I've been meaning to try to record one of my recipes in photos for ages, but never quite got around to it. So when I decided this morning to make a sort of Asian twist on a classic Sunday roast, it seemed like the perfect opportunity to give it a go. The food seems to have gone down rather well. As for the recipe and photos, we'll see...
The idea with the chicken here is to take classic herb-buttered chicken, and swap in lime leaves, coriander and lemon grass in place of traditional English herbs. l like to get the butter under the skin of the chicken: this puts the chicken flesh in direct contact with the herbs, so of course if soaks up more flavour.
The gravy is a simple, last minute concoction, just drawing on the ingredients from the chicken with a little lemon to sharpen it up. I'm not sure how English-style roasties would stack up with this, so I settled on tasty, whole-roast, skin-on baby potatoes. As for other veg: we stuck with honeyed carrots, but some pak choi or broccoli stems would have gone down a treat too.
So here's what I came up with - let me know what you think!
