slotted spoon and place them in cold water to stop the cooking process and preserve the shape.
Repeat the process with the remaining dough until all the gnocchi has been prepared.
Strain the cooled gnocchi in a colander and toss with a small amount of oil. Place into a shallow dish and refrigerate until needed.
To finish the gnocchi, place a small amount of olive oil (2 tbsp) in a large sauté pan over medium high heat. Cook gnocchi until golden brown, and serve either on its own as an accompaniment or with a sauce.
It works well with either a simple tomato sauce or a creamy alfredo or pesto with freshly grated parmesan on top.