delicious UK – April 2018

24 deliciousmagazine.co.uk

ROAST OF THE MONTH

RECIPE: DAN DOHERTY. PHOTOGRAPH: KATE WHIT

AKER. FOOD STYLING: LOTTIE COVELL.

STYLING: TONY HUTCHINSON. PORTRAIT:

ANDERS SCHØNNEMANN. *

EBURY PRESS, 1999

Roast chicken with buttery

stuing balls

SERVES 6. HANDS-ON TIME 30 MIN, OVEN TIME

1 HOUR 40-45 MIN

•1.8-2kgBritishfree-rangechicken

•120gunsalted butter, softened

•1lemon

•Severalfreshthymesprigs

•3garliccloves,leftwholeandunpeeled

•3shallots,peeledandhalved

•4x1cmthickslicesbread

•100gBritishfree-rangesausagemeat

• Large pinch chopped fresh parsley


• 1 medium free-range egg

1 Heattheovento230°C/210°Cfan/gas8.

Putthechickeninaroastingtinandrub

thebutteralloverit.Seasonwellwithsalt

andpepperandsqueezeoverthejuice

ofthelemon.Putthethymeandgarlic

insidethechickencavityalongwiththe

squeezed-out lemon halves, then tuck the

shallotsunder the chicken.

2 Roastfor10-15minutes,bastewiththe

juices,thenturntheovendownto190°C/

170°Cfan/gas5androastfor60minutes

more, basting occasionally, until the chicken

juicesrunclearwhenpiercedinthe

thickest part of the thigh with a skewer (or

adigitalprobethermometerreads75°C).

Transfertheroastedchickentoaplateor

board, loosely cover with foil and leave to

restwhileyoumakethestuffing.

3 Pour the buttery juices from the tin into

a jug and set aside with the shallots. In a

THE ULTIMATE

ROAST CHICKEN

Simon Hopkinson’sRoastChickenandOtherStories*

isoneofmyfavouritecookbooksandhisroastchicken

recipe is legendary. He uses lots of butter, lemon, garlic and

herbs, creating a wonderful lemony jus. I’ve used those

flavoursherebutcombinedtheminastungtoserve

alongside.Thedishworksatreatwithmyupdated,dukkah-

topped cauliflower cheese. DAN DOHERTY, CHEF DIRECTOR, DUCK & WAFFLE

food processor whizz the bread slices to

chunkycrumbs,thenadd150mlofthe

reserved juices, the shallots and the garlic

from the chicken cavity (squeezed from the

skins). Whizz with the sausagemeat, parsley,

egg and seasoning until just combined. Roll

and shape into 12 x 4cm balls.

4 Putthestuffingballsintheroastingtin

and bake for 30 minutes. Serve with the

chicken and cauliflower cheese, if making.

PER SERVING480kcals,26gfat(13.2g

saturated), 49.1g protein, 12.1g carbs

(1.2gsugars),0.9gsalt,1gfibre

WINE EDITOR’S CHOICEAwhiteBurgundy,

ideally a ripe southern mâcon.

Spiced cauliflower cheese

SERVES 6-8. HANDS-ON TIME 40 MIN. OVEN TIME

20-25 MIN, PLUS INFUSING

•1tspgroundcumin

• 1tspgroundcoriander


• 1litrewhole milk


• ½onion
  •1clove


• 1cinnamonstick
  •1bayleaf
  •2smallcauliflowers


• Drizzle sunflower oil


• 50g butter
  •50gplainflour


• 100g Lancashire cheese
  •75mldoublecream


• Whole nutmeg for grating


• Pinch chilli flakes (optional)


• 25g cheddar cheese, grated

FOR THE DUKKAH

• 100g shelled hazelnuts


• 2 tbsp each cumin, coriander and
  fennelseeds


• 4 tbsp sesame seeds

1 Heat the oven to 190°C/170°C fan/gas 5.

Toastthecuminandcorianderinasmalldry

panfor2minutes,thensetaside.Putthe

milk, onion, clove, cinnamon, a pinch of salt

andthebayinapanandbringtoasimmer.

Turntheheattolow;infusefor20minutes.

2 Forthedukkah,toastthehazelnutsfor

2-3 minutes in a dry non-stick frying pan

overamediumheatuntiljuststartingto

turngolden,thenaddalltheseedsand

toastfor2minutesuntilfragrant.Tipinto

aminifoodprocessororpestleandmortar

andwhizz/grind to a coarse mixture.

3 Breakthecauliflowersintofloretsand

putinalargebakingdish.Tosswithalittle

sunfloweroilandapinchofsalt,thenroast

(with the chicken, if you’re serving them

together)forabout25minutesuntilgolden.

4 Straintheinfusedmilkintoajug(discard

the solids). Melt the butter in a pan on a low

heat,thenstirintheflourandkeepstirring

for 2-3 minutes until it smells biscuity. Add

the toasted cumin and coriander, gradually

whiskin the infused milk until smooth,

then simmer for 10 minutes. Heat the grill

(if you have one).

5 Stir in the Lancashire cheese until melted,

thenaddthecream.Grateinsomenutmeg

andaddthechilliflakes(ifusing).

6 Pourthecheesesauceovertheroasted

cauliflowerandsprinklethegratedcheddar

ontop.Grillthecauliflowercheesefor

about 10 minutes until golden brown on top

(if you don’t have a grill, bake in the oven

for20-25minuteswiththestuffingforthe

chicken). Sprinkle with the dukkah to serve.

PER SERVING (FOR 8)459kcals, 35.8g fat

(14.3g saturated), 16.5g protein, 15.5g

carbs (9.1g sugars), 0.5g salt, 4.5g fibre