Wednesday, December 14, 2011
Limitation on final project
Along making the video, we have no problem at all in finishing the it and we have cooperation and some misunderstanding among our group but manage to find a way to solve it. Although we have been running into some trouble such to find a place to act and during investigating the place we got chase by hornets and I almost drown. We did not suffer much as 4 members including me had been stung during investigating the place. We were lucky enough to find this place as it is very suitable for the project. The name of the place is Timpango, Sugud, Penampang located within the village of Sugud.
topic sentence 2
| Topic | Television effect on children |
| Topic sentence | Negatif effect of television on children |
| Supporting details | i. Immitation of act from their favourite cartoon ii. Watchcing adult rated movie iii. Violence iv. Turning them from a good child to bad |
| Conclusion | Television can have some bad effect to children and parents need to monitor their childrens acts everytime |
| Linkers / sequence | Thus |
| Connectors use | And |
Television can effect children in many ways, there are some good and some bad. Most kids nowadays have bad behaviour because of television. The immitation of bad acts on television from a favourite cartoon and such and practice such as kicking and punching of siblings while they are role playing their favourite cartoon characters. Watching adult rated movie is some of the reason why there are increasing numbers of crime of kids getting pregnant because of this influence. The violence and hardcore action style movie influnce young kids in getting involve in fights and getting disciplinary action in school and involve in gang fights. Thus, this makes the influence of television turning some kids from good to bad. In conclusion, television can be harmful to young minds and so parents have to monitor their children and if should they can block channels that contain violence and other harmful aspect that can influece a young mind.
topic sentence
| Topic | Smoking cigarretes |
| Topic sentence | Smoking cigarretes does more harm than good |
| Supporting details | i. Illness such as cancer ii. Bad breath iii. Bad habit(influence/waste) iv. Out of breath v. Addiction to smoking |
| Conclusion | Cigarrettes smoke brings harm to the human body and can cause health problems |
| Linkers/sequence | example |
| Connectors used | Although , furthermore , and |
Smoking cigarretes has more disadvantage and does more harm than good. For example, cigarretes can cause illness such as cancer. Although this fact has already been proven, some would still continue doing so and leads the smokers to have bad breath as an effect from the cigarretes smoke. In addition to health problems, there are some who are suffering from asthma involve with this and this would make them even more out of breath. Smoking can develop a bad habit for example, people who is already into smoking would influenced other to join them it can be either their friends or family. In addition to the bad habit, people who is into smoking would spend RM 10 on buying one or more boxes of cigarrete for themselves and it is wasting money. To some, smoking is considered as an addiction like drugs and some cannot stop themselves not to smoke and it is believe that there are chemicals within the cigarrete that is causing them unable to stop. In conclusion, smoking cigarretes prove to be harmful and addictive to the human body and can cause health problems if they continue.
Love language
After watching the video on love language, I found out people who are in love does not care on appearance and how they dressed. its more on feeling on what they share and when they have those feeling anything can happen. In watching this video, I watched as the young man started the conversation not with words but through passing notes with the lady and by the looks of it I can tell that the man have a feeling towards the lady and interested to getting to know her.
After further watching the video, I found that their relationship became more friendlier and they meet every time at the park and passing notes to each other. Since the first day the man saw this lady, she's been putting her headphones and this man has been curious on what is she hearing and so the man gather all his courage and wrote a note to ask what is she listening, the lady gave her the earphone to listen but the man hears nothing. The lady explain to the man through hand signals and the man understood on what she says. The lady thought the man was disappointed but instead the man wrote another letter and tell her that he still love her.
People nowadays always look on appearance and riches of other people, but after watching the video, I was touched to see that all people in the world has someone special for them just like this kind of situation.
After further watching the video, I found that their relationship became more friendlier and they meet every time at the park and passing notes to each other. Since the first day the man saw this lady, she's been putting her headphones and this man has been curious on what is she hearing and so the man gather all his courage and wrote a note to ask what is she listening, the lady gave her the earphone to listen but the man hears nothing. The lady explain to the man through hand signals and the man understood on what she says. The lady thought the man was disappointed but instead the man wrote another letter and tell her that he still love her.
People nowadays always look on appearance and riches of other people, but after watching the video, I was touched to see that all people in the world has someone special for them just like this kind of situation.
Wednesday, April 20, 2011
What is Culinary Arts
Culinary art is the art of preparing and cooking foods. The word "culinary" is defined as something related to, or connected with, cooking. A culinarion is a person working in the culinary arts. A culinarian working in restaurants is commonly known as a cook or a chef. Culinary artists are responsible for skillfully preparing meals that are as pleasing to the palate as to the eye. Increasingly they are required to have a knowledge of the science of food and an understanding of diet and nutrition. They work primarily in restaurants, fast food chain store franchises, delicatessens, hospitals and other institutions. Kitchen conditions vary depending on the type of business, restaurant, nursing home, etc.
cooking methods and technique
Basic Saute - This cooking method forms the basis of many mince recipes. Meat is cooked in a small amount of oil to tenderize and seal in the flavors.
- Heat a little oil in a frying pan for 1 minutes.
- Add the minced meat and saute gently for 7 minutes.
- Stir the meat until brown and sealed.
Dry Frying - An alternative to the basic saute, dry frying is a healthier way to seal meats as it does not require any additional fat or oil.
- Heat a non-stick coated frying an gently over a low flame.
- Add the mince.
- Saute for 5 minutes, stirring until brown and sealed.
Stir-Frying - An increasingly popular cooking method. Foods are quickly fried in a hot wok or heavy-based frying pan with a small amount of oil.
- Heat a wok over a low flame.
- Add the oil and heat it until almost smoking.
- Add the ingredients and fry over a high heat, stirring constantly until cooked through.
Blanching - This tenderizes foods, cooking them slightly before further use. An ideal way to loosen the skin of tomatoes, nuts etc, making them easier to peel.
- Trim the top from the tomatoes and scoop out the central flesh.
- Bring a pan of water to the boil, add the tomatoes and blanch for 5 minutes.
- Remove the tomatoes with a draining spoon, refresh in cold water, and upturn onto a piece of absorbent kitchen paper.
Mincing with a Food Processor - Foods such as fish and prawns are ideal for mincing in a food processor, using the chopping blade. A quick method of producing a basic mince for recipes.
- Wash, skin and bone the fish.
- Flake the fish and place in a food processor fitted with a chopping blade.
- Process the fish for 30 seconds on high speed or until finely minced. Use as required.
Mincing with a Mincer - This is the traditional piece of equipment used to mince both cooked and raw ingredients. There are several different blades with a mincer, allowing different textured mince to be produced.
- Trim excess fat from the meat and chop into small pieces. Attach the mincer to a work surface and place a bowl underneath. Select the required blade.
- Feed the meat into the top of the mincer, turning the handle all the time. Use the minced meat as required.
How to truss a poultry
To truss poultry with string, take a piece of butcher's string about three times the length of the bird. Place the bird on its back, tail end nearest to you. Slide the string underneath so that it is cradling the bird in the center if its back.
...then around the wings. Pull the strings toward you, close to the breast, so that the wings are held against the body.
Then, lift the bird so that the tail end is up and wrap the string around the tail. Tie the string, pulling tightly so that the cavity is covered by the tail.
How to make brown sauce
Espagnole (Brown) Sauce
Ingredients
- ¾ pint (420 ml) of brown meat stock
- 1 oz (30 g) of butter
- 1 oz (30 g) chopped streaky bacon
- 1 chopped carrot
- 1 chopped shallot
- 4 tbsp of chopped mushrooms
- 3 tbsp of flour
- 2 tbsp of tomato purée
- 1 bouquet garni
- salt and pepper
Method
- Place the butter in a large saucepan and heat gently until it melts.
- Add the chopped bacon and cook for 2 minutes.
- Add the chopped vegetables and continue to gently fry all the ingredients until the vegetables have softened.
- Remove the pan from the heat and stir in the flour.
- Return the pan to the heat and cook the flour mixture (roux) until it turns a dark brown colour. Do not allow it to burn.
- Remove the pan from the heat and whisk in the meat stock a little at a time.
- Continue to stir the sauce continuously until it thickens and then add the tomato purée, the bouquet garni and season with salt and pepper.
- Reduce the heat and simmer very gently for about an hour.
- Skim the top of the sauce from time to time.
- When the sauce is ready, you should have a thick brown strong-tasting sauce. Strain the sauce into a new pan through a sieve so that only the liquid passes through.
- Serve as you wish or freeze the sauce in individual batches for later use.
how to make chicken stock
How to Make Chicken Stock
Here are two basic ways to make chicken stock. One method uses the leftover bones from a chicken carcass and vegetables, and takes several hours of slow cooking. The second method uses chicken backs and wings, sautéing them first, and takes about 1 hour to prepare. We prefer this second method as it yields a more rich, delicious stock. But the first method can be a great way to not let good bones go to waste.
How to Make Chicken Stock
Method
Method 1. Leftover Chicken Bones
2 Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered at least 4 hours, occassionally skimming off the foam that comes to the surface.
3 Remove the bones and strain the stock.
4 If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store.
Method 2. Chicken backs, wings, and legs.
2 Add half of the chicken pieces to the pot. Sauté until no longer pink, about 4 to 5 minutes. Transfer cooked chicken to bowl with onions. Sauté the rest of the chicken the same way. Return onion and chicken pieces to the pot. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.
3 While the chicken pieces are cooking, fill a large tea kettle with 2 quarts of water, bring to a boil.
4 After the chicken pieces have been cooking for 20 minutes, raise the heat level to high, add the 2 quarts of boiling water, 2 teaspoons of salt, 2 bay leaves. Return to a low simmer, then cover and barely simmer for about 20 minutes.
5 Strain broth and discard solids. Broth can be covered and refrigerated for up to 2 days or frozen for several months.
- Leftover bones and skin from a cooked or raw chicken carcass
- Celery
- Onions
- Carrot
- Parsley
- Salt
- Pepper
2 Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered at least 4 hours, occassionally skimming off the foam that comes to the surface.
3 Remove the bones and strain the stock.
4 If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store.
Method 2. Chicken backs, wings, and legs.
- 4 lbs of chicken backs, wings, and or legs that have been hacked with a cleaver into 2-inch pieces. You can ask your butcher to prepare the chicken pieces this way.
- 1 large yellow onion, chopped.
- Olive oil
- 2 quarts of boiling water
- 2 teaspoons of salt
- 2 bay leaves
2 Add half of the chicken pieces to the pot. Sauté until no longer pink, about 4 to 5 minutes. Transfer cooked chicken to bowl with onions. Sauté the rest of the chicken the same way. Return onion and chicken pieces to the pot. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.
3 While the chicken pieces are cooking, fill a large tea kettle with 2 quarts of water, bring to a boil.
4 After the chicken pieces have been cooking for 20 minutes, raise the heat level to high, add the 2 quarts of boiling water, 2 teaspoons of salt, 2 bay leaves. Return to a low simmer, then cover and barely simmer for about 20 minutes.
5 Strain broth and discard solids. Broth can be covered and refrigerated for up to 2 days or frozen for several months.
Wednesday, April 13, 2011
fish and chips
Ingredients
beef dripping or oil, for deep frying (beef dripping is used in the traditional method and gives a far better flavour, but sunflower or vegetable oil will work just as well)
For the fish
4x175g/6oz thick cod or haddock fillets, taken from the head end rather than the tail end of the fish
225g/8oz self-raising flour, plus extra for dusting
salt and freshly ground black pepper
300ml/10fl oz fridge-cold lager
For the chips
6-8 large floury potatoes, such as maris piper, king edward, desiree (depending on how hungry you are)
Preparation method
1.Preheat the oven to 150C/300F/Gas 2 and preheat the dripping or oil to 120C/250F.
2.For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water, drain and pat dry with a clean tea towel. Put the potatoes into the fryer and allow them to fry gently for about 8-10 minutes, until they are soft but still pale. Check they're cooked by piercing with a small, sharp knife. Lift out of the pan and leave to cool slightly on greaseproof paper.
3.Increase the heat of the fryer to 180C/350F.
4.Season the fish and dust lightly with flour; this enables the batter to stick to the fish.
5.To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer if it seems over-thick. It should be the consistency of very thick double cream and should coat the back of a wooden spoon. Season with salt and thickly coat 2 of the fillets with the batter. Carefully place in the hot fat and cook for 8-10 minutes until golden and crispy. Remove from the pan, drain and sit on a baking sheet lined with greaseproof paper, then keep warm in the oven while you cook the remaining 2 fillets in the same way.
6.Once the fish is cooked, return the chips to the fryer and cook for 2-3 minutes or until golden and crispy. Shake off any excess fat and season with salt before serving with the crispy fish. If liked, you can serve with tinned mushy peas and bread and butter, for the authentic experience!
Cream of mushroom soup
Cream of Mushroom Soup Recipe
Ingredients
1 pound regular white mushrooms, cleaned, quartered or sliced
1 Tbsp lemon juice
1 Tbsp unsalted butter
2 Tbsp minced shallots
1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch dissolved in 1 Tbsp water
Minced parsley for garnish
Method
1 In a food processor, coarsely chop mushrooms and lemon juice.
2 Melt butter in (4-5 quart) sauce pan and lightly sauté shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.
3 Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes.
4 Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste.
Serves 4. Serve sprinkled with a little parsley.
Ingredients
1 pound regular white mushrooms, cleaned, quartered or sliced
1 Tbsp lemon juice
1 Tbsp unsalted butter
2 Tbsp minced shallots
1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch dissolved in 1 Tbsp water
Minced parsley for garnish
Method
1 In a food processor, coarsely chop mushrooms and lemon juice.
2 Melt butter in (4-5 quart) sauce pan and lightly sauté shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.
3 Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes.
4 Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste.
Serves 4. Serve sprinkled with a little parsley.
Thursday, December 23, 2010
Ingredients:
3 Tablespoons olive oil
2 pounds ground chicken breast
2 Tablespoons chili powder
2 teaspoons ground cumin
1 cup taco sauce
1 (15-ounce) can black beans, drained
1 cup frozen corn
salt
8 (8 inch) soft corn or flour tortillas
2 1/2 cups shredded Cheddar cheese
sliced black olives for topping
Directions:
1. Preheat oven to 425°F.
2. Preheat a large skillet over medium high heat. Add 2 Tablespoons of the olive oil to the skillet.
3. Add ground chicken and season with chili powder and cumin. Brown the meat (about 5 minutes).
4. Add taco sauce, black beans and corn. Heat the mixture through then season with salt to taste.
5. Coat a shallow baking dish with remaining Tablespoon of olive oil.
6. Cut the tortillas in quarters for easy layering.
7. Start with a layer of the meat mixture, then layer with tortillas and then cheese.Repeat for a second layer, ending with cheese.
8. Bake lasagna 12 to 15 minutes until cheese is slightly browned.
9. Remove from oven, top with sliced black olives and serve.
Ingredients:
3/4 lb. baby red potatoes, washed and quartered
1 Tablespoon olive oil
1/2 teaspoon dried basil
salt and pepper
Directions:
1. Preheat oven to 450°F.
2. Spray an oven-proof dish with non-stick cooking spray.
3. Add potatoes and drizzle with olive oil, tossing to coat.
4. Sprinkle with freshly ground pepper and salt to taste.
5. Place dish in oven and bake for 15 minutes, stir and return to oven for an additional 15 minutes or until potatoes are just tender.
6. Sprinkle with dried basil, adjust salt and pepper as needed, cover and allow to stand for 5 to 10 minutes before serving. Serves 4.
Monterrey Chicken Recipe
Ingredients:
4 boneless skinless chicken breasts
2 Tablespoons Bull's Eye barbecue sauce
4 slices crisp bacon
1/2 cup monterey jack and cheddar cheese blend
fresh tomato, chopped
chives
Monterrey Chicken Directions:
1. Pound chicken breasts until somewhat flattened, season with salt and pepper.
2. Spray cooking spray in a nonstick skillet.
3. Cook chicken breasts for 6-8 minutes on one side. Turn breasts over, cook for 6-8 minutes longer or until no longer pink inside.
4. Remove chicken from skillet and place in a casserole dish or baking pan.
5. Top chicken breasts with barbecue sauce, bacon, and cheese.
6. Broil chicken breasts in oven until cheese is melted.
7. Sprinkle with a small amount of fresh chopped tomatoes and chives. Serves 4.
1 pound boneless skinless chicken breast, cut into 1-inch cubes
1 teaspoon olive oil
1 (8 ounce) package elbow macaroni
2 ½ cups chicken broth
1 cup chopped zucchini
½ cup chopped onion
1 teaspoon dried oregano
1 can (14½ ounce) Italian stewed tomatoes
½ cup mild cheddar cheese
Directions:
1. In a large skillet, cook chicken in oil over medium-high heat until no longer pink.
2. Add the macaroni, broth, zucchini, onion and oregano to the chicken in the skillet.
3. Bring to a boil. Reduce heat, cover and simmer for 7 to 8 minutes or until pasta is tender, stirring occasionally.
4. Stir in tomatoes and cheddar cheese.
5. Cook and stir for 3 to 4 minutes or until heated through. Makes 6 servings.
Simple Secrets to Perfect Cheesecake
Use these 10 easy tips to make sure your cheesecake comes out uncracked and perfectly baked.
1. The cream cheese should be at room temperature (and soft) before you begin mixing, or you'll end up with lumps in your cheesecake.
2. Do not overbeat your cheesecake batter.
3. Cheesecake should be removed from the oven before it looks done, the center will appear jiggly. Cheesecakes become firm only after they’ve cooled and have chilled for several hours.
4. When you remove your cheesecake from the oven, immediately run a thin knife along the edges, pressing the knife against the wall of the pan to loosen the top. This prevents cracking as the cheesecake cools and contracts.
5. If your cheesecake batter has starch in the recipe (flour or cornstarch), you do not need a water bath.
6. If you use a water bath, use this foolproof method:
* Wrap aluminum foil around the sides and bottom of the springform pan.
* Place the springform pan which has all the cheesecake ingredients in it, into a larger deep baking pan (approximately 3 inches deep) that it will fit into with room to spare.
* Place the pans in a preheated oven. Using a teakettle filled with very hot water, pour water into the larger pan about halfway up the sides of the pan.
* Bake cheesecake as directed. When the cheesecake is done baking, remove the springform pan from the water bath pan and set aside so you can remove the larger pan with the water in it from oven. Be very careful, as it will be extremely hot.
* Remove the aluminim foil from the sides and bottom of the springform pan after the cheescake has chilled completely in the refrigerator.
7. Do not cool your cheesecake in the oven. If the recipe calls for the cheescake to finish baking in a turned-off oven, do so. However, if you are to remove it from the oven, do not leave it in to cool.
8. Do not attempt to remove your cheesecake from the pan until it has chilled overnight, at least 12 hours. This will ensure that it is firm enough to avoid breakage.
9. To remove the cheesecake from the springform pan bottom, make sure the cake has been chilled in the refrigerator overnight. Place the cheesecake in its pan (with sides) over a burner set at low heat and turn it every 10 seconds until the entire bottom is warmed. This softens the butter in the crust, which will help release the cake from the pan.
10. To remove the cheesecake from the springform pan sides, use a very thin knife that has been warmed by dipping in hot water and dried. Go around the edge of the cheesecake to loosen it using a slow up and down motion. Open the springform pan's ring. The cheesecake will slide easily on to a plate.
Use these 10 easy tips to make sure your cheesecake comes out uncracked and perfectly baked.
1. The cream cheese should be at room temperature (and soft) before you begin mixing, or you'll end up with lumps in your cheesecake.
2. Do not overbeat your cheesecake batter.
3. Cheesecake should be removed from the oven before it looks done, the center will appear jiggly. Cheesecakes become firm only after they’ve cooled and have chilled for several hours.
4. When you remove your cheesecake from the oven, immediately run a thin knife along the edges, pressing the knife against the wall of the pan to loosen the top. This prevents cracking as the cheesecake cools and contracts.
5. If your cheesecake batter has starch in the recipe (flour or cornstarch), you do not need a water bath.
6. If you use a water bath, use this foolproof method:
* Wrap aluminum foil around the sides and bottom of the springform pan.
* Place the springform pan which has all the cheesecake ingredients in it, into a larger deep baking pan (approximately 3 inches deep) that it will fit into with room to spare.
* Place the pans in a preheated oven. Using a teakettle filled with very hot water, pour water into the larger pan about halfway up the sides of the pan.
* Bake cheesecake as directed. When the cheesecake is done baking, remove the springform pan from the water bath pan and set aside so you can remove the larger pan with the water in it from oven. Be very careful, as it will be extremely hot.
* Remove the aluminim foil from the sides and bottom of the springform pan after the cheescake has chilled completely in the refrigerator.
7. Do not cool your cheesecake in the oven. If the recipe calls for the cheescake to finish baking in a turned-off oven, do so. However, if you are to remove it from the oven, do not leave it in to cool.
8. Do not attempt to remove your cheesecake from the pan until it has chilled overnight, at least 12 hours. This will ensure that it is firm enough to avoid breakage.
9. To remove the cheesecake from the springform pan bottom, make sure the cake has been chilled in the refrigerator overnight. Place the cheesecake in its pan (with sides) over a burner set at low heat and turn it every 10 seconds until the entire bottom is warmed. This softens the butter in the crust, which will help release the cake from the pan.
10. To remove the cheesecake from the springform pan sides, use a very thin knife that has been warmed by dipping in hot water and dried. Go around the edge of the cheesecake to loosen it using a slow up and down motion. Open the springform pan's ring. The cheesecake will slide easily on to a plate.
Easy Roast Chicken Recipe
After many variations, this is now my family's one and only favorite roast chicken recipe. We have it often for Sunday dinner and even my super picky kids ask for seconds. It makes a delicious moist roast chicken recipe the kids and whole family will love.
For a light roast dinner serve this with roast potatoes (see below) and a mixed salad. For a heartier roast dinner simply add a selection of your favorite cooked veggies and enjoy!
Ingredients:
1 good quality whole chicken
Sea salt and freshly ground black pepper
1 large lemon
5 cloves garlic
Fresh thyme
Olive oil
Fresh rosemary (leaves only)
Potatoes (for roasting)
Directions:
Step 1 - Rinse the chicken and pat dry with a paper towel. Rub the chicken inside and out with sea salt and black pepper. If possible do this a few hours before cooking. Cover chicken and place back in refrigerator until time to cook. This will make the meat really tasty.
Step 2 - Before cooking chicken, bring a large pot of salted water to a boil. Peel and cut potatoes into golf size pieces and put them in boiling water along with the whole lemon and whole garlic cloves. Boil potatoes for 12 minutes (no longer). Drain well. Remove lemon and garlic and set aside. Toss the potatoes in the colander a few times to give them a rough outer edge. This will make crispier potatoes. Set aside.
Step 3 - Take the chicken and gently pull breast skin back and pour a little olive oil between skin and breast meat. Rub remainder of chicken inside and out with olive oil. Take the whole lemon and carefully pierce a few times. Place the whole pierced lemon, garlic cloves and few sprigs of fresh thyme into the cavity of the chicken. Take another few sprigs of thyme and place them between the skin and breast meat. Place chicken on roasting tray and cook at 350F for about 45 minutes. Remove chicken to plate.
Step 4 -Take the potatoes and rosemary leaves and toss them around in the tray with the chicken fat drippings. Sprinkle with salt. Make a gap in center of potatoes and place chicken back in tray. Cook for a further 45 minutes or until the chicken is cooked and potatoes are golden.
Step 5 - Take chicken out of oven and remove lemon, thyme and garlic from cavity and discard. Carve roast chicken and serve with roasted potatoes and fresh garden salad.
Extra Tip:
If you're a garlic lover and the kids don't mind, vary this recipe by mashing up the garlic once the chicken and potatoes have finished cooking and rub all over cooked chicken.
For an even juicier roast chicken recipe try placing about 6 bacon strips over chicken for the last 45 minutes. Place the bacon on the chicken at the same time you add the potatoes to the tray.
As we have this as a light dinner with salad, we don't bother with gravy. The chicken is moist enough.
However, if you'd like gravy simply place fat drippings in a small saucepan and bring to a boil. Place one tablespoon of flour in 1/2 cup cold water and stir.
Gradually add the flour mixture to the fat drippings stirring often to avoid lumping. Stir until gravy thickens. It may be necessary to add a little butter if you don't have enough fat drippings.
After many variations, this is now my family's one and only favorite roast chicken recipe. We have it often for Sunday dinner and even my super picky kids ask for seconds. It makes a delicious moist roast chicken recipe the kids and whole family will love.
For a light roast dinner serve this with roast potatoes (see below) and a mixed salad. For a heartier roast dinner simply add a selection of your favorite cooked veggies and enjoy!
Ingredients:
1 good quality whole chicken
Sea salt and freshly ground black pepper
1 large lemon
5 cloves garlic
Fresh thyme
Olive oil
Fresh rosemary (leaves only)
Potatoes (for roasting)
Directions:
Step 1 - Rinse the chicken and pat dry with a paper towel. Rub the chicken inside and out with sea salt and black pepper. If possible do this a few hours before cooking. Cover chicken and place back in refrigerator until time to cook. This will make the meat really tasty.
Step 2 - Before cooking chicken, bring a large pot of salted water to a boil. Peel and cut potatoes into golf size pieces and put them in boiling water along with the whole lemon and whole garlic cloves. Boil potatoes for 12 minutes (no longer). Drain well. Remove lemon and garlic and set aside. Toss the potatoes in the colander a few times to give them a rough outer edge. This will make crispier potatoes. Set aside.
Step 3 - Take the chicken and gently pull breast skin back and pour a little olive oil between skin and breast meat. Rub remainder of chicken inside and out with olive oil. Take the whole lemon and carefully pierce a few times. Place the whole pierced lemon, garlic cloves and few sprigs of fresh thyme into the cavity of the chicken. Take another few sprigs of thyme and place them between the skin and breast meat. Place chicken on roasting tray and cook at 350F for about 45 minutes. Remove chicken to plate.
Step 4 -Take the potatoes and rosemary leaves and toss them around in the tray with the chicken fat drippings. Sprinkle with salt. Make a gap in center of potatoes and place chicken back in tray. Cook for a further 45 minutes or until the chicken is cooked and potatoes are golden.
Step 5 - Take chicken out of oven and remove lemon, thyme and garlic from cavity and discard. Carve roast chicken and serve with roasted potatoes and fresh garden salad.
Extra Tip:
If you're a garlic lover and the kids don't mind, vary this recipe by mashing up the garlic once the chicken and potatoes have finished cooking and rub all over cooked chicken.
For an even juicier roast chicken recipe try placing about 6 bacon strips over chicken for the last 45 minutes. Place the bacon on the chicken at the same time you add the potatoes to the tray.
As we have this as a light dinner with salad, we don't bother with gravy. The chicken is moist enough.
However, if you'd like gravy simply place fat drippings in a small saucepan and bring to a boil. Place one tablespoon of flour in 1/2 cup cold water and stir.
Gradually add the flour mixture to the fat drippings stirring often to avoid lumping. Stir until gravy thickens. It may be necessary to add a little butter if you don't have enough fat drippings.
what do i feel after watching nicks video
After watching Nick's life from the video, I feel touched and motivated eventhough
I am not disabled like him. During watching the video, I heard that he wanted to kill himself for just being disabled, but he did not go with it instead he lives on and become a motivator.
At the early on the video, Nick said that he has hobby such as playing golf, and that makes me doubt how does he plan 2 play when he is in that kind of condition. I kept on watching the video and saw how he play golf then i realized he does not use his disability as an excuse so that he cannot enjoy his hobby.
As i kept on watching the video,I saw nick giving motivate speech at schools. He shows that people without disability should not feel miserable about their life as they have body parts that would help them to hold and walk while as Nick does not have.
So overall I think that people without or with disability should not think that they have a hard life and makes people despised them. As for Nick, he live on his life and become famous for his motivated speech.We should respect people with disability as they are perfect as you are.
I am not disabled like him. During watching the video, I heard that he wanted to kill himself for just being disabled, but he did not go with it instead he lives on and become a motivator.
At the early on the video, Nick said that he has hobby such as playing golf, and that makes me doubt how does he plan 2 play when he is in that kind of condition. I kept on watching the video and saw how he play golf then i realized he does not use his disability as an excuse so that he cannot enjoy his hobby.
As i kept on watching the video,I saw nick giving motivate speech at schools. He shows that people without disability should not feel miserable about their life as they have body parts that would help them to hold and walk while as Nick does not have.
So overall I think that people without or with disability should not think that they have a hard life and makes people despised them. As for Nick, he live on his life and become famous for his motivated speech.We should respect people with disability as they are perfect as you are.
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