Pseudo Thanksgiving – Menu 2013

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The whole shebang

The whole shebang

In the end I made some semi-Indian-spiced stuff. It’s post-Thanksgiving 2013, pseudo-Thanksgiving. Pics are a bit dark but we were going for atmosphere. A nice spread and some white wine, loads of candles, great company. And rodentia!

The weird mix served for my non-traditional little Thanksgiving:

Tandoori-ish chicken & roasted Bombay potatoes.

Tandoori-ish chicken & roasted Bombay potatoes.

And yes, that is a lemon shoved up the chicken’s backside (see recipe at the end of post).

Sweet potato casserole and a nice bowl of pumpkin soup

Sweet potato casserole and a nice bowl of pumpkin soup

You too can make sweet potato casserole.

A bowl of amazingness

A bowl of amazingness

Pumpkin curry soup recipe. Try it; you will like it.

Star of the show: puking squirrel, ready for his close-up

Star of the show: puking squirrel, ready for his close-up

Recipe – roasted chicken and potatoes

Roasted chicken – inspired by and adapted from Jamie Oliver

Get a two- to three-pound chicken. Prepare it for marinating.

Mix up the marinade:

1 tablespoon crushed fresh garlic
1 tablespoon grated fresh ginger
1 tablespoon of canned tomato puree or 1-2 small tomatoes, finely chopped (which I had to do because I ran out of canned tomato – how in the hell is that possible? It’s one of those staples I always have on hand!)
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon ground cumin
2 teaspoons yogurt
Juice of 1 lemon
1 teaspoon salt

When you have mixed all the ingredients together well, rub them all over and inside the prepared chicken and put it all into a plastic bag to marinade in the fridge overnight.

On cooking day, take the chicken out and put it on a baking rack over the top of a deep roasting pan. Heat the oven to 200C (400F). Put the chicken on the rack and in the pan underneath put the gravy ingredients:

Gravy:
2 small onions, peeled and roughly chopped
1 stick cinnamon
5 whole cloves
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons flour
500 ml vegetable stock

Chop the onions and place in the roasting tray. Throw in the cinnamon stick, cloves, white wine vinegar, Worcestershire sauce. Let heat, add the flour and whisk. Pour in the stock. Put this under the chicken. It should cook the entire time the chicken is cooking (1.5 hours total)

To start, roast chicken for about 30 minutes before taking out and inserting the boiled lemon from the potato boiling pot (see below).

Roasted potatoes
About 10 small potatoes
salt
1 whole lemon
3 tablespoons olive oil
1 teaspoon black mustard seeds (which, being clumsy Erika, I kept spilling everywhere)
1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon turmeric
1 bulb garlic
2 chopped small tomatoes

While the chicken is cooking in the first 30 minutes, bring a large pot of water to a boil. Halve any larger potatoes, then parboil them in a large pan of salted boiling water with a whole lemon for about 15 minutes. Drain the potatoes and steam dry. Stab the lemon a few times and insert it into the back end of the chicken. Put the chicken back into the oven for another 10 minutes while preparing the potatoes.

Use another roasting tray or a saucepan over medium heat. Add olive oil, seeds and spices quickly. Throw in the halved garlic bulb with chopped tomatoes. Add the potatoes and mix well. Put into a roasting pan, if not already in one, and place in the oven.

Roast the potatoes for 40 minutes (continue cooking the chicken for these same 40 minutes).

Once the chicken is cooked, move it out to rest and peel off any dark, charred bits (mine does not get that dark) and carve as desired. Get your potatoes out of the oven and put them into a serving bowl.

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