Archive for the ‘Garlic’ Category

Garlic, Rosemary, and Lemon Roast Chicken

3 cloves garlic, mincedIMG_1324

3 tbsp chopped rosemary

2 tbsp olive oil, OR cold pressed canola oil

1 tbsp Salt

1 tsp Black Pepper

1 lemon

1, 5 Pound Whole Chicken, innards removed

2 cup Crampton Made Apple Cider

1-2 cups chicken stock OR water

Preheat the oven to 350 degrees F.

IMG_1355Rinse whole chicken under cold running water. Pat chicken dry with paper towels. Place chicken breast-side up in a roasting pan with roasting rack.

 

Mash together garlic, rosemary, oil, salt, and pepper. Use your hands to spread the mixture all over the chicken and under the skin of the chicken. Wash your hands. Cut the lemon in half, and squeeze the juice all over the chicken, and stuff the halves inside of the chicken. Tuck the wings under the neck of the chicken. Pour the apple cider and stock into the base of the roaster.

IMG_1389Roast chicken for 1 hour and 40 minutes, until internal temperature of chicken reads 165 degrees F. Let chicken rest for about ten minutes before carving and serving.

*If you want gravy, use this recipe we developed for our turkey:

2 cups Crampton’s Apple Cider, divided

3 cups chicken stock, divided (save 1 cup for gravy)

1/4 cup flour, ish

For the gravy, skim off any unwanted fat or pour into a fat separator (OR don’t skim off any at all…. no judgment here!). Pour juices back into the pan, and add the remaining apple cider or chicken stock. (Depending on how much gravy you want, you can always add more water or chicken stock then what iFull Meal Chicken 2s listed) With a whisk, mash up garlic cloves, and remove onion pieces. Bring to a boil, scrapping up the bits from the bottom. In a glass jar, shake together 1 cup of stock and ¼ cup of flour, and pour into the simmering gravy. Allow the gravy to simmer, and repeat if the gravy is to thin, until the desired consistency is met. Serve immediately!

Advertisements

Warm Butter Beans with Rosemary, Garlic, and Spinach

1 can butter beans, drained (or white beans if unavailable)

3 tbsp extra virgin olive oil (plus more, if desired!)

1-2 cloves garlic, peeled & finely sliced

2 small sprigs rosemary, leaves picked

1 good handful of spinach

Pinch of chili flakes

Heat a small frying pan over a medium heat and add 3 tablespoons olive oil. Add beans, garlic, rosemary, and stir fry beans until they are golden and warmed through. Add the spinach and chile flakes, and cook until the spinach in wilted. Season well and serve with a drizzle of olive oil.

****Serve alongside Winter Squash Agro dolce!!****

Maple Balsamic Oven Roasted Carrots and Beets

1 lb. carrots, cut into chunks

3 beets, peeled and sliced into ¼” slices

1 red onion, cut into 1.5” chunks

3 Tbsp. balsamic vinegar

4 Tbsp. extra virgin olive oil

2 Tbsp. maple syrup

1 clove garlic, finely chopped

½ tsp. thyme

Coarse sea salt and pepper

1/c teaspoon cumin

Preheat oven to 375° F and line a baking sheet with parchment paper. Prepare vegetables as directed, trying to keep them close to the same size. Place them into a large bowl.

IMG_1351IMG_1354

Whisk together all remaining ingredients. Reserve 2 Tbsp. of the mix and pour the rest evenly over the vegetables, tossing them together so all vegetables are coated with the maple-balsamic sauce. AIMG_1384rrange the vegetables evenly over the baking sheet. Sprinkle with sea salt and pepper. Slide the pan into the oven and roast at 375° F for 45-60 minutes until tender or cooked to desired tenderness, stopping to pour remaining sauce over the vegetables about 10 minutes before they are done. Check with a fork at 45 minutes and add more time if needed.

Winner of Crampton’s First Annual Chili Cook Off! Sarawak Chorizo Chili

Chili

3 MB tomatoes

2 sweet potatoes. diced
1 MB jalapeno, de-seeded
3 MB garlic cloves
1 MB red pepper, de-seeded
2 16oz cans black beans, drained and rinsed
1 tbsp olive oil
1 MB chorizo sausage, sliced
1 MB cooking onion, diced
1/2 tbsp cumin
1 tsp paprika
1 tsp Sarawak white pepper
1 tsp cinnamon
1.5 cups chicken stock
1 cup MB Fred corn
2 tbsp tomato paste
1 tbsp corn starch
Pinch of salt & pepper
Topping
1 avocado
Juice of 1 lime
1 tsp cumin
Salt & Pepper
Garnish
Green onions, chopped
Goat cheese, crumbled
Directions
1. Roast tomatoes, sweet potatoes, peppers and garlic at 350 degrees for 40 minutes
2. Blend tomatoes, peppers and garlic in a food processor
3. Fry chorizo slices in non-stick pan with olive oil
4. Add onions to pan and saute for 2 minutes
5. Stir in tomato mixture, stir for 2 minutes
6. Add all ingredients to pan except chorizo and bring to a boil for 3-5 minutes
7. Turn down to simmer, add chorizo, simmer for 40 minutes
Topping Directions
1. Mash avocado
2. Add other ingredients, taste-testing often!
Serve hot, garnish with avocado mixture, green onion and goat cheese.

Cherry Tomato & Garlic Summer Pasta

Ingredients:

  1. 4 cups cherry tomatoes, cut in half
  2. 12 garlic cloves
  3. 1/4 cup extra virgin olive oil
  4. 1 tablespoon basil, roughly chopped
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon chill flakes
  7. 1/4 teaspoon fresh ground pepper
  8. 1 lb pasta (we love Nature’s Farm Wild Garlic Linguine)
  9. 1/4 cup flat leaf parsley, chopped
  10. freshly grated Parmesan to taste
  1. In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, chili flakes and ground pepper, place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute. Tomatoes should be shriveled and the garlic tender.
  2. Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking. Drain and return pasta to pot.
  3. Add garlic tomato mixture and parsley, tossing to coat.
  4. Serve with sprinkle freshly grated Parmesan cheese (or whatever hard cheese you have in the fridge!)

Easy Roast Chicken

Ingredients:

  1. 8 lb free range chicken
  2. 2 medium carrots
  3. 2 medium onions
  4. 2 sticks celery
  5. 1 bulb garlic
  6. Olive oil
  7. Sea salt
  8. Freshly ground black pepper
  9. 1 lemon
  10. Small bunch fresh thyme, rosemary, bay or  sage, or a mixture.

Method:

To prepare your chicken

Take chicken out of fridge 30 minutes before it goes in the oven. Preheat your oven to 240C/475F/gas 9. There’s no need to peel the vegetables – just give them a wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled.

Pile veg. and garlic into the middle of a large roasting tray and drizzle with olive oil. Drizzle the chicken with olive oil and season well with salt and pepper rubbing it all over the bird. Carefully prick the lemon all over with the tip of a sharp knife, or you can put the lemon into a microwave for about 40 seconds to bring out the flavour. Put the lemon inside the bird’s cavity along with your choice of herbs.

To cook your chicken

Place the chicken on top of the veg. in the roasting tray and put it in the preheated oven. Turn the heat down immediately to 200C400F/gas 6 and cook the chicken for approx. 2.5 hours (use a thermometer to 180 degrees internal heat) if you’re doing roast potatoes and veg. this is the time to get them in the oven for the last 45 minutes of cooking.

Baste the chicken halfway through cooking and if veg looks dry, add a splash of water to the tray to stop them burning. When cooked, take tray out of the oven and transfer the chicken to a cutting board to rest for 15 minutes or so. Cover with a layer of tinfoil and a tea towel and put aside. Now is the time to make gravy, by pressing the goodness out of the veg on the bottom of the roasting tray and scraping all the lovely brown bits from the bottom of the roasting tray.

After carving the bird you will have a delicious carcass for soup and using more great veggies!

Puff Pastry Ricotta & Zucchini Tart

Ingredients:

  1. 1 cup ricotta, drained
  2. 1 egg
  3. 1 tablespoon summer savory, chopped
  4. 1/2 cup shredded cheese (romano, mozza, or cheddar; whatever cheese you have on hand!)
  5. Salt and pepper
  6. Olive oil
  7. 1 clove of garlic
  8. 2 small zucchini, thinkly sliced
  9. 1 cup patty pan sqush, thinly sliced
  10. 1 sheet of puff pastry

1. In a bowl, mix together ricotta, egg, herbs, cheese, salt, and pepper. Set aside.

2. In a frying pan, add a drizzle of olive oil, and saute garlic and squash until soft. Set aside.

3. Line a baking sheet with parchment and unfold your cold puff pastry sheet right on to it.

4. Lightly roll it till seams are flat and sheet looks even all around.

5. Take a pairing knife and make a 1/2 inch border all the way around being careful not to cut through.

6. Take a fork and prick the pastry all within the border so air can get through.

7. Spread the ricotta mixture, within the border and then lay your sautéed squash on top and a little drizzle of olive oil.

8. Brush the edges with olive oil.

9. Cook in a 350 degree oven until edges are dark golden and crispy and so is the bottom, at least 1/2 hour or more. Ovens vary so just check it.

Enjoy!