I resurrected an old favourite in the HotHouse Kitchen this week. I first blogged the recipe back in 2015: Roast chicken with pumpkin, butterbeans & goat’s cheese.
A former colleague once told me over drinks – when we could indulge in such pursuits – that it regularly features on the menu at her place and has been christened “Alana’s Chicken”.
It’s a spin on a recipe I found in a Woolies mag (pictured above), with lots of added flavour.
As for the second recipe: a teen in the family I cook for each week has an iron deficiency, so I came up with a beef, spinach and lentil pie to add to her iron levels … well, it might help a teensy bit!
I’m thinking about making massaman lamb shanks next week, what do you reckon?
Take care if you’re stuck in lockdown land like me. Try and get some COVID-safe sunshine this weekend.
Recipe: Roast chicken with pumpkin and goat’s cheese
4 chicken marylands
400g pumpkin, cut into chunks
2 red onions, cut into wedges
1/4 cup of olive oil
2 cloves garlic, crushed
1 tsp sea salt
2 tablespoons finely chopped fresh sage
1 lemon, rind grated and cut into wedges
2 zucchinis, cut into chunks
400g can butter beans, drained
12 pitted olives
4 chunks of Meredith marinated goat’s cheese
METHOD: Mix together olive oil, sage, garlic and salt in a bowl. Toss with chicken, pumpkin and onion pieces. Heat oven to 200C. Put chicken, pumpkin and onion into a roasting pan. Roast for 40 minutes. Add zucchini, olives and butter beans and gently toss with other ingredients. Roast until chicken golden and zucchini cooked. Remove from oven, top with goat’s cheese and parsley, squeeze some lemon juice over the top and serve.
Recipe: Beef, spinach & lentil pies
1 tablespoon vegetable oil
1 brown onion, finely chopped
500g beef mince
1 tablespoon worcestershire sauce
1 packet of baby spinach leaves
1 & 1/2 cups chicken stock
1 can brown lentils, drained
1 tablespoon cornflour
Salt to taste
Puff pastry sheets
METHOD: Heat vegetable oil and saute onion until softened. Add beef mince and cook, breaking up lumps. Add Worcestershire sauce and one cup of chicken stock. Place baby spinach and 1/2 cup chicken stock in food processor and blend. Pour spinach mixture into mince and bring to simmer. Add brown lentils. Mix cornflour with a little warm water and add to mixture, stirring to prevent lumps forming. Salt to taste. Add more cornflour and water if mixture isn’t thick enough.
I use a piemaker to make the pies. Fabulous invention. You could also make them in ramekins and bake them in the oven.