The simplicity of a roast chicken
Simple dinner again today. It was a busy day for my day-job, with lots of meetings and actions to attend to, and lunch was a hurried affair, grabbing a selection of things from the fridge and then dashing back to my laptop.
Lunch, for all its haste, turned out surprisingly well. A fresh, perfectly ripe avocado, chopped and served with coarse-ground pepper and a squeeze of lime juice, a scoop of hummus, a generous helping of leftover tabbouleh and some crumbled feta cheese.
Anyway, I wanted to keep things easy for dinner.
I had a lovely free-range chicken waiting to be roasted, and to help with the clean-up I used a roasting bag. These are fab. They avoid fat splashing over the inside of the oven – and stop the meat from drying out. What more could I ask for?
We had some small potatoes, and I roasted them with a chopped beetroot and 3 chopped carrots, a splash of balsamic and a glug of olive oil. They only took half an hour in the oven, to cook to sticky, sweet goodness. All I needed to finish it was some steamed greens, in this case, silverbeet leaves.
It was another no-fuss dinner in terms of preparation, but high on taste 😊
New Zealand is under Lockdown for at least four weeks. This blog intends to avoid the bad news about rising numbers of victims. It focuses instead on food, and the challenges of cooking fresh meals every day – with the ingredients from my larder. A much nicer message 😊