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Eat In Colour – Christmas Favourites

 

Christmas Favourites

Simple Roast Chicken with Garlic and Lemon

 PREP: 10 MINUTES
 COOK: 1 HOUR 10 MINUTES
 YIELD: 4 SERVINGS

INGREDIENTS

  • 1 chicken
  • 4 Tablespoons unsalted butter
  • 4 large cloves garlic, minced
  • 1 lemon, halved
  • 3 sprigs fresh rosemary

EQUIPMENT:

  • Kitchen string

 

INSTRUCTIONS

Preheat the oven to 450ºF (232°C) with rack in center.

Remove the giblets from the chicken then trim the excess fat from around the chicken cavity then rinse and thoroughly dry the chicken. (The drier the chicken, the crispier the skin.) Place the chicken in a roasting pan, baking dish or cast iron skillet.

Melt the butter with the garlic in a small saucepan over medium-low heat. Brush the melted garlic butter all over the chicken. Season the chicken liberally all over (including inside the cavity) with salt and pepper. Place the two lemon halves and the sprigs of rosemary inside the cavity.

Tie the legs together with kitchen twine. (Keep it simple with a loop around each leg and knotted in the center.)

Roast the chicken for about 1 hour, basting it every 15 minutes by using a spoon and tilting the pan to collect the juices then spooning them atop the chicken, until the internal temperature reaches 165ºF(73°C). (When testing the temperature with a meat thermometer, insert it into the breast but do not touch the bone for the most accurate reading.) Rotate the pan after every time you baste the chicken to guarantee even cooking.

Remove the chicken from the oven and transfer it to a cutting board. Allow the chicken to rest for 10 minutes before slicing and serving.

It’s important to baste the chicken every 15 minutes so that the minced garlic stays moist and doesn’t burn. If you don’t want to baste the chicken as frequently, simply smash the cloves of garlic (rather than mince them) and place them inside the cavity of the chicken then baste the chicken two to three times while it’s roasting.

The total cooking time will depend on a variety of factors, including the weight of your chicken and how heat circulates within your specific oven.

Credit:https://www.justataste.com/simple-roast-chicken-garlic-lemon-recipe/

OREO CHEESECAKE BROWNIE TRIFLE

INGREDIENTS:

BROWNIE

1 1/2 cups (336g) unsalted butter, melted
2 cups (414g) sugar
1 tsp vanilla extract
4 eggs
1 1/2 cups (195g) flour
3/4 cup (85g) cocoa
1/2 tsp baking powder
1/2 tsp salt

OREO CHEESECAKE FILLING

16 oz (452g) cream cheese, room temperature
3/4 cup (155g) sugar
3 tbsp (45ml) milk
2 tsp vanilla extract
1 1/4 cups (300ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
1 1/2 cups (176g) Oreo crumbs

ADDITIONAL

1 1/4 cups (300ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
1 tsp vanilla extract
1/2 cup chocolate sauce
16-20 Oreos, chopped

DIRECTIONS:

1. Preheat oven to 350°F (176°C). Grease a 9×13 inch (23×33 cm) baking pan.
2. To make the brownie, combine the butter, sugar and vanilla extract in a medium sized bowl.
3. Add eggs and mix until well combined.
4. Combine flour, cocoa, baking powder and salt in another medium sized bowl.
5. Add the dry ingredients to the egg mixture and mix until well combined.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 24-27 minutes, or until a toothpick comes out with a few moist crumbs. Set aside to cool.
8. To make the cheesecake filling, add the cream cheese and sugar to a large mixer bowl and mix until well combined and smooth.
9. Add the milk and vanilla extract and mix until well combined. Set aside.
10. In another bowl, add the heavy whipping cream and powdered sugar to make the whipped cream. Whisk on high speed until stiff peaks form.
11. Fold about 1/3 of the whipped cream into the cream cheese mixture until combined.
12. Add the remaining whipped cream to the cream cheese mixture and fold until combined.
13. Add the Oreo crumbs and gently fold until well combined.
14. To make the additional whipped cream for layering, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whisk on high speed until stiff peaks form.
15. To layer everything together, but the brownie into small pieces. Add about half of the brownie pieces to the bottom of the trifle dish.
16. Add about half of the cheesecake filling in an even layer on top of the brownies.
17. Add about 3/4 of the chopped Oreos in an even layer on top of the cheesecake filling, then drizzle with chocolate sauce.
18. Add a little more than half of the whipped cream, reserving enough to pipe some on the top of the finished trifle.
19. Add another layer of brownies and cheesecake filling.
20. Finish off the trifle with some swirls of the remaining whipped cream, the remaining chopped Oreos and another drizzle of chocolate sauce.
21. Refrigerate trifle until ready to serve. I like to let it all set together for a few hours before serving. Trifle is best when covered for 3-4 days.

Credit: https://www.lifeloveandsugar.com/2017/05/05/oreo-cheesecake-brownie-trifle/