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.
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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:
Posts
Those burgers look FAB and I want one now! And the Chipotle Sour Cream Sauce sounds wonderful! Have a great weekend, cher!
ReplyDeleteHi Michelle,
ReplyDeleteThe chickpea fritters looks good though!
And that's a delicious looking bird! The mint must have really given it a whole new flavour!
All the dishes looks wonderful, the pine nut brown butter pasta sounds delicious to me! Would love to give it a try one of these days, I love pine nuts!
I must have missed those burgers? I don't remember them? Off to check that one out! :)
ReplyDeleteI love the Zucchini and Chickpea Fritters!
ReplyDeleteThey look wonderful and sound like I'd definitely like :)
The Pine Nut Brown Butter Pasta - is something I can't miss. My husband would love that too!
And of course for dessert - I'd loooooooooooooove these Apple Chocolate wonton
Great idea to review Donna Hay's recipes and these food look absolutely delicious! I will try the Zucchini fritters, really hope I have more time lately...
ReplyDeleteall recipes are good . I love to enjoy reading new things. Thanks for share and keep it up.
ReplyDeleteWhat a shame you found those fritters disappointing. Your chicken looks fabulous though. I love butterflying chicken - you really do end up with such an evenly cooked, crispy skinned bird. Actually I've had this recipe bookmarked for ages - I obviously need to bump it up the list!
ReplyDeleteGreat round-up of your favourites - I would love every single one of those dishes.
I would have thought the fritter would be a hit too?! Bummer. But good the chicken was good good. That marinade sounds delicious--love those flavors. Great roundup too--I really want one (or six) of those apple & dark chocolate wontons. ;-)
ReplyDeleteI agree, flattening a chicken is the only way to roast one.
ReplyDeleteWe will be in New Iberia next month. Any suggestions on fun things to do in the area?
See. Now you understand why I almost always spatchcock my chicken!
ReplyDeleteThat's unfortunate about the fritters - they certainly look delicious. At least the chicken made up for it - spatchcocking it is definitely the way to go.
ReplyDeleteLove your roundup of favourites!
I love your candor here, Michelle. Not every recipe is a winner and I appreciate an honest opinion ... as for splatchcocking chicken ... it really does deliver a superior roast, doesn't it! It's a great technique !
ReplyDelete
ReplyDeleteFritters look and sound delicious. and your top picks look great.