Alison Roman's even more perfect roast chicken
I find the transition between seasons the hardest time to stay inspired in the kitchen, especially during the handoff from summer to autumn. It's hard to focus on cooking anything in between tearful goodbyes to tomatoes and cut-off shorts, but we must persevere. During this time, I lean on dishes I find so undeniably delicious, I all but forget I have to wear a light sweater when I leave the house.
Turmeric roasted chicken with spicy fried shallots
Alone, roast chicken is one of the world's perfect foods, but here it is made even more perfect by slathering it in a salty, spicy condiment made from crisp shallots.
Use bone-in, skin-on chicken pieces to keep the meat tender and juicy.Credit:William Meppem
INGREDIENTS
- 2 large shallots (French eschalots), thinly sliced
- 90ml (4½ tbsp) canola or grapeseed oil
- 1 fresh red or green chilli, thinly sliced with seeds, or ½ tsp dried chilli flakes
- 30g (1½ tbsp) finely grated turmeric or 1 tsp ground turmeric
- 1 tsp fish sauce
- 1.5kg-1.8kg bone-in,skin-on chicken pieces
- 2 garlic cloves, finely grated
- coriander leaves and lime wedges, to serve
METHOD
- Place shallots and 3 tablespoons of the oil in a small saucepan over medium heat. Cook, swirling occasionally, for 5-7 minutes or until the shallots have started to sizzle and turn a light golden brown.
- Add the chilli and half the turmeric, and continue to cook another minute or two. Remove from heat and allow to cool slightly. Add the fish sauce, season with salt and pepper and set aside.
- Preheat oven to 230C (210C fan-forced).
- Place chicken in a deep roasting tray with the garlic, and remaining turmeric and oil. Season with salt and pepper and toss to coat well. Roast, basting once or twice, for 20-25 minutes or until chicken is deeply golden brown and crisped in parts.
- To serve, spoon some of the fried shallots over the chicken and scatter with coriander. Squeeze with lime and serve with remaining fried shallots.
Serves 4
Tips
- Heating the oil and shallots up from a cold pan will prevent uneven frying.
- Use bone-in, skin-on chicken pieces to keep the meat tender and juicy as it roasts.
***EMBARGOED FOR GOOD FOOD MAGAZINE, MARCH 6, 2020 ISSUE*** Alison Roman'sÃÂ Cold noodle salad with sesame, garlic and herbs. Photograph by William Meppem (photographer on contract, no restrictions)ÃÂ Credit:William Meppem
Cold noodle salad with sesame, garlic and herbs
Sweet, sour, salty and umami flavours come together in this easy Asian-inspired side.
INGREDIENTS
- 280g rice noodles
- 60ml (¼ cup) fish sauce
- 60ml (¼ cup) fresh lime juice, plus more if needed
- 1 scant tbsp honey
- 3 garlic cloves, finely grated
- 35g (¼ cup) sesame seeds
- 1½ tbsp roasted sesame oil
- 1½ tbsp canola oil
- 2 cups Thai basil
- 2 cups coriander, tender leaves and stems
- 1 cup dill, tender leaves and stems
- 1 cup mint leaves
METHOD
- Cook noodles in a large pot of salted boiling water until tender. Drain, rinse and place in a large bowl. Add the fish sauce, lime juice, honey and half the garlic. Season with salt and pepper and toss to coat. Set aside.
- While the noodles are cooking, toast sesame seeds in a small, dry frypan over medium heat, tossing frequently, for 3-4 minutes until they're lightly browned and smell almost like popcorn. Add sesame oil, canola oil and remaining garlic; swirl to lightly cook the garlic and remove from heat.
- Taste a noodle or two; add more lime juice and salt, if needed. Add the sesame mixture and half the herbs to the bowl and toss to coat. Transfer to a serving bowl, scatter with remaining herbs and serve.
Serves 4
Tip: To make this a meal on its own, add some chopped firm tofu or grilled chicken.