On Sunday evening, with Alberto coming back from holiday I decided to cook a Sunday roast. I chose chicken as I had done pork the weekend before. I tried to liven it up a little by rubbing some spices in softened butter over the chicken skin and also adding a lemon or two. I did the standard roast potatoes and steamed, buttered kale, as well as the honey glazed carrots that I’ve blogged about before. Also, as they’re prominent in the supermarkets at the moment, and inextricably linked with Christmas, I decided to cook some Brussels’ Sprouts too. Brussels’ Sprouts are for life – not just for Christmas! Although, the flavour doesn’t appeal to everyone this delicious Gino D’Acampo recipe really livens them up and the complimentary flavours may even change the opinion of a sprout hater. (although I’m not making any promises!)
1 large knob of butter
1 teaspoon of smoked paprika
¼ teaspoon of cayenne pepper
½ a teaspoon of cumin
100g of couscous, cooked with butter, 100g of water and the juice of ½ a lemon
Juice of ½ a lemon
250ml of chicken stock
4 lemon wedges
Sprinkle the skin of the chicken with freshly ground sea salt.
Soften the butter in a small bowl and stir in the spices. Rub the buttery spice mix into the skin of the chicken, covering it well.
Stuff the chicken cavity with the couscous.
Pop the chicken in a roasting dish and pour the chicken stock in the bottom of the dish. Pour the juice of half a lemon over the chicken and tuck the lemon wedges around the chicken.
Roast for 80 minutes, basting occasionally.
10-12 good sized Brussels sprouts
1 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons extra virgin olive oil, plus extra for drizzling
1 garlic clove, finely chopped
2 tablespoons dried breadcrumbs
Salt and freshly ground black pepper
2 tablespoons of Gran Padano, freshly grated
Preheat the oven to 200C (of course, if you’re already cooking the chicken then you don’t need to do this!)
Parboil the Brussels sprouts in boiling salted water for 5 minutes.
Drain thoroughly and cut each sprout in half
Drizzle 2 tablespoons of the oil in a round ovenproof dish and place the halved, drained sprouts in it
Mix together the breadcrumbs, the cheese, parsley, garlic and the remaining oil in a small howl. Season with salt and pepper.
Sprinkle 3 tablespoons of the mixture over the Brussels sprouts.
Put the dish in the middle of the oven and cook for 15 minutes.
Remove from the oven, drizzle with a little more oil and serve immediately