Latest news with #roastchicken
News24
4 days ago
- Entertainment
- News24
Roast chicken, but make it Indian-ish
Roast chicken is a staple in many households—even mine—because it's a fuss-free dish that keeps bellies full for the days following its first appearance. I love to make a roast chicken and then re-imagine it during the week for lunch. Want to make this later? Tap on the bookmark ribbon at the top of your screen and come back to it when you need to shop for ingredients or start cooking. Ingredients 1 whole organic chicken 2 Tbsp coconut oil 1 Tbsp garam masala 1 clove garlic, crushed ½ tsp ground ginger ½ tsp ground turmeric 1 Tbsp fine salt ½ lemon Method 1. Rinse the whole chicken, then drain in a colander, cavity facing downwards. Once drained, place the chicken in a dish. 2. Heat the coconut oil if it is solid (it shouldn't be hot, just melted), then transfer to a bowl. Mix in the garam masala, garlic, ginger, turmeric and salt. Pour over the bird and massage into the skin. Allow to marinate for at least 1 hour, but preferably overnight. 3. Transfer the chicken to an Instant Pot or air fryer and insert the lemon in the cavity. Cook at 180°C for 45–55 minutes (the usual store-bought raw chicken is just over 1 kg, which will cook in about 45 minutes). Start with the breast-side down and flip the bird over halfway through. This results in succulent breast meat. Allow to rest for 10–15 minutes before carving and serving. This recipe is an extract from Kamini Pather's debut cookbook, All Dahl'd Up! Every day, Indian-ish, Good-Mood Food. You probably know Kamini as the winner of MasterChef South Africa's second season and a food-loving TV personality who's taken the culinary world by storm, producing hit food-travel series like Girl Eat World. Her cooking is all about bold Indian-inspired dishes with an exciting global twist. All Dahl'd Upis her first full-length cookbook and her unapologetic love letter to flavour, where she serves up her signature style in every recipe.
Telegraph
13-05-2025
- General
- Telegraph
Sformato di spinaci
A sformato is an Italian dish that is like a soufflé, but more dense. I suppose we might call it a 'bake', but that could be anything. They're made with vegetable purée (I mash or chop it rather than puréeing in a food processor), eggs, cream, Parmesan and seasoning. Spinach sformato is the one I usually see on menus, but I make a lovely pumpkin one in the autumn, and they can also be made with courgettes. They're more filling than you might expect. Some versions contain mashed ricotta as well. It's good with another vegetable dish and I love it with roast chicken, too.
ABC News
10-05-2025
- Entertainment
- ABC News
Tony Tan's roast chicken with black bean sauce — a takeaway classic, reimagined the traditional way
Tony Tan is bringing an Aussie takeaway favourite back to its roots, showing Alice how to cook it the traditional way. This dish elevates a humble roast chicken with deep, savoury notes from fermented black beans, Shaoxing wine, and fragrant ginger. But the real secret? A homemade chicken broth — crafted from scratch with bones, aromatics, and time — forming the backbone of countless Asian dishes. This slow, careful process infuses the dish with layers of umami, making it richer and more complex than anything you'd get in a takeaway box. Forget the shortcut — this is how it's really done. Here's the full list of recipes from Season 2 of A Bite To Eat With Alice. This recipe appears in A Bite to Eat with Alice, a new nightly cooking show on ABC iview and weeknights at 5pm on ABC TV.
New York Times
10-05-2025
- General
- New York Times
Ina Garten's Perfect Roast Chicken
I usually use this space to provide helpful information, important context or a back story for a recipe. But in this case, for Ina Garten's perfect roast chicken, I don't think you need any of that. It's Ina Garten. It's a roast chicken. It's perfect. Preheat the oven to 425 degrees, and off you go. Featured Recipe View Recipe → French lentil salad: This bright, mustardy lentil salad from Lisa Donovan would be wonderful on its own, a showcase for whatever you've brought home from the market (radicchio, carrots, lots of herbs). But you could also assemble it while the above chicken is roasting, and then you have a fantastically Frenchy meal I think Ina would approve of. Slow cooker Tajín chicken and peppers: Hear me out: Now is the time to build a collection of slow- and pressure-cooker recipes you love so you can lean on them in the dead of summer, when it's too hot to use your stove or oven. This new Sarah DiGregorio recipe would be an excellent anchor for taco night. Tortellini pasta salad: This Ali Slagle recipe is for anyone who's ever eaten an Italian sub and wished it was a salad. With cheese tortellini. Lower-alcohol dirty martini: For Mother's Day dinner, from Rebekah Peppler, because Mom loves dirty martinis, but does not love hangovers. Giant strawberry turnover: For Mother's Day brunch, from Yossy Arefi, because Mom loves fruit-filled flaky pastries but does not love how most of the time they're not in giant, shareable form.
