I spiked a roast chicken

I recently wrote about the death of a blogger friend, Barb Beacham. In that post I mentioned I’d make a roast chicken meal in her memory. Back in July 2012 I wrote a post on the old blog about how Barb sent me a bottle of Spike which is a seasoning to try out.

A photograph of a bottle of Spike

I spiked a roast chicken
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://about.me/garydlum” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Chicken a small one
  • Spike about 1 tablespoon
  • Zest from one lemon
  • Chilli flakes 2 teaspoons
  • Cracked black pepper 1 teaspoon
  • Olive oil 1 tablespoon
  • Quinoa 50 grams
  • Sweet potato
  • Paprika
  • Asparagus
Instructions
  1. Using a stand or a soft drink or beer can prop up the chook (that’s Australian slang for chicken)
  2. Lovingly rub some olive oil into the skin and massage it in
  3. Rub in the dry condiments
  4. Top with lemon zest
  5. Add cut lemon into the backing tray
  6. Add quinoa to the little container under the chook so it cooks in the chook juices
  7. Cut sweet potato in thick batons
  8. Oil up the sweet potato and rub in some of the dry condiments
  9. The Asparagus can be steamed or nuked in the microwave oven
  10. Cook the chook for 1 hour at 150 °C. It’s worth using a meat thermometer at the end to make sure you have achieved the correct temperature
  11. All the chook to rest for a full 20 minutes at room temperature
  12. The sweet spuds (that’s slang for potatoes) can be put onto a tray and cooked alongside the chook
  13. Plate up and shoot a photograph
  14. [b]Pause and think of Barb and what a wonderful person she was[/b]
  15. Eat the meal and enjoy the spiky goodness
  16. Wash the dishes
  17. Write the recipe
  18. Blog (verb)
Related post  Quinoa corn fritters and caramel popcorn cronut

Roast chicken

Roast chicken with sweet potato, asparagus and quinoa
Roast chicken with sweet potato, asparagus and quinoa

In response to my shout out to Little Monster Girl, Jennifer reblogged my post and we had a conversation about hot chocolate for winter in Germany and mint chocolate milkshakes for an Australian summer. Yes I used a mason jar. A friend on twitter thought my drinking from a mason jar was a little wanky.

Chocolate and Creme De Menthe milkshake
Chocolate and Creme De Menthe milkshake

Barb took so many excellent photographs of her environment in the Sierra foothills

These are some of mine

Pelican on Lake Ginninderra
Pelican on Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
Lake Ginninderra

Monday link love from Canberra Food Bloggers

My aim is each Monday to share some link love from Canberra Food Bloggers who have shared their posts in the Canberra Food Bloggers Facebook group

Liz http://www.bizzylizzysgoodthings.com/blog/eat-drink-blog-2015-postcards-and-morsels-and-a-little-slice-of-history

Bec http://inexplicablewanderlust.com/2015/11/24/canberra-eats-akiba/ 

Christine http://www.foodwinetravel.com.au/more/books/food-wine-books/matching-champagne-with-food/

Anna http://shenannagans.com/paella/

Michele https://fineeating.wordpress.com/2015/11/25/chong-co-westfield-woden-2/

Christine http://www.foodwinetravel.com.au/more/books/food-wine-books/matching-champagne-with-food/

Giulia http://www.loveateverybite.com/dolci-desserts/smores-brownies-recipe/

Lisa http://www.bakebikeblog.com/2015/11/quinoa-and-smoked-salmon-sushi.html

 

Please follow me on Facebook

2 Responses

You know you want to make a comment. Do it.