Thanks for all your kind wishes for my 'little' boy who is well on the road to recovery and happens to be six feet 3! It has been harrowing, but educational and we are happy that all is going to be well!
As he left for work yesterday morning, my DH asked hopefully if I was putting a blog up (as I was not at work). Of course his concern was not for you dear readers, but more for his choices come dinnertime! Wednesdays have become blogging day (sort of) and I downright cook up a storm on Sundays, (Hence the 'daze!) photograph it all and hopefully blog it later in the week...so what did we have for dinner last night you may ask? Not to digress, but on Monday night I attended a seminar with Cyndi O'Meara (and that is another post or two!) the whole foodie, slash nutritionist who was highly entertaining and informative and had a whole lot of local producers with their products in a market atmosphere, preceding her evening. Needless to say I purchased some Olive Oil, cold pressed Extra Virgin Olive Oil, hereafter referred to as, EVOO, pressed with Lemon rind (one process) from a local grove, (Guinea Grove Farm, Gin Gin) organic and bio dynamic etc etc..which all sounds a bit of a yawn to the uninitiated, but the TASTE! Drool...so with that in mind, and with our latest honey harvest fresh from the hive (yes, ahem, another up coming post!) I created the most beautiful roast chicken with a soy, honey, citrus olive oil and garlic marinade...mmmmmnn. Converts to organic, bio dynamic, all of us.
- 1.5 Kilo roasting chicken
- 1/4 Cup soy or tamari
- 1/4 Cup raw, local honey (or just normal honey will suffice!)
- 3 tbsp Cobram Estate Extra Virgin Olive Oil EVOO, pressed with lemon zest (You could make your own with a mix of Olive oil and zest of 1 lemon) BUY
- 1 potato per person
- 1 Handful fresh coriander leaves
- Enormous amounts of peeled garlic cloves
Wash and dry chicken.
Mix all remaining ingredients except garlic and potatoes in TM bowl and process for 10 seconds on speed 7.
Prepare garlic and stuff underneath the skin and in the cavity of the chicken.
Pour marinade over the chicken and leave for at least 2 hours. (Longer is better.)
When ready to cook, prepare potatoes by cutting in half.
Place marinated chicken and any excess marinade in MW Grill glass dish and place potatoes around.
Drizzle with more EVOO to taste.
Cook in MW grill as time directs (approx 35-40 minutes) Add time if necessary.
Due to the nature of the marinade, you may need to turn the chicken over at least once to preserve the delicious color that it will certainly produce.
Garnish with chopped coriander leaves and baste with remaining marinade.
Serve with steamed green beans and a good napkin, cos you're going to need it!