Astar's recipe - Lemon marinade chicken, garlic potatoes, orange cake - 4 Apr
Astar's recipes - Easter Meal
Lemon marinade sauce for a tasty roast chicken or two
Garlicky cheese baked potatoes
A fresh green crispy salad
Fabulous orange cake
Lemon marinade -
Makes about 450ml
6 lemons cut in half
1 orange cut in half
Salt and pepper
15 grams freshly stripped rosemary - roughly chopped
200ml olive oil
2 cloves finely chopped garlic
Turn oven to grill
Place lemons and oranges cut side down on a shallow ceramic baking dish. Season with salt and pepper then place about 13cm from heat of grill and grill 15 minutes or so.
Into a pot add oil and rosemary and heat until sizzling, then strain and let cool.
Scrape flesh and juice from the citrus fruit into a sieve over a bowl and press.
To citrus juice, add rosemary oil, chopped garlic and another 100ml oil, season to taste, then whisk all in blender.
Note - this tangy marinade works well with most meats, fish and vegetable. Great to have in the fridge - on stand by
The chicken -
1 large chicken - spatchcocked
2 oranges cut into julienne and cooked in water for a few minutes until soft
Salt and pepper to taste
3 tbsp sultanas stocked in 2 tbsp of the citrus marinade
Pre-heat oven to 180c
Place spatchcocked chicken cut side down in a baking dish and spread top with the lemon marinade
Roast uncovered basting frequently until the juices run clear about 1 hour. Cooking time is much reduced having the bird cut in half.
Garlicky cheese potatoes serves 6
Shopping list -
2 cloves garlic finely chopped
1 kg thinly sliced potatoes - leave skins on
120 gm gruyere cheese grated
Salt and grated black pepper
Ovenproof gratin or shallow dish -
Preheat oven to 180c
Combine the potatoes, garlic, 2/3 cheese, milk, cream and seasoning in a large bowl and mix.
Pour mix into greased baking dish.
Sprinkle with remaining cheese and a little more grated black pepper and bake about 1 hour or until golden and crispy.
Delicious orange cake
Shopping list -
1 orange washed quartered with pips removed
200g melted butter
1 cup castor sugar
1 1/2 cup self raising flour
Zest and juice of 1 orange
1/2 cup of mixed fruit nut pumpkin seeds and finely sliced chocolate
20cm deep cake tin greased and lined with baking paper
Into the food processor add oranges and blend until smooth
Add melted butter, eggs and sugar and blend
Add flour until just mixed.
Pour into prepared cake tin and bake 180 or fan bake 160 for about 50.
Ice with cream cheese icing sprinkle middle with a small circle
of orange zest, then ring the outer edges with the mixed fruit and
nut and chocolate mix.