Tuesday, 21 April 2009

Allotmenticity - 20-04-09 Aston FM Sod It Grow Your Own

Sorry for the delay in getting the broadcast up on the blogspot. I spent yesterday barrowing a jumbo bag of sand into the corporate area. Then laying 36 very heavy slabs and as a result I think my arms have grown at least 2 inches. Thanks also to Her Cissyness for the invaluable help!
I'll post some pics of the new construction along with the forthcoming brassica cage ASAP.
The weather was unbelievable, so much so I burnt me napper! I did manage another half row of Earlies and a half row of 2nd Earlies. The cold frame is bursting with seedlings so it's full on down at No87. Peas & Broad Beans are going in from the loo roll sowings. I'm making a real effort to stagger sowings this year. The first shoots of Asparagus are poking through so they'll need more soil on top, and the first shoots of my spud bin are through as well.
The recipe this week is quite daunting with so much Garlic, but it really works. Well worth a try.


The Captain

Chicken with 40 cloves of garlic

Serves 6


1.8kg organic, free-range chicken

Maldon sea salt flakes

Freshly ground black pepper

1 tbsp herbes de Provence or 6 sprigs rosemary /6 sprigs thyme /2 bay leaves

1 lemon

4 garlic bulbs/40 large cloves

250-500ml fruity olive oil

You will also need a large sheet of kitchen foil


Heat the oven to 200C/gas mark 6. Un-truss the chicken. Lavishly season inside the cavity with salt and pepper. Place 2 sprigs rosemary and thyme inside the cavity with 2 strips of lemon zest. Place the chicken, breast side uppermost, in a large, lidded casserole dish that holds the chicken snugly.

Separate the garlic cloves; there is an average 10 cloves per bulb, sometimes more. Flake away the excessive papery skin but do not peel the cloves. Scatter the cloves around the chicken. Pour the olive oil over the chicken so it trickles down to cover the garlic more or less. Tuck the remaining rosemary and thyme, and bay leaves, over and around bird and garlic. Season with salt and pepper. Place a double fold of foil over the dish with a generous overhang. Position the lid and use the foil overhang to seal thoroughly.

Place the dish in the middle of the oven. Turn the temperature down to 180C/gas mark 4. Cook for 90 minutes. Remove from the oven. Rest for at least 10 minutes - it will keep without harming for 30 minutes - before transferring to a warmed platter. Spoon the olive oil and garlic over the top, so they tumble down the bird. Serve with a share of the garlic and olive oil with boiled potatoes and a green vegetable such as chard on the side.


Matron said...

I'm glad you highlighted that an allotment can be heavy, heavy work. I sometimes feel like I should have a yellow jacket, hobnail boots and a hard hat! Worth it in the end though! Happy digging!

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