recipes
Family favourites –
As we head into winter, our tummies( big and small) crave a taste of comfort. Lucky for us, Lila Lerie’ s new cookbook The Big Tasty Bite delivers exactly that, with golden glazes, nostalgic flavours and indulgent twists on the classics we love. She shares three of her delicious recipes …
Ingredients
• 1 large lemon, cut into 1-cm-thick slices
• 6 cloves garlic, lightly crushed
• 1.5kg whole chicken, butterflied
• 6 fresh sage leaves
• 1 teaspoon salt
• 2 teaspoons cornflour
• 2 teaspoons water
For the honey-soy glaze:
• 2 tablespoons olive oil
• 2 tablespoons butter
• 6 fresh sage leaves
• 1
/ 3 cup honey
• 3 tablespoons soy sauce
• ½ teaspoon white pepper
• 3 tablespoons lemon juice
• pinch of salt
Method
1. Preheat the oven to 225 ° C.
2. Place the lemon slices on the base of a baking tray and top with the garlic cloves.
3. Loosen the chicken skin and gently insert the sage leaves under the skin, evenly dispersed. Season the chicken with the salt, ½ teaspoon per side.
4. To make the glaze, bring the olive oil, butter and sage leaves to a simmer in a saucepan. Lightly toast the sage, then add the honey, soy sauce, white pepper, lemon juice and a pinch of salt. Simmer to thicken and reduce by a third.
5. Coat both sides of the chicken with the glaze and place in the baking tray,
Serves: 4 on top of the lemon and garlic. Bake, uncovered, in the centre of the oven for 20 minutes.
6. Reduce the temperature to 165 ° C and coat the chicken with more glaze. Bake for a further 40 minutes. 7. When done, transfer the chicken to a carving board to rest.
8. Pour the juices from the baking tray into the saucepan with the remaining glaze. Mix the cornflour and water together and add to the sauce. Simmer over medium heat until thickened. 10. Serve the chicken with the honey-soy sauce on the side.
86 www. babysandbeyond. co. za