There are so many loose ends to tie up at the end of the year. One of the things I need to finish now is posting the recipes for the 7-course dinner I made for the Ninja. So here’s a quick breakdown of the fifth course: the main meal.
I discovered roasting bags earlier this year, and my chicken dishes haven’t been the same since! I applaud Glad, in particular, for their easy-to-use cooking bags in various sizes. Anyway, so making the chicken for our fancy dinner was as easy as marinating the drumsticks in a blend of Nando’s lemon & herb rub and Robertson’s chicken spice. I did this the day before, drizzled a little olive oil over the drumsticks, wrapped them in foil and kept them in the fridge. When it was time to roast them, I simply transferred them to an oven bag, placed it in a glass dish and roasted them for 30 min along with the potatoes.
If there was one element of our dinner that I was disappointed with, it was these spuds. I followed the original recipe as closely as possible, but the potatoes came out rather dry and tasteless. I chose this recipe because they could be prepared ahead of time.
However, it would’ve been worth the effort if I’d just made normal roast potatoes. I’m still on the lookout for the ultimate crispy roast potato recipe though, so let me know if you think you’ve found it!
These were a lovely addition to our meal. Whip them up in 15 minutes as follows:
1. Cook baby carrots in water with a pinch of salt.
2. When they’re tender, drain off any remaining water and turn down the heat a little.
3. Add 2 T of each of the following to the pot: butter, brown sugar, honey and lemon juice.
4. Stir well until the carrots are properly coated. Serve with extra salt and black pepper if desired.