Whats for Lunch ?

Lucky you... I have to go out shortly, not sure what I'll have yet...I feel like something soupy, we have a Thai noodle bar up the road, I might help myself to one of their broth like concoctions.

I'll see when I get there.

Definitely the right weather for it, it's cold and wet here today.

I love their spicy ginger jasmine tea, and think it might contain MSG as i'm addicted to it.

We have the worst Chinese take away joints in the country here in Windsor, I'm sure of it.

We have great Italian and Malaysian food though.

I prefer Malaysian to Thai.

Yes I find westernized Chinese definitely delivers in cold weather.

Providing to have good dirty ones local.

SpotOn wrote:

Yes I find westernized Chinese definitely delivers in cold weather.

Providing to have good dirty ones local.

hahahaha..oh god, don't say that...i'm about to leave,,aaarrrghh


...anyway, I have to go...this assignment has to be posted before 12 and I am starving.

bbl

SpotOn wrote:

Yes I find westernized Chinese definitely delivers in cold weather.

Providing to have good dirty ones local.

hahahaha..oh god, don't say that...i'm about to leave,,aaarrrghh


...anyway, I have to go...this assignment has to be posted before 12 and I am starving.

bbl

My procrastination has already cost me an express Post Platinum delivery.

First Rule with a Chinese restaurant.

NEVER EVER LOOK IN THE KITCHEN..

Second rule

NEVER LOOK IN THE BINS OUTSIDE

Third rule

DO NOT TRY AND WORK OUT WHERE THOSE FANTASTIC FLAVORS COME FROM



Stick by that and you will have a great Chinese experience.

Back later myself.

Save money by eating first then grocery shopping.

... lol... I stuffed myself with Thai, then was too bloated to push the trolley around the supermarket ...he he..



*jokes* No, I managed!

..anyway will come back after dinner.

Now whats for lunch good question.

I'll get back to you.

.... I'm thinking about cheese on toast.


With slices of avocado , salt pepper.


Nothing too flash today, might even settle for a cup of tea if I get too busy.

[b]Crispy Lemon Chicken with Roasted Beetroot
[/b]

Well my lunch didn't happen, but dinner did, and this is absolutely stunning, with the inclusion of a tablespoon or two of seeded mustard and 2 tablespoons of honey.

You need to make sure theres enough dressing to cover everything, and really rub it in, I added some baby kumara also...(because I had to use them up)... Delish!!

Make sure you pack the very thin lemon wedges under the skin properly, this and rub with salt pepper and olive oil before adding the dressing, which I actually simmered on the stove top first in a small saucepan as I needed to melt the honey into the rest of the sauce.
don't let the amount of garlic scare you as roasted cloves in their skins, are far from pungent, rather they caramelise with the sauce.

Definitely add the honey and the mustard, it gives it a kick!

I will most certainly be cooking this again soon.

Would be great finger food also (if we had left overs which we don't)...served cold at a picnic during the warmer months, as in a cold chicken and vegetable salad.

http://www.heinz.com.au/Recipes/RecipeDetails.aspx?recID=362



[url=https://servimg.com/view/14791922/385][img]https://i.servimg.com/u/f69/14/79/19/22/crispy10.jpg[/img][/url]

Also, cook it longer, I found it took about one and 3/4 hours for the chicken skin to crisp up perfectly like the pic....but then again, I cooked mine on 180, so the chicken would be tender and then turned it up to 220 for the last 30 or so mins.

Wierd, my links aren't working, and or bold letters etc.

Oh well, you guys can click the link and enlarge it to see what this dish looks like.

Bloody YUMMY YUM YUM

Anyways, I'm off to bed now, I just popped in to make sure the place was still in one piece.


Alls good, so I will head off.

...Sorry I missed you Spots, I will come back tomorrow....and thanks for putting the pic up for me, I think my java needs updating or something lol.


Yep Dinner was lovely, but remember if you make it, you need to baste it often (every 30-40 mins or else the chicken dries out as it's been butterflied and cut to get the lemon wedges under the chickens skin.


Theres an old rule of thumb when roasting chicken, of which is "roast it don't poke it"...but because this is butterflied and incisions are made into it to allow the marinade to infuse, not unlike Portuguese chicken really, you really need to keep the moisture up to it...this or even marinade the chicken in it for a couple of hours before cooking....I might even try this next time to make the flavours even more intense.


Anyway, have a good night, I shall come back tomorrow some time.

Cheers.