Bling Bling Roast Chicken by Yudhika Sujanani
I sometimes feel a little bleak during the festive season….it’s the end of year fatigue and tiredness, a touch of emotional sadness and well, I end up feeling a little stuffed!
A festive time for some and a dark time for others….around this time of year there is great excitement but there is also great sorrow. The excitement is understandable but what about the sadness? I was chatting to a therapist friend who told me that this is the busiest time of year! I was chatting to a lawyer who also said that his clients ‘go mental’ during the festive season! Tis the season to be jolly….or is it???
Around birthdays, christmas and any holidays…I often look back and think about all the things I missed out on as a child. So, yes…there has been great success but the sadness strikes even while the life sparkles! Life just wasn’t a cake walk but it’s the same for most people….we remember the people we love….the people we have lost…the worst are the people live and are missing from our lives!
I came across the South African Depression and Anxiety Group…their helpline is open throughout the year including Christmas Day and New Year’s Day too…for more information, take a look at the website, http://www.sadag.org and please go on and share it…they do amazing work!!!
I know I will be spending my Christmas with my kids and I will be feasting with them too!!! My daughter, Tanvi, is not much of a turkey fan and loves a stuffed roast chicken…so here is one of her favourite recipes for a ‘pull out all the stops’ bling bling roast chicken!
On SABC 2’s Mela this Sunday, stay tuned….Christmas gets a spicy Indian twist with a delicious rice stuffed roast turkey, semolina roast potatoes and a cranberry Christmas Cake!
Bling Bling Roast Chicken
1 whole chicken, 1,2 – 1,3 kg
Pinch of salt, to season
50ml sunflower oil
250g bacon rashers (streaky or back)
A buttery rub….
For the rub:
75g soft butter
8 cloves garlic, crushed
10ml Curry me Home red chilli
10ml Curry me Home ground coriander
5ml Curry Me Home ground cumin
5ml Curry me Home garam masala
20ml Curry Me Home Magic Masala, optional
15ml fresh thyme leaves
30ml lemon juice
The Stuffed Part….
For the stuffing:
125g sausage meat or chicken mince
75g finely chopped onion
1 egg yolk
30ml chopped fresh coriander
Go easy on the salt for this recipe…the bacon that goes on top of the chicken adds salt to this recipe and so does the sausage meat in the stuffing.
Rinse the chicken under running water and pat dry with absorbent paper towel.
Season with salt.
Prepare the buttery rub my combining all the ingredients and creaming them until smooth.
Combine the stuffing ingredients – the sausage meat should be quite salty so don’t over season the mixture. If you are using chicken mince, season with salt and black pepper.
Stuff the chicken cavity with the mixture and secure the drumsticks in place with butcher’s twine.
Place the chicken on a greased roasting pan with the breasts facing up. Gently lift the chicken skin and smear the butter over the breasts. Smear some of the butter over the chicken wings and drumsticks.
Drizzle sunflower oil over the chicken. Layer the rashers over the chicken breasts.
Roast the chicken at 200 degrees celsius for ten minutes, then lower the temperature to 180 degrees. Roast the chicken for 60 – 65 minutes or until the juices run clear when the chicken is pierced.
For AMC, With love…Yudhika
Dear AMC Cookware,
This decadently delicious recipe is dedicated to the AMC Cookware team! It’s made just for you! Thanks to Chris Koekemoer, Deon van Staden, Kaye Cox, Tamsyn Stockenstroom and Nariman Arnold and to all the AMC fairies that have added a lots of sparkle to my projects!
What a year it’s been….we have worked on the Post recipe page, The Daily News/Star newspaper recipe columns with Angela Day, the Mela cooking show, cooking shows and demos, and the Holi Cow…..with the AMC team being the wind beneath my wings! The most amazing thing is that I have known the AMC brand my whole life….my mom got her set in 1970 and it’s still going strong and it’s going strong in Canada, nogal!!! The set of pots live with my elder brother!
As you know by now…I love shoes….and I love my cookware just as much….cooking with an AMC pot is like walking down a street in Louboutins! And my cookware works really hard…they are literally in the wash, out and back on the heat!
I have shared my favourite recipes through this blog and AMC have made so much of this possible! I have put together all my favourite favourites in this recipe….there’s a rich buttery pastry, Belgian dark chocolate, Frangelico and roasted hazelnuts. If you love whole nut chocolate, this recipe is for you! I simply love it! I garnish this with hazelnuts that are tossed in gold dust…this time I added a big gold heart for the AMC Cookware team!!!
Spar mascarpone….gets the thumbs up!
Thanks for the amazing year….thanks for the support and the awesome prizes! Thanks on behalf of our blog lovers too!
Much love and ‘moos’, always…
AMC cookware love….at Holi Cow!
Hazelnut Frangelico Chocolate Tart
Short crust pastry
200g cake flour
Pinch of salt
120g cold butter
1 egg yolk
15ml – 30ml iced water
For the filling:
400g white chocolate – I used Belgian
150ml fresh cream
5ml vanilla paste
60ml Frangelico liqueur
50g cold butter
250g Spar mascarpone
75g roasted hazelnuts
Gold dust, to decorate
Whipped cream, to serve
Place the flour and salt in a mixing bowl.
Slice the butter into little cubes.
Lightly rub the butter into the flour until the mixture resembles breadcrumbs.
Add the sugar and mix lightly.
Lightly beat the egg and add to the crumbed mixture.
Use your fingertips to lightly work into soft dough.
Add the iced water and work lightly.
Take care not to overwork the dough as this could make the pastry heavy.
Refrigerate the dough for 5 – 10 minutes and then roll out into a round large enough to cover a greased 23cm loose bottom pie tin.
The pastry should go up 3cm up the sides of the tin.
Prick the pastry with a fork and leave to chill in a refrigerator for 30 minutes.
Cover the pastry with baking paper and fill with beans – this is called blind baking the pastry.
Bake in a pre-heated oven at 200°C for 15 minutes.
Remove the beans and baking paper and bake for another five minutes.
Leave the pastry to cool.
For the filling:
Chop the chocolate into little pieces.
Heat the cream with the sugar and vanilla paste in an AMC Chef’s Pan until it starts to bubble around the edges –remove from the heat.
Add the chopped chocolate and mix gently.
Mix until the chocolate melts into a smooth sauce.
Add the Frangelico and leave aside to cool slightly.
Gently whisk the cold butter into the chocolate – and thicken.
Once the chocolate has cooled completely, add the mascarpone
(I suggest you use the Spar Mascarpone for this recipe….it does not split or make the mixture curdle…..this would be a costly error and one that I have made much to my horror! It’s heartbreaking but we live and learn!)
Use a spatula to stir the mixture and stir until smooth.
Pour the mixture into the baked pastry case.
Toss the hazelnuts in the gold dust and garnish with roasted hazelnuts.
Once the chocolate has set, slice and serve with whipped cream.