Monday, 10 September 2012

Roast chicken and gravy

I’ve been craving roast chicken for a while but neither M or I particularly like the legs or wings on a roast and I hate to see them go to waste. So I thought I’d try roasting just a breast for our dinner and serve it up with some gravy and veg.
It actually worked surprisingly well, I was worried the breast might get a bit tough from being baked without skin on, but I seared it first and made sure I rested it and it was beautifully tender. I also made some cauliflower mash to go with it, a good friend of mine made this mash for me the other week and I thought it was so tasty I’d try to replicate it at home.
Kate’s roast chicken (breast) with gravy
  • 1 large skinless chicken breast
  • Vege Spice stock powder
  • Good quality olive oil
  • Mushrooms, sliced
  • Gravy powder
  1. 1-2 hours before (or the night before) make a few cuts in the thick end of the breast about 2cm apart to assist in cooking evenly through. Drizzle with some olive oil and sprinkle a little Vege Spice powder over the top. Refrigerate until ready to cook.
  2. In a hot pan, sear the top of the chicken breast until golden brown, place into foil-lined baking tray and put into 180C oven for 25 mins.
  3. While chicken is cooking, make gravy by cooking up a few mushrooms in the pan you seared the chicken in, adding some gravy powder and water with salt and pepper.
  4. When chicken is cooked, remove from oven and cover with foil and 1-2 teatowels. Rest for 20-30 minutes.
  5. While chicken is resting, steam whatever veggies you want to serve with the meat and make your cauliflower mash. Add the juice from the bottom of the chicken pan to the gravy and reheat.
  6. Serve and enjoy!
Cauliflower mash
  • Half a cauliflower
  • A knob of butter
  • A dash of milk
  • Salt and pepper
  1. Cut the florets from half a cauliflower along with most of the stalk.
  2. Chop them until they’re in small pieces – ½-1 cm in size.
  3. Heat heavy-based saucepan and melt a good sized knob of butter.
  4. Add cauliflower and cook, stirring occasionally, for approx 5-10 minutes until cauliflower is soft.
  5. Puree in a food processor or with a whiz stick (that’s what I used but the cauliflower was a little lumpy) along with a dash of milk and salt and pepper to bring it to the right consistency.
Kate eat-drink-dream

Wednesday, 5 September 2012

M's wine review - Tatachilla Reserve Shiraz 2008

What I liked when I purchased the first 6 bottles of this delicious Tatachilla Reserve Shiraz 2008 was:

1) Great traditional shiraz flavour
2) Good length
3) Excellent value

I liked it so much that I followed it up with another 6, but of the 2009 vintage.

The flavour of the 2008 is straight forward and traditional - blackberry, pepper, dark chocolate, oak, tannins and enough structure for medium term cellaring. Fast forward 3-4 years I'm on my last bottle of the 2008 vintage and it's very smooth, easy drinking and still just as enjoyable as when I first tried it. I'd like to have more!

Because I enjoyed the 2008 vintage so much I followed up with a purchase of the 2009 vintage. At the time of tasting the 2009 vintage, in my opinion, it was just as good as 2008, maybe even bigger in length and intensity. However, having waited 2-3 years and tasted both vintages in the same week I can honestly say that the 2008 is a much better wine. The 2009 just doesn't seem to have the same smoothness and perfectly layered structure. It's still a good wine but nothing to get excited about (however at this price point it's great).

I'd say both are a good midweek or Sunday night drop, but I favour the 2008 over the 2009. I suspect the 2009 was made in a slightly different way, trying to mimic the previous vintage, and at the time it did, but in terms of cellaring the 2008 has aged more gracefully.

Price range $13-16

Sunday, 2 September 2012

My first attempt at Corn Fritters

Yesterday M was off on a bucks day and I decided to send him off with a nice big brekkie. If I’m out for breakfast and there’s corn fritters on the menu I can’t help but order it, it’s one of my favourite brekkies when done well. We love smoked salmon and avocado and often include these in our brekkie repertoire so I decided to attempt corn fritters with the aforementioned ingredients and poached eggs.

The fritters were actually really easy, I just googled a recipe and used this one on, instead of spring onion I substituted red onion and instead of chives I used fresh parsley from the garden. I halved the recipe and used a 300g tin of corn, it was just the right amount for 2 people for brekkie. I served them up with the salmon, mashed avocado, poached eggs, rocket, some herby mayo and a wedge of lemon.

I definitely recommend giving these a try!

Kate eat-drink-dream