Hot and Spicy Whole Roasted Chicken, Whole Roasted Sweet Potato and Leafy Salad
Serves 6
Ingredients for roasted chicken
1.5kg of whole chicken
2tsp tandoori masala
1tso chilli powder
3tsp Greek yoghurt
3 large cloves garlic, grated
4tsp honey
few small stem of thyme
½ juice of lemon
5tsp olive oil
1&1/2 tsp Maldon salt
Ingredients for roasted sweet potato
6 medium size sweet potatoes, sliced in the middle
1tsp Maldon salt
1tsp black pepper
1tsp chilli flakes
1tsp garlic granules
4tsp olive oil
Ingredients for the salad
Bag of salad leaves (any preferred)
4tsp honey
½ juice of lemon
½ tsp Maldon salt
1/2tsp crushed black pepper
4tsp olive oil
Hot and spicy whole roasted chicken served, whole roasted sweet potato and leafy salad
Method
For the chicken:
1. In bowl add tandoori masala, chili powder Greek yogurt, grated garlic cloves, honey, thyme stems, half juice of a lemon, oil and salt and whisk it together, and then apply the paste to the whole chicken properly, leave it in the fridge to marinate for at least 2 hours before roasting.
2. After 2 hours take the marinated chicken out and leave in the room temperature for while the oven is getting hot.
Preheat the oven at 180C. Place the chicken on a baking tray and cover the chicken with a foil, make sure to seal the tray with foil on all the sides properly. Put the chicken in the oven and cook for one hour 30 minutes.
Leave to rest for 10 minutes before eating.
For the sweet potatoes:
1. Preheat oven at 180C
2. While the oven is getting hot marinate the potatoes, and then layer them on the baking tray and bake them for
40 minutes.
For the leafy salad
1. Make the dressing in a small jar with 4tsp honey, ½ juice of lemon, ½ tsp Maldon salt, 1/2tsp crushed black pepper 4tsp olive oil.
2. Give the jar a shake before drizzling the dressing on the salad.
Moong Bean Dal
Serves 6
Ingredients
250g moong beans
1&1/2 tsp Maldon salt
1tsp turmeric
1litre water plus 20ml extra
Ingredients for the tadka
4tsp ghee
6 spring onions, chopped with greens
15g ginger, peeled and grated
2-3 green chillies, chopped (bird’s eye or similar)
1 large tomatoes chopped
10g fresh coriander, chopped with stems
1tsp garam masala
4tsp natural yogurt
Method
1. Soak the lentils for couple of hours or overnight. Wash and drain the water from the soaked lentils. Add the lentils to a medium-sized saucepan with the salt, turmeric and water. Cook the lentils until soft for about 40 minutes on medium heat and occasionally stir.
2. While the lentils are cooking, we make the tadka. Heat the ghee in a frying pan, once the ghee has melted, add chopped spring onions and cook for a minute. Add the grated ginger, chopped green chillies, cook for 3 minutes. Add chopped tomatoes, chopped coriander into the pan and cook for another 4 minutes. Lower heat, add yogurt, garam masala combine and add the tadka to the moong dal. Add water rest of the water to the pan, swirl and add the water to the dal.
3. Mix, cook on low heat for about 5 minutes. Leave to rest before eating with any flat bread or rice.
Lemon Rice with Peanuts and Curry
Leaves
Serves 4 - 6
Ingredients
200g basmati rice
4tsp ghee
8-10m fresh curry leaves
1tsp black mustard
1&1/2 tsp Maldon salt
1tsp turmeric
juice of one lemon
75g toasted peanuts
Method
1. In a saucepan add water ½ tsp salt and water, bring it to boil for 6-7 minutes on medium heat. Then drain the water and keep the rice aside.
2. In a pan dry toast the peanuts on a low heat in a pan. Toast them until light brown. Remove from heat and remove them in a bowl. In the same pan add ghee, once ghee has melted add the mustard seeds and curry leaves as soon as they start to pop add the toasted peanuts, rest of the salt, turmeric, mix. Tip in the rise mix and cook with a lid for 5 minutes on low heat. Once all done add the lemon juice, mix and serve hot as a side dish or on its own.
Stuffed Courgettes with Lamb Mince
Serves 4
Ingredients
4 courgettes, cut into half
300g lamb mince
3 large cloves of garlic, grated
1 banana shallots, diced small
1tsp paprika
1tps ground black pepper
1tsp turmeric
2tsp ground coriander
1& 1/2tsp Maldon salt
2tsp tomato puree
small handful of mint, chopped large handful of panko bread crumbs (if you love the crispy crunch more than do add more)
6tsp olive oil
Method
1. Cut the courgettes into half and then scoop the flesh. Then mash the flesh and mix with the lamb mince, garlic, diced shallots ground black pepper, paprika, turmeric, ground coriander, 1tsp salt, tomato puree and mint chopped.
2. Heat 3tsp oil in a pan and add the mixture to the oil, and then cook the mixture for 6-7 on high heat. Once the mixture is half cooked, keep aside to cool down.
3. Preheat the oven, 180C while the oven is getting hot, fill the courgettes with the mixture. Sprinkle rest of the salt, and panko bread crumbs and rest of the oil. Cook until golden brown10 minutes.
4. Enjoy with a flat bread and a leafy bread on the side
Roasted broccoli stem with zaatar, chilli flakes and salt, served on creamy feta.
Serves 4
Ingredients
12 broccoli stems
1 heaped tsp of zaatar spice blend
1/2tsp chilli flakes
1/2tsp Maldon salt
2tsp olive oil
small handful of toasted almond flakes
1packet of feta
6tsp of chilli sauce
20ml olive oil
10ml milk
sprinkle of Maldon salt
Method
1. Preheat oven at 170C, and then on a baking tray add the broccoli stems to a mix of the zaatar, chilli flakes, ½ tsp of Maldon salt and 2 tsp of olive oil. Mix them together and roast for 8-10 minutes.
2. Crumble the feta in a food processor and add the chilli sauce, 20ml olive oil, 10ml milk and a sprinkle of Maldon Salt and blend together to make it into a fine paste.
3. To serve spread the feta on a large plate, and then place the roasted broccoli, sprinkle with toasted almond flakes.
Orange and Cocoa Cake
Serves 8 - 10
Ingredients
100g butter melted, extra to apply inside the cake tin
50ml butter milk
200g dark muscovado sugar
2 medium eggs
100g plain flour
1tsp baking powder
3 tbsp cocoa powder
1tsp Maldon salt
2tbsp smooth peanut butter
juice of two oranges and zest of one orange
Method
1. Preheat the oven to 170C, prepare a 20cm baking sheet, spread the butter, and then place right size baking sheet in the tin. Keep aside.
2. In a bowl add sugar, melted butter and whisk, then crack the eggs and beat the mixture all together. Sift the flour, baking powder, cocoa powder, ½ tsp salt, peanut butter, juice of oranges, 1/2tsp orange zest, and then combine properly.
3. Spoon the mixture into the prepared tin, spread evenly. Bake the cake for 25 minutes, sometimes the ovens are different so until it is well risen.
4. Remove, leave the cake in the tin until cool. Carefully turn the cake of on to the wire pack and peel off the parchment.
5. Before eating sprinkle rest of the salt and orange zest.
That's Food and Drink would like to thank Romy Gill, MBE and Maldon Salt for helping us put this delicious Diwali feature together.
To learn more please visit https://maldonsalt.com.
