Italian Roast Chicken with peppers and olives

This recipe highlights the problem of watching Saturday Kitchen. You watch, hungry, on a Saturday morning - and then can't get a particular dish out of your mind.
This particular recipe is one of Nigella's - I have changed it only slightly, and added a couple of medium chillis to give a background heat.
When I first made it I thought the veg looked a bit burnt when it came out of the oven - but it is just right, and the gravy the dish creates is out of this world.

Serves 4 well with some leftover

1 chicken - approx. 1.5kg - the best quality you can buy
1 unwaxed lemon
I small bunch of fresh rosemary
3 leeks (washed and trimmed)
2 red peppers
1 orange pepper
1 yellow pepper
2 large chillis
100g pitted dry-packed olives
60ml olive oil
sea salt and pepper to taste

1 Preheat the oven to 200c
2 Cut each leek into 3 'logs', and then slice lengthways. Place in a roasting tin large enough to hold the veg and the bird.
3 Remove the core and seeds of the peppers, and slice into strips, adding theses to the roasting tin. Deseed the chillis
put in the olives. Pour over most of the olive oil and mix the veg gently, ensuring everything is coated.
4 Untruss the chicken , and sit on top of the veg. Pour the remaining olive oil over the chicken and rub in.
5 Place the two halves of lemon into the cavity, with a few sprigs of rosemary.
6 Add the remaining sprigs of rosemary to the veg, and season the chicken and the veg with salt and pepper.
7 Place uncovered in the oven for 1hour to 1 1/4 hours, by which time the chicken should be cooked through. Test by putting a knife into the thickest part of the thigh - the juices should run clear.
8 Place the chicken on a carving board, and return the roasting pan to the oven - switching the oven off at the same time.
9 Allow the chicken to rest for approx. ten minutes and then carve onto a serving plate.
10 Remove the roasting tin from the oven and remove the veg with a slotted spoon onto a serving dish, and pour over the gravy. I put some additional gravy into a small dish so more could be added at the table.
11 Now you are ready to serve - I followed Nigella's example and made a 'risotto' from pearl barley flavoured with saffron (recipe to follow).

Potato and Leek Al Forno

This recipe was the result of a lazy Saturday morning watching Saturday Kitchen. The recipe is from Theo Randall - he used this side dish to accompany pork chops. I had it with rib eye steak and grilled baby gem lettuce.
It is a very rich dish - and the aroma when the oven is opened is reminiscent of walking into an old school Italian restaurant - it must be the garlic and the cream - but it is beautiful.
You will see the recipe includes anchovies - which I realise are a bit 'marmite' - but they really do add a depth of flavour to this dish. I would say that my wife would never eat an anchovy as they come out of the tin - but loved this dish.

Serves 4 as a generous side

1kg charlotte potatoes ( or alternative waxy potato)
250g leeks
1 garlic clove
1 small tin of anchovies in oil, drained (30g)
1 tbsp. extra virgin olive oil
400ml double cream
40g dried breadcrumbs
sea salt and freshly ground black pepper

1 Preheat the oven to 180/160 fan.
2 Cut the potatoes and leeks into 1.5 - 2cm discs.
3 Parboil the potatoes for 10 minutes, drain and set aside
4 Parboil the leeks for 5 minutes - drain and place on a baking dish with the potatoes
5 In a saucepan heat the oil and briefly fry the anchovies and garlic, stirring to help dissolve the anchovies
6 Add the cream and cook gently for 5 minutes.
7 Pour the cream over the leeks and potatoes and mix well.
8 Cover with foil and cook for 30 minutes.
9 Remove the foil - sprinkle over the breadcrumbs and return to the oven.
10 Cook until the breadcrumbs become browned on top - about 10 minutes.
11 You are ready to serve.

These go really well with grilled meats - but you do need something fresh and green alongside to cut through all of the richness.
Enjoy - this dish is worth making just for the aroma alone!

England -v- Italy : Italian Sausage and bean casserole / Tomato and Mozzarella bites

In an attempt at reverse psychology I am going to be putting up some suggestions for pre / post match grub, and half time snacks - based on England's opponents.
I am looking at one pot wonders - or anything that won't need any effort on the night - and food that will help soak up a few beers - celebratory of course.
So England v Italy - I have gone with an Italian Sausage and Bean casserole which is an old favourite -  on the blog from last June: - http://hannahs-kitchen.blogspot.co.uk/2013/06/this-is-simply-one-of-my-favourite.html

For a half time snack I have gone for something really quick and straightforward - but still packs a flavour punch.

Tomato and Mozzarella bites

20 cherry tomatoes
20 mozzarella bocconcini - or mozzarella cherries
Small bunch of basil
Juice half a lemon
2 tbsp olive oil
good pinch salt
cocktail sticks

1 Put the basil, lemon juice, olive oil and sea salt in a mini blender and whizz
2 Halve the tomatoes
3 Thread a mozzarella ball between 2 halves of tomato - as above
4 Drizzle with the basil dressing

If made ahead of time they would probably benefit from marinating in the basil dressing - but mine didn't last that long.......


So - here it begins - England v Italy - hope you enjoy.
Think I will have my work cut with Uruguay and Costa Rica!!

Italian Sausage and Bean Casserole

This is simply one of my favourite recipes - something I return to again and again. It works as a weekend lunch, or weekday supper – and as with so many things – seems even nicer the following day.

It can be served on its own, with crusty bread (favourably Italian), or with rice.

It is another sausage dish – in this one I only use Italian sausages. I get them from a great bakery come deli on the Kingston Road near Wimbledon – Panetteria Italiana, 6 Merton Park Parade, Kingston Road SW19 3NT.

Whilst you are there make sure you pick up some fantastic Italian breads, freshly made every day( get there early – especially at weekends). I have used the chilli sausages, and the fennel, the napoli – any of them work equally well – made by Carnevale.

Italian Sausage and Bean Casserole

150 ml olive oil

1 pack (aprox 450g) Italian sausages

4 tbsp chopped fesh rosemary

2 cloves garlic chopped

A good sprinkling of dried chillis ( to your taste)

4 carrots peeled and finely chopped

4 stalks celery ( I add the leaves) finely chopped

2 x 400g tinned borlotti beans

2 x 400g tinned cannelloni beans

salt

1 tbsp sun dried tomato puree

400 ml boiling water

20 cherry tomatoes

1        In a large saucepan heat the olive oil, and cook the sausages. I brown them lightly on all sides.

2        Add the rosemary, garlic and chilli and cook for a further minute.

3        Add the carrots and celery and cook for further 3 minutes

4        Meanwhile empty all of the tins of beans into a colander and rinse.

5        Add the beans to the casserole and season.

6        Add the boiling water, cover, and leave to simmer for 20 minutes.

7        Remove the sausages from the casserole, and cut into 3 or 4 pieces each. Return to the casserole with the tomatoes and tomato puree.

8        Take the lid off, and cook for a further 10 to 15 minutes.

9        Serve with warm bread, or your choice of accompaniment.