Lemon, parsley & mustard Roast Chicken

As good as a roast chicken is, it can definitely get a summery slant for this recipe. Preferably marinade overnight or for as long as you can in the fridge. This fresh tasting chicken will be perfect with some Mediterranean roast veg or salad

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What:

For the marinade:

  • 2 shallots
  • 5 garlic cloves
  • juice of 2 lemons
  • 35g parsley
  • 2 teaspoons of wholegrain mustard
  • 1 tablespoon olive oil

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  • Whole chicken
  • 200ml chicken stock

 

How:

  • Peel the shallots and garlic and first blend these together to ensure they are blended as finely as possible
  • Scrape the contents back down to the bottom of the blender, and add the parsley, olive oil, juice of 2 lemons squeezed through a sieve to catch the pips and mustard
  • Blend until it is as fine as possible

 

  • Cover a roasting tray with tinfoil, place the whole chicken on top of the tin foil and cover with the marinade, cover the top of the chicken loosely with tin foil and marinade in the fridge, preferably overnight

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  • Preheat the oven to 170, take the chicken from the fridge, remove the top piece of tinfoil and add the stock around the bottom of the chicken, replace the top piece of tinfoil and cook in the oven according to the packet guidelines
  • remove the top piece of tinfoil for the last 15 minutes of cooking time to let the skin become crispy

 

Between the lemon juice in which marinades the chicken and the stock in the tray, the result is incredibly juicy meat, enjoy!

 

If you give this a go let me know on instagram using #studentfoodbible and tag me @stufoodbible

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Chicken & Spinach Curry

I’ve been making this curry for a while now, and I’m finally happy with the recipe for this one. This recipe includes a homemade curry paste, from a previous post. You can use a jarred curry paste by all means as well.

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What: 

  • 2 chicken breast fillets, diced
  • curry paste – I use all of the paste made in this recipe, if a shop bought jar use 2 tablespoons. A massaman curry paste would work well here
  • Frozen peppers
  • Spinach
  • 1x 400g tin of chopped tomatoes
  • 3 teaspoons curry powder
  • Water (fill the empty tinned tomato tin)

 

How:

  • Dice the chicken fillets, and add to a wok/sautee pan with curry paste. Cook on a medium heat for 5 minutes, stirring regularly to coat the chicken

 

 

 

  • Move off the heat, and scrap the chicken to one side to leave a space to add the curry powder
  • Move back onto the heat, allowing the curry powder to gently cook for around 30 seconds, be careful to not let the powder burn. Once you can smell the curry powder toasting, mix thoroughly and incorporate the curry powder through the chicken and paste.

 

 

  • Add a tin of chopped tomatoes, and then fill the tin with water, and add
  • Add frozen peppers and spinach, as much or as little as you want, and any veg you have to use
  • Bring to a low heat and stir frequently for 15-20 minutes
  • Curry flavour tends to improve with time and often tastes better the next day. Let it cool thoroughly before placing in the fridge where it can keep in sealed tupperware for 2-3 days, or freeze for up to 3 months.

 

If you have a go at this recipe make sure to show me on instagram with #studentfoodbible or tag me @stufoodbible

Homemade Curry Paste

I love to make a curry paste as the basis for most curries I make, almost regardless to the type of curry I’m making the paste will pretty much be the same. I use the chopper part of my blender to make the paste or a  mini chopper like this one would do the job. It makes more sense to get a 3-in-1 type of blender to get the stick blender for soup. This is the most used appliance I use in the kitchen and cannot recommend enough!

There are many delicious curry paste recipes out there, a lot with dry spices in the paste. This is the more student friendly version, and I find this paste is more versatile, as spices can be added when making curry. I also use this paste to cook chicken in to give it a bit more life to add to a salad, like this one

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What:

  • 2 shallots
  • 6-7 garlic cloves
  • 1 small green chilli, 1 small red chilli
  • thumb sized piece of ginger, peeled and chopped
  • 2 spring onions
  • 35g coriander
  • Juice of 1 lime
  • Teaspoon of peanut butter

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How:

  • Peel garlic cloves, peel and chop the ginger, peel the shallots and cut in half, add to the blender and blitz
  • Scrape the contents from the sides back down to the bottom when necessary
  • Cut the spring onions into thirds, roughly chop the coriander and chillies and add to the blender
  • Again, scrape back down when necessary to make sure the blade is getting through the ingredients at the bottom
  • Add the peanut butter, roll the lime against the chopping board to loosen the juice, cut in half and squeeze the juice from both parts in to the blender
  • Blend until the paste is as smooth as you can get it

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This is ready to use straight away, keep in the fridge in a sandwich bag for a few days or can be frozen for up to 3 months.

 

If you use this let me know on instagram with #studentfoodbible or tag me @stufoodbible