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Sunday Dinner

21 April 2008

Roast Chicken
early spring potatoes & parsnips

Steamed Golden Sprouting Broccoli

Rhubarb-Apple Crumble
lemon zest, oatmeal crunch

Roast Chicken
Recipe for a truly fantastic dinner: take Micheal Pollan seriously and pay far too much money for a grass pastured, organic chicken. Cook as simply as possible with early spring potatoes and veg. Enjoy tremendously.

  • A 2kg/4lb chicken
  • several parsnips
  • lots of potatoes
  • fresh rosemary & thyme
  • lemon, halved
  • fresh ground salt & pepper

Scrub the potatoes and peel the parsnips. Cut them into chunks if they are large. Toss with a tablespoon of olive oil, about 2 sprigs worth of rosemary leaves, several sprigs of thyme, and salt and pepper. Season the inside of the chicken well and stuff it with the lemon halves and the rest of the rosemary. Place chicken, breast side down, on a rack over the vegetables and roast at 475/200 for 25 minutes. Remove from oven, turn the chicken over, and toss the vegetables with the accumulated juices. Roast for an additional 35 minutes. Remove from oven and let rest as long as you can resist or 10 minutes.

Rhuarb-Apple Crumble
This is another recipe without a lot of specifics. I just recently read that rhubarb has an affinity for lemon zest (I’d heard about ginger already — the Brits seem quite keen on the combination). Anyway, it came off brilliantly, much better than ginger. But then, I’m not that keen on ginger in desserts.

  • several stalks of fresh rhubarb
  • a couple of apples (optional)
  • granulated sugar
  • 1 lemon’s worth of lemon zest
  • butter, softened
  • brown sugar
  • rolled oats
  • salt
  • flour

Wash rhubarb and cut into bite-sized chunks. Core the apples and do likewise. Arrange in a pyrex dish and sprinkle with sugar. I used about 1/2 C sugar for my 9×9 dish, but it could be more or less depending on the proportion of apples to rhubarb and the sourness of the rhubarb. Zest the lemon and toss it with the fruit and sugar. Squeeze about half of the lemon over the rhubarb.

Mush together a good hunk of butter with some brown sugar, a whole lot of oats, a pinch of salt and a large pinch of flour. It’s crumble, have fun with it. Keep mushing until the texture is crumbly and there’s enough to cover the top of the crumble. Err on the side of too many oats.

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