Other

Crab, Chile & Mint Crostini


Ingredients

  • 12 slices of Pullman or sourdough bread
  • 8 ounces cooked jumbo lump crabmeat
  • 3 tablespoons aioli or mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh mint, finely chopped
  • Fresno chile or red jalapeño, stemmed, seeded, and minced
  • Kosher salt and freshly ground black pepper

Recipe Preparation

  • Gently combine crabmeat in a bowl with aioli or mayonnaise, lime juice, finely chopped fresh mint, and Fresno chile or red jalapeño. Season with kosher salt and freshly ground black pepper.

  • Spoon about 1 tablespoon crab mixture onto each toast and garnish with thinly sliced fresh mint.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One crostini contains: Calories (kcal) 182.5 %Calories from Fat 14.6 Fat (g) 3.0 Saturated Fat (g) 0.4 Cholesterol (mg) 16.0 Carbohydrates (g) 28.3 Dietary Fiber (g) 1.1 Total Sugars (g) 0.1 Net Carbs (g) 27.3 Protein (g) 8.4 Sodium (mg) 374.2Reviews Section

My ultimate roast chicken

Thomasina Miers’ ultimate roast chicken. Photograph: Louise Hagger for the Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay

Lunches or dinners at home are often last-minute arrangements, where we are suddenly expected to feed a mass of people but have next to no time to shop and cook. Roast chicken is my fallback for any such occasion, mainly because you can always be creative with how you cook it. Given that the chicken is the star of the show, I’d advise getting a bird of good quality from the butcher or farmer’s market, or a top-notch online seller such as fossemeadows.com. If possible, buy one with its gizzards and livers inside stash the livers in the freezer until you have enough to make a pate and use the gizzards for a stock. Feeds four to six.

For the chicken
1 whole chicken, about 1.6kg
½ lemon
8 sprigs thyme or 2 sprigs rosemary
4 bay leaves
2 white onions, peeled and halved
5 garlic cloves
1 tbsp olive oil

For the potatoes
1kg baby new potatoes, scrubbed and halved
5 garlic cloves
1 handful fresh thyme sprigs (or oregano or rosemary), leaves picked
4 tbsp olive oil

For the gravy
½ chicken stock cube
1 tbsp plain flour
150ml dry white wine

Heat the oven to its highest setting. Season the chicken inside and out, then stuff it with the lemon, half the herbs and half an onion. Roughly slice the rest of the onions, spread them over the base of a roasting tray, then scatter over the garlic and the remaining herbs. Rub the chicken with the oil and season generously.

Pull the legs slightly away from the body, then sit the chicken breast side down on top of the onions and transfer to the oven. Immediately turn down the heat to 190C/375F/gas mark 5 and cook for just over an hour (30 minutes per kilo, plus 15 minutes for good measure). The chicken is cooked when the juices from the thickest part of the thigh run clear when pierced with a skewer (if in doubt, cut the thigh away from the body to see if it is cooked in that crevice). For the most succulent meat, it’s essential to rest the bird in a warm place, covered in foil, for 15 minutes while you make the gravy.

When the chicken is in the oven, pop the potatoes into a large baking tray with the garlic and herbs, pour over the oil, season well and give everything a good toss. Roast in the same oven as the chicken, stirring occasionally and adding a little oil if they look a bit dry. They will be crisp and golden in about an hour.

For the gravy, skim off most of the fat from the chicken tray, leaving only a few tablespoons behind, then put the tray on the hob over a medium heat. Crumble in the stock cube and whisk in the flour, and leave to bubble for a few minutes, to cook out the raw flavour in the flour. Pour in the wine a little at a time, letting it bubble for a minute between each addition, then boil for a few moments before adding enough boiling water to thin the mix to your desired consistency (anything between 200ml and 400ml, depending on how thick you like your gravy). Simmer for five to 10 minutes, and check for seasoning I like lots of salt and pepper in my gravy.

Pick out and discard the herbs, but save the delicious onions and garlic to serve with the chicken. Pour the gravy through a sieve into a warm jug (though if it’s just family, I don’t bother), carve the bird and dish up.


This is an edited extract from Home Cook, by Thomasina Miers, published next week by Guardian Faber at £25. To order a copy for £17.50, go to bookshop.theguardian.com or call 0330 333 6846.

Next week: brunch, cake and puddings

Set design assistants: Charlie Speak and Hannah Gill. Hair and makeup: Oonagh Connor. Sky dress, simplybe.co.uk. Jewellery, stylist’s own. KitchenAid Artisan, from Lakeland and independent stockists nationwide. Special thanks to John Lewis, Little Red Rooster, Hackney Carpets, fab.com and eastlondonmanwithvan.com

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Watch the video: How to make Bruschetta. Cookn Enjoy #081 (November 2021).