Donna Hay is another chef IHCC introduced me to. I found her recipes to be easy, simple, and straightforward. No special techniques or equipment needed. This doesn't mean that her recipes lacked inspiration. She creates exciting dishes out of simplicity.
Our next chef will be Nigel Slater, starting March 31st.
I would liked to have made more Donna Hay recipes, but Mardi Gras and other things got in the way. So to make up for lost time, I have two Donna Hay recipes this week. I served them together for dinner with a salad.
Zucchini and Chickpea Fritters
My son loves chickpeas. I love crispy on the outside/soft on the inside food. I really thought these would be a hit, but they weren't. They were bland and the texture was very dry. The recipe can be found on Donna Hay's website.
Flat-roasted Chicken with Almond and Mint
This recipe can be found in Donna Hay's Seasons and also on her website. I need to confess a couple of things. First, I don't like handling raw chicken so flattened (or spatchcock) chicken never appealed to me since it means extra time touching raw chicken. Second, even though my mom roasted chickens often, I am not a chicken roaster. I can't do it. It never turns out right...raw in places yet overdone in others. A hot mess. Grocery store rotisseries for me.
After making this recipe, I will gladly flatten any and all chickens, throw them in the oven, and roast away.
Yep. That good. We were amazed by the even cooking, by how tender and juicy the meat was, and how perfectly crispy the skin was. My son said that the chicken was "as juicy as Popeye's."
(Which is a compliment.)
Then there's this concoction of almonds, lemon juice, garlic, sugar, and mint that is drizzled on the chicken, taking it over the top.
Try it and see.
My Top Five Donna Hay Recipes
#2: Flat-Roasted Chicken w/ Almond & Mint
More good-byes to Donna Hay: