Happy Sunday everyone and for those who are celebrating Mother’s Day today may it be a splendid and spent with those you love.
We have celebrated Mother’s day last Sunday, what was the highlight of spring: sunny, warm and beyond lovely. But as in true Dutch weather fashion for one day of plentiful sunshine we have to pay with a week of pouring rain.
I hope it’ll be only one week for there is so long you can happily live with weather, which changes faster than one’s mood (I know as I could barely keep up changing camera setting to the popping up sun, darkening clouds, moody grey, pouring rain and all over again).
Last weekend we were all in the mood for light salads and ice cream, while this weekend it’s all about hearty casseroles and roasts (and killing tea supplies as if we were in midst November).
Had we not had a barely existent spring so far, I suppose there would be some charm in the ever changing weather, but I’m ready for a dose of sunshine.
While we are waiting (and here a wait can be long) it’s only appropriate to spice up a regular Sunday roast.
I’ve added garlic, chilli and plenty of ginger to chicken before placing in the oven and during the last minutes of roasting coated with thick honey soy, making overall taste intense enough that no previous marinating is needed. Paired with sticky carrots and fresh zucchini salad makes a complete Sunday lunch, but if you’re feeling particular hungry you can serve rice or rice noodles too. Enjoy!
- 1 whole free range chicken (about 1,5 kg)
- 2 heaped tablespoons of chopped ginger
- 1-3 red chilli peppers, chopped (depending how spicy you like it)
- 2 teaspoons palm sugar
- 4 tablespoons fish sauce
- 3 tablespoons soy sauce
- 1 lime juice
- 3 fat garlic cloves, chopped
- 200 ml water
- 800 grams carrots, peeled and sliced in half
- 3 tablespoons peanut oil (or any other vegetable oil)
- 3 garlic cloves, peel on and lightly crushed
- white sesame seeds for sprinkling
- ⅔ cup soy sauce
- 3 tablespoons honey
- 1 zucchini, finely sliced
- 1 tablespoon black sesame seeds
- fresh cilantro
- 1 tablespoon fish sauce
- ¼ teaspoon palm sugar
- 1 tablespoon lime juice
- Heat the oven to 190C/374F.
- Wash the chicken and pat dry, place in a roasting tin.
- To make the spice coating using mortar and pestle pound together ginger, chilli and garlic till you have nearly a paste.
- Stir in fish and soy sauces, lime juice and palm sugar.
- Pour over the chicken and rub all over with your hands to be sure it’s properly coated.
- Place in the oven and bake for 1 hour 5 - 1 hour 15 minutes, to check the whether it’s done, pierce the chicken with a knife, the juice should come out clear.
- About 10 -20 minutes into roasting pour the water in the tray, and at the same time mixing it with spices baste the chicken.
- Towards the end of roasting (15 minutes remaining) pour honey soy glazed on the chicken.
- Once the chicken is out of the oven, place the chicken upside down on a tray cover with plenty of foil and allow resting for at least 15 minutes. If the sauce is the pan is too thick you can add extra water to thin it out.
- For honey soy glaze, in a small saucepan bring soy and honey to boil and simmer till reduced by about a half.
- To prepare the carrots: in a large heavy bottomed pan, heat the oil and gently fry the carrots for 10 - 15 minute shaking and turning from time to time. Pour over 3-5 tablespoons of honey soy glaze (the remaining one is for the chicken) continue to cook till the liquid has almost evaporated.
- Finish with a sprinkle of white sesame seeds.
- For zucchini salad, mix together fish sauce, sugar and lime juice, taste and pour it over zucchini, sprinkle black sesame seeds on top and scatter some chopped cilantro.
- Serve roast chicken with glazed carrots and zucchini salad.