Made this a while back – need a small bird or big oven but the result is a really tasty and succulent roast chicken 🙂
covered in spices that give great flavours as well as crisping the skin – yum
thanks to Jamie in America
Jono
I just like the way he’s got his hands on his hips 😉 Julie
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So we are on a bit of a diet. I say a bit because we are trying to be ultra good during the week and just a little bit naughty at the weekend. All this eatin n drinkin has one downside… it makes your jeans too tight. So we are going to be good until the jeans are a bit looser again and then go back to making tarts and pies (well occasionally) and eating cheese (cause we really love cheese).
So maybe not the best time to be starting a food blog but I see it as a bit of a challenge. How to make exciting, tasty things that don’t make your jeans too tight. This is our mission for the next couple of months (or as long as it takes).
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Well not actually boneless… just more boneless than the usual grizzly little things that you need a bath after eating 🙂 The cool thing is you can pick them up like a drumstick and suck the meat of the remaining bone without getting all sticky. Takes hours and hours and hours to perfect the technique though so don’t make for a party if you have any more than four guests!! They do make you look exceptionally clever though so it’s kind of worth the hours of hard labour and stab wounds. Oh and Yotam Ottolenghi’s green couscous. Yummy!
Thanks to Jono’s Mum, Gera, for training us in how to part-bone a chicken wing (and Australian Masterchef for teaching Gera) 😉
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I just deleted my whole blurb about this tart by accident. Grrrr! So here I go again. This is Yotam Ottolenghi’s very full tart and believe me it is very full, so full it’s hard to believe that all the stuff is going to fit in the dish, but it does… just! We were sorry we hadn’t asked someone over for dinner to share it cause it was so damn good (though we almost fell out making the pastry which mightn’t have impressed the guests). I’ve seen this on other blogs so won’t bother typing out the whole recipe (just google “very full tart” and you’ll get it).
Julie
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So Jono worked hard all day at the new Convention Centre at Dublin Docklands yesterday and it was all worth it cause the Riedel comparative tasting was fab! A comparative tasting is where you taste the same wine out of lots of different glasses and Mr Maximillian Riedel proves that they all taste and smell much better if you drink them out of the “right” glass i.e. Chardonnay glass for Chardonnay, Pinot glass for Pinot etc. What Jono doesn’t know is that I now want lots of new glasses to fit on our already full shelf… more success than he bargained for! I think it was the rest of the room he was trying to sell fancy Austrian glassware to.
Best tip of the night for me was to dry your decanter with your hairdryer. Why didn’t I think of this before(maybe cause I mostly make Jono wash it)? No more stuffing cloths in and out of it and trying to balance it upside down on a spiky thing. Maybe keep it on the cool setting though incase you crack your precious decanter.
I think Jono will probably have something much more technical and wine buff like to say about the whole thing later.
Julie
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