Recipes from the Market Table by Pascale Beale
Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

As I walked down the aisles during this past week’s farmers market, I spied some delicate grapes cascading over a wooden crate. They looked sweet and delicate. The vendor offered some to taste. They were indeed sweet and delicious. Roasting grapes is a wonderful way to showcase this fruit and it pairs amazingly well with all types of poultry and duck and certain types of fish, such as salmon.

I promptly bought some grapes to add to my basket, Sunday lunch taking shape as I walked along. I also found some marvelous, multi-colored carrots whose varied flavors and color serve as a pretty and very tasty accompaniment to the chicken dish I was going to prepare.

Time to go home and cook!

CITRUS ROASTED CHICKEN WITH GRAPES

Serves 8 people

4 large sprigs rosemary – leaves removed

4 sprigs thyme – leaves removed

Zest and juice of 2 lemons – keep the squeezed out fruit

Zest and juice of 2 oranges - keep the squeezed out fruit

1 tablespoon olive oil

Salt and pepper

2 organic chickens

1 ½ lbs grapes – de-stemmed

  1. Preheat the oven to 400 degrees.
  2. Combine all the ingredients (except for the chickens) in a small bowl and mix well.
  3. Place the chickens in a large roasting pan and rub the outside with the citrus/herb mixture. Place the grapes all around the chickens. Roast in the middle of the oven for 15 minutes and then lower the temperature to 350 degrees and roast for a further 1hr 15 minutes, turning the chickens once or twice so that all sides are evenly browned. When the chickens are cooked, remove them from the roasting pan and set aside to rest before carving, loosely covered with foil.
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