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By clare, September 24, 2009

Roasting a chook when you have a rotisserie in the oven (as I am fortunate to have in my current home) is the best way to eat chicken in my book.  Succulent inside, crispy skin outside and cooked to perfection in both the breast and legs.  Last night I had friends for dinner and cooked a chook on the rotisserie that had been rubbed with baharat spice mix (my version that I’m still experimenting on) and filled with a carrot, oregano, baharat, garlic and couscous stuffing.  The juices of the chicken dripped down onto the roasting pumpkin and potatoes below, leaving them caramelised with soft centres and crispy edges.

There will be a section in my cookbook about roasting chicken, and so far I have over 20 recipes for different ways to stuff, rub and marinate a roast chook, so I may need to do some editing….

© Clare Richards 2009

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By clare, September 4, 2009

I don’t know what this process has been like for others, but one side effect of recipe testing is that I don’t always have the time or energy to make myself a really good meal through the day, as I’m distracted with researching and testing ingredients and recipes.

Not often being in the mood to eat cake for lunch ( I know that would be fine for some, but I’m a savoury gal by nature) I turn to quick combinations from my larder to feed me while I continue on.

Today it was 4 luscious wedges of roast jap pumpkin from 2 nights ago, with their crunchy skin on, with a light swipe of sambal ulek on each.  Sweet, caramels from the roasting, and the saltiness and heat of the chilli sambal satisfied my hunger and my culinary sensibilities.  Now I’ll get on with cooking!

© Clare Richards 2009