With everyone in Scotland still under a stay at home rule, it makes sense for us to try and enjoy the meals we’re eating at home as much as possible – can’t escape to a restaurant or café like we used to. We had broken into a tiny bit of a lazy routine with the same few meals, but it took only a few minutes of browsing recipes to come up with our favourites. Greg even decided that since he enjoyed doing all the cooking and wanted to try out new recipes – and does have an arsenal of a few classics in his noggin’ already – he was going to post them to YouTube. So that makes my job easier as I can just link to his videos!
The Roast Chicken
Now, I’m not going to be able to give you an exact cooking guide for the chicken you’ve bought or should buy. Each is their own size with unique cooking times, so follow the instructions on the packet as any decent supermarket will give you an exact time rather than being lazy and giving you an annoying formula to use. Something like: 30 mins + 25 mins per kg + 5 mins for each degree under 5C + 30 seconds for each time you open the door. (Please don’t use that, it was a bad joke, I swear.)
So how do we make it better? Take a whole chicken, rub it down with some olive oil and for extra flavour add a stock/bouillon cube to the oil. Next, you need to add some herbs, recommended is Thyme. You can either just lay it in the cavity or on top before it goes in the oven. But I usually go a little bit extra and strip it off the stems so I can mix it into the oil and really spread it around. Generously salt the skin, this will ensure it crisps up in the oven and retains moisture. Lemon is also a great addition, you can cut up or just place a pierced lemon in the cavity. Then check out Greg’s video for what he does in terms of preparation.
This is where we need a bit more of a recipe, so allow me I’ll steal it from Greg’s YouTube video description:
For the filling:
575g Bramley apple (3 medium apples)Source: https://www.youtube.com/watch?v=qmAxxiYEhtg
2 tbsp golden caster sugar
2 tbsp ground cinnamon
For the crumble
175g plain flour
110g golden caster sugar
110g cold butter
Optional toppings: oats, brown sugar, more cinnamon
It is a simple recipe, thankfully. Peel, core and dice the apple. Place in a high-walled baking tray. Put all the crumble ingredients in a bowl and mix together with your clean fingers until it looks like breadcrumbs. Pop on top of the apple and add your toppings. Easy! Again, you can watch Greg make it in the video to get a longer explanation.
I’ve also started to really watch what I eat, so being able to control this (although damn Greg, calm down on the oil you use!) and make our own meals has been fantastic. My macros are under supervision, resulting in me dropping a lot of fat from my diet, reducing carbs and trying to increase my protein intake significantly. This meal helps and it has fallen into the regular rotation – minus the crumble which is only for special occasions.
Thanks for reading and once I have some news on my progress with the meal tracking I will make a post about it.