Kulinary Adventures of Kath

Recipes & Baking Tips From A City Girl Baking Her Way to a Slow Life
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Nigella Lawson's Italian Roast Chicken

Kath April 13, 2015

I’ve never been much of a roast chicken fan. Really, I’m not a fan of meat in general. Which is why over this cookbook challenge, when it comes to savoury options, there will be few red meat dishes (possibly none), and lots of chicken dishes. Now that I’ve said that, most of you will probably stop reading, because I’ve just told you I don’t eat almost a whole food group! 

Never fear, baking will remain the focus of this blog, so there will always be a satisfying sweet recipe around the corner. I am however, trying to add a few more savoury recipes to the blog whilst I am doing my cookbook challenge. Not only does it help out with deciding what to make for dinner on the weekend, but some cookbooks in our collection don’t have sweet or baking sections and some just don’t appeal to me. So with using ALL the cookbooks in mind, sometimes a savoury dish here and there will have to be tolerated. 

Having said that, if anyone could brighten up dinner and change my mind about roast chicken it’s Nigella. I know I’ve said this before (probably more than once), but I really love Nigella, her recipes and her love of food. I know in the past I have heard Nigella talking about how roast chicken is such a comforting dish, and up until I tried this recipe, I found it hard to agree. But now, I definitely do! 

This dish is one of those that you just know is going to be good. And once you’ve made it a couple of times, it suddenly becomes a family favourite, requested over and over again. My Mum made this recipe originally, in an attempt to actually have all members of the family eat the same thing for dinner I suspect. I was suspicious at first, but I was soon eating my words, and the chicken with gusto. 

For a while when this dish was first made, we couldn’t find the dried olives specified in the recipe. It was still a great dish, and if you haven’t tried it with the olives you won’t know what you’re missing out on. But, if you can find them, use them! They absolutely make this dish! We eventually found them at a local deli, so they are out there, and not too hard to find. 

As this recipe has been made a few times at home, we have inevitably altered it slightly. We use two small chickens, and divide the stuffing between each. One chicken of the same total weight will also be perfect. Orange capsicums can sometimes be hard to find, so substitute another yellow one to make up the difference. We often serve this chicken with garlic roast potatoes, which should be prepared and put in the oven about 30 minutes or so after the chicken goes in, so they are ready together. 

Ingredients: 

x 2 small chickens (approx. 1.5-2kg total weight), or one larger 1.5-2kg (approx.) chicken 

1 lemon, halved

4 sprigs of rosemary

3 leeks, washed and trimmed 

2 red capsicums 

1 orange capsicum 

1 yellow capsicum 

100-200g dried black olives*, (pitted if possible)

60 ml olive oil 

sea salt and pepper 

 

Method: 

Pre-heat oven to 200 degrees Celsius. 

Cut each leek into three (length ways), and add to a large baking/roasting pan. De-seed the capsicums, and cut into thick strips, and add to the pan.

Sit the chickens on top of the vegetables in the pan, and place half a lemon in each chicken cavity, and two sprigs of rosemary. If using one whole chicken, place both halves of the lemon, and all the rosemary in the cavity of the chicken. 

Drizzle the chickens and vegetables with the olive oil (ensuring the vegetables are fairly evenly coated), and scatter in the dried olives amongst the vegetables. Sprinkle the tops of the chickens with a little salt and pepper. 

Place in the oven for 1 - 1 1/4 hours, until the chicken is cooked through and the juices of the chicken run clear when the flesh is cut at the thickest part of the thigh joint. 

Transfer the chickens to a carving board or plates, cover with foil and allow to rest for 10 minutes. Place the vegetables back in the oven (reducing the oven temperature if they are well cooked), to keep warm. 

Remove the vegetables from the oven, and cut the chicken up into pieces. Toss the chicken with the vegetables in the pan and serve. 

 

*Nigella’s original recipe specifies 100g of olives. We often buy up to 200g as a few of us are obsessed with them! If you aren’t so keen on black olives, keep it to 100g.

P3080079.jpg

Original Recipe from ‘Nigellissima’ by Nigella Lawson (Chatto & Windus, 2012), p.96 or via Nigella's website.

All cooking, styling and photography for this post by Kathryn Vincent of Kulinary Adventures of Kath. 

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InSavoury Dishes/Meals TagsChicken, Nigella Lawson, Dinner, Italian
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Pistachio & Rose Nougat 🌹..
.
.
This is my first attempt at making nougat, and I’m pretty happy with the result! I think the colour is a little golden, however I have been told using a lighter colour honey will help with that. I used the recipe from @nadineingram’s book Flour and Stone and added more pistachios and some crystallised rose petals from @esntlingredient. I also used some of the bright green slivered pistachios I got from the Persian food shops I visited last week. I really like the colour that these pistachios along with the rose petals give the nougat..
.
.
If you are planning on making nougat at home I would definitely recommend using Nadine’s recipe as your guide. She provides great instructions and really walks you through the whole process..
.
. 
And if I were someone who bought into the whole Valentine’s Day thing, I would say these would make a lovely gift! But I won’t since I think giving thoughtful gifts to those you love (and just being thoughtful generally) should be a more regular thing than just one day or so in the year. 😘😊
Pistachio & Rose Nougat 🌹.. . . This is my first attempt at making nougat, and I’m pretty happy with the result! I think the colour is a little golden, however I have been told using a lighter colour honey will help with that. I used the recipe from @nadineingram’s book Flour and Stone and added more pistachios and some crystallised rose petals from @esntlingredient. I also used some of the bright green slivered pistachios I got from the Persian food shops I visited last week. I really like the colour that these pistachios along with the rose petals give the nougat.. . . If you are planning on making nougat at home I would definitely recommend using Nadine’s recipe as your guide. She provides great instructions and really walks you through the whole process.. . . And if I were someone who bought into the whole Valentine’s Day thing, I would say these would make a lovely gift! But I won’t since I think giving thoughtful gifts to those you love (and just being thoughtful generally) should be a more regular thing than just one day or so in the year. 😘😊
These are my Rose Biscuits, made with much inspiration from those sold by Fortnum & Mason in London. They are consistently one of the most popular recipes in my blog...
.
.
Up until now, I have made them using homemade crystallised rose petals which I made whenever I came across fresh edible rose petals. I always made them this way as pre-made crystallised rose petals seemed non existent here in Sydney. The last I had seen any was in a wonderful gourmet food shop in Paris in 2014. And I regretted not buying any since then..
.
.
Now I’ve had trouble finding fresh edible rose petals so making these biscuits has been few and far between. Until I was searching @esntlingredient online store and happened upon them! Finally! So now I will able to make these much more often!..
.
.
If you want to have a go at making these, the recipe is on my blog! 🌹
These are my Rose Biscuits, made with much inspiration from those sold by Fortnum & Mason in London. They are consistently one of the most popular recipes in my blog... . . Up until now, I have made them using homemade crystallised rose petals which I made whenever I came across fresh edible rose petals. I always made them this way as pre-made crystallised rose petals seemed non existent here in Sydney. The last I had seen any was in a wonderful gourmet food shop in Paris in 2014. And I regretted not buying any since then.. . . Now I’ve had trouble finding fresh edible rose petals so making these biscuits has been few and far between. Until I was searching @esntlingredient online store and happened upon them! Finally! So now I will able to make these much more often!.. . . If you want to have a go at making these, the recipe is on my blog! 🌹
Just tried the Pistachio Cake I made today (see Stories!) - I used @noya.nutbutter Pistachio Butter and a recipe from the @alameredefamille cookbook. It has a nice subtle flavour and is really easy to make. I’m not quite sure if it compares to the Pistachio Cake pictured (recipe by @mollyyeh!), which is dense and lovely and has a tangy lemon icing too.  Maybe I need to make it again just to make sure it is the best?! 😂😋
Just tried the Pistachio Cake I made today (see Stories!) - I used @noya.nutbutter Pistachio Butter and a recipe from the @alameredefamille cookbook. It has a nice subtle flavour and is really easy to make. I’m not quite sure if it compares to the Pistachio Cake pictured (recipe by @mollyyeh!), which is dense and lovely and has a tangy lemon icing too. Maybe I need to make it again just to make sure it is the best?! 😂😋
Did anyone else go to see @ottolenghi at @sydneyoperahouse this week? I thought it was a great night and an inspiring interview. I really liked hearing Yotam’s theory around cooking vegetables vs meat (that veggies have endless ways to cook them whereas meat only have a few) and learning more about the concept surrounding his newest book ‘Simple’ 🍋...
.
.
I have had ‘Simple’ just about two months now and both my Mum and myself are really enjoying cooking out of it. Stand outs so far have been the Bridget Jones salmon and the Chicken Marbella - one of the ingredients for which I found in a Persian food shop today (see my Stories for more!) 👍🏻...
.
.
I seem to find endless inspiration in Ottolenghi’s many books and I love how each seems to have a distinct theme and personality. Next step now is to actually dine at one of Yotam’s restaurants in London!..
.
.
The cake in the third photo is the Coconut Almond and Blueberry cake from ‘Sweet’ by @ottolenghi and @helen_goh_bakes. It is delicious and very easy to make and I can vouch for it being a great cake to freeze for ‘cake emergencies’.
Did anyone else go to see @ottolenghi at @sydneyoperahouse this week? I thought it was a great night and an inspiring interview. I really liked hearing Yotam’s theory around cooking vegetables vs meat (that veggies have endless ways to cook them whereas meat only have a few) and learning more about the concept surrounding his newest book ‘Simple’ 🍋... . . I have had ‘Simple’ just about two months now and both my Mum and myself are really enjoying cooking out of it. Stand outs so far have been the Bridget Jones salmon and the Chicken Marbella - one of the ingredients for which I found in a Persian food shop today (see my Stories for more!) 👍🏻... . . I seem to find endless inspiration in Ottolenghi’s many books and I love how each seems to have a distinct theme and personality. Next step now is to actually dine at one of Yotam’s restaurants in London!.. . . The cake in the third photo is the Coconut Almond and Blueberry cake from ‘Sweet’ by @ottolenghi and @helen_goh_bakes. It is delicious and very easy to make and I can vouch for it being a great cake to freeze for ‘cake emergencies’.
Homemade Elderflower Cordial recipe is now on the blog! Along with the recipe for my Elderflower Strawberry & Rose Cordial which uses the homemade Elderflower Cordial (but you could of course use a bought one). Links to the recipes are in my profile, along with one for the Rose Cake recipe I posted about on my Stories today. I hope everyone is having good long weekend and is staying cool in this heat!! ☀️☀️☀️
Homemade Elderflower Cordial recipe is now on the blog! Along with the recipe for my Elderflower Strawberry & Rose Cordial which uses the homemade Elderflower Cordial (but you could of course use a bought one). Links to the recipes are in my profile, along with one for the Rose Cake recipe I posted about on my Stories today. I hope everyone is having good long weekend and is staying cool in this heat!! ☀️☀️☀️
Is Pavlova an essential for anyone else’s Australia Day long weekend? Not that I need much excuse to make a good Pav! ...
.
.
I put a few links in my eNewsletter that went out this morning for some long weekend baking ideas - if you missed out or want some more inspiration I have put a link in my profile that will take you right to them (and more!). I hope everyone enjoys the long weekend, and stays cool in this crazy heat!
Is Pavlova an essential for anyone else’s Australia Day long weekend? Not that I need much excuse to make a good Pav! ... . . I put a few links in my eNewsletter that went out this morning for some long weekend baking ideas - if you missed out or want some more inspiration I have put a link in my profile that will take you right to them (and more!). I hope everyone enjoys the long weekend, and stays cool in this crazy heat!
Has anyone else’s year started off super busy? I feel like it’s been go go go for a couple of weeks now, and there is no end in sight! Not even enough time to make cake!! Now that’s just too busy if you ask me! I will try and rectify that this weekend, as there is a recipe I have had my eye on since I got the book Suqar a few weeks ago...
.
.
For tonight I am going to try out Anna Jones (@we_are_food) recipe for ‘Bright Pink Pasta’ from The Modern Cooks Year. I think it sounds decidedly pretty and delicious (the pasta is colored with beetroot and I love beetroot!), and will tie in with the pretty pink theme, like in this photo, rather well I think.
Has anyone else’s year started off super busy? I feel like it’s been go go go for a couple of weeks now, and there is no end in sight! Not even enough time to make cake!! Now that’s just too busy if you ask me! I will try and rectify that this weekend, as there is a recipe I have had my eye on since I got the book Suqar a few weeks ago... . . For tonight I am going to try out Anna Jones (@we_are_food) recipe for ‘Bright Pink Pasta’ from The Modern Cooks Year. I think it sounds decidedly pretty and delicious (the pasta is colored with beetroot and I love beetroot!), and will tie in with the pretty pink theme, like in this photo, rather well I think.
The end of a busy busy week calls for cake. Seriously feeling like a slice of this Apple & Honey Cake from my eBook - will have to settle for something else right now, luckily I still have some of my Christmas stash from @bakedowncakery 👍🏻, that will get me through! Now to rest up this weekend for another super busy week next week 👊🏻.
The end of a busy busy week calls for cake. Seriously feeling like a slice of this Apple & Honey Cake from my eBook - will have to settle for something else right now, luckily I still have some of my Christmas stash from @bakedowncakery 👍🏻, that will get me through! Now to rest up this weekend for another super busy week next week 👊🏻.
I did a scary thing today. I actually put on my site the photography and recipe development services I offer 😬. The link to the page is in my profile if anyone is interested. And if you are looking for someone to take photos of your products or develop recipes with them send me an email or DM! ..
.
.
I also added my Seasonal Cakes & Bakes eBook back onto my site - which includes recipes like this Cherry & Almond Cake. I made this cake a few weeks ago when I was knee deep in cherries and it was wonderful. 🍒 I hope everyone is having a good start to the year so far!
I did a scary thing today. I actually put on my site the photography and recipe development services I offer 😬. The link to the page is in my profile if anyone is interested. And if you are looking for someone to take photos of your products or develop recipes with them send me an email or DM! .. . . I also added my Seasonal Cakes & Bakes eBook back onto my site - which includes recipes like this Cherry & Almond Cake. I made this cake a few weeks ago when I was knee deep in cherries and it was wonderful. 🍒 I hope everyone is having a good start to the year so far!
Anyone else’s bookshelves need a little reshuffle after Christmas and the Boxing Day sales? 🙊📚..
.
.
I was very lucky and received 10 new cookbooks throughout December (my birthday is in December too!), including one bought by me after Christmas. So this shelf does not look like this anymore! Some serious rearranging had to take place recently,  take a look at my Stories to see how I had to fit everything in! Also had to squeeze a few more books into the kitchen too - now I just need to remember where each book actually is when I go to use it! ..
.
.
My favourites from this gift giving season have been Flour & Stone by @nadineingram, Simple by @ottolenghi and Suqar by @gregmaloufchef and @lucymaloufwriter.
Anyone else’s bookshelves need a little reshuffle after Christmas and the Boxing Day sales? 🙊📚.. . . I was very lucky and received 10 new cookbooks throughout December (my birthday is in December too!), including one bought by me after Christmas. So this shelf does not look like this anymore! Some serious rearranging had to take place recently, take a look at my Stories to see how I had to fit everything in! Also had to squeeze a few more books into the kitchen too - now I just need to remember where each book actually is when I go to use it! .. . . My favourites from this gift giving season have been Flour & Stone by @nadineingram, Simple by @ottolenghi and Suqar by @gregmaloufchef and @lucymaloufwriter.
Pistachio & Rose Nougat 🌹..
.
.
This is my first attempt at making nougat, and I’m pretty happy with the result! I think the colour is a little golden, however I have been told using a lighter colour honey will help with that. I used the recipe from @nadineingram’s book Flour and Stone and added more pistachios and some crystallised rose petals from @esntlingredient. I also used some of the bright green slivered pistachios I got from the Persian food shops I visited last week. I really like the colour that these pistachios along with the rose petals give the nougat..
.
.
If you are planning on making nougat at home I would definitely recommend using Nadine’s recipe as your guide. She provides great instructions and really walks you through the whole process..
.
. 
And if I were someone who bought into the whole Valentine’s Day thing, I would say these would make a lovely gift! But I won’t since I think giving thoughtful gifts to those you love (and just being thoughtful generally) should be a more regular thing than just one day or so in the year. 😘😊 These are my Rose Biscuits, made with much inspiration from those sold by Fortnum & Mason in London. They are consistently one of the most popular recipes in my blog...
.
.
Up until now, I have made them using homemade crystallised rose petals which I made whenever I came across fresh edible rose petals. I always made them this way as pre-made crystallised rose petals seemed non existent here in Sydney. The last I had seen any was in a wonderful gourmet food shop in Paris in 2014. And I regretted not buying any since then..
.
.
Now I’ve had trouble finding fresh edible rose petals so making these biscuits has been few and far between. Until I was searching @esntlingredient online store and happened upon them! Finally! So now I will able to make these much more often!..
.
.
If you want to have a go at making these, the recipe is on my blog! 🌹 Just tried the Pistachio Cake I made today (see Stories!) - I used @noya.nutbutter Pistachio Butter and a recipe from the @alameredefamille cookbook. It has a nice subtle flavour and is really easy to make. I’m not quite sure if it compares to the Pistachio Cake pictured (recipe by @mollyyeh!), which is dense and lovely and has a tangy lemon icing too.  Maybe I need to make it again just to make sure it is the best?! 😂😋 Did anyone else go to see @ottolenghi at @sydneyoperahouse this week? I thought it was a great night and an inspiring interview. I really liked hearing Yotam’s theory around cooking vegetables vs meat (that veggies have endless ways to cook them whereas meat only have a few) and learning more about the concept surrounding his newest book ‘Simple’ 🍋...
.
.
I have had ‘Simple’ just about two months now and both my Mum and myself are really enjoying cooking out of it. Stand outs so far have been the Bridget Jones salmon and the Chicken Marbella - one of the ingredients for which I found in a Persian food shop today (see my Stories for more!) 👍🏻...
.
.
I seem to find endless inspiration in Ottolenghi’s many books and I love how each seems to have a distinct theme and personality. Next step now is to actually dine at one of Yotam’s restaurants in London!..
.
.
The cake in the third photo is the Coconut Almond and Blueberry cake from ‘Sweet’ by @ottolenghi and @helen_goh_bakes. It is delicious and very easy to make and I can vouch for it being a great cake to freeze for ‘cake emergencies’. Homemade Elderflower Cordial recipe is now on the blog! Along with the recipe for my Elderflower Strawberry & Rose Cordial which uses the homemade Elderflower Cordial (but you could of course use a bought one). Links to the recipes are in my profile, along with one for the Rose Cake recipe I posted about on my Stories today. I hope everyone is having good long weekend and is staying cool in this heat!! ☀️☀️☀️ Is Pavlova an essential for anyone else’s Australia Day long weekend? Not that I need much excuse to make a good Pav! ...
.
.
I put a few links in my eNewsletter that went out this morning for some long weekend baking ideas - if you missed out or want some more inspiration I have put a link in my profile that will take you right to them (and more!). I hope everyone enjoys the long weekend, and stays cool in this crazy heat! Has anyone else’s year started off super busy? I feel like it’s been go go go for a couple of weeks now, and there is no end in sight! Not even enough time to make cake!! Now that’s just too busy if you ask me! I will try and rectify that this weekend, as there is a recipe I have had my eye on since I got the book Suqar a few weeks ago...
.
.
For tonight I am going to try out Anna Jones (@we_are_food) recipe for ‘Bright Pink Pasta’ from The Modern Cooks Year. I think it sounds decidedly pretty and delicious (the pasta is colored with beetroot and I love beetroot!), and will tie in with the pretty pink theme, like in this photo, rather well I think. The end of a busy busy week calls for cake. Seriously feeling like a slice of this Apple & Honey Cake from my eBook - will have to settle for something else right now, luckily I still have some of my Christmas stash from @bakedowncakery 👍🏻, that will get me through! Now to rest up this weekend for another super busy week next week 👊🏻. I did a scary thing today. I actually put on my site the photography and recipe development services I offer 😬. The link to the page is in my profile if anyone is interested. And if you are looking for someone to take photos of your products or develop recipes with them send me an email or DM! ..
.
.
I also added my Seasonal Cakes & Bakes eBook back onto my site - which includes recipes like this Cherry & Almond Cake. I made this cake a few weeks ago when I was knee deep in cherries and it was wonderful. 🍒 I hope everyone is having a good start to the year so far! Anyone else’s bookshelves need a little reshuffle after Christmas and the Boxing Day sales? 🙊📚..
.
.
I was very lucky and received 10 new cookbooks throughout December (my birthday is in December too!), including one bought by me after Christmas. So this shelf does not look like this anymore! Some serious rearranging had to take place recently,  take a look at my Stories to see how I had to fit everything in! Also had to squeeze a few more books into the kitchen too - now I just need to remember where each book actually is when I go to use it! ..
.
.
My favourites from this gift giving season have been Flour & Stone by @nadineingram, Simple by @ottolenghi and Suqar by @gregmaloufchef and @lucymaloufwriter.
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Kulinary Adventures of Kath

Recipes & Baking Tips From A City Girl Baking Her Way to a Slow Life

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