Tin Can Magic by Jessica E Dennison;

Author:Jessica E Dennison;
Language: eng
Format: epub
Tags: ebook
Publisher: Hardie Grant
Published: 2019-08-29T16:00:00+00:00

_______ To assemble

Add the tomatoes, bread, peppers, capers and half the basil to the onion and toss together to combine. Allow to sit for five minutes so the bread can soak up the flavours. To serve, divide the panzanella between two plates or one giant serving plate. Spoon over the anchovy dressing, and finish by scattering over the individual basil leaves.

ROASTED CHICKEN

with Anchovy and Thyme Aioli and Gem Lettuce

This is the way to my heart and it’s all about simplicity; garlic and lemon roast chicken that looks after itself in the oven; a big hitting anchovy aioli, and the easiest of greens. I’m far too lazy to be faffing with loads of different trays and oven temperatures for a traditional Sunday roast!

If you fancied potatoes too, I’d recommend par-boiling some waxy, baby potatoes then throwing into the tray with the chicken where they’ll soak up all the delicious meat juices and crispy up beautifully.

SERVES 4

1 hour, 30 minutes

½ lemon, cut in half (use the other half for the aioli)

1.5 kg (3 lb 5 oz) free-range chicken

1 garlic bulb, cut in half through the middle equator

2 tablespoons light olive oil

2 little gem lettuces (bibb lettuces), quartered into wedges

sea salt and freshly ground black pepper

Anchovy and Thyme Aioli

1 egg yolk

1 teaspoon Dijon mustard

1 garlic clove, crushed

¼ teaspoon sea salt flakes

juice of ½ lemon

300 ml (10 fl oz/1¼ cups) rapeseed (canola) oil

8 anchovies in oil, finely chopped

4 sprigs of thyme, leaves picked and finely chopped

SUBSTITUTES

Whole chicken

chicken legs and thighs (halve the cooking time)

Little gem lettuce

spinach, rocket (arugula), watercress

* First, preheat your oven to 200°C (400°F/Gas 6). Put the lemon half in the cavity of the chicken along with the garlic, then rub the oil all over the chicken skin; season generously with sea salt and freshly ground black pepper. Roast in the oven for 1 hour and 15 minutes. After this time, check the juices run clear by sticking a small knife into the thickest part of the thigh. If still slightly pink, return to the oven for another 10 minutes. You may need to adjust these timings slightly depending on the weight of your bird, so use the packet instructions to guide you. Once the chicken is ready, allow to rest for 10–15 minutes before carving.

* Meanwhile, to make the aioli, combine the egg yolk, mustard, garlic, salt and lemon juice in a large bowl using a balloon whisk. Then, drop by drop, pour in the oil while continuously whisking until very thick (this should take a couple of minutes. Don’t be tempted to rush pouring in the oil or your aioli will split). Stir in the anchovies and thyme, then taste for seasoning then set aside.

* Once ready to eat, toss a few spoonfuls of the chicken roasting tin juices together with the lettuce in a large bowl.

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