The eve of CNY (Chinese New Year) eve! AR reminded me this is our 2nd last year to collect ang pows (red packets) before we get married and have to start giving others some! The thing is, since we are overseas, we can’t collect any anyway! DOH! Looks like this CNY will be a quiet one. Finally decided to do some serious spring (or is it summer) cleaning over the weekend and even baked some cookies! Will share what I made tomorrow.
Yes. I do admit that I have been feeling homesick recently. It’s not a nice feeling to be away from SG during CNY season. I decided my menu for CNY’s eve dinner over the weekend as well and once I collected my ingredients and proceeded to the checkout, the total amount send shivers down my spine (well, about 20% more than usual). Now I know how my family feels each time during this festive season. I reminded myself that it is a once a year event so no room for complains!
A good friend has arrived from Singapore to start his undergraduate degree. For those who know him, yes Justin has arrived safely!!!! Wow, years passed. We were classmates in primary and secondary school (that’s like 18 years of friendship). Will be great to catch up with him soon.
Errr… oh yes! In the midst of all the verbal rambling, here comes the real topic! Lemon Roasted Chicken. I made this sometime ago. Given that there are many pockets feeling the pain of preparing for the lunar new year, I was thinking that perhaps a cheaper and easier recipe is the ideal topic for the day.
True to my style, this dish needs little prep work. The oven is a handy tool when it comes to cooking. I mean, how easy can it be, just marinate and chuck in the oven. Remove when the timer goes off. Assemble a salad and here we go… a full meal!
Lemon Roasted Chicken (serves 4)
6 chicken drumsticks trimmed of skin and fat
2 tsp of garlic
2 tablespoon of olive oil
1 tsp of sesame oil
couple of tablespoons of white wine
2 tsp of chili flakes
salt and cracked pepper
Generously marinate chicken with juice from 3/4 of the lemon, garlic, oils, wine, chili flakes, salt and pepper for about 20 minutes. Rub it on. Slice the 1/4 lemon and place it on top of the chicken. Pre heat oven 200 C. Chunk chicken into the oven. Lower heat to 150 C after about 30 minutes or so. Cook for another 1 hr + (check after 45 minutes to see the doneness of the chicken).
100 grams of low fat feta cheese crumbed
1/4 cup of crushed walnuts
1 tablespoon of olive oil
1 avocado cubed
1/2 a cucumber sliced
200 grams of spinach leaves
1 punnet of cherry tomatoes.
Toast crushed walnuts in a pan with the oil. Meanwhile, assemble all salad ingredients. Once the walnuts are toasted, spoon it over the salad. Crumbed feta cheese over it. Serve with lemon roasted chicken.