Hunger and haste
- Author: Adam Floyd Dec 24, 2017,
Dec 24, 2017, 6:51
My family has the nice habit of turning every holiday into an occasion for culinary delight. After a certain age, one is included in the preparations: from inventing the menu by combining all the cookbooks in the library, to the stage of putting everything in the oven and waiting for nothing to burn or to confuse sugar with salt . Generally, we usually go well, without breaking many glasses, and then we enter into the stage of discussing the most elegant way to serve the food, which is quickly discarded by the fastest and most efficient way to feed hungry relatives.
This Christmas was no exception. My mom and I debated the menu and we opted for this delicious baked chicken, with accompanying wild rice and homemade Waldorf salad. Curiously, it's easier than it sounds.
1 whole chicken, clean
1 sprig of rosemary fresh
1 lemon cut in half
Salt and pepper to taste
Olive oil A splash of white winep>
Preheat oven to 250 °. In the chicken cavity, place the split lemon and rosemary. Place the chicken in a covered pyrex, season with salt, pepper and white wine and sprinkle with the oil. Cover it and put it in the oven. Let it cook for an hour, or until skin peels off the bone. Increase the temperature to the "grill" of the oven, so that it browns for about 10 to 15 min. Spray it with your juices during this process.
Wild rice with barley
¾ cup of raw, washed and drained wild rice
½ cup of barley, washed and drained
1 tablespoon butter
1 400 ml can of chicken broth (available at Pricesmart) *
2 cups of waterMore news: THE AGAVE RESTAURANT. Mexican Cuisine in San Diego.
½ cup chopped dried fruit (blueberries and apricots)
1/3 cup sliced, lightly toasted almonds in the oven
Add the dried fruit, mix and let it sit in the covered pot for about 5 min. Before serving, add the almonds.
If you do not get canned chicken broth, do not use Maggi cubes. It's best to make a home-made broth with little salt and use it for the recipe.
Waldorf Home-made Salad
1 apple, thinly sliced
2 sprigs of celery, finely chopped
1 lollo lettuce, washed and chopped
1 romaine lettuce, washed and chopped
1 handful of nuts in pieces
Dressing: a splash of mayonnaise with lemon, a little water, 4 drops Worcestershire sauce, freshly ground black pepper
For dressing, in a small bowl combine the mayonnaise with the water, to obtain a finer mayonnaise, until it has a smooth and homogeneous consistency. Add the Worcestershire sauce and pepper and stir.
Place the washed and drained lettuces in a large salad bowl and spread the celery and apple over the top. Sprinkle with the seasoning and the chopped nuts.
Leave about 6 servings of chicken, rice and salad.