The Secret Side of MC Halliday
May 18, 2010 | Cooking
Few people know our British born guest author, MC Halliday, is a marvelous cook. Below are two of her easy selections that Studs’ loves and you will, too.
LUSCIOUS LEMON HERB CHICKEN
1 x 2kg/4½lb free-range chicken whole*
sea salt and freshly ground black pepper
1 large lemon, quartered
1 whole bulb of garlic, broken into cloves (don’t remove skins)
handful of fresh thyme, leaves stripped from stems
good quality olive oil
handful of fresh rosemary sprigs, leaves plucked
*Sloane note: I used a whole fryer and the recipe was excellent
Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper, then cover the chicken and leave in the fridge until you’re ready to start cooking it. (Pre-seasoning and holding for a few hours will increase tastiness when cooked.)
Preheat oven to 375ºF.
Remove chicken from the fridge, pat it down with paper towel and rub the skin generously with olive oil. Place the garlic cloves, the quartered lemon, rosemary and thyme in the cavity. Bake on a rack in a pan in the preheated oven for around 90 minutes, no need to baste. The chicken is cooked when the thigh easily pulls away and juices run clear.
Remove the lemon and garlic from the cavity; squeeze the soft garlic from the skins and smear all over the chicken. Discard the lemon.
Serve with favourite veggies and roast or mashed potatoes. Hint: some of the garlic pulp can be added to the potato mash for extra good flavour.
2 pounds fresh or frozen skinless sole or other fish fillets.*
2 T. fresh lemon or lime juice
½ c. grated Parmesan cheese
¼ c. butter softened
3 T. mayonnaise
¼ teas. sea salt
*Sloane note: I used Tilapia and it was GREAT
Pat fillets dry then place in a single layer on a cookie sheet sprayed with Pam. Brush with lemon or lime juice then let stand 10 minutes.
Broil 4 inches under heat source about 6 minutes or until fish flakes.
Meanwhile, combine remaining ingredients in a small bowl.
When the fish is ready, remove from the oven and spread mixture evenly over each piece. Broil 2 to 3 minutes or until lightly browned.
The fish will come apart easily so we found it best to arrange the pieces on individual dinner plates to serve.
I’ll be back tomorrow with enchanting author Lizzie T. Leaf. Until then…
Sweet as Honey…Hotter than Hell