Father’s Day feast
Main Course
ROAST CHICKEN WITH TANDOORI POTATOES A red-masala roast served with tandoori potatoes and goat’s cheese in spinach. Spreading the spices under the skin keeps the chicken succulent and the spices get absorbed into the meat.
Ingredients 1.8kg whole chicken 2 tbsp salt ½ cup vinegar 100g butter 1 tbsp crushed ginger 1 tbsp crushed garlic 4 fresh red chillies
orange slices for garnish
Method Trim and rinse the chicken Combine the salt and vinegar Rub over the skin and in the cavity Leave aside for an hour Blend the butter with the rest of the ingredients Rinse and wipe the chicken to remove excess salt and vinegar Spread the blended mixture under the skin and on the chicken And tuna cups runneth over for starters Preheat oven to 190°C Place the chicken in a baking pan, cover with foil Leave in the oven for 1 hour Remove the foil, cook chicken for a further 10 minutes Garnish and serve with accompaniments.
POTATOES
Ingredients 6 potatoes, peeled, halved 60g butter 1 tbsp dry chilli flakes 1 tsp garam masala 1 tsp crushed garlic 2 tbsp cream salt
Method Parboil potatoes and drain Heat butter in a flat pan Stir in rest of ingredients Fold in potatoes Cover and cook gently until
tender and lightly crusted.
GOAT’S CHEESE IN SPINACH
Ingredients 120g goat’s cheese spinach leaves as needed drizzle of oil
Method Cut cheese into fingers Remove thick veins from spinach Wrap spinach leaves around cheese Heat oil and add spinach parcels until wilted.