Cayenne Pepper is an amazing herb that can be used for so many ailments and conditions. It can be used for aching legs, for arthritis, a tonic for the heart, to kick start sluggish circulation and enhance fertility. It can also help those who suffer from asthma, chronic bleeding of the nose, in treating bronchitis and a common cold. It is readily available in the fresh food section of most supermarkets and also in powdered or flake form in the spices isle.
What a day! House is going on the market on Wednesday so it was photos today and if anything is set to make you stress it would be that... then add ME and two boys (4 & 2) who just want to play with exactly what you put in a box... but not sure which one... hmmm... good day to write about stress.
The last few days in Christchurch have felt like spring. So it has been days spent outside enjoying the short burst of beautiful sunny days. Gardening, painting and having neighbourhood children playing in the backyard has given life to a cold, cold winter. I am sure that the plants are getting confused as the Jonquils are out in full bloom.
Nothing says its the weekend like a good old Chicken roast. Roasted potaoes, yams, sweet potatoes (kumara) and steamed greens served with a delicious gravy elevate this simple chicken to a delicious feast.
I have been inspired to create such as feast! And with the chicken done, I thought that I would share this finger licking recipe in time for the weekend.
You will need:
A whole Chicken (serves 6-7)
1 knob of butter
1 Tsp fennel salt (1/2 tsp salt +1/2 tsp fennel ground in mortar and pestel)
1 whole lemon (cut in half)
10 Sage leaves
I tsp garlic
2 Onions, quartered
Preheat Oven to 200 degrees C
Insert lemon, garlic and sage leaves into the chicken cavity.
Place knob of butter under the chicken skin.
Sprinkle outside of chicken with fennel salt.
Place onions and chicken in a roasting pan big enough to just fit your chicken in. This will stop all of those lovely juices from evaporating.
Cover the chicken with a wet piece of baking paper and then cover tin with alfoil.
Bake in oven for 1 hour, then remove foil and baking paper and continue roasting until chicken is golden and the juices run clear.
Remove lemon from cavity and squeeze juices (will be extremely hot) over chicken. Serve with vegetables of choice.
There is something just devine about sitting down to freshly made Pesto! It always reminds me of going to visit my Parents and my Dad making a big batch (extra garlic) and the two of us tucking in and enjoying every bite.... then coming home, the waft of garlic entering the house before me and my husband saying "Your Dad made Pesto again". If you know me, you know that I love garlic on everything... I must be part Italian somewhere. Pesto just gives me a reason to have as much as I want and blame the pesto. I ran out of Parmesan cheese last night and really needed some pesto for my steak and so I came up with this recipe! The lime gives it a great tang that can be missing without the Parmesan. It is absolutely delicious and don't worry, I have made it garlic safe for you all, but should you want to add more be my guest.
1 1/4 cups almonds, lightly toasted
2 tsp garlic
3/4 cup of basil leaves
1/2-1 fresh lime, juiced
Salt, a generous pinch
1/2 cup Olive oil
Place all of the ingredients except the oil into a blender and turn on. Slowly add the oil until combined.
Chill in the fridge and serve.