A big thank you to guest bellysister Tegs for sistering the belly today and inviting one of our favourite cooks, animal lover and Bay Fm co-office manager with the lovely Lina, NicKy.  Nicky also shares her tunes, and shaggy dog stories, on Fridays at 9am on bayfm, Byron Bay’s one and only community radio station – see here.

 

here are Nicky’s recipes for you :

 

BAKED CHICKEN WITH LEMON, POTATO AND GREEN OLIVES

 

1KG roasting potatoes cut into chunks

1 red onion peeled and segmented

1/2 a cup of green olives (Sicilian)

1 lemon, sliced

2 bay leaves

1/2 cup chicken or vegetable stock

1.7 Kg chicken, jointed, or chicken pieces or breast

1 Tbs olive oil

sea salt and ground pepper

flat leaf parsley, chopped to serve

 

Pre-heat oven to 180 degrees celsius. Place potatoes, onion, olives,lemon and bay leaves in roasting tin and pour over stock. Place chicken pieces on top. Drizzle with olive oil and seasoning. Roast 50 minutes or until chicken is golden. Remove chicken and put on warm plate, cover with tin foil. Turn up oven to 200C and return roasting tin for 10 minutes to brown other stuff. Place chicken back on top, sprinkle with parsley and serve. YUM!

Hint: I par boil the potatoes first for 10 minutes to soften.

If you use chicken breast, cover the pieces with the peeled onion and place potatoes on top, so as not to dry out the chicken. That way, the potatoes roast better as well. You don’t have to remove chicken, just leave in and roast.

 

LEMON LAYER PUDDING

 

grated rind and juice of one lemon

50G butter

100G sugar

2 eggs, separated

50G self raising flour

300 mL milk

 

1. Add the lemon rind to the butter and sugar and whisk the mixture until pale and fluffy. Add the egg yolks and flour and beat well. Stir in the milk and 30-45 ml (2-3 tbsp) lemon juice.

2. Whisk the egg whites until stiff, fold in and pour the mixture into a buttered oven proof dish.

3. Stand in a shallow tin of water and cook at 200C, (400F, gas mark 6) for about 45 minutes, until the top is set and spongy to the touch. This pudding will separate into a custard layer with a sponge topping.