Indian Spiced Roast Chicken

I have to say that I'm delighted with this recipe; since I got it, I didn't roast chicken in any other way.
Yes, Indian recipes always call for a lot of ingredients, but it so worth it.

Ingredients:
1 tbs garlic, crushed / grated
1 tbs ginger, grated
1/2 tbs chilli, chopped
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala*
1-2 heaped tbs yogurt
1 small lemon, zest + juice
2 tsp salt
1 free range chicken, about 1,5 kg (or chicken pieces)

*Garam masala (for those who can't buy ready made powder)
1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp cinnamon, 1/4 tsp cayenne pepper, 1/4 tsp crumbled bay leaves, 1/8 tsp ground cloves 

Method:
Pierce chicken skin all over (if using whole chicken). Mix all ingredients for marinade and rub chicken with it. Place it onto baking dish. Leave aside for 30 minutes (if you have time). Preheat oven to 190-200*C. Cover chicken with Al foil (don't let foil touch the meat) and roast for 1 hour. Take the foil off and continue with roasting for another 10-15 minutes (depending on size of chicken). If using chicken pieces, reduce roasting time. Serve with rice or bread and salad.

Pečeno Pile na Indijski način

Moram reci da sam odusevljena sa ovim receptom; od kako sam njega pronasla, piletinu jos nisam ispekla na bilo koji drugi nacin. Jeste, Indijski recepti obicno traze mnogo sastojaka, ali zato nikada ne razocaraju.

Potrebno:
1 K bijelog luka, protisnutog / rendanog
1 K djumbira, rendanog
1/2 K ljute papricice (ljuspice ili svjeze)
1 k kurkurme prah
1 k kima prah
1 k korijandera prah
1 k garam masala zacina*
1-2 puna K jogurta (grcki ili cvrsti)
1 manji limun, ribana korica i sok
2 k soli
1 pile u cjelini (ili dijelovi - 1,5 kg)

*Garam masala (ako ne mozete naci gotov zacin)
1/2 k kima u prahu, 1/2 k paprike, 1/4 k cimeta, 1/4 k kajen bibera/paprike, 1/4 k praha lovorova lista, 1/8 k klincica / karanfilica

Nacin:
Izbockajte kozu pileta (ako koristite cijelo pile). Pomijesajte sve sastojke za marinadu i namazite pile s njom. Smjestite u tepsiju. Ostavite po strani oko 30 minuta (ako imate vremena). Ukljucite rernu na 190-200*C. 
Zastitite pile sa Al folijom (da ne dodiruje meso) i pecite oko 1 sat. Skinite foliju i nastavite peci jos oko 10-15 minuta, u zavisnosti o velicini pileta. (Komadi izrezani trebaju manje vremena za ispeci).
Servirajte sa rizom ili hljebom i salatom.

Roast Pork infused with Garlic

 December is always very busy in many homes of Australia, including mine. It looks like the end of year have accelerated even more...everyone is running somewhere or has something to finish, a lot of parties is held, school classes are ending, yearly holidays beginning for many employed, Christmas gifts have to be purchased, food prepared, homes decorated...
Roasts are ideal when you don't have time on your hand. Preparation is quick and the rest does the oven. Moreover, they can feed a large number of people and  they look good on the table

Ingredients:
1 leg of pork (or other part of pork; lamb can be used in the same way too)
5-6 garlic cloves
1 large onion

favourite herbs (I added thyme sprigs)
salt and pepper
olive oil

Method:
Preheat oven to 180*C.
Slice onion, place on bottom of your roasting pan, along with 4 garlic cloves and herbs.
Score pork skin with a very sharp knife ( I used scalpel) for easier carving later. Make incisions in the meat (10-14); place slivered garlic into each. Sprinkle salt all over the leg; oil surface well and massage into the skin. Place it onto onion, add 1/2 cup of water in pan. Cover with al- foil and place in the oven. Lower the temperature to 160, and forget about it for 5-6 hours. You'll get tender meat, that falls apart.

Alternatively, you can roast pork on 180-190 *C (30 minutes for each 500 g), without foil. Crackle would be crisper in that case, but you need to watch it during cooking and spoon juices over the meat now and then.



























Svinjetina spikovana bijelim lukom

Decembar je uvijek pun obaveza u mnogim domovima Australije, ukljucujuci moj. Izgleda kao da je kraj godine ubrzao jos vise...svako negdje zuri ili treba nesto da zavrsi, mnogo zabava se odrzava, skolska godina zavrsava, godisnji odmori za mnoge pocinju, Bozicni pokloni se kupuju, hrana priprema, kuce ukrasavaju...
Pecenja su idealna kada nemate mnogo vremena. Priprema je brza i ostatak ucini rerna. Stavise, veliki broj ljudi se moze nahraniti i dobro izgledaju na stolu.

Potrebno:
1 veliki komad svinjetine (najbolje noga), mozete koristiti i jagnjetinu na isti nacin
5-6 cena bijelog luka
1 veci crveni luk
zacinsko bilje koje volite (ja sam dodala timijan / majcinu dusicu)
so i biber 
maslinovo ulje

Nacin:
Ukljucite rernu na 180*C.
Izrezite luk na kolutove, postavite ga na dno tepsije za pecenje, zajedno sa bijelim lukom i zacinskim biljem.
Narezite kozu svinjetine ostrim nozem (skalpelom). Napravite ubode u mesu (10-14) i u svaki ugurajte komadice bijelog luka. Posolite svinjetinu sa svih strana, zatim utrljajte maslinovo ulje u kozu. 
Postavite meso na luk, uspite 1/2 solje vode, pokrijte sa al-folijom i smjestite u rernu. Smanjite temperaturu na 160*C i zaboravite na meso u narednih 5-6 sati. Dobicete mekano pecenje koje se raspada.
Opciono, meso mozete peci na 180-190*C (30 minuta na svakih 500 gr mesa), bez folije. Dobije se hrskavija kozica, ali u tom slucaju meso morate nadgledati i zalijevati sokovima od pecenja.




     A few other suggestions for roasts   /   Nekoliko drugih prijedloga za pecenje

                                                                                   Stuffed Leg of Lamb

Greek Style Leg of Lamb

Greek-Style Roast Chicken

Meatloaf

Mechoui - North African Style Lamb Roast

7 Hour Lamb

Chicken Baked in Salt Crust

Mechoui - North African Style Lamb Roast

Recipe found in book called "The Butcher" (Leanne Kitchen). Mechoui is dish prepared in many countries of North Africa (Algeria, Egypt, Libya, Morocco, South Sudan, Sudan, Tunisia, Western Sahara, Algeria, Morocco, Tunisia, Mauritania, and Libya). Absolutely delicious!
Happy Christmas to my Orthodox friends!

Ingredients:
2 kg(+) leg of lamb
50 g(+) butter, soft
3 garlic cloves, crushed
3 tsp coriander
2 tsp cumin
1 tsp paprika
1/2-1 tsp sea salt
1/2 cup water
Method:
Preheat oven to 220*C.
Make 1-2 cm incisions all over the lamb. Mix all the spices with butter; rub this past all over the lamb, pushing into incisions. Place lamb into a deep roasting pan; pour water into it. Roast for 10 min, baste with pan juices, then lower temperature to 160*C. Roast for another 3 hours, basting every 20 minutes. Take out of oven, let it rest 15 min before carving. Serve with spice mix of 1 tbs ground cumin and 1 tsp salt (optional) - for dipping.




Pečena jagnjetina na sjeverno-Afrički način

Srećan Božić mojim Pravoslavnim prijateljima!

Potrebno:
2kg (+) jagnjeci but
50 gr(+)maslaca, omeksalog
3 cena bijelog luka, isjeckanog / protisnutog
3 k korijander praha
2 k kima, prah
1 k paprike u prahu
1/2-1 k soli
1/2 solje vode
Nacin:
Zagrijte rernu na 220*C.
Napravite 1-2 cm ubode u mesu. Pomijesajte sve zacine sa maslacem. Natrljajte meso sa ovime, uguravajuci u ubode (kao špikovanje). Postavite jagnjetinu u dublju posudu za pecenje, zalijte vodom. Stavite u rernu na 10 min, zatim prelijte sokovima koji su se ocijedili, smanjite temp na 160*C i pecite jos 3 sata. Zalivajte meso sokovima od pecenja svakih 20 minuta. Kada je gotovo, izvadite meso i ostavite odmarati jos 15 minuta prije rezanja. Servirajte sa mjesavinom od 1 K kima u prahu i 1 k soli (po zelji)- za umakati / soliti.

Greek Style Leg of Lamb

Ingredients:
1 lamb leg
2-4 garlic cloves
2 rosemary springs
salt to taste
oil for rubbing
Potatoes and other vegetables (carrots, parsnip, zucchinis, onions,...for roasting)
Method:
Cut garlic into little sticks (like slivered almonds), tear rosemary leaves from the stalk. Make incisions in the meat with a sharp knife (2,5 cm - 1 in); put one piece of garlic and one rosemary leaf into each incision. You can make as many as you like; I usually make incisions on every 10 cm.
Process (or grind) the rest of garlic, salt and rosemary together. Rub the meat with this blend, oil it.
Put into roasting dish and roast for 1h 30 minutes hour. Prepare vegetables - cut, sprinkle with salt and oil it. After 1 hour 30 minutes, take meat out, lift it and spread vegetables on bottom of roasting dish. Return meat on top of vegetables and bake for another hour (or more, depending on the size of the leg). Let it rest 10-15 minutes before carving.













Jagnjeci But na Grcki Nacin

Potrebno:
1 jagnjeci but
2-4 cena bijelog luka
2 izdanka ruzmarina
so po ukusu
ulje za natrljavanje
Krompir i drugo povrce (mrkva, luk, tikvice...)
Nacin:
Ukljucite rernu na 180*C. Pripremite posudu za pecenje.
Izrezite bijeli luk na male prutice, iskidajte listice ruzmarina. Napravite proreze u jagnjecem butu (2,5 cm duboke), u svaki stavite komadic bijelog luka i jedan listic ruzmarina. Stavite onoliko koliko zelite; ja obicno pravim proreze na svakih 10 cm. Izdrobite ili sameljite ostatak bijelog luka i ruzmarina sa solju. Utrljajte u meso, pouljite.
Smjestite meso u posudu za pecenje, pecite 1 sat 30 min. Pripremite povrce; ogulite , izrezite i nasolite. Nakon sat i 30 min izvadite iz pecnice, dignite meso i ispod uspite povrce. Pecite jos 1 sat do 1sat 30 min, u ovisnosti o tezini mesa.
Kada izvadite iz rerne ostavite odmarati 10-15 minuta prije nego pocnete rezati meso.
Preheat oven to 180*C. Prepare a roasting dish.