Sunday Roast with a twist

Sunday Roast with a twist

17th Oct 2018

Ramp up your roast chicken so every mouthful is an experience!

Super crunchy potatoes, puffed wild rice, burnt butter broccoli & chicken crackle take this dish to the next level.


Organic whole chicken

Broccoli, butter, salt, pepper

Potatoes, semolina, salt

Wild Rice 

Rice bran oil

Gravy Ingredients

Pan juices after cooking

1 Tbsp Cornflour dissolved in 1 cup water

1/2 tsp vegetable or chicken stock powder

1 tsp tamari

1/2 tsp dried onion flakes

A sprinkle of garlic powder & Pepper


The Chicken & Crackle

Roast your chook. When it's done, pour off the pan juices for the gravy. Carefully remove the skin and put the pieces on an oven tray. Spray with rice bran oil and put back in the oven at 200 degrees until it's super crispy (it only takes about 10 minutes).

Burnt Butter Broccoli

Par boil the broccoli, then pan fry with butter, salt & pepper til it's caramelly.

Super Crunchy Spuds

Par boil the potatoes, drain in a colander. Sprinkle semolina over them and a big pinch of salt then shake it (still in the colander) to fluff the edges. Bake on an oven tray in pre-heated oil at 190 degrees for an hour until golden.

Puffed Wild Rice

Heat a cup of rice bran oil in a heavy based saucepan. Have a big metal sieve and another saucepan ready to drain the oil. When the oil is really hot add 1/2 cup of wild rice. It will puff up (like popcorn) within seconds. Drain immediately, then put it on a paper towel & add salt.

The Gravy

Pour the pan juices from the cooked chook into a small saucepan and start heating it up on the cooktop. Dissolve the cornflour and stock powder in a cup of cold water. Whisk into the hot pan juices, and add the tamari, onion flakes, garlic powder and pepper. It will thicken as soon as it boils, add a bit more water if you want it thinner.