Lentil and roast vegetable Shepherd’s Pie
January 11, 2021Cheese and Marmite Scones
January 22, 2021
Jamie Oliver is ace, he has done great things: creating easy to follow recipes, highlighting terrible food in schools, Setting up 15, to name a few and I think he comes across as a really decent, creative family guy.
I watched Jamie and Jimmy’s Friday Night Feast last week (Channel 4, 8 Jan 2021 @8pm). The guest on this show was Jack Dee who shared childhood memories of family camping holidays in France. Based on this Jamie recreated a perfect rotissierie chicken, but in a domestic oven.
Inspired we bought all the ingredients and followed it to the T – something I rarely do in recipes- so this is the original recipe from Jamie Oliver. Also everything done in 1 hour 30 mins (inc prep, table setting and washing up- not bad).
We did not have any small onions, so just cut a large one in half and popped it on top. It was great.
Ingredients
1.2 kg Charlotte potatoes
2 bulbs of garlic
olive oil
1 whole free-range chicken , (1.7kg)
100 g salted butter, softened
3 small onions
½ a bunch of fresh rosemary , (15g), tied into a brush
GREEN BEANS
400 g green beans or runner beans
25 g shelled walnuts
1 teaspoon Dijon mustard
¼ of a clove of garlic
walnut oil
extra virgin olive oil
white wine vinegar
Method
Preheat the oven to 200°C/400ºF/gas 6 and get your oven racks into position – one in the middle and one just above.
Slice the potatoes in half lengthways and slice the tops off the garlic bulbs, then place in a shallow roasting tray. Season generously with sea salt and black pepper and drizzle with 1 teaspoon of olive oil, then set aside.
Using a large sharp knife, carefully cut down the back of the chicken and open it out flat. Rub the butter and a good pinch of salt and pepper all over both sides.
Place the potato tray on the bottom shelf of the oven, and the chicken directly onto the shelf above. Place the unpeeled onions on top of the chicken and roast for 1 hour 10 minutes, turning the potatoes regularly and brushing the chicken with the cooking juices using the rosemary sprigs.
Trim the beans and cook in boiling salted water for 5 minutes, or until tender. Finely chop the walnuts.
Spoon the mustard into a bowl, peel and finely grate in the garlic, then whisk in 1 tablespoon each of walnut oil and extra virgin olive oil and a dash of white wine vinegar. Season to perfection with salt and pepper.
Drain the beans and toss them in the dressing, then tip onto a serving plate and sprinkle with the walnuts.
Remove the chicken from the oven and leave to rest for a few minutes. Squash the onions and garlic out of their skins and toss through the potatoes. Serve with the chicken and green beans
Jamie Oliver is ace, he’s has done great things for not just creating really simple interesting recipes , but I have such respect for him in highlighting the unhealthy food in schools, his ventures in setting up 15, and I think he comes across as a really decent, creative family guy. On Jamie and Jimmy’s Friday Night Feast last week (Channel 4, 8 Jan 2021 @8pm). The guest on this show was Jack Dee who shared memories of family camping holidays in France as a child. Jamie then recreated a perfect rotissierie chicken but in a domestic oven.
Tim and I were inspired and decided to recreate the dish – following the recipe was so simple and the results absolutely gorgeous. We followed it to the T – something I rarely do in recipes- so he is the original recipe from Jamie Oliver. Also everything done in 1 hour 30 mins (inc prep, table setting and washing up)- not bad.
Ingredients
1.2 kg Charlotte potatoes
2 bulbs of garlic
olive oil
1 whole free-range chicken , (1.7kg)
100 g salted butter
3 small onions
½ a bunch of fresh rosemary , (15g), tied into a brush
GREEN BEANS
400 g green beans or runner beans
25 g shelled walnuts
1 teaspoon Dijon mustard
¼ of a clove of garlic
walnut oil
extra virgin olive oil
white wine vinegar
Method
Preheat the oven to 200°C/400ºF/gas 6 and get your oven racks into position – one in the middle and one just above.
- Slice the potatoes in half lengthways and slice the tops off the garlic bulbs, then place in a shallow roasting tray. Season generously with sea salt and black pepper and drizzle with 1 teaspoon of olive oil, then set aside.
- Using a large sharp knife, carefully cut down the back of the chicken and open it out flat. Rub the butter and a good pinch of salt and pepper all over both sides.
- Place the potato tray on the bottom shelf of the oven, and the chicken directly onto the shelf above. Place the unpeeled onions on top of the chicken and roast for 1 hour 10 minutes, turning the potatoes regularly and brushing the chicken with the cooking juices using the rosemary sprigs.
- Trim the beans and cook in boiling salted water for 5 minutes, or until tender. Finely chop the walnuts.
- Spoon the mustard into a bowl, peel and finely grate in the garlic, then whisk in 1 tablespoon each of walnut oil and extra virgin olive oil and a dash of white wine vinegar. Season to perfection with salt and pepper.
- Drain the beans and toss them in the dressing, then tip onto a serving plate and sprinkle with the walnuts.
- Remove the chicken from the oven and leave to rest for a few minutes. Squash the onions and garlic out of their skins and toss through the potatoes. Serve with the chicken and green beans.
