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Roast Asparagus with Rosemary and Lemon Zest

by michelletang118
written by michelletang118

Roast asparagus with lemon-0506
THE HOLY TRINITY | Asparagus, lemon and rosemary sprigs. 
Asparagus and lemon are like husband and wife, they simply belong together. Enhance it with rosemary sprigs and there you have it: perfect matrimonial bliss.
Roast asparagus with lemon-0508This roast asparagus lemon pepper dish is simply one of my favourite side dishes. So easy to prepare and easy to please. A touch of citrusy lemon zest, crack of black pepper, scent from a few sprigs of fresh rosemary, and light drizzle of a high quality extra virgin olive oil transforms this dish from simplicity to sublime.Roast asparagus with lemon-0493

Roast Asparagus with Rosemary and Lemon Zest

PREP TIME: 10 mins | COOK TIME: 10 mins | TOTAL TIME: 20 mins | YIELDS: 2-3 side servings
Ingredients:

  • 1 bunch of medium-large stemmed asparagus
  • Few fresh rosemary sprigs
  • 1 lemon
  • 1/2 tablespoon of sea salt flakes.
  • Freshly ground black pepper, to taste
  • 1 tablespoon of a high quality extra virgin olive oilRoast asparagus with lemon-0461

Method:

  1. Preheat oven to 200℃ / 400℉. With a sharp knife, slice lemon into thin slices. Roast asparagus with lemon-0465
  2. Wash asparagus and pat dry. Line a roasting tray with baking paper and layer asparagus stems. Drizzle olive oil on top, and toss with 1 tablespoon of freshly squeezed lemon juice until evenly coated. Sprinkle with a pinch or two of sea salt flakes and generously season with freshly-cracked black pepper.Roast asparagus with lemon-0475
  3. Roast for 8-12 minutes, or until the tips begin to brown and the asparagus is tender. Remove and garnish with lemon zest.


 
 
 
 

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Mains

Roasted rosemary honey lemon chicken legs

by michelletang118
written by michelletang118

Roasted rosemary honey lemon chicken legs

If you have some rosemary, lemon, and honey at home, I urge you to try this roast chicken leg recipe for a hearty meal.

INGREDIENTS (serves 2):

For the chicken legs:

  • 2 chicken legs
  • Bunch of fresh rosemary
  • 1 lemon
  • 2 tablespoons of honey
  • Salt and pepper, to season

For the roast vegetables

  • 1 sweet potato, chopped into 1 inch chunks
  • 3 shallots, halved
  • 1 cup of brussel sprouts
  • balsamic vinegar, salt and pepper, to season.

METHOD:

1) Preheat oven to 180 degrees celsius.

2) Wash chicken thighs and pat dry with kitchen towels. Season with salt, pepper, juice of 1 lemon. Rub honey and chopped rosemary over the thighs and under the skin.

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3) Cut up the vegetables and layer on tray. Place chicken thighs on top. Slice lemon into thin slices and sit on top of the thighs. Drizzle with some balsamic vinegar and lightly sprinkle some salt and pepper over the vegetables.

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4) Bake for 40-50 minutes until golden brown. Serve.

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Family StyleMains

Succulent Pork Crackling with Fennel and Thyme

by michelletang118
written by michelletang118

Pork Crackling Relatives from Holland were visiting last month. Rather than dining out, I thought I would do something more “homely” and host a family dinner instead. I had always wanted to attempt a pork roast and this seemed like the opportune moment. This is the first time I attempted to make pork crackling. Thankfully, I did not fail to impress.

METHOD:

1) Pan-fry on medium heat two tablespoons of fennel seeds and one tablespoon of black pepper gently for 2-3 minutes.

2) Transfer the fennel seeds and black peppercorns to a mortar and pestle and add 3 cloves of garlic, sprinkle of sea salt, bunch of thyme, and dash of lemon juice. Add some olive oil and pound until a paste forms. Crackling for Relos (5 of 43)Fennel Black Pepper Garlic Paste 3) Slather the paste onto the scored pork belly and massage all over. Marinade overnight.

Crackling for Relos (edited) (1 of 4) 4) Preheat oven to 240 degrees celsius. Generously rub Maldon sea salt flakes into the rind of the pork belly and shove in oven for 20 minutes before turning heat down to 180 degrees celsius. Crackling for Relos (11 of 43) 5) Prepare vegetable tray by slicing two bulbs of fennel, two onions and two cups of pumpkin cut into cubes. Sprinkle salt and pepper and pour in 1/4 cup of dry white wine.

Crackling for Relos (edited) (2 of 4)

6) Transfer pork belly to vegetable tray and bake in 180 degree celsius oven for ~1.5-2 hours (depending on weight of pork belly). Crackling for Relos (25 of 43)7) During the last 20 minutes turn up the oven to a high temperature of 240 degrees celsius again to produce a crispy crackling. When juices run clear and skin looks crisp, take crackling out and serve along with apple sauce.

Crackling for Relos (edited) (3 of 4)

Crackling for Relos (edited) (4 of 4)

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