DURING last week’s snowy weather it was great to hunker down and eat a proper warming, home-cooked meal. Roasts are always a big favourite in our house and the snow prompted us to have our roast dinner on Friday rather than the usual Sunday. It was a real treat and as the kids were off school we went over and above, making cauliflower cheese and these delicious dauphinoise pots.
Tonight is the last night of the Brilliant Corners jazz festival in the Cathedral Quarter so head in to town and enjoy some smooth vibes. Of course, Hadskis is in the best spot in town to enjoy some food before or after a show or even a sneaky glass of wine or cocktail between stops.
CHICKEN WITH GARLIC AND ROSEMARY
1.5–2 kg whole chicken
1 lemon
1 bunch thyme
125 g unsalted butter
50ml dry white wine
500ml chicken stock
500ml water
1 tsp Dijon mustard
1 sprig tarragon
1 sprig parsley
2 whole garlic bulbs, halved, skin on
1 bunch rosemary
First, brine your meat: in a large, clean container submerge the chicken in brine, using 300g salt per 3 litres of water; cover the container with plastic wrap and place in the fridge overnight. Remove the chicken from the liquid and dry well with paper towel.
Roll and pierce the lemon, then place it in the cavity of the bird with half of the thyme. Place the chicken stock, water, mustard, tarragon and parsley in a large pot on a medium heat along with the chicken and bring to the boil. Reduce heat; simmer for 40 minutes. Remove chicken from liquid; allow to rest for 20 minutes.
Rub some butter on top of the skin before placing the chicken into a roasting tin with a lid and add in the bunch of rosemary and the bulbs of garlic sliced in half. Keep in a very hot oven at 180C for 20 minutes until golden brown. Carve and serve.
To make the gravy, reduce the chicken stock by three quarters and stir in a knob of butter. Strain into a small saucepan.
:: Tip to make a Chicken soup
To make a soup, place the carcass in a large pot with water; add salt, pepper, chopped carrots and a handful of soup lentils. Bring to the boil and leave on a low heat for 30 minutes. Add in chopped leeks and celery to make a delicious chicken soup. You can add in chopped parsley and herbs when ready to serve. For fussy eaters, remove the carcass and bones when serving.
POMMES DAUPHINOISES
600g slightly waxy potatoes
350ml milk
300ml double cream
3 cloves garlic, thinly sliced
2 sprigs fresh thyme
80g gruyere cheese, grated
Sea salt and freshly ground black pepper
Peel the potatoes and slice to the thickness of a £1 coin. In a large saucepan, bring the milk and cream to the boil. Add the garlic slices, thyme, and seasoning. Simmer for two minutes then put in the sliced potatoes. Simmer for five minutes or until the potatoes are just soft but still whole. Place a colander over a bowl and drain. Keep the creamy mixture but remove the herbs.
Mix two thirds of the cheese with the potatoes by folding it in gently so as not to break up the potatoes and place evenly into a gratin dish. Pour the creamy milk over the spuds until it just reaches the top of the potatoes. Top with the remaining cheese. Set in the fridge to chill until ready to bake. Heat the oven to 200C (395F). Bake for 15 minutes until golden brown and bubbling. Allow to stand for 10 minutes before serving.
