One-pot roast hen with greens
This dish couldn’t actually be any less complicated – chop your greens, put them in a casserole dish, high with a complete hen, then go away it to cook dinner over the hearth when you sit again and benefit from the afternoon. Should you’re something like my household, it gives you the prospect to play a spontaneous recreation of cricket. When the sport is over, dinner on your ravenous crew is prepared and ready.
Serves 4-6
80ml olive oil or vegetable oil
3 massive floury potatoes, minimize into 3cm chunks
4 carrots, minimize into 3cm chunks
1 purple onion, minimize into 8 wedges
4 garlic cloves, peeled and squashed with the again of a blunt knife
1.5kg entire hen, ideally free-range
Steamed inexperienced greens or a salad, to serve (elective)
Warmth 60ml oil in a big camp oven or casserole dish on a grill rack over a hearth. As soon as the oil is sizzling, add the potato, carrot, onion and two of the garlic cloves. Season with salt and freshly floor black pepper and stir to coat the greens within the oil.
Put the remaining squashed garlic contained in the hen, then drizzle or brush the skin of the hen with the remaining oil and season with salt and pepper. Use a pointy knife to make two slits in every thigh to assist it cook dinner evenly.
Sit the hen among the many greens, shifting the greens to encompass it if vital, and canopy with a lid. Transfer the camp oven to the aspect of the hearth, with just a few coals beneath. Place coals on the lid and across the base of the camp oven, and cook dinner for one-and-a-half to 2 hours, or till the greens and hen are tender. You have to to stir often to stop the greens on the underside from burning. Examine the hen is prepared by piercing the thigh – the juices will run clear when cooked.
Take away from the hearth and let it sit, coated, for 5 minutes. Rigorously take away the hen, tipping any juices again into the dish. Carve the hen and serve with the greens and steamed greens or a salad on the aspect.
Vegetable and chickpea casserole
This dish is paying homage to a French-style ratatouille, however with additional greens and chickpeas. It may be served as a predominant meal with couscous or as a aspect to grilled meat and fish. Alternatively, for a fast meal, serve sizzling or chilly with slices of crusty bread.
Serves 4 (or 8 as a aspect)
60ml olive oil
1 massive onion, halved and thinly sliced
1 purple capsicum, seeds and membranes eliminated, minimize into skinny strips
2 garlic cloves, crushed
2 eggplants, halved lengthways and minimize into 1cm slices
2 zucchinis, minimize into 1cm slices
400g tin diced tomatoes
400g tin chickpeas, rinsed and drained
½ tsp floor coriander
1 small handful basil leaves, roughly torn
Grated parmesan cheese, to serve
Warmth two tablespoons of the oil in a camp oven on a grill rack over a hearth or a big heavy-based casserole dish or saucepan over medium warmth. Add the onion and cook dinner for about 5 minutes, or till comfortable.
Add the capsicum, garlic, eggplant, zucchini and remaining tablespoon of oil. Stir nicely and canopy. Proceed to cook dinner on the rack, however transfer the camp oven away from direct warmth. Cook dinner for 25 to half-hour, stirring often. Keep watch over the warmth degree: it must be sizzling sufficient to maintain cooking however not so sizzling it dries out.
Add the tomatoes, chickpeas and coriander. Season with salt and freshly floor black pepper, cowl once more, and simmer for an additional 20 minutes, or till the greens are comfortable however not mushy.
Stir within the basil. Serve with parmesan scattered excessive, if desired.
Hearty bean and vegetable ‘stoup’
This dish is sensible regardless of the climate. The title says all of it actually – it’s a cross between a stew and a soup, therefore the title our household has given to this “stoup”!
Serves 4
2 tbsp olive oil or vegetable oil
1 onion, chopped
2 garlic cloves, roughly chopped
1 massive leek, sliced
2 carrots, peeled and sliced
3 massive potatoes, minimize into small chunks
400g tin cannellini or borlotti beans, rinsed and drained
400g tin diced tomatoes
Crusty bread or damper, to serve
Grated parmesan, cheddar or tasty cheese, to serve (elective)
Warmth the oil in a big saucepan or camp oven on a grill rack over a hearth or on a fuel cooker. Add the onion, garlic and leek and cook dinner, stirring often, for about 10 minutes. If it will get too sizzling, add a touch of water to the pan to chill it down.
Add the carrot and potato to the pan and stir nicely to mix. Add the beans and tomatoes, then add one-and-a-half tins of water (utilizing the tomato tin) and stir gently. Season with salt and freshly floor black pepper, making certain all of the greens are submerged, then cowl and return to the boil.
As soon as boiling, transfer the camp oven to the aspect of the hearth, with just a few coals beneath. Then place coals across the base of the camp oven and cook dinner for about 35 minutes, or till the greens are tender. You could want to exchange the coals once in a while to maintain it simmering. It’s OK to let this dish sit for some time – it’ll turn out to be a bit mushy however the flavour might be nice.
Examine the seasoning and regulate as desired, then divide the soup amongst bowls and serve with crusty bread or damper. It additionally tastes nice with slightly grated cheese on high.
