CAJUN ROAST CHICKEN, VEG & SPICY GRAVY
Provided by Georgina Hayden
Categories Mains Jamie Magazine Chicken Sunday lunch Potato
Time 1h40m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 200ºC/gas 6. Place the chicken on a clean board.
- Bash the dried herbs and spices with a good pinch of sea salt and black pepper in a pestle and mortar.
- Grate in the orange zest, pick in half the thyme leaves, and bash again. Mix in 1 tablespoon of oil, then rub the spice mix all over the chicken.
- Peel and roughly chop the onion, roughly chop 1 carrot, then place in a roasting tin.
- Sit the chicken on top, and rub a good drizzle of oil into the skin. Halve the zested orange; pop 1 half in the chicken, reserve the other.
- Reduce the oven to 180ºC/gas 4 and roast for around 1 hour 15 minutes, or till the chicken is golden and when pierced in the thickest part, the juices run clear.
- Meanwhile, halve and parboil the potatoes for 5 to 6 minutes; drain and let sit to steam dry for a few minutes.
- Shake to scuff the edges, then tip into a roasting tin and season with salt. Mix in the unpeeled garlic and a lug of oil. Roast with the chicken for 50 minutes.
- Halve the remaining carrots lengthways, then parboil for 4 minutes; drain and steam dry.
- Tip into a roasting tin, season, and mix with the honey, remaining thyme leaves and orange juice, and a drizzle of oil. Set aside.
- When the chicken is cooked, remove it from the oven. Pop the carrots in the oven and check the potatoes, shaking the tray to turn them, and turn the oven up to 200ºC/gas 6. Keep an eye on the veg, so they don't burn, while you make the gravy.
- Transfer the chicken to a board to rest and loosely cover in foil.
- Dissolve the stock cube in 750ml of just-boiled water. Place the roasting tin over a medium heat. Sprinkle in the flour and scrape the sticky bits off the bottom. Get the flour nice and dark (not burnt), then add the stock.
- Bring to the boil, then simmer rapidly for 5 minutes, stirring. When the gravy reaches the consistency you like, strain it through a sieve.
- By now the roast veg should be ready to serve with the cajun roast chicken and spicy gravy.
Nutrition Facts : Calories 668 calories, Fat 32.1 g fat, SaturatedFat 7.8 g saturated fat, Protein 39.1 g protein, Carbohydrate 51.3 g carbohydrate, Sugar 14.9 g sugar, Sodium 0 g salt, Fiber 0 g fibre
HOT AND FRAGRANT RUB
Provided by Jamie Oliver
Time 12m
Yield 1/2 cup
Number Of Ingredients 9
Steps:
- Mix together the ingredients and smear over your chosen meat before leaving it to marinate;
JAMIE OLIVER'S CAJUN SPICY RUB
Make and share this Jamie Oliver's Cajun Spicy Rub recipe from Food.com.
Provided by Nat Da Brat
Categories Cajun
Time 1m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Pound all the ingredients together in a mortar and pestle, huntil you have a powdery consistency and rub all over your chosen meat.
Nutrition Facts : Calories 153.2, Fat 4.3, SaturatedFat 0.8, Sodium 12.9, Carbohydrate 32, Fiber 12.1, Sugar 8.2, Protein 5.7
SPICY PORK RIBS
These are the best ribs ever. The trick is to buy belly of pork and cook it fairly slowly. The spices and juices cook out to a great thick sauce, which should be brushed over the ribs as they cook.
Provided by Jamie Oliver
Categories main-dish
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (180 degrees C/gas 4). Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes.
- Mix the orange and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 375 degrees F (190 degrees C/gas 5) for about 25 minutes, basting occasionally.
FENNEL SEED, THYME AND GARLIC RUB
Provided by Jamie Oliver
Time 15m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Pound together and rub all over your chosen meat.;
SPICY CAJUN RUB
Make and share this Spicy Cajun Rub recipe from Food.com.
Provided by Theresa Thunderbird
Categories Chicken
Time 5m
Yield 1/3 Cup
Number Of Ingredients 10
Steps:
- In a small bowl,mix all ingredients together.
- Use 1 tbsp spice mixture per pound of uncooked beef or pork,2 tsp per pound uncooked fish or chicken.
- Store in airtight container.
- Makes about 1/3 cup.
CAJUN SPICY BARBECUE RUB
This recipe has been submitted for play in ZWT9 - Cajun/Creole. Recipe from cookbook The Complete Illustrated Book of Herbs. This rub is wonderful on beef, chicken, lamb or pork.
Provided by Baby Kato
Categories Low Cholesterol
Time 5m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Combine all ingredients and store in an airtight container in the fridge for up to 1 month.
- Rub desired amount onto meat of your choice and bbq.
JAMIE OLIVER'S RUSTIC FRENCH RUB FOR LAMB
Make and share this Jamie Oliver's Rustic French Rub for Lamb recipe from Food.com.
Provided by Abby Girl
Categories Lamb/Sheep
Time 10m
Yield 2 T
Number Of Ingredients 7
Steps:
- In a small chopper combine the ingredients and chop.
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