Food adventures
Success:
Thai-style roast chicken (adapted from Smitten Kitchen's recipe)
Marinade:
5 garlic cloves, chopped
1/3 cup dried parsley flakes (better if fresh cilantro or parsley - I added a large handful of chopped chives and 1 chopped tomato)
1/4 cup Asian fish sauce
1/4 cup vegetable oil
2-4 tbs hoisin sauce
1 1/2 tsp ground coriander
1/2 tsp kosher salt
1 tsp freshly ground black or white pepper
1 small chicken (< 1kg works though SK recced 8 whole chicken legs/drumsticks/thighs; ~ 2.2kg)
Thai sweet chili sauce, for serving
Heat oven to 200C. Blend all the ingredients for marinade together until smooth. Put chicken on baking dish and pour marinade over, coat thoroughly (get it under the skin and into the cavity). Cover and refrigerate for 1 hr/as long as you want/overnight. Roast in oven, covered and breast side down, for 25 mins. Take off the lid, turn breast upwards and broil to brown and crisp skin for about 10 mins. Watch so it doesn't burn. Poke knife in, clear juices = cooked.
Probably goes better with mango salad or something.
Note: if you decide to bake with potatoes, boil them first so that everything finishes at the same time. Pictured with brocolli & eggplant salad.
Eh:
Miso Carrot Dressing with Ginger (from Smitten Kitchen) - Nice but a little salty, lay off more of the miso next time.
1/4 cup vegetable oil (SM recced: peanut oil)
1/3 cup rice vinegar (originally 1/4, but my vinegar might be too light)
1.5 - 2 tbs white miso (3 tbs was a little too salty, alternatively add more carrots)
1 tbs dark sesame oil
2 medium carrots, peeled and cut into big pieces
1 inch-long piece fresh ginger, peeled and chopped
Put all ingredients in blender and pulse until mixture is smooth. Add pepper to taste. Refrigerate. Can keep for a few days. Pour over salad - probably goes nicely with: raw thinly sliced cabbage (more exciting if coloured!), cubed cucumber, diced tomatoes, sweet corn, raw sliced button mushrooms, sliced onions (omitted though cos sister's finicky eating habits).