11-01-2014, 08:33 PM
Roast chicken, beans and squash are a fall favourite buuuuuut not a lot of flavour depth.
So, why not blend some eastern flavours, fall standards and classic cooking techniques.
And now that we live just oputside the Holland Marsh there is all sorts of local goodies to be had filling up the grocery stores.
Weapons of choice: a roasting pans, a small sauce pan, my trusty cast iron fry pan and a Coke can with the top cut off.
The ammo : whole chicken, green beans, butternut squash - all local and fresh.
A chunk of St Paulin from a small family dairy just outside of Kingston, a homemoade chicken stock, some millet and some of my FIL's house tandoori masalaa.
Mixed the tandoori masalaa with some olive oil and oregano and coated the bird in it then filled the Coke can with a brine and stood the chicken up on that in the roasting pan filled with some water and a mirepoix and into the oven.
Quickly sweated the beans in some unsalted butter + a little s&p and put in a pan with a small amount of chicken stock.
Minced up some garlic then browned some butter, threw in the garlic and fine cut squash. Sweated it briefly and added the millet then starting adding small amounts of stock and cooking it out like risotto. Adding stock, cooking it down and repeating with occasional sprinklings of the St Paulin's.
When the risotto was almost done I threw the beans, (which I covered into the oven and turned the heat up. I let the risotto sit (millet needs a lot of liquid to soften) then pulled the beans and set on the stove top on the burner that was above the oven exhaust.
Drained the liquid from chicken pan, added it to a dark roux and cooked it out before adding cream.
Set up time was S.F.A. and all the items had sitting times while cooking so I was going back and forth between playing Halo Wars and cooking.
End result: Roast Tandoori seasoned chicken with braised green beans, butternut squash and millet risotto and a tandoori reduction sauce.
![[Image: image_zpsf7cc9619.jpg]](http://i1220.photobucket.com/albums/dd444/jgoodale123/Mobile%20Uploads/image_zpsf7cc9619.jpg)
Tasty, clean, easy and god damn yummy.
Almost no mess too, I had the whole ckitchen cleaned and pots all scrubbed in the time it took the chicken to rest before cutting.
So, why not blend some eastern flavours, fall standards and classic cooking techniques.
And now that we live just oputside the Holland Marsh there is all sorts of local goodies to be had filling up the grocery stores.
Weapons of choice: a roasting pans, a small sauce pan, my trusty cast iron fry pan and a Coke can with the top cut off.
The ammo : whole chicken, green beans, butternut squash - all local and fresh.
A chunk of St Paulin from a small family dairy just outside of Kingston, a homemoade chicken stock, some millet and some of my FIL's house tandoori masalaa.
Mixed the tandoori masalaa with some olive oil and oregano and coated the bird in it then filled the Coke can with a brine and stood the chicken up on that in the roasting pan filled with some water and a mirepoix and into the oven.
Quickly sweated the beans in some unsalted butter + a little s&p and put in a pan with a small amount of chicken stock.
Minced up some garlic then browned some butter, threw in the garlic and fine cut squash. Sweated it briefly and added the millet then starting adding small amounts of stock and cooking it out like risotto. Adding stock, cooking it down and repeating with occasional sprinklings of the St Paulin's.
When the risotto was almost done I threw the beans, (which I covered into the oven and turned the heat up. I let the risotto sit (millet needs a lot of liquid to soften) then pulled the beans and set on the stove top on the burner that was above the oven exhaust.
Drained the liquid from chicken pan, added it to a dark roux and cooked it out before adding cream.
Set up time was S.F.A. and all the items had sitting times while cooking so I was going back and forth between playing Halo Wars and cooking.
End result: Roast Tandoori seasoned chicken with braised green beans, butternut squash and millet risotto and a tandoori reduction sauce.
Tasty, clean, easy and god damn yummy.
Almost no mess too, I had the whole ckitchen cleaned and pots all scrubbed in the time it took the chicken to rest before cutting.