I exaggerate not one iota when I tell you that over the last few weeks if it sat still long enough, I ate it.
Stinky cheese? Yes, please.
Processed meat? Bring it on.
Dessert? I’ll take two, thanks.
I recently finished writing an article for Good Food and one of the fabulous healthy foodies I interviewed said the biggest mistake people make over the Christmas period is forgetting that Christmas eating should only be on Christmas day, the rest of the time should just be normal eating.
Mmmmkay. Doesn’t sound like anyone I’ve ever broken bread with but I can see the logic.
In fact, couldn’t agree more in theory, however those leftovers aren’t going to eat themselves. That Blue Cheese, Brie and Chili salami picky plate needs to be washed down with buckets of wine, and those fish and chips by the ocean were actually essential holiday fare.
So was the pizza. And the Salt caramel Dark Chocolate.
I was interested to learn that most people gain around 1 kilo at this time of year. I was mostly interested because I gained a cool one point five kay gees.
Anyway, all fun things must come to an end and we must put the wheels back on our routines and wind on in the loose bits after the Season of Yule.
This fantastic Indian roast chicken with chick pea salad is a great celebratory style meal if you are still entertaining those last few stragglers, but you’ve had enough of stodgy roasts and barbecued meats.
It’s light and tasty and my kids are huge fans of a roast bird. Kiki has been known to climb on a table only to attack a bird carcass. Such cave children are mine.
I didn’t make this one too hot as my balance between he zingy Vindaloo and yoghurt was right for us, but the curry paste you choose can be super mild if you reckon your kids will baulk if you spice it up. Just read the label.
What you will need :
For the chook –
- 1 whole bird
- 3 tablespoons natural yoghurt
- 1 tablespoon curry paste of your choice (I used vindaloo)
- 2 cloves of garlic
- 1 teaspoon each of cumin and coriander
- 1/2 a spanish onion
- 1/2 a lemon squeezed, then the carcass inserted into bird’s butt
For the salad –
- 1 tin of chick peas
- 1 bunch of mint, leaves picked and chopped
- 1 bunch coriander, chopped stem and all
- 1/2 a spanish onion, chopped finely
- 1 punnet of cherry tomatoes, quartered
- 1 Lebanese cucumber, halved lengthways and chopped
- 2 tablespoons malt or brown vinegar
- 2 tablespoons olive oil
What you will need to do :
Whack your onion, garlic, lemon juice, spices and curry paste into the food processor and whack it with a stick blender….. this is because I’m lazy. If you don’t have these you can still chop everything super fine and yours will be a tad more rustic. Rustic is hip.
Smother your bird in the yoghurt mix and stick the lemon in its ass. Leave it for an hour or so if you have the time.
Preheat over to 180C then throw her in on a roasting rack with a little touch of water in the bottom.
Check it in about an hour and a quarter, but she’s ready when you stab in between the leg joint and body and it comes out clear… you also want it a bit crispy too so don’t get impatient here.
For your salad, throw all of your ingredients in a bowl, add the oil and vinegar, season and stir.
PS Shooting this was a bitch. As it was cooking a massive storm brewed. The sky gee darker and darker and I cursed the lack of light. When it was finally ready and the storm broke. Cats and dogs pissed all over my outdoor studio (balcony strewn with children’s swimmers, sandy shoes, crusty paint brushes and stunt tables) so I shot this in a mega hurry so we didn’t have to eat soggy bird.
Cook Once, Feed All is about making your life easier whilst preparing nutritious and quick food for your family. Hailed by Mouths of Mums as the ‘must have recipe book for all families’, this book is a collection of family friendly recipes, all accompanied by stories from my life.