Delicious UK - (11)November 2020

Roastlemonthyme-

stuffedsalmon

SERVES8.HANDS-ONTIME 15 MIN,

OVEN TIME 40 MIN

MAKE

AHEAD

Preparetherecipetothe

endofstep3 upto8 hours

aheadandkeepcovered

inthefridge.Completetoserve.

FOOD

TEAM’S

TIP

If youcan’tfindlemon

thyme,useregular thyme

instead.

• 1 largepotato,unpeeled and
  thinlysliced


• ½bunchlemonthyme,leaves
  pickedandchopped,plus extra
  toscatter(seetip)


• 1 tspfennelseeds


• Pinchchilliflakes(optional)


• 75gunsaltedbutter,chopped


• 100gday-oldbreadcrumbs


• Finelygratedzest½lemon
  and1 wholelemon,thinlysliced


• 1 smallgarlicclove,crushed


• 2.5kgwholesustainablysourced
  salmon,headremoved,gutted
  andcleaned(ask your fishmonger
  todothis)


• 2 tbsp extra-virgin olive oil

YOU’LLALSONEED...

• Largeroastingtraylinedwith
  compostablebaking paper;
  kitchen string

USEFULTOHAVE...

• Digital probe thermometer

1 Heattheovento180°C/160°Cfan/

gas4.Arrangetheslicedpotato

inanevenlayerontheprepared

traytocreatea platformfor the

salmon.Seasonwell.

2 Mixthelemonthyme,fennel

seeds,chilliflakes(ifusing),

butter, breadcrumbs, lemon zest

andgarlicina bowlandseason.

3 Laythesalmoninthetrayand

stuffthecavitywiththelemon

slices,followedbythebreadcrumb

mixture.Tiewithkitchenstring

at3cmintervalstosecure,then

drizzlewithoilandseasonlightly

withsalt(seeMakeAhead).

4 Puta roastingdishorcasserole

half-filledwithboilingwateronthe

bottomoftheoven,thenaddthe

roastingtraywiththesalmononthe

middleshelf.Roastfor 40 minutes

untilthesalmonissoftandjust

startstoflakewhenpushedwith

a knife.Ona digitalthermometer,the

internaltemperatureshouldreach

45°C.Looselycoverwithfoilandrest

for 15 minutes.Scatterwithextra

lemonthymeleavesandserve.

PERSERVING849kcals,57.7gfat

(14gsaturated),65.9gprotein,

15.6gcarbs(0.9g sugars), 0.5g salt,

1.6g fibre

Buttermilk-brined

chickenwith chutney

glaze

SERVES4–6.HANDS-ONTIME 20 MIN,

OVENTIMEABOUT1 HOUR 25 MIN, PLUS

OVERNIGHT BRINING

FOOD

TEAM’S

TIPS

Bearinmindthatyouneed

tostarttherecipea day

aheadforthebrining.

Ifyou’refeedingsixandwantmore

generousportions(aswellassome

leftovers)butdon’tfancycookinga

turkey,thisrecipeis easilydoubled.

Thejuicesarequiterunny– if

youprefer,youcanusethemto

makea propergravy.Searchfor

our‘chickengravy’recipeonline

at deliciousmagazine.co.uk.

• 1.8kgfree-rangechicken(seetips)


• 2 garlic cloves, finely grated
  
  
  • 284ml-300mltubbuttermilk
    (fromlargersupermarkets)
  
  
  • ½tbspseasaltflakes
  
  
  • ½tbspfreshlyground
    blackpepper
  
  
  • 2 tspfennelseeds
  
  
  • 1 bunchfreshthyme,
    leavespicked
  
  
  • 180gtomatochutney
  
  
  • 75gunsaltedbutter,softened
  
  
  • 4 tbspgoldensyrup
  
  
  • 1 lemon, halved
  
  
  
  

YOU’LLALSONEED...

• Foodprocessororblender;large
  roastingtray,greasedandlined
  with compostable baking paper

1 Putthechicken,garlic,buttermilk,

saltandpepperina largeglassor

ceramicbowlandturntocoat.

Putthefennelseedsandhalfthe

thymeina dryfryingpanandtoast

overa highheatfor2 minutesor

untilfragrant.Addtothechicken

mixtureandstirtocombine.Cover

andchillovernight,turningthe

chickenoccasionally,tobrine.

2 Thenextday,heattheovento

180°C/160°Cfan/gas4.Tomake

thechutneyglaze,putthetomato

chutney,butterandgoldensyrup

ina foodprocessororblender and

whizzuntilsmooth.

3 Scattertheremainingthymein

thepreparedtrayandadda lemon

half.Removethechickenfromthe

brine,rubbingoffanddiscarding

anyexcessliquid,thensetthe

chickenontopofthethymeand

lemonandputtheremaininglemon

halfinsidethecavity.Foldthewing

tipsunderneathandbrushallover

withthechutneyglaze,thenroast

for1 hour 25 minutesoruntilthe

juicesrunclearwhenthethickest

partofa thighispiercedwitha

skewer.Coverthechickenwith foil

ifit brownstooquickly.

4 Transfertheroastchicken,thyme

andlemontoa servingplatterand

drizzlewithanyremainingcooking

juicestoserve(seetips).

PERSERVING(FOR6)415kc al s ,

19.8gfat(9.2gsaturated),42.5g

protein,16.5gcarbs(15.6g sugars),

1.1g salt, 0.4g fibre

36 deliciousmagazine.co.uk