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    Monday, May 28, 2007

    Hail Caesar Thanks Jamie

    What aroma or taste is better than chicken roasted with rosemary and garlic.
    Not a lot…(except if you are my husband and hates chicken).
    This tasty roast chicken lifts Caesar salad to new heights.

    So Katie of otherpeoplesfood has won the “Hay Hay It’s Donna Day Mousse Competition” and its now her turn to host the next event.
    She has chosen Caesar Salad and I think this recipe inspired by Jamie Oliver on his “Jamie @ Home” TV series is probably one of the tastiest I have had for a while
    What really gives it a real difference is roasting the chicken and the croutons together.
    Along with lovely crisp cos/romaine lettuce, crispy bacon and a zingy dressing, it is definitely now part of my repertoire.

    You will need for 4 people
    3 chicken thighs (bone in for more flavour)
    2 x Sprigs of rosemary
    Sea salt and freshly ground black pepper

    Extra virgin olive oil


    4 x 4 cms slices of your favourite country bread-ciabatta is excellent.
    4 slices pancetta – streaky bacon is OK
    Cos/Romaine lettuce

    Shavings of Parmesan Cheese

    Dressing
    3 anchovies
    1 clove Garlic
    2 tablespoons grated Parmesan Cheese
    Crème fraiche 1 tablespoon
    Juice ½ lemon
    Extra virgin olive oil
    Freshly ground black pepper


    First roast your chicken...

    Finely chop the rosemary leaves with a little sea salt
    Slash the chicken thighs and rub in the rosemary
    Rub all the chicken with olive oil
    Season with freshly ground black pepper.

    In a baking dish place a little oil
    Place bread ripped into big chunks
    Lay chicken on bread and pop into oven and roast It should take about 30 mins.
    Place bacon slices over the chicken and back into oven for another 5 minutes to crisp up the bacon.

    Remove from oven and rest the chicken and bacon for 5-10 minutes.
    Rip meat off the bones (cook's treat is sucking the bones)
    Break bacon into pieces

    Make dressing in mortar and pestle
    Pound anchovies and garlic
    Add cheese and creme fraiche, freshly ground black pepper
    Mix well
    Add lemon juice
    then drizzle in extra virgin olive oil to make an emulsion

    To Assemble
    Break up the lettuce,
    pile it on your plate arrange croutons, bacon, chicken and parmesan shavings and
    finally dress with the tangy dressing.

    Toss around with your hands making sure everything has a fine coating of dressing.

    I will guarantee this taste treat will make your day.

    8 comments:

    Barbara said...

    The crouton roasting trick is a stroke of genius isn't it? I'm going to do it everytime I roast a chicken now. Great to have your entry Gilly. Thanks for joining HHDD.

    Asha said...

    Looks good.I love the Pestle and mortar you have there.

    So Simple said...

    Barbara I agree roast chicken juiced croutons would be good accompanied with any dish

    Asha
    Thanks the mortar and pestle is from the local Asian market...cheap as chips

    Anali said...

    Hay Hay! Your salad looks way more than okay! ; )

    So Simple said...

    anali
    Yea Yea it sure is OK

    joyce said...

    Gilli,
    Love the idea of the salad and just so you know, Zuni Cafe in SF serves a whole roasted chicken served on toasted and roasted croutons with arugula and it is their signatiure dish! so keep the recipe handy for my next trip. Did Dale eat around the chicken?

    So Simple said...

    Joyce
    It is really good and by the way
    He got fish!!!

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