September 2019/Fairlady 9Everynow and
again Iventure
up north for work,
and one of the
people Iwas meant
to photograph in
Joburg suggested
arestaurant called
Glenda’sasa
location forashoot.
She didn’t pitch (that’sanother
story),butIended up having
such alovely lunch there.
Hyde Park is full of
historic homes,and Glenda’s
has embraced this by leaving the
original façade of the restaurant
untouched,but opening up the
inside to let the light in.As you
walk through the door there
are lush flowers on display and
you’re met with the intoxicating
smell of freshly baked pâtisseries.
The restaurant has been a
lifelong dream of chef Glenda
Lederle’s,and you can tell she’s
in her element,moving swiftly
between tables and greeting
guests withawarm smile.
Itried her signature dish:
salmon fish cakes with rocket
mayo sauce–absolutely
mouthwatering! Glenda is also
known for her roast chicken and
homemade pies,which are her
gran’soriginal recipes.‘I want
to createahappy,comfortable
space where people can spend
the day enjoyingahome-cooked
meal with their loved ones,’says
Glenda.And she has.–LizaHAPPY HOME
COOKINGIlove making this roast
chicken for dinner parties,
mainly because it’ssod amn
easy and your guests think
you’re arock star.
First, preheat your oven to
180°C. Cutawealth of sweet
and normal potatoes into bite-
sized chunks and spread them
on aroasting tray.Drizzle
with olive oil,asplash of apple
cider vinegar,and season with
salt and pepper.Prise the skin
of the chicken away from the
flesh and, using your fingers,
push inatablespoon of butter
with chopped up sage, thyme
and garlic mixed into it. Place
the chicken on top of the
mixed potatoes, and a
few strips of prosciutto
over the chicken, cover-
ing it in neat layers.
Roast the bird in
the oven, keeping a
beady eye on it for 30
minutes. The trick is
not to let the prosciutto burn.
When the prosciutto crust
looks crispy,remove it from
the chicken and put to one
side. Continue cooking the
bird for another hour,taking
it out now and again to spoon
some of the delicious prosciutto
drippings and chicken juices
over everything. Just before
the chicken has cooked, place
the prosciutto over the chicken
for the last5minutes for it to
crisp upabit more.
Cut the meat into pieces in
the tray,making sure each
piece is nicely mixed with
the juices and potatoes. Crush
the now-crispy prosciutto over
the chicken. Painless
and delicious–there
will be no leftovers,
guaranteed.Iused
Farmer Angus
prosciutto, which is
available at selected
delis.–CarynHOT CHICK