LIGHT-BUT-LOVELY LEMON & SAGE ROASTIES
Roast potatoes don't need to be unhealthy. Use a little rapeseed oil and flavour with citrus and herbs
Provided by Good Food team
Categories Side dish
Time 1h15m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain and steam dry.
- Tip the oil into a roasting tin. Add the potatoes, sage, seasoning and lemon zest, and toss everything together. Cut the lemons into quarters, and nestle among the potatoes. Roast for about 1 hr, turning every so often, until crisp. Use tongs to squeeze over the juice from the roasted lemon wedges, then serve.
Nutrition Facts : Calories 164 calories, Fat 5 grams fat, Carbohydrate 27 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
LEMON, SAGE AND GARLIC ROAST CHICKEN
Serve this with some roasted or baked Potatoes and salad for a good meal. I found this recipe on another site. This recipe is easy to double.
Provided by Barb G.
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Slide fingertips under chicken skin to loosen.
- Arrange 2 lemon slices and 3 sage leaves (or some rubbed sage) under skin on each breast.
- Smooth skin over to close.
- Place chicken in shallow baking pan.
- Brush with oil.
- Drizzle 1 teaspoon lemon juice over each breast.
- Sprinkle with chopped garlic, salt and pepper.
- Pour 1/2 cup broth into pan around chicken.
- Roast chicken until brown and cooked through, basting once or twice with pan juices, About 25 minutes.
- Transfer chicken to platter.
- Place baking pan atop burner.
- Add remaining 1/2 cup broth.
- Using back of fork, mash the garlic on the baking pan into broth and pan juices.
- Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes.
- Spoon sauce over chicken and serve.
Nutrition Facts : Calories 137.8, Fat 7.1, SaturatedFat 2, Cholesterol 46.4, Sodium 236.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.3, Protein 16.4
LEMON & SAGE ROASTED CHICKEN
Whether it's soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. -Jan Valdez, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade., Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan., Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 674 calories, Fat 35g fat (10g saturated fat), Cholesterol 142mg cholesterol, Sodium 314mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 47g protein.
LEMON SAGE COOKIES
Make and share this Lemon Sage Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 55m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- preheat oven to 350*.
- in a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds, add ginger, sugar and lemon juice.
- beat until combined, scraping sides of bowl as needed during mixing.
- beat or stir in flour, then stir in lemon peel and sage.
- TO PREPARE MODLED COOKIES:.
- Lightly grease cookie sheets, set aside.
- lightly oil ceramix or wooden cookie molds.wipe off excess oil with a paper towel.lightly coat a mold with flour, then tap mild to remove excess flour.
- evenly press dough into prepared mold.if necessary, trim off excess dough with a serrated knife.
- unmold dough onto a lightly floured surface by tapping mold gently on board until dough starts to release.
- using a metal spatula, transfer cookies to prepared sheet.flour the molds between each use, but do not oil them again.yield depends on size of mold used.
- STAMPED COOKIES:.
- shape dough into 1-1 1/2" balls.place balls 2" apart on an ungreased cookie sheet.using a floured cookie stamp or the floured pattern bottom of a glass, flatten balls to 1/4" thickness.makes 36.
- bake in a preheated oven for 10-12 minutes or until edges are golden.
- cool on cookie sheets on wire racks for 1 minute.transfer cookies to wire racks and let cool completely.
- TO STORE:.
- place cookies in layers seperated by waxed paper in an airtight container, cover.store at room temperature for up to 2 days or freeze undecorated cookies for up to 3 months.
Nutrition Facts : Calories 1067.9, Fat 62.6, SaturatedFat 39.1, Cholesterol 162.7, Sodium 438.6, Carbohydrate 115.9, Fiber 3.4, Sugar 29.9, Protein 12.2
PANISSES WITH SAGE LEAVES AND LEMON
These fry-like chickpea fritters are best enjoyed hot, while their centers still have a custardy texture.
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pour 2 Tbsp. oil into an 8x8" baking pan; set aside. Bring a pinch of kosher salt and 4 1/4 cups water to a boil in a medium saucepan. Whisking constantly, gradually add chickpea flour. Once all the flour has been incorporated, reduce heat to low and cook mixture, whisking often to prevent scorching and to keep a skin from forming on top, until a thick lumpy porridge forms that is just starting to pull away from the sides of the saucepan, 20-25 minutes.
- Transfer mixture to a food processor (keep saucepan close at hand) and process until smooth and very glossy, about 45 seconds. Working quickly so mixture does not start to set, transfer back to saucepan, season with more kosher salt, and cook over low heat, whisking often to prevent any new lumps from forming, until you can see the bottom of pan while whisking and mixture no longer tastes raw, 10-15 minutes.
- Scrape mixture into prepared pan and quickly smooth top. Drizzle 1 Tbsp. oil over and cover with a sheet of parchment paper. Let cool, 1-1 1/2 hours (you can speed this up by chilling mixture until cold).
- Using the tip of a knife, slice mixture on an angle into 12 irregular strips of varying lengths and thicknesses. Heat remaining 1 1/2 cups oil in a medium skillet, preferably cast iron, over medium-high until the first wisp of smoke appears. Working in 2 or 3 batches, fry strips (if panisses are not submerged in oil, add more just to cover), turning several times, until puffed, crisp, and golden all over, about 5 minutes per batch. Transfer panisses to paper towels to drain and sprinkle with sea salt.
- Add sage to skillet and cook just until crisp, about 10 seconds, then transfer to paper towels to drain.
- Top warm panisses with sage and serve with lemon wedges.
- Panisse mixture (before cutting) can be made 1 day ahead. Cover and chill.
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