A New take on Sunday Roasts

A New take on Sunday Roasts

February 17, 2014

Who doesn’t enjoy a Sunday roast? It’s the perfect time of the week to get together with family and friends and rustle up something delicious. Traditional Sunday lunches are served across the country every week, but that doesn’t mean home cooks, and chefs alike, can’t deliver a new take on the classics.

We’ve got together with Paul Wedgwood, Owner and Head Chef at Wedgwood the Restaurant on Canongate, Edinburgh, to provide you with an oriental twist on roast chicken, and the cooking experts from Bacofoil have some top tips too.

A 2kg Chicken
2 Pak Choi
3 Cloves Garlic
1 Stalk Lemongrass Chopped
2 Star Anise
1 Lime
1 Inch Piece Fresh Ginger Chopped
Fresh Basil
Fresh Coriander
Small Red Birdseye Chili
2 Onions Chopped
Butter
Sesame Oil
Sesame Seeds
Soy Sauce
Oyster Sauce
Salt
Ground White Pepper
Rapeseed Oil

  • Place the lemon grass, star anise, 2 garlic cloves, ½ lime inside cavity of the chicken.
  • On the top of the chicken, be very careful and slide finger between breast meat and skin to form two pockets. Stuff these pockets with chopped basil and coriander, chopped chili and 1 clove chopped garlic, drizzle a little sesame oil into pocket then stuff rest with butter.
  • Peel and chop onions and place in the bottom of a casserole dish big enough to fit the chicken.
  • Place chicken in casserole dish, drizzle with rapeseed oil and splash with soy sauce, sprinkle with white pepper and a small amount of salt.
  • Cover with Bacofoil and bake in a pre heated oven 225c/425f for 50 minutes.
  • Uncover the chicken and stuff the cavity with the whole Pak Choi, green leaf end in first, and then use the foil to fill the cavity creating a steaming cave for the Pak Choi.
  • Baste the chicken with the juices from the pan and then squeeze ½ lime over the top, sprinkle with sesame seeds and place back in the oven for around 25 minutes or until the bird is fully cooked.
  • Remove the bird and allow to rest.
  • Strain off the cooking liquor and allow to separate. Remove the fat and return to the pan, bring to the boil and thicken with oyster sauce.
  • Serve the Oriental roast chicken, steamed Pak Choi and roast oyster sauce with accompaniments of boiled rice and chopped spring onion or noodles and beansprouts.

Chicken is so versatile and easy to flavour. The experts at Bacofoil also have a couple of top tips to ensure the best chicken every time:

  • Try placing a fresh lemon and herbs inside a chicken before roasting to create a delicious aroma and flavour.
  • Rest your chicken in foil for 15 minutes after roasting to ensure a moist succulent texture.

Not in the mood for cooking? Instead you could enter our competition to win a £100 voucher for a meal at Paul’s restaurant, Wedgwood the Restaurant. Just tell us…

To find out more about Paul Wedgwood’s restaurant visit www.wedgwoodtherestaurant.co.uk or for more cooking tips www.baco.co.uk