Stuffed roast chicken with spinach mash
Last weekend I woke up and saw a note on Twitter that there was a farmers market in Cliftonville, Margate. I have never been to Margate before and what better reason than a farmers market?! Parts of Margate give a bit of a run down impressions but the beach is beautiful.
One of the stalls was Margate Smokehouse. I have bought things from them before. This time they had smoked goats cheese that was delicious. I ate some of the goats cheese with the neighbors but I had about a quarter left. It was too good not be eaten. The spinach is still growing in the garden and I wanted some for the mash. I used the leaves but thought it would be a waste to throw away the stalks and I decided to make a smokey spinach soup.
Smokey spinach soup
preparation time 5 minutes
cooking time 10 minutes
- a good handful of spinach stalks or spinach
- 2 spring onions
- 1/4 smoked goats cheese, or another smoked cheese
- 1 heaped tbsp creme fraiche
- 2 dl or 1 cup of vegetable stock
- salt & pepper to taste
- chilli flakes
- toast to serve
Heat oil in a pan and add the spinach and the chopped spring onions. Add the stock and let it reduce down slightly. Place it in a blender with the cheese and creme fraiche and blend until smooth. Taste with salt and pepper. Pour, add the chilli and serve with toast as a starter.
Sometimes there is nothing like comfort food and whole roast chicken is up there for me. If it is matched with mash potatoes and gravy it is even better. I have done roast chicken before, even with a rice stuffing, like here. I had some rice left over that I used for the stuffing.
Rice stuffing for chicken
preparation time 5 minutes
cooking time 1.5 hr inside the chicken
- 2 dl or 1 cup of rice
- 1 lemon
- 3 cloves of garlic
- 1 piece of fresh ginger
- 1 celery stalk
- 1 small carrot
- 1/ tsp ground coriander
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 tbsp sesame seeds
- spring onions
Chop the celery, garlic, carrot and spring onion. Place the rice in a bowl and add the chopped vegetables and the spices. Zest the lemon peel over it and then cut the skin off and add lemon “fillets”to the stuffing. Mix everything and stuff the chicken. I roasted a squash with the chicken the last hour.
The chicken came out just as I had imagined. I let it rest for 10 minutes before carving. The stuffing was tangy and we ate all of it.
The chicken cooked in chicken stock and soy sauce and this makes for a great gravy, I like it the way it is and didn’t even thicken it.
The dinner was just as homely and comforting as I had imagined, a bit like getting a big, foodie hug, perfect weekend food!